These Oatmeal Chocolate Chip Banana Pancakes are a hearty, whole-grain breakfast that tastes like banana bread in pancake form. Fold in chocolate chips and finish with walnut syrup for a truly special treat.

I’ve shared many pancake recipes over the years. One of the earlier posts introduced Cream of Wheat griddle cakes, which were closer to the thinner, moist pancakes I grew up loving. Those were the kind you could enjoy plain or with just a light drizzle of syrup.

Growing up, most breakfasts were from pancake mix—thick, fluffy, and built for a generous pour of syrup. I always preferred heartier, slightly thinner cakes that stayed moist without needing to be drowned in sweetness. As an adult and a parent, I started experimenting to make pancakes both kid-friendly and more nutritious, adding ingredients like ground flax, wheat germ, and whole wheat pastry flour.

Somewhere between indulgent “treat” pancakes and the ultra-healthy versions I tried, I found a sweet spot. I’ve since made pumpkin pancakes, gingerbread pancakes, spiced applesauce pancakes, and oatmeal protein pancakes—each with a topping chosen to complement the pancake’s flavor.

Toppings matter. I love maple syrup, but I prefer toppings that enhance each pancake’s character rather than overwhelming it. A flavor-specific topping can elevate a pancake from good to unforgettable. That’s exactly what inspired these pancakes: walnut syrup. The nutty richness pairs beautifully with banana and chocolate.

Oats and whole wheat pastry flour give these pancakes substance and fiber, so they’re more filling than ordinary pancakes. In this recipe you’ll make a simple oat flour from rolled or quick oats, which keeps the batter textured and satisfying.

These pancakes strike a balance: they have enough whole-grain goodness to feel hearty, but the mashed banana and chocolate chips keep them fun and indulgent—like a cookie or banana bread, only easier to eat and share.

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What makes these pancakes so hearty?

• The oats boost fiber and texture, making the pancakes more filling than a standard batter-based pancake.
• Whole wheat pastry flour adds whole-grain nutrition without weighing the pancakes down. For this recipe, grind oats into a coarse oat flour for the best texture.

What kind of oats should I use?

• Quick oats or rolled oats both work well. They produce a pleasant texture when ground into oat flour.
• I haven’t tested instant oats, so I can’t recommend them—instant oats may change the texture more than desired.

How do you make oat flour?

Use a small food processor to grind oats to a medium-coarse texture. You don’t need a fine flour—leave a bit of texture so the pancakes keep bite. Pulse a few times and check until the oats are evenly broken down.

What’s the best whole wheat flour for these pancakes?

• Whole wheat pastry flour is ideal. It’s milled from soft wheat and keeps baked goods light and tender—perfect for pancakes and muffins.
• Brands I like include Bob’s Red Mill and King Arthur; choose what’s easiest for you to find. If you prefer, you can substitute all-purpose flour, but the pancakes won’t be whole grain.

How many bananas make 1 cup mashed?

• About three medium, very ripe bananas will yield roughly 1 cup mashed.
• I prefer a volume measurement for consistency, since banana sizes vary.

What if I don’t have enough mashed banana?

If you’re short on mashed banana, use a substitute that keeps moisture and sweetness: unsweetened applesauce, mashed pear, pureed pumpkin, or even mashed baby food fruit or vegetable. A bit of grated zucchini or squash can also work if needed. As long as the majority of the cup is banana, the pancakes will still taste primarily of banana.

Use a liquid measuring cup for consistency

Combine brown sugar, mashed banana, eggs, and oil in a four-cup liquid measure, then add buttermilk to reach a total of four cups. This method keeps the wet-to-dry ratio consistent even when egg or banana sizes vary. Small deviations are fine, but try to respect the ratios for best results.

Chocolate chips vs. chocolate chunks

Mini semisweet chips are my first choice so the chocolate is evenly distributed. If you only have larger chunks, chop them into smaller pieces so the chocolate melts through the batter more consistently. Varied sizes can be delicious, but mini chips give the most even chocolate presence.

For tips on achieving perfectly cooked pancakes—temperature, timing, and griddle technique—refer to a reliable fluffy buttermilk pancake guide. Those basics apply here as well.

Topping these pancakes

You can use maple syrup, but walnut syrup is the perfect companion—its nutty depth complements the banana and chocolate. For an extra touch, add a few fresh banana slices on top so each bite alternates between bright fruit and rich, moist pancake.

A bite with fresh banana and walnut syrup is like a mini banana split—then the next bite, with the moist, chocolate-specked pancake, is pure banana bread comfort. Sit down, relax, and enjoy—these pancakes invite lingering at the table.

Oatmeal Chocolate Chip Banana Pancakes

Yield:
about 20 (4-5″) pancakes

Prep Time:
15 minutes

Cook Time:
4 minutes

Total Time:
19 minutes

Hearty, whole grain pancakes that taste like banana bread. Add chocolate chips and top with walnut syrup for a delicious breakfast treat.

Ingredients

• For the pancakes:
• 1 1/4 cups quick cooking or rolled oats (not instant)
• 2 cups whole wheat pastry flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 2 Tablespoons brown sugar
• 1 cup mashed ripe banana
• 2 large eggs
• 1/4 cup olive oil, vegetable oil or your oil of choice
• about 2 cups low fat buttermilk
• 1/4 cup mini semi sweet chocolate chips
• For the topping:
• Walnut syrup (see notes)

Instructions

For the pancakes:

1. Preheat a griddle to medium (about 340°F) or wait to heat a frying pan until the batter is ready.
2. Grind the oats in a food processor to a coarse flour with some texture remaining.
3. In a large bowl, whisk together the ground oats, whole wheat pastry flour, baking powder, baking soda, salt, and cinnamon. Set aside.
4. In a four-cup liquid measuring cup, whisk brown sugar, mashed banana, eggs, and oil together. Add buttermilk until the mixture reaches four cups total. Whisk until combined.
5. Pour the wet mixture into the dry ingredients and whisk gently until combined. Do not overmix; a few lumps are fine.
6. Let the batter rest for 10 minutes.
7. Spray the preheated griddle or pan with cooking spray. Drop batter by 1/4-cup scoops onto the griddle. If the batter is thick, use the back of the scoop to tap and help it spread.
8. Cook about 2 minutes per side, until the sides are set and rounded, the top shows bubbles but is not loose, and the bottom is golden. Flip and cook the other side.

For the walnut syrup:

See the walnut syrup notes in the recipe notes below.

Notes

*Use a whisk with a few wires so the batter doesn’t get tangled; otherwise a spoon or spatula works fine.

*This batter is intentionally on the thicker side. When scooping, use the side of the scoop to tap the batter so it spreads into a circle.

*You can make walnut syrup ahead of time. To increase the syrup-to-nut ratio, reduce the nuts to 3/4 cup. Double or triple the syrup recipe if you like to be generous with topping.

*For a sweeter pancake, increase the sugar to 1/4 or 1/3 cup.

*Cook time listed is approximate; total time depends on griddle or pan size and batch quantity.

*This recipe yields about 20 pancakes; we usually eat 2–3 each. Store cooled leftovers covered in the refrigerator and reheat in a single layer in the microwave.

*Pancakes freeze well. Separate layers with waxed paper and freeze in zipper bags; reheat from frozen in the microwave.