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Banana Nutella and Oatmeal Pancakes

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Breakfast and Brunch

My Banana Nutella and Oatmeal Pancakes are the perfect way to brighten your day!  Swirls of Nutella throughout? Yes please :)

Banana Nutella and Oatmeal Pancakes by Picky Palate

There’s something about a giant stack of pancakes that makes my heart so happy.  Syrup dripping down the sides, I just died, lol!

Not kidding when I say these are one of the best pancakes I’ve had.  Bites of banana with swirls of Nutella throughout make for one heck of a breakfast.  Do yourself a favor and whip up a stack today.

Enjoy friends!

Banana Nutella and Oatmeal Pancakes-1

Here’s  your line up of ingredients.  Nice and simple.

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Grab your favorite mixing bowl and start by adding the flour.

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Oatmeal.  Love the texture it adds.

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A little sugar please.

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Some lovely buttermilk.

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A wild splash of vanilla up next.

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Mashed banana, egg and coconut oil.

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 Oh for the love of Nutella.


Add your Nutella and gently swirl into the batter.

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In a hot non-stick skillet, spoon your batter into the pan, forming a circle with the batter.

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Once golden, flip and cook the second side.

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Stack em’ up baby!

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Drizzle your syrup on top.

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In love.  Enjoy friends.

Banana Nutella and Oatmeal Pancakes by Picky Palate

Banana Nutella and Oatmeal Pancakes

Banana Nutella and Oatmeal Pancakes by Picky PalateIngredients

  • 1 cup all purpose flour
  • 1/4 cup quick oats
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 2 tablespoons granulated sugar
  • 1 large banana, mashed
  • 1 cup buttermilk
  • 1 tablespoon extra virgin coconut oil
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup Nutella


  1. In a large mixing bowl add the flour, oats, baking soda, salt, sugar, banana, buttermilk, coconut oil, egg and vanilla, stirring until well combined. Gently stir in Nutella, only swirling. Do not fully mix in.
  2. Spoon batter into a hot non stick skillet over medium heat. With spoon, form the batter into a round pancake working quickly. Let cook for about 1 minute, until batter starts to bubble and set up. Flip and cook for an additional minute, until golden brown. Transfer to a plate and continue cooking remaining pancakes.
  3. Serve pancakes with syrup and fruit.

Makes 8 pancakes

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58 Responses | Comments RSS

  1. 51
    Mel says:

    I made these pancakes for breakfast today and they were fantastic. We did not have baking soda, so we used a pinch of baking powder. We also opted to add some chopped walnuts to the batter, which turned out great. By the time we got to the end of the batter, the Nutella swirl was pretty much fully incorporated with everything else, but was still very good. Thank you so much for posting.

  2. 52
    Suzy Basham says:


    So I was looking for a pancake recipe that had more than just the usual boring ingredients.I am very hesitant to try new recipes that don’t have good reviews and ratings (no time to waste on poor recipes when you have a 2 y/o lol). I came across this recipe through and saw it was rated 5 stars. I come to the website and look at the comments… well most of them useless because these people haven’t tried the recipe they just think it sounds and looks good. I decided to give it shot.

    I’m literately eating one right now… it is delicious. My daughter (2 y/o) loves them a well.. she keeps saying “YUMMY” and even asked for MORE… that is rare because she is a very picky eater. I didn’t have coconut oil or butter milk but I used regular oil and combined 1 tablespoon of white vinegar with enough milk to make 1 cup of “buttermilk”.

    Needless to say, this recipe is a keeper!
    I got two plans for it… 1)make a big stack to freeze and always have available and 2)I think this is going to be part of my Christmas morning breakfast.

    If you haven’t GO TRY THEM.

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Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!





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