Introduction

Treat your furry friend to a batch of homemade dog pancakes made with wholesome ingredients like oat flour and banana. This recipe is simple, nutritious, and perfect for a special snack or breakfast for your pup.

A pile of small, round pancakes with golden brown tops and lighter, soft edges are stacked together, showing a mix of smooth and slightly textured surfaces, arranged on a white marbled surface. The pancakes vary in shade from light golden to a darker brown, indicating different levels of cooking, and there is no plate visible under them. The background is softly blurred with muted dark tones and indistinct shapes, which lets the pancakes stand out clearly in the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups oat flour
1 ripe and sweet banana, mashed
1 egg
1 teaspoon baking powder
½ cup unsweetened almond milk (or water)
1 teaspoon coconut oil

Instructions

Step 1: Peel the ripe banana and mash it thoroughly in a large mixing bowl using a fork until smooth and lump-free. If the banana is firm, microwave it for 10 seconds to soften before mashing.
Step 2: Add the egg, almond milk (or water), and melted coconut oil to the mashed banana. Whisk the wet ingredients together for 1–2 minutes until well combined and slightly frothy.
Step 3: Gradually stir in the oat flour and baking powder to the wet mixture until the batter is smooth and thick. Keep mixing until no lumps remain.
Step 4: Check the batter consistency. It should be thick but pourable like regular pancake batter. Adjust by adding a little more almond milk if too thick, or oat flour if too thin. For extra smoothness, blend the batter briefly.
Step 5: Heat a non-stick skillet or griddle over medium heat for 2–3 minutes. Lightly grease with coconut oil if needed and test the heat with a flick of water—it should sizzle.
Step 6: Pour the batter onto the skillet using a ladle or ¼ cup measure, making 3–4 inch pancakes spaced apart. Cook 8–10 pancakes depending on size.
Step 7: Cook each pancake for 2–3 minutes on the first side until bubbles form and edges look set. Flip and cook another 2–3 minutes until golden and firm.
Step 8: Remove the pancakes and cool them completely on a wire rack for 20–30 minutes. Avoid stacking while warm to prevent sogginess.
Step 9: Serve pancakes plain or topped with dog-friendly options. Store leftovers in an airtight container in the fridge up to 3 days or freeze for 3 months.

Tips & Variations

Use brown-spotted bananas for a naturally sweeter flavor your dog will love.
Add dog-safe toppings like blueberries, peanut butter (xylitol-free), or shredded cheese.
For smoother batter, blend the mixture briefly before cooking.
Substitute oat flour with rice flour for a different texture if preferred.
Always use unsweetened almond milk or water to avoid added sugars and lactose.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze pancakes for up to 3 months. Thaw frozen pancakes overnight in the fridge before serving, and add any toppings only after thawing to keep them fresh.

How to Serve

A pile of small, round pancakes with a mix of golden brown and light golden colors, showing smooth and slightly bubbly textures on their surfaces, stacked loosely on a black marble surface with a gentle blur in the background that includes soft shapes in dark and metallic tones. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Are these pancakes safe for all dogs?

Yes, this recipe uses dog-safe ingredients with no added sugars, salt, or harmful additives. However, always check for any food allergies or sensitivities your dog may have before serving.

Can I use regular flour instead of oat flour?

Oat flour is recommended because it is gentle on your dog’s stomach and gluten-free, but you can substitute with other flours like rice or whole wheat if your dog tolerates them well. Avoid wheat if your dog has allergies.

Homemade Dog Pancakes Recipe

Print Recipe

★★★★★

4.4 from 145 reviews

These Homemade Dog Pancakes are a wholesome, easy-to-make treat perfect for spoiling your pup. Made with oat flour, banana, egg, and almond milk, they offer natural sweetness and essential nutrients without any harmful additives. Ideal as a snack or breakfast, they can be customized with dog-safe toppings for added flavor and nutrition.

Author: Dana
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 8–10 small dog pancakes 1x
Category: Pet Food & Treats
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Main Ingredients

1 ½ cups oat flour
1 ripe and sweet banana, mashed
1 egg
1 teaspoon baking powder
½ cup unsweetened almond milk (or water)
1 teaspoon coconut oil (melted)

Optional Toppings

Blueberries
Peanut butter (xylitol-free)
Honey (in moderation)
Mango (small pieces)
Unsweetened applesauce
Fresh spinach, chopped
Shredded carrots
Shredded cheese (dog-friendly like cheddar)

Instructions

Mash the Banana: Peel 1 ripe, sweet banana and mash it thoroughly in a large mixing bowl using a fork for 30–45 seconds until smooth and lump-free. If too firm, microwave for 10 seconds to soften.
Mix Wet Ingredients: Add 1 egg, ½ cup unsweetened almond milk (or water), and 1 teaspoon melted coconut oil to the mashed banana. Whisk for 1–2 minutes until well combined and slightly frothy, scraping the bowl sides.
Add Dry Ingredients: Gradually stir in 1 ½ cups oat flour and 1 teaspoon baking powder, mixing for 1–2 minutes until the batter is smooth and thick with no lumps. The consistency should be pourable but not runny.
Check Batter Consistency: Adjust thickness by adding 1–2 teaspoons more almond milk or water if too thick, or 1 tablespoon more oat flour if too thin. For a smoother batter, optionally blend for 20–30 seconds.
Heat the Skillet: Warm a non-stick skillet or griddle over medium heat for 2–3 minutes. If not non-stick, grease lightly with coconut oil. Test heat by flicking water; it should sizzle.
Pour the Pancakes: Using a ladle or ¼ cup measuring cup, pour batter onto the skillet forming 3–4 inch wide pancakes, spaced 1–2 inches apart. Make 8–10 pancakes depending on size.
Cook the Pancakes: Cook for 2–3 minutes until bubbles form on the surface and edges look set. Flip and cook for another 2–3 minutes until golden brown and firm. Adjust heat as needed for even browning.
Cool the Pancakes: Transfer pancakes to a wire rack and cool completely (20–30 minutes) to prevent sogginess and tummy upset in your dog. Avoid stacking while warm.
Serve and Store: Serve pancakes as a treat, cutting into smaller pieces if needed. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Thaw frozen pancakes overnight in the fridge before serving and add toppings after thawing.