Save Fluffy, golden pancakes made with ripe bananas and wholesome oats—a breakfast that's both easy and comforting. These pancakes feel indulgent but are actually packed with goodness, making them a perfect start to your day.
I've made these banana oat pancakes countless times for weekend mornings, and they are always a hit with family and friends. The kitchen fills with the aroma of bananas and cinnamon, making breakfast feel extra special.
Ingredients
- Ripe bananas (2, medium, peeled): Add natural sweetness and moisture
- Large eggs (2): Bind the batter and add fluffiness
- Milk (1/2 cup, 120 ml, dairy or plant-based): Creates a silky batter
- Vanilla extract (1 tsp, optional): Adds warmth and depth
- Rolled oats (1 cup, 100 g): Provide structure and whole-grain nutrition
- Baking powder (1 tsp): Makes pancakes light and rise well
- Pinch of salt: Enhances flavor
- Ground cinnamon (1/2 tsp, optional): Adds spice and aroma
- Butter or oil (1–2 tbsp, for pan): Prevents sticking and helps browning
- Sliced bananas, berries, maple syrup, or yogurt (optional, for serving): Delicious toppings to finish
Instructions
- Prepare Oat Flour:
- Place rolled oats in a blender or food processor and blend until a coarse flour forms.
- Blend Batter:
- Add bananas, eggs, milk, vanilla extract, baking powder, salt, and cinnamon to the blender. Blend until smooth and thick.
- Rest the Batter:
- Let the mixture rest about 2–3 minutes so it thickens slightly.
- Heat Skillet:
- Warm a non-stick skillet or griddle over medium heat and add butter or oil.
- Cook Pancakes:
- Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form on the surface and the edges look set.
- Flip and Finish:
- Flip carefully and cook another 1–2 minutes until golden and cooked through.
- Repeat:
- Continue with the remaining batter, adding more butter or oil as needed.
- Serve:
- Enjoy pancakes warm with your favorite toppings.
Save These pancakes have become a Sunday morning tradition for us—they always bring everyone to the table with smiles. My kids love customizing their stack with berries and a drizzle of maple syrup.
Required Tools
You'll need a blender or food processor to make oat flour, a non-stick skillet or griddle for cooking, a spatula for flipping, and measuring cups and spoons for accuracy.
Allergen Information
This recipe contains eggs and may contain gluten if oats are not certified gluten-free. It also includes dairy if using cows milk or butter, so check product labels for cross-contamination.
Nutritional Information
Each serving (about 1/3 of the batch, without toppings) provides approximately 210 calories, 6 g fat, 33 g carbohydrates, and 7 g protein.
Save Try these pancakes with your favorite toppings and enjoy a fresh batch every time—simple, delicious comfort food from your own kitchen.
Recipe Questions
- → Can I use plant-based milk for this batter?
Yes, plant-based milk can replace dairy milk without affecting the texture, making it suitable for dairy-free diets.
- → How do oats affect the texture of the pancakes?
Blended oats create a slightly coarse flour that adds heartiness and a tender crumb to the pancakes.
- → What is the best way to cook these pancakes evenly?
Use a non-stick skillet over medium heat and wait until bubbles form before flipping to ensure even cooking and a golden finish.
- → Can I add flavors like cinnamon or vanilla?
Yes, adding ground cinnamon and vanilla extract enhances the flavor profile and complements the bananas and oats perfectly.
- → How can I make these suitable for gluten-free diets?
Use certified gluten-free rolled oats to avoid gluten contamination while maintaining the same texture and taste.
- → Are there tips for adding extra texture?
Stirring in chocolate chips or chopped nuts before cooking adds delightful texture and richness to the pancakes.