Save to Pinterest Fluffy, golden pancakes made with ripe bananas and wholesome oats—an easy, comforting breakfast that feels indulgent but is packed with goodness.
I first made these banana oat pancakes on a lazy Sunday morning and was impressed by how quickly everything came together. They have become a regular favorite for our weekend breakfasts, especially when we have extra ripe bananas to use up.
Ingredients
- Ripe bananas: 2 medium, peeled
- Large eggs: 2
- Milk: 1/2 cup (120 ml) dairy or plant-based
- Vanilla extract: 1 tsp optional
- Rolled oats: 1 cup (100 g)
- Baking powder: 1 tsp
- Salt: Pinch
- Ground cinnamon: 1/2 tsp optional
- Butter or oil: 1–2 tbsp for the pan
- Sliced bananas, berries, maple syrup, or yogurt: to serve, optional
Instructions
- Blend Oats:
- Place rolled oats in a blender or food processor. Blend until coarse flour forms.
- Add Wet and Dry Ingredients:
- Add bananas, eggs, milk, vanilla extract, baking powder, salt, and cinnamon to the blender. Blend until smooth and thick.
- Rest Batter:
- Let batter rest for 2–3 minutes to thicken slightly.
- Heat Pan:
- Heat a non-stick skillet or griddle over medium heat. Add a little butter or oil.
- Cook Pancakes:
- Pour about 1/4 cup of batter per pancake onto skillet. Cook for 2–3 minutes until bubbles form on surface and edges look set.
- Flip and Finish Cooking:
- Flip carefully and cook for another 1–2 minutes until golden and cooked through.
- Repeat and Serve:
- Repeat with remaining batter, adding more butter or oil as needed. Serve warm with favorite toppings.
Save to Pinterest Whenever my kids help make these pancakes, they love measuring the oats and pressing the blender button. It always makes the kitchen smell cozy and inviting.
Required Tools
Blender or food processor, non-stick skillet or griddle, spatula, measuring cups and spoons are all you need for this recipe.
Allergen Information
Contains eggs and may contain gluten if oats are not certified gluten-free. Contains dairy if using milk or butter. Always check product labels for potential cross-contamination.
Nutritional Information
Each serving (about 1/3 of the recipe, without toppings) provides approximately 210 calories, 6 g total fat, 33 g carbohydrates, and 7 g protein.
Save to Pinterest Enjoy these pancakes fresh off the skillet for a comforting breakfast. They pair beautifully with a cup of coffee or freshly squeezed juice.
Common Recipe Questions
- → How do bananas affect the pancake texture?
Ripe bananas add moisture and natural sweetness, resulting in tender, fluffy pancakes with a slightly creamy texture.
- → Can I use gluten-free oats for these pancakes?
Yes, substituting with certified gluten-free oats keeps the pancakes safe for gluten-sensitive diets without sacrificing texture.
- → What is the best way to cook these pancakes evenly?
Cook on a medium heat non-stick skillet or griddle, using a small amount of butter or oil. Flip when bubbles form and edges set.
- → Are there optional flavor additions to enhance these pancakes?
Adding vanilla extract or ground cinnamon can subtly boost the flavor profile for a warmer, aromatic taste.
- → How can I make this dairy-free?
Use plant-based milk and substitute butter with oil to keep the pancakes dairy-free without compromising taste.
- → Can I add mix-ins to the batter?
Yes, incorporating chocolate chips or chopped nuts before cooking adds texture and extra flavor.