Save Fluffy, golden pancakes made with ripe bananas and wholesome oats feel indulgent as a breakfast treat, but they are packed with goodness and easy to prepare.
I've made these banana oat pancakes countless times for busy mornings, and they never fail to brighten up breakfast with their sweet flavor and tender texture.
Ingredients
- 2 ripe bananas (medium, peeled): Adds natural sweetness and moisture.
- 2 large eggs: Provides structure and richness.
- 1/2 cup (120 ml) milk (dairy or plant-based): For blending the batter smoothly.
- 1 tsp vanilla extract (optional): Enhances aroma.
- 1 cup (100 g) rolled oats: Wholesome base for the pancakes.
- 1 tsp baking powder: Helps pancakes rise.
- Pinch of salt: Balances flavor.
- 1/2 tsp ground cinnamon (optional): Adds a hint of spice.
- 1–2 tbsp butter or oil (for the pan): Used for cooking.
- Sliced bananas, berries, maple syrup, or yogurt (to serve, optional): Topping options for serving.
Instructions
- Blend Oats:
- Place rolled oats in a blender or food processor and blend until a coarse flour forms.
- Combine 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 the batter rest for 2–3 minutes to thicken slightly.
- Preheat Skillet:
- Heat a non-stick skillet over medium heat and 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 and edges set.
- Flip & Finish Cooking:
- Flip carefully and cook another 1–2 minutes until golden.
- Repeat:
- Repeat with remaining batter, adding butter or oil if needed.
- Serve:
- Serve warm with your favorite toppings.
Save These pancakes have become a Sunday favorite in my household, with everyone gathering in the kitchen eager for their turn to add toppings.
Required Tools
You will need a blender or food processor, non-stick skillet or griddle, spatula, and measuring cups and spoons for this recipe.
Allergen Information
This recipe contains eggs and may contain gluten (if oats are not certified gluten-free) and dairy if using cows milk or butter. Always check product labels for possible cross-contamination.
Nutritional Information
Per serving, without toppings (1/3 of recipe): 210 calories, 6 g total fat, 33 g carbohydrates, 7 g protein.
Save Enjoy these pancakes fresh off the griddle for best flavor, and switch up your toppings each time for a fun breakfast twist.
Recipe FAQs
- → Can I use gluten-free oats in this dish?
Yes, substituting regular rolled oats with certified gluten-free oats works well and keeps the texture intact.
- → What milk alternatives can I use?
Plant-based milks such as almond, soy, or oat milk can replace dairy milk for a dairy-free option.
- → How do ripe bananas affect the final texture?
Ripe bananas add natural sweetness and moisture, contributing to a tender and fluffy pancake texture.
- → Can I make the batter ahead of time?
It's best to cook the batter fresh but resting it for a few minutes helps thicken and improve texture.
- → What toppings work well with these pancakes?
Fresh berries, sliced bananas, maple syrup, yogurt, or a sprinkle of nuts complement the flavors nicely.