Save Fluffy, golden pancakes made with ripe bananas and wholesome oats. These easy pancakes offer a comforting breakfast that feels indulgent but are packed with goodness.
I remember the first time I made these banana oat pancakes for brunch. The delightful aroma filled our kitchen and my family couldn't wait to dig in.
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 to 2 tbsp, for the pan
- Toppings: Sliced bananas, berries, maple syrup, or yogurt (optional)
Instructions
- Blend oats:
- Place rolled oats in a blender or food processor and blend until a 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 the batter rest for 2 to 3 minutes to thicken slightly.
- Heat skillet:
- Heat a non-stick skillet or griddle over medium heat and add a bit of butter or oil.
- Cook pancakes:
- Pour about 1/4 cup batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles appear and edges are set.
- Flip and finish:
- Flip carefully and cook another 1 to 2 minutes until golden and cooked through.
- Repeat:
- Repeat with remaining batter, adding more butter or oil as needed.
- Serve:
- Serve warm with your favorite toppings.
Save My kids adore helping mash the bananas and watching pancakes bubble up as they cook. These mornings always feel a little extra cozy and special.
Required Tools
Blender or food processor, non-stick skillet or griddle, spatula, measuring cups and spoons.
Allergen Information
Contains eggs and may contain gluten (if oats are not certified gluten-free). Contains dairy if using cow's milk or butter. Always check product labels for possible cross-contamination.
Nutritional Information
Per serving (without toppings, based on 1/3 of recipe): Calories: 210, Total Fat: 6 g, Carbohydrates: 33 g, Protein: 7 g.
Save Enjoy these pancakes fresh off the griddle with your favorite toppings. They're perfect for slow weekends or busy mornings alike.
Recipe Guide
- → How can I make the batter thicker?
Let the batter rest for 2–3 minutes after blending; this allows it to thicken naturally before cooking.
- → Can I substitute the milk used in the batter?
Yes, plant-based milk such as almond or oat milk works well and keeps the texture creamy.
- → What cooking fat is best for pancakes?
Butter adds flavor and crisp edges, but oil works well for a lighter option and prevents sticking.
- → How do I know when to flip the pancakes?
When bubbles form on the surface and edges look set, it’s time to flip carefully to cook the other side.
- → Can I add mix-ins for extra texture?
Yes, chocolate chips or chopped nuts stirred into the batter before cooking add delightful texture and flavor.