Save Fluffy, golden pancakes made with ripe bananas and wholesome oats, these banana oat pancakes make for an easy, comforting breakfast that feels indulgent but is packed with goodness.
I first made these pancakes when I had a surplus of ripe bananas and oats in my pantry, and they quickly became a go-to breakfast favorite for both adults and kids.
Ingredients
- Bananas: 2 ripe bananas (medium, peeled)
- Eggs: 2 large eggs
- Milk: 1/2 cup (120 ml) milk (dairy or plant-based)
- Vanilla extract: 1 tsp vanilla extract (optional)
- Rolled oats: 1 cup (100 g) rolled oats
- Baking powder: 1 tsp baking powder
- Salt: Pinch of salt
- Ground cinnamon: 1/2 tsp ground cinnamon (optional)
- Butter or oil: 1–2 tbsp butter or oil (for the pan)
- Optional toppings: Sliced bananas, berries, maple syrup, or yogurt (to serve, optional)
Instructions
- Blend oats:
- Place the rolled oats in a blender or food processor. Blend until a coarse flour forms.
- Combine batter:
- 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.
- Heat pan:
- Heat a non-stick skillet or griddle over medium heat. Add a little butter or oil.
- Cook first side:
- 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 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 your favorite toppings.
Save These pancakes are a weekend staple in our house, and my kids love decorating their own stack with fruit and a drizzle of maple syrup.
Required Tools
You will need a blender or food processor, a non-stick skillet or griddle, a 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 contains dairy if using cows milk or butter. Always check product labels for potential cross-contamination.
Nutritional Information
Per serving without toppings: Calories: 210, Total Fat: 6 g, Carbohydrates: 33 g, Protein: 7 g.
Save These banana oat pancakes offer a nourishing breakfast you will want to make again and again. Enjoy them fresh and warm right off the skillet.
Kitchen Guide
- → Can I use gluten-free oats for these pancakes?
Yes, swapping rolled oats for certified gluten-free oats works well without altering texture significantly.
- → What milk options can I use in the batter?
Both dairy and plant-based milks, such as almond or oat milk, can be used to suit dietary preferences.
- → Is it necessary to let the batter rest before cooking?
Resting the batter for a few minutes helps it thicken slightly, resulting in fluffier pancakes when cooked.
- → How do I prevent pancakes from sticking to the pan?
Use a non-stick skillet or lightly coat the pan with butter or oil before adding batter to ensure easy flipping.
- → Can I add extra flavors to the batter?
Yes, ingredients like cinnamon, vanilla extract, or chocolate chips can enhance the flavor without overpowering the base.
- → What toppings pair best with these pancakes?
Fresh fruits like sliced bananas or berries, maple syrup, and yogurt complement the pancakes nicely.