Save Fluffy, golden pancakes made with ripe bananas and wholesome oats that make breakfast feel comforting and indulgent while still being packed with goodness.
I remember making these banana oat pancakes on a rainy Sunday morning with my kids. They loved the fluffy texture and sweet banana flavor. I loved that they were eating something filling and nourishing without protest.
Ingredients
- Ripe bananas (medium, peeled): 2
- Large eggs: 2
- Milk (dairy or plant-based): 1/2 cup (120 ml)
- Vanilla extract (optional): 1 tsp
- Rolled oats: 1 cup (100 g)
- Baking powder: 1 tsp
- Salt: Pinch
- Ground cinnamon (optional): 1/2 tsp
- Butter or oil (for the pan): 1–2 tbsp
- Sliced bananas, berries, maple syrup, or yogurt (to serve, optional): As desired
Instructions
- Blend Oats:
- Place the rolled oats in a blender or food processor and blend until a coarse flour forms.
- Add Wet Ingredients:
- Add bananas, eggs, milk, vanilla extract, baking powder, salt, and cinnamon to the blender. Blend until smooth and thick.
- Batter Rest:
- Let the batter rest for 2–3 minutes to thicken slightly.
- Heat Pan:
- Heat a non-stick skillet or griddle over medium heat and add a little 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 and edges look set.
- Flip & Finish:
- Flip carefully and cook another 1–2 minutes until golden and cooked through.
- Repeat & Serve:
- Repeat with remaining batter, adding more butter or oil as needed. Serve warm with your favorite toppings.
Save Whenever I make these pancakes, my family gathers around the kitchen, eager to flip the next batch and pick their favorite toppings. It turns any morning into a cheerful, shared occasion.
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 contains dairy if using cows milk or butter. Check all product labels for potential cross-contamination.
Nutritional Information
Each serving (about 1/3 of recipe, no toppings) contains approximately: 210 calories, 6 g total fat, 33 g carbohydrates, and 7 g protein.
Save Try these pancakes with berries and maple syrup for an irresistible breakfast that is both healthy and satisfying. The leftovers reheat beautifully for busy mornings.
Recipe FAQ
- → Can I use dairy-free milk for the batter?
Yes, plant-based milk like almond or oat milk works well and keeps the batter creamy and smooth.
- → How do I make the pancakes fluffier?
Allowing the batter to rest for a few minutes before cooking helps thicken it, which results in fluffier pancakes.
- → Can I add mix-ins like nuts or chocolate?
Absolutely, stirring in chopped nuts or chocolate chips before cooking adds texture and extra flavor.
- → What skillet is best for cooking these pancakes?
A non-stick skillet or griddle heated to medium ensures even cooking and easy flipping without sticking.
- → Are these pancakes suitable for gluten-free diets?
Using certified gluten-free rolled oats keeps the pancakes safe for gluten-free preferences.