Save Fluffy, golden pancakes made with ripe bananas and wholesome oats are an easy, comforting breakfast that feels indulgent but is packed with goodness.
I first made these banana oat pancakes on a relaxed Sunday, and they quickly became a favorite for their tender texture and rich banana flavor. They are a hit with both kids and adults at our breakfast table.
Ingredients
- Ripe bananas (medium, peeled): Use two for the best sweetness and moisture.
- Large eggs: Two help bind the pancakes and add fluffiness.
- Milk (dairy or plant-based): One-half cup for a smooth batter. Any type works.
- Vanilla extract (optional): One teaspoon for extra aroma and flavor.
- Rolled oats: One cup provides structure and heartiness.
- Baking powder: One teaspoon makes the pancakes rise.
- Salt: A pinch to balance the flavors.
- Ground cinnamon (optional): One-half teaspoon for warmth and depth.
- Butter or oil (for the pan): One or two tablespoons for cooking.
- Sliced bananas, berries, maple syrup, or yogurt (to serve, optional): Serve as desired for added flavor and presentation.
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Instructions
- Prepare Oat Flour:
- Place rolled oats in a blender or food processor. Blend until a coarse flour forms.
- Make the Batter:
- Add bananas, eggs, milk, vanilla extract, baking powder, salt, and cinnamon to the blender. Blend until smooth and thick.
- Let Batter Rest:
- Allow the batter to sit for two to three minutes to thicken slightly.
- Heat Skillet:
- Warm a non-stick skillet or griddle over medium heat. Add some butter or oil.
- Cook Pancakes:
- Pour about one-quarter cup of batter per pancake onto the skillet. Cook two to three minutes until bubbles appear and edges look set.
- Flip and Finish Cooking:
- Flip carefully and cook one to two more minutes until golden and fully cooked.
- Repeat:
- Continue with the rest of the batter, adding more butter or oil if needed.
- Serve:
- Serve warm with your favorite toppings.
Save These pancakes make family breakfasts extra special and encourage everyone to gather and linger around the table together.
Required Tools
For best results, use a blender or food processor, a non-stick skillet or griddle, a spatula, and standard measuring cups and spoons.
Allergen Information
This recipe contains eggs and may contain gluten if oats are not certified gluten-free. Dairy is present if using cow milk or butter. Always check product labels for cross-contamination risks.
Nutritional Information
Each serving (about one third of recipe, without toppings) has 210 calories, 6 g total fat, 33 g carbohydrates, and 7 g protein.
Save Enjoy these pancakes warm with your favorite toppings for a nourishing, crowd-pleasing breakfast everyone will remember.
Recipe FAQs
- → What makes these pancakes fluffy?
Blending rolled oats into a fine flour and adding baking powder helps create a light, fluffy texture in the pancakes.
- → Can I substitute dairy milk with plant-based options?
Yes, plant-based milk like almond or oat milk works well and keeps the pancakes moist and tender.
- → How can I add extra flavor to these pancakes?
Incorporate cinnamon or vanilla extract into the batter, or top pancakes with berries, maple syrup, or yogurt for added taste.
- → Are these pancakes suitable for gluten-free diets?
Using certified gluten-free oats ensures the pancakes are gluten-free while maintaining their texture and flavor.
- → How do I prevent pancakes from sticking to the skillet?
Lightly coat the pan with butter or oil before cooking and use a non-stick skillet or griddle for best results.
