Save Fluffy, golden pancakes made with ripe bananas and wholesome oats—an easy, comforting breakfast that feels indulgent but is packed with goodness.
I first made these banana oat pancakes on a busy weekend morning when we wanted something special but healthy. The aroma of bananas and cinnamon filling the kitchen always brings back cozy breakfast memories.
Ingredients
- Bananas: 2 ripe (medium, peeled)
- Eggs: 2 large
- 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: 1–2 tbsp for the pan
- Optional toppings: Sliced bananas, berries, maple syrup, or yogurt
Instructions
- Blend oats:
- Place rolled oats in a blender or food processor and blend until a coarse flour forms.
- Blend 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 sit for 2–3 minutes to thicken slightly.
- Preheat pan:
- Heat a non-stick skillet or griddle over medium heat. 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 on the surface and the edges look set.
- Flip pancakes:
- Flip carefully and cook for another 1–2 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 Sharing a plate of these pancakes with my family always makes breakfast feel extra special—everyone gets to choose their favorite toppings and we linger longer around the table.
Required Tools
Blender or food processor, non-stick skillet or griddle, spatula, measuring cups and spoons make this recipe smooth and easy.
Allergen Information
Contains eggs and may contain gluten if oats are not certified gluten-free. Contains dairy if using cows milk or butter. Always check product labels for possible cross-contamination.
Nutritional Information
Per serving (1/3 of recipe, without toppings): Calories: 210, Total Fat: 6 g, Carbohydrates: 33 g, Protein: 7 g
Save With wholesome, simple ingredients and a burst of banana flavor, these pancakes make any morning shine. Enjoy them topped with whatever you love—every bite is comforting goodness.
Kitchen Tips & Answers
- → How do I make the batter smooth and thick?
Blend rolled oats first until coarse flour forms, then add bananas, eggs, milk, and other ingredients. Blend until the batter is smooth and thick.
- → Can I substitute the milk with a plant-based alternative?
Yes, using plant-based milk works well and keeps the pancakes moist and tender without altering the flavor significantly.
- → What cooking fat is best for making these pancakes?
Butter or oil can be used in the pan to prevent sticking and add flavor. Choose based on preference or dietary needs.
- → How can I add extra texture to the pancakes?
Stir in chocolate chips, chopped nuts, or dried fruit into the batter before cooking for added texture and flavor.
- → Are these pancakes gluten-free?
They can be gluten-free if certified gluten-free oats are used. Always check oat packaging for gluten status.