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.
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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.
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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.
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Enjoy these pancakes warm with your favorite toppings for a nourishing, crowd-pleasing breakfast everyone will remember.
Recipe FAQs
- β 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.
- β 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.
- β 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.
- β 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.
- β 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.
