Save to Pinterest Fluffy, golden pancakes made with ripe bananas and wholesome oats—an easy, comforting breakfast that feels indulgent but is packed with goodness.
I still remember how excited my family was the first time I served these banana oat pancakes: they disappeared faster than I could stack them. This recipe has become my go-to for a cozy weekend breakfast because everyone adores the flavor and fluffy texture.
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Ingredients
- Ripe bananas: 2 medium, peeled
- Eggs: 2 large
- Milk: 1/2 cup (120 ml); dairy or plant-based
- 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: 1–2 tbsp (for the pan)
- Sliced bananas, berries, maple syrup or yogurt (optional): To serve
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Instructions
- Blend oats:
- Place the rolled oats in a blender or food processor and blend until a coarse flour forms.
- Add 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 rest for 2–3 minutes so it thickens slightly.
- Heat skillet:
- 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 on the surface and the edges look set.
- Flip:
- 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 pancakes warm with your favorite toppings.
Save to Pinterest We love making these pancakes together on relaxed mornings: everyone helps mash bananas and stack the warm cakes high for the breakfast table.
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Required Tools
Blender or food processor, non-stick skillet or griddle, spatula, measuring cups and spoons.
Allergen Information
Contains eggs and may contain gluten. Contains dairy if using cows milk or butter. Always check product labels for potential cross contamination.
Nutritional Information
Per serving (without toppings; based on 1/3 of recipe): 210 calories, 6 g fat, 33 g carbohydrates, and 7 g protein.
Save to Pinterest 
Serve with fresh fruit or yogurt for a special touch: everyone will ask for seconds.
Recipe Questions & Answers
- → Can I use gluten-free oats for this dish?
Yes, substituting rolled oats with certified gluten-free oats works perfectly and maintains texture.
- → What are good alternatives to dairy milk here?
Plant-based milks like almond, oat, or soy milk can be used to keep the pancakes moist and flavorful.
- → How do I achieve fluffier pancakes with these ingredients?
Letting the batter rest for a few minutes helps it thicken, which contributes to a lighter, fluffier texture when cooked.
- → Can I add flavors like cinnamon without affecting texture?
Yes, adding ground cinnamon or vanilla extract enhances flavor without changing the pancake structure.
- → What cooking fat works best for cooking these pancakes?
Butter provides a rich flavor, but neutral oils like vegetable or canola oil also work well to prevent sticking.
