Pin It 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 pancakes for busy weekend mornings when I wanted something filling and energizing without too much fuss. They quickly became a favorite that everyone in my home requests time and again.
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Ingredients
- Bananas: 2 ripe bananas (medium, peeled) for natural sweetness and moisture
- Eggs: 2 large eggs to bind and add fluffiness
- Milk: 1/2 cup (120 ml) milk (dairy or plant-based) for richness
- Vanilla extract: 1 tsp (optional) for added aroma
- Rolled oats: 1 cup (100 g) adds fiber and body
- Baking powder: 1 tsp for lift
- Salt: Pinch to balance sweetness
- Ground cinnamon: 1/2 tsp (optional) for warmth
- Butter or oil: 1–2 tbsp for the pan
- Toppings: Sliced bananas, berries, maple syrup, or yogurt (optional to serve)
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Instructions
- Make oat flour:
- Place the rolled oats in a blender or food processor. Blend until a coarse flour forms.
- Blend wet and dry:
- 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 to thicken slightly.
- Heat 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 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 warm with your favorite toppings.
Pin It My family loves gathering around the breakfast table for these pancakes with everyone adding their favorite toppings. It makes for a cozy start to our weekends.
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Required Tools
For this recipe you need a blender or food processor, a non-stick skillet or griddle, a spatula, and measuring cups and spoons.
Allergen Information
The pancakes contain eggs and may contain gluten if oats are not certified gluten-free. Choose dairy alternatives if needed, and always check product labels for cross-contamination.
Nutritional Information
Each serving (about 1/3 of the recipe) provides around 210 calories, 6 g total fat, 33 g carbohydrates, and 7 g protein without extra toppings.
Pin It 
Enjoy these banana oat pancakes fresh off the skillet while they are warm and fluffy. They make every morning feel special.
Recipe FAQs
- → Can I use plant-based milk?
Yes, plant-based milk works well and keeps the pancakes moist and tender.
- → How do I make the batter thicker?
Let the batter rest for a few minutes after blending to thicken slightly before cooking.
- → What’s the best way to cook the pancakes evenly?
Use a non-stick skillet over medium heat and wait for bubbles before flipping to ensure even cooking.
- → Can I add extra flavorings?
Adding vanilla extract or a pinch of cinnamon enhances the flavor without overpowering the natural ingredients.
- → How can I vary the texture?
Mixing in chocolate chips or chopped nuts before cooking adds delightful texture and richness.
