Save to Pinterest My roommate once challenged me to make breakfast without touching the stove, and somehow banana oat pancakes became my answer. There's something almost magical about blending ripe bananas with eggs and oats into a batter that fluffs up like cloud nine on a hot skillet. That morning, the kitchen smelled like caramelized banana and cinnamon, and she forgot to complain about my cooking for the first time all year. These pancakes have been my go-to ever since, especially when I want something wholesome that doesn't feel like I'm trying too hard.
I made these for my neighbor last Saturday morning after she'd been up late helping me move boxes. She took one bite and her eyes went wide like I'd revealed some kitchen secret. The fact that they're naturally sweet from the bananas meant she didn't need to drown them in syrup, and I caught her sneaking back into the kitchen twenty minutes later looking for leftovers. That's when I knew this recipe had staying power.
Ingredients
- Ripe bananas (2 large): The speckled ones that look almost past their prime are your best friends here, because that sweetness is non-negotiable and sugary bananas mean you can skip added sweeteners entirely.
- Eggs (2 large): They bind everything together and give the pancakes that fluffy texture that makes people ask if you used buttermilk.
- Vanilla extract (1/2 teaspoon, optional): A small amount just whispers in the background and lifts the whole flavor profile without announcing itself.
- Rolled oats (1 cup): Use certified gluten-free oats if that matters to your table, and don't skip them for anything because they're doing the heavy lifting as your primary ingredient.
- Baking powder (1/2 teaspoon): This is what gives you those bubbles and that tender crumb, so don't leave it out thinking the eggs alone will do the job.
- Salt (pinch): A tiny amount brings out the banana flavor and keeps everything from tasting one-dimensional.
- Ground cinnamon (1/2 teaspoon, optional): I use it almost always because it pairs so naturally with banana, but swap it for nutmeg or cardamom if you're feeling adventurous.
- Coconut oil or neutral oil (1-2 teaspoons): Just enough to keep the pancakes from sticking and help them brown evenly on both sides.
Instructions
- Blend the wet base:
- Peel your bananas and break them into chunks, then add them to your blender with eggs and vanilla. Blend until completely smooth, which usually takes about 30 seconds of steady mixing.
- Add the dry ingredients:
- Pour in the oats, baking powder, salt, and cinnamon, then blend again until the mixture looks mostly uniform. You want some tiny oat pieces visible because they add texture, so you're not aiming for a baby-food consistency.
- Heat your cooking surface:
- Set your non-stick skillet or griddle over medium heat and let it warm up for about a minute. A light coat of oil should sizzle gently when you touch it, which means you're ready to go.
- Pour and watch for bubbles:
- Scoop about 1/4 cup of batter onto the hot surface and let it sit undisturbed for 2 to 3 minutes. You'll see bubbles forming on top and the edges turning slightly dry, which is your signal that the bottom has set.
- Flip with confidence:
- Use a spatula to slide underneath and flip gently, then cook the other side for 1 to 2 minutes until it's golden brown. The second side cooks faster because the bottom is already warm from the first flip.
- Serve while they're warm:
- Stack them on a plate and eat them immediately with whatever toppings call to you. Fresh berries, a dollop of yogurt, or a drizzle of maple syrup all work beautifully.
Save to Pinterest My sister came home from her first week at university completely homesick and tired, and I made these pancakes while she sat at the kitchen counter telling me everything. By the time she finished eating, she was laughing again, and now when she calls home, the first thing she asks for is the recipe. Food can be that simple gesture that reminds someone they're still connected to home.
Why These Beat Regular Pancakes
There's no flour lurking in the ingredient list, which means you're not fighting the typical pancake density that leaves you feeling sluggish. The oats and banana do all the work, creating something that feels substantial without being heavy. My coworker, who usually skips breakfast because she thinks it makes her groggy, now asks if I have any leftover pancakes, which tells you something about how these sit in your stomach.
The Timing Question
Everyone asks if they can make the batter ahead, and the answer is yes, but with a small catch. The batter will thin out slightly as the oats absorb moisture, so if you're making it more than 30 minutes in advance, just add a tablespoon of water before cooking. I've learned that letting it rest for 5 minutes actually helps the oats soften slightly, which makes for an even more tender pancake.
Storage and Freezing
These pancakes freeze beautifully, which is why I often make a double batch on Sunday and reheat them throughout the week. Pop them straight from the freezer into your toaster or microwave for 30 to 60 seconds, and they come back to life almost as if they were just made. It's one of my favorite shortcuts for busy mornings when I want something homemade but don't have time to blend.
- Stack cooled pancakes between parchment paper before freezing so they don't stick together in one frustrating clump.
- They'll keep in the freezer for up to three weeks, which means you're always one toaster away from a real breakfast.
- Thawing on the counter works too if you're thinking ahead, but honestly, the toaster route is faster and slightly crispier.
Save to Pinterest These pancakes have quietly become the recipe I make when someone needs feeding and caring for. There's something about a warm plate of food that tastes good and leaves you feeling strong that says more than words ever could.
Recipe Help Center
- → Can I make the batter without a blender?
Yes, you can mash the bananas with a fork until smooth, then whisk in the eggs and vanilla. Stir in the dry ingredients until combined. The texture will be slightly chunkier but still delicious.
- → How do I store leftover pancakes?
Cool completely and store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them with parchment paper between layers for up to 2 months. Reheat in a toaster or microwave.
- → Can I use steel-cut oats instead of rolled oats?
Steel-cut oats are too coarse and won't blend properly. Stick with rolled oats (old-fashioned) or quick oats for the best texture. Certified gluten-free oats work perfectly for dietary restrictions.
- → Why are my pancakes not fluffy?
Make sure your baking powder is fresh and don't overmix the batter. Letting the batter rest for 5 minutes before cooking can also help. Cook over medium heat so they cook through evenly without burning.
- → What toppings work best with these pancakes?
Fresh berries, sliced bananas, Greek yogurt, almond butter, or warm maple syrup are all excellent choices. For extra protein, spread with peanut butter or top with a dollop of Greek yogurt and chopped nuts.
- → Can I double this batch?
Absolutely. The recipe scales easily. You may need to cook in batches if your skillet space is limited. Keep finished pancakes warm in a 200°F oven while cooking the remainder.