If you’re searching for a wholesome breakfast that tastes like a treat yet comes together in minutes, Banana Oat Pancakes are about to become your new obsession. Blending lush, ripe bananas with heart-healthy oats, a fragrant hit of cinnamon, and just the right amount of vanilla, these pancakes strike that magical balance of fluffy, hearty, and naturally sweet. They work perfectly for gluten-free eaters, and the recipe is easily customizable, so you can fold in chocolate chips, blueberries, or whatever fruit is calling your name. Whether you’re fueling up for a busy morning or savoring a lazy weekend brunch, these Banana Oat Pancakes are as comforting as they are nourishing.
Ingredients You’ll Need
This recipe proves that a short ingredient list can still deliver big on flavor! Each simple staple is essential, working together to create those signature Banana Oat Pancakes—moist, textured, and sprinkled with pure goodness.
- Bananas: Use ripe bananas for maximum sweetness and a softer texture—those brown spots mean more flavor!
- Large Eggs: These bind everything together, giving pancakes a delightfully tender crumb.
- Rolled Oats: Rolled, not quick oats, bring heartiness and soak up the wet ingredients for a perfect, toothsome bite.
- Baking Powder: Lifts the pancakes, so they turn out fluffy instead of dense.
- Cinnamon: This warm spice ties everything together with irresistible coziness.
- Salt: Just a pinch to bring all the flavors into sharp, luscious focus.
- Vanilla Extract: Adds depth and sweetness, making each bite fragrant and inviting.
- Milk: Optional, but a splash or two helps adjust batter consistency for easy pouring.
- Butter or Oil: For greasing the skillet and achieving that perfect golden crust.
- Maple Syrup and Fresh Fruit: The classic, naturally sweet toppings—don’t skip them!
How to Make Banana Oat Pancakes
Step 1: Blend Your Batter
Place ripe bananas, large eggs, rolled oats, baking powder, cinnamon, salt, and vanilla extract in your blender. Blend on high until the mixture is completely smooth and thick. This quick blending step makes your Banana Oat Pancakes restaurant-level fluffy, and it takes less than a minute!
Step 2: Check Batter Consistency
Is your batter reluctant to pour? Just add 1–2 tablespoons of milk, blending again for a few seconds until the texture is pourable but still thick. You want the batter to mound slightly on a spoon—it shouldn’t run off like crepe batter.
Step 3: Prep Your Skillet
Heat a non-stick skillet or griddle over medium. Add a dab of butter or a swirl of oil, letting it melt and spread out. The surface should shimmer but not smoke—test with a drop of batter; it should sizzle lightly.
Step 4: Cook the Pancakes
Pour about 1/4 cup of batter per pancake onto your skillet. Let them cook for 2–3 minutes, until bubbles dot the surface and edges start looking set. Flip gently, and cook for another 1–2 minutes until golden and cooked through. Keep pancakes warm on a plate covered with a kitchen towel while you finish the batch.
Step 5: Serve and Enjoy
Stack your fresh Banana Oat Pancakes on plates, and don’t be shy with the maple syrup or fresh fruit. That first bite will convert even the most skeptical pancake lover!
How to Serve Banana Oat Pancakes
Garnishes
Dress up your Banana Oat Pancakes with vibrant, colorful toppings—think sliced strawberries, blueberries, a handful of toasted nuts, or a sprinkle of coconut flakes. Of course, a generous pour of maple syrup is always a good idea! For a decadent twist, add a dollop of Greek yogurt or a light dusting of powdered sugar.
Side Dishes
A scoop of creamy yogurt, a fruit salad, or crispy turkey bacon all make fantastic breakfast companions. If you want to linger over weekend brunch, serve these pancakes with a fresh smoothie or a mug of rich coffee for the full cozy experience.
Creative Ways to Present
Why not turn breakfast into a party? Serve miniature Banana Oat Pancakes as a fun finger food for kids, stack them tall with alternating layers of nut butter and fruit, or use cookie cutters for whimsical shapes. They hold up beautifully as the base for a healthy breakfast “cake” with yogurt “frosting” and colorful toppings!
Make Ahead and Storage
Storing Leftovers
If you manage to have extras (a rare event!), keep cooled Banana Oat Pancakes in an airtight container in the refrigerator for up to 3 days. They won’t lose their moist texture and are easy to reheat for those fast-paced mornings.
Freezing
Place completely cooled pancakes in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag or container. That way, you can pull out one or two whenever you need a quick breakfast. They’ll stay fresh for up to 2 months and still taste incredible after reheating!
Reheating
Ready to eat? Just pop your Banana Oat Pancakes into the toaster or warm them gently in the microwave for about 30 seconds. For a crisper exterior, a few minutes in a preheated oven does the trick. No need to thaw if they’re frozen—simply add a little extra warming time.
FAQs
Are Banana Oat Pancakes gluten-free?
Yes! As long as you use certified gluten-free oats, this recipe is naturally gluten-free and perfect for anyone with gluten sensitivities or those looking for a wholesome alternative to regular pancakes.
Can I make Banana Oat Pancakes vegan?
Absolutely—swap the eggs for two flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water), and use a non-dairy milk like almond or oat. They’ll still be delightful, with a slightly different but still satisfying texture.
What else can I add to the batter?
Customize to your heart’s content! Try folding in chocolate chips, chopped walnuts, or a handful of blueberries after blending. You can even mix in some shredded coconut or a scoop of protein powder for an extra boost.
Why blend the batter instead of mashing by hand?
Blending gives these Banana Oat Pancakes their signature smooth, fluffy consistency and helps the oats break down so the final texture is similar to classic pancakes. If you like a chunkier texture, pulse just until mostly smooth.
How do I know when to flip the pancakes?
Watch for bubbles forming on the pancake’s surface and the edges looking slightly set—that’s your cue to flip. A gentle nudge with a spatula should lift them easily, revealing a beautiful golden underside.
Final Thoughts
Don’t let another morning pass you by without giving these Banana Oat Pancakes a try! They’re simple, endlessly customizable, and just plain joyful to eat. Grab those ripe bananas and whip up a stack—you’ll wonder how you ever did breakfast any other way.
Print
Banana Oat Pancakes Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Banana Oat Pancakes are a wholesome and delicious breakfast option. Made with ripe bananas, oats, and eggs, these pancakes are gluten-free and full of flavor. They are easy to whip up in a blender and perfect for a quick and nutritious morning meal.
Ingredients
Banana Oat Pancakes:
- 2 ripe bananas
- 2 large eggs
- 1/2 cup rolled oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
- butter or oil for cooking
- maple syrup and fresh fruit for serving
Instructions
- Blend the Ingredients: In a blender, combine the bananas, eggs, oats, baking powder, cinnamon, salt, and vanilla extract. Blend until smooth and thick. Add milk if needed for consistency.
- Cook the Pancakes: Heat a skillet, pour the batter, cook for 2–3 minutes until bubbles form, flip and cook for another 1–2 minutes until golden.
- Serve: Serve warm with maple syrup and fresh fruit.
Notes
- These pancakes are naturally gluten-free if you use certified gluten-free oats.
- You can customize the pancakes by adding chocolate chips, nuts, or blueberries to the batter.
- Leftover pancakes can be refrigerated or frozen for later consumption.
Nutrition
- Serving Size: 1 pancake
- Calories: 110
- Sugar: 5g
- Sodium: 120mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
