Banana oatmeal pancakes are a simple and delicious breakfast treat. Made with ripe bananas, oats, and a few basic ingredients, they’re easy to whip up and perfect for a cozy morning.
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Banana oatmeal pancakes are a delicious and easy breakfast option. With just ripe bananas, oats, and a few basic ingredients, you can whip up these pancakes quickly. They have a naturally sweet banana flavor that’s sure to please everyone at the table.
The texture of these pancakes is both hearty and fluffy, thanks to the oats and bananas. Perfect for a simple breakfast, they are easy to make and packed with flavor. Banana oatmeal pancakes are a tasty and satisfying way to start your day.
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Why You’ll Love This Recipe
- It doesn’t take much time to whip up a batch, perfect for busy mornings.
- The natural sweetness of ripe bananas adds a delightful flavor that everyone loves.
- The simple recipe means fewer dishes to wash, making cleanup a breeze.
Recipe Ingredients
- Bananas: The browner your bananas are, the more flavor they will give your pancakes.
- Quick Oats: Adds a nice texture to your pancakes and makes them extra filling.
- Whole Milk: To keep the batter fluffy and help mix everything together.
- Eggs: Provide the structure of the pancakes.
- Brown Sugar: For some extra sweetness. You can use light or dark, or swap it out for coconut sugar.
- Vanilla Extract: To bring out the flavor of the bananas.
- Ground Cinnamon: Adds a rich, warm flavor to complement the sweetness of the bananas.
- Baking Powder: Gives your pancakes some rise.
See the recipe card for full information on ingredients and quantities.
Popular Substitutions and Variations
- Mix in chocolate chips, blueberries, or chopped nuts for extra flavor and texture.
- Add a scoop of protein powder or a spoonful of Greek yogurt to the batter for extra protein.
- Replace some or all of the banana with unsweetened applesauce for a different fruity flavor.
- Substitute the oats with homemade self-rising flour for a lighter, fluffier pancake. This eliminates the need for additional leavening agents since self-rising flour already contains baking powder and salt.
How To Make Banana Oatmeal Pancakes
Step #1. Gather all of your ingredients including mashed bananas.
Step #2. Dump all of your ingredients into a blender.
Step #3. Pulse until the mixture is smooth and homogenous.
Step #4. Heat a nonstick skillet or pan on the stove and pour ⅓ cup of pancake batter into the pan. Cook until the pancake is golden brown on both sides.Repeat the process with the remaining pancake batter.
Recipe FAQs
Use very ripe bananas with brown spots for the best sweetness and flavor.
If your pancakes are mushy or not fully cooked in the middle, the pan temperature is likely too high. Since these pancakes have oats, they take longer to cook. Keep the heat at medium and cook them low and slow to ensure even cooking without burning the outside.
Yes, cook the pancakes, let them cool, and then freeze them in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag. Reheat in the microwave or toaster.
Expert Tips
- The more ripe your bananas are, the sweeter the pancakes will be. Don’t throw away that brown banana, use it to make these pancakes.
- Since the batter is blended, it’s okay to have some big chunks of banana when you toss them in the blender. Anything that isn’t mashed will get broken down as it blends.
- Don’t Overmix. Mix the batter until just combined. Overmixing can make the pancakes tough.
- Keep the heat at medium to ensure the pancakes cook evenly without burning. Cooking them too fast can result in burnt outsides and raw insides.
How To Serve Banana Oatmeal Pancakes
Serve banana oatmeal pancakes with fresh fruits like strawberries, blueberries, raspberries, or bananas; top with a warm fruit compote made by simmering fruits with sugar and lemon juice; or pair with a yogurt-based fruit dip made with Greek yogurt, honey, and vanilla for added flavor and nutrition.
Or, a classic choice, drizzle warm maple syrup over the pancakes for added sweetness. You can also serve them with a dollop of Greek yogurt for a creamy and tangy contrast, or add a dollop of whipped cream for a light and airy touch.
More Breakfast Recipes To Consider
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Banana Oatmeal Pancakes
Ingredients
- 2 large bananas mashed
- 2 cups quick oats
- ½ cup whole milk
- 1 teaspoon vanilla extract
- 3 large eggs
- ¼ cup brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
Instructions
- Dump all of your ingredients into a blender and pulse on medium speed until the mixture is smooth and homogenous.
- Heat a nonstick skillet or pan over medium heat and then pour ⅓ cup of pancake batter into the pan. Cook your pancake for about 1 ½ minutes on each side, or until the pancake is golden brown.
- Repeat the process with the remaining pancake batter.
- Serve and enjoy!
Notes
- You can store your leftover pancakes in the fridge for up to 5 days. Allow you pancakes to cook and then transfer them to an airtight container. Allowing your pancakes time to cook will help prevent them from sticking together. You can freeze your pancakes the same way for 3 months.
- Reheat leftover pancakes in the fridge for about 45 seconds. I like to reheat frozen pancakes for a minute to start and then flip them every 30 seconds until they are hot.
- In addition to using cinnamon you can also add a teaspoon of nutmeg and cloves for some extra warm flavors.
- You can use both light and brown sugar in this recipe. You can also replace the brown sugar with coconut sugar.
- The riper your bananas are, the sweeter the pancakes will be.
- Since the batter is blended it is okay to have some big chunks of banana.
- Anything that isn’t mashed will get broken down in the blender.
- It is important to preheat your pan so that the pancakes cook evenly. You can also cook these pancakes on an electric griddle. This is a great way to make them in bulk and save some time.
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