Save Fluffy, golden pancakes made with ripe bananas and wholesome oats—an easy, comforting breakfast that feels indulgent but is packed with goodness.
I first made these pancakes when my kids asked for a sweet breakfast but I wanted to keep it wholesome. The recipe came together so fast and everyone wanted seconds.
Ingredients
- Bananas (ripe, medium, peeled): 2
- Eggs (large): 2
- Milk (dairy or plant-based): 1/2 cup (120 ml)
- 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 (for the pan): 1–2 tbsp
- Sliced bananas, berries, maple syrup, or yogurt (optional): to serve
Instructions
- Blend Oats:
- Place the rolled oats in a blender or food processor. 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 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 the edges look set.
- Flip and Finish:
- 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.
Save We love making these together as a weekend treat. My family enjoys customizing their pancakes with different fruits or yogurt.
Required Tools
You will need a blender or food processor, non-stick skillet or griddle, spatula, and measuring cups and spoons for best results.
Allergen Information
This recipe contains eggs and may contain gluten if the oats are not certified gluten-free. Dairy may be present depending on milk and butter choices, so check your product labels.
Nutritional Information
Per serving (based on 1/3 of recipe, without toppings): 210 calories, 6 g fat, 33 g carbohydrates, 7 g protein.
Save Enjoy a warm stack fresh from the griddle—they are best served hot! Freeze leftovers for quick weekday breakfasts.
Recipe Questions
- → Can I use plant-based milk instead of dairy?
Yes, plant-based milk works well to keep the batter moist and flavorful without altering the texture.
- → How do I make the pancakes fluffier?
Allowing the batter to rest briefly helps thicken it, and using baking powder aids in creating a light, fluffy texture.
- → What toppings pair well with these pancakes?
Fresh berries, sliced bananas, maple syrup, or a dollop of yogurt complement these pancakes beautifully.
- → Can I add mix-ins to the batter?
Yes, stirring in chocolate chips or chopped nuts before cooking adds extra texture and flavor.
- → Are these pancakes suitable for gluten-free diets?
Use certified gluten-free oats to make this dish suitable for gluten-free needs.