If you’re searching for a breakfast that’s both comforting and nourishing, the Banana Oat Pancakes Recipe is an absolute game-changer. These pancakes blend naturally sweet bananas with wholesome oats to create a fluffy, satisfying stack that’s perfect for lazy weekend mornings or quick weekday get-togethers. What makes this Banana Oat Pancakes Recipe stand out is its simplicity and versatility—using just a handful of ingredients you likely already have at home, you can whip up a breakfast that feels indulgent yet healthy. The natural sweetness from ripe bananas paired with the hearty texture of oats makes every bite feel like a little hug in pancake form.
Ingredients You’ll Need
The beauty of this Banana Oat Pancakes Recipe lies in its simplicity, relying on a few essential ingredients that come together to deliver incredible flavor, texture, and aroma. Each item plays a vital role—from the creamy bananas that provide moisture and sweetness, to the oats that add a hearty chewiness and fiber.
- 2 ripe bananas, mashed: The star of the recipe, bananas bring natural sweetness and moisture to the pancakes.
- 1 cup rolled oats: A wholesome base that gives these pancakes their signature texture and makes them extra filling.
- 2 large eggs: Eggs help bind all the ingredients together and add protein for sustained energy.
- 1/2 cup milk (or almond milk): Adds just the right amount of liquid to keep the batter smooth and tender.
- 1 teaspoon vanilla extract: Infuses the batter with a warm, fragrant note that complements the bananas perfectly.
- 1/2 teaspoon baking powder: Ensures the pancakes rise beautifully, resulting in a fluffy texture.
- 1/4 teaspoon cinnamon (optional): A dash of spice that adds warmth and depth of flavor.
- Pinch of salt: Enhances all the sweet and savory flavors for perfect balance.
- Coconut oil or butter for cooking: Adds a slight crispness and prevents the pancakes from sticking.
How to Make Banana Oat Pancakes Recipe
Step 1: Prepare the Batter
Start by mashing the ripe bananas in a large bowl until smooth but still a little chunky for texture. Next, add the eggs, milk, and vanilla extract. Whisk everything together until fully combined. In a separate bowl, mix the rolled oats, baking powder, cinnamon, and a pinch of salt. Gradually stir the dry ingredients into the wet mixture until you have a thick, slightly lumpy batter that’s ready to hit the griddle.
Step 2: Heat Your Pan and Add Fat
Warm a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil or butter to coat the surface—this will make sure your pancakes get those golden-brown edges and don’t stick. You can tell the pan is ready when a few drops of water sprinkle on and sizzle away.
Step 3: Cook the Pancakes
Pour about 1/4 cup of batter per pancake onto the hot pan. Cook for 2 to 3 minutes on the first side until bubbles form on the top and the edges look set. Flip carefully and cook for another 2 minutes on the other side or until golden and cooked through. Repeat with the remaining batter, adding more oil or butter as needed.
Step 4: Serve Warm
Once the pancakes are cooked, transfer them to a plate and keep them warm while you finish the batch. This way, everyone gets fresh, hot pancakes that are as soft and fluffy as can be.
How to Serve Banana Oat Pancakes Recipe
Garnishes
Top these pancakes with fresh banana slices and a drizzle of pure maple syrup to echo the banana flavor, or sprinkle chopped nuts like walnuts or pecans for a satisfying crunch. For a creamy element, a dollop of Greek yogurt or a smear of almond butter pairs beautifully.
Side Dishes
Serve your Banana Oat Pancakes Recipe alongside crispy bacon or turkey sausage for a savory contrast, or keep it light and fresh with a mixed berry salad. Scrambled eggs with fresh herbs also complement the pancakes wonderfully for a balanced meal.
Creative Ways to Present
Make a pancake stack tower topped with a berry compote and a dusting of powdered cinnamon for an eye-catching breakfast. You can also roll the pancakes with a spread of nut butter and sliced fruit inside, then cut into bite-sized pinwheels for a fun brunch appetizer.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Banana Oat Pancakes Recipe, store them in an airtight container in the refrigerator for up to 3 days. Place a paper towel between layers to keep them from sticking together and maintain their texture.
Freezing
These pancakes freeze beautifully! Allow them to cool thoroughly, then arrange them in a single layer on a baking sheet and freeze for a couple of hours. Once frozen, transfer them to a freezer bag. You can keep them frozen for up to 2 months, making breakfast prep a breeze on busy mornings.
Reheating
Reheat pancakes in a toaster, toaster oven, or on a skillet over low heat. This helps restore their perfect texture without drying them out, so they taste just as amazing as when freshly made.
FAQs
Can I make this Banana Oat Pancakes Recipe vegan?
Absolutely! Swap out the eggs for a flax or chia egg (1 tablespoon of ground flax or chia seeds mixed with 3 tablespoons of water per egg), and use a plant-based milk like almond or oat milk. The pancakes will still turn out deliciously fluffy and flavorful.
Is this recipe gluten-free?
Yes, as long as you use certified gluten-free rolled oats, this Banana Oat Pancakes Recipe is gluten-free. Oats themselves are naturally gluten-free, but some brands may have cross-contamination.
Can I add other flavors to the batter?
Definitely! Add a handful of chocolate chips, some blueberries, or even a pinch of nutmeg to personalize your pancakes. Cinnamon is already optional, so feel free to experiment to suit your taste buds.
How do I know when the pancakes are cooked through?
Look for bubbles forming across the surface and the edges beginning to look set. When flipped, the pancakes should be golden brown on both sides and have a slightly springy texture when pressed.
What if my batter is too thick or too thin?
If the batter feels too thick, simply add a splash more milk to loosen it up. If it’s too thin and spreads too much in the pan, mix in a tablespoon or two of oats to thicken it until it holds shape nicely.
Final Thoughts
This Banana Oat Pancakes Recipe is one of those rare breakfasts that feels like a treat but is packed with wholesome ingredients you can feel good about. Whether you’re feeding yourself or sharing with loved ones, these pancakes turn every morning into a special occasion. I truly hope you enjoy making and savoring this simple and delightful recipe as much as I do!
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Banana Oat Pancakes Recipe
- Total Time: 15 minutes
- Yield: 2 servings (about 6 pancakes) 1x
- Diet: Gluten Free
Description
These Banana Oat Pancakes are a delicious and healthy breakfast option made with ripe bananas, rolled oats, eggs, and a touch of cinnamon. Naturally gluten-free and easy to customize with dairy or non-dairy milk, they are quick to prepare and offer a wholesome start to your day.
Ingredients
Main Ingredients
- 2 ripe bananas, mashed
- 1 cup rolled oats (gluten-free if needed)
- 2 large eggs
- 1/2 cup milk (or almond milk for a dairy-free option)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon (optional)
- Pinch of salt
- Coconut oil or butter for cooking
Instructions
- Prepare batter: In a medium bowl, mash the ripe bananas thoroughly. Add the rolled oats, eggs, milk, vanilla extract, baking powder, cinnamon, and a pinch of salt. Mix all ingredients well until you achieve a slightly thick, pourable batter.
- Heat the pan: Place a non-stick skillet or griddle over medium heat and add a small amount of coconut oil or butter to coat the surface.
- Cook pancakes: Pour approximately 1/4 cup of batter per pancake onto the hot skillet. Cook for about 2-3 minutes on the first side, or until bubbles form and the edges look set. Carefully flip and cook for another 2 minutes until golden brown and cooked through.
- Serve: Remove the pancakes from the skillet and keep warm. Repeat the cooking process with remaining batter, adding more oil or butter as needed. Serve warm with your favorite toppings such as maple syrup, fresh fruit, or yogurt.
Notes
- Use gluten-free oats to make this recipe gluten-free.
- You can substitute milk with almond or oat milk for a dairy-free version.
- For fluffier pancakes, ensure baking powder is fresh and properly mixed into the batter.
- Adjust cooking heat if pancakes brown too quickly without cooking through.
- This recipe makes about 6 medium-sized pancakes, serving 2 people.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
