Banana Oat Pancakes

I stumbled onto these pancakes during a Sunday morning when my grocery delivery was delayed and I had nothing but spotted bananas and a half-empty bag of oats. The blender was already sitting on the counter from making smoothies the night before, so I threw everything in without measuring. My roommate wandered in, skeptical of the brown sludge, but then stayed for three pancakes and asked when I was making them again.

Last winter my sister was visiting and mentioned she'd given up refined sugar for January. I made these for her, expecting a polite at least you tried reaction, but she literally moaned into her first bite and then asked for the recipe before she'd even finished breakfast. Now she makes them for her kids every weekend and sends me photos of their syrup-covered faces.

Ingredients

• 2 large ripe bananas: The darker the spots, the sweeter and more flavorful your pancakes will be
• 2 large eggs: Room temperature eggs blend more easily and create a lighter texture
• 1/2 teaspoon vanilla extract: Even though it is optional, this little addition makes everything taste more intentional
• 1 cup rolled oats: Certified gluten-free if that matters to you, but otherwise any old-fashioned oats work perfectly
• 1/2 teaspoon baking powder: This is what gives you that fluffy lift instead of dense hockey pucks
• Pinch of salt: Just enough to wake up all the other flavors without tasting salty
• 1/2 teaspoon ground cinnamon: Warm and comforting, but swap for nutmeg or cardamom if you are feeling fancy
• 1 to 2 teaspoons coconut oil or neutral oil: For the pan, coconut oil adds a subtle sweetness while vegetable oil stays neutral

Instructions

Rinse produce, clean cookware, and fill pots smoothly with flexible spray options for everyday cooking.

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Blend the wet base:

Toss the bananas, eggs, and vanilla into your blender and let it run until you have a smooth, pale yellow mixture with no banana chunks remaining

Add the dry ingredients:

Dump in the oats, baking powder, salt, and cinnamon, then blend again until everything is combined. Some oat texture is totally fine, so do not overwork it

Heat your pan:

Warm a non-stick skillet over medium heat and add just enough oil to coat the bottom. You want the oil shimmering but not smoking

Cook the first side:

Pour about 1/4 cup of batter per pancake onto the skillet. Wait for bubbles to form across the surface and the edges to look matte and set

Flip and finish:

Carefully slide your spatula underneath and flip. Cook another 1 to 2 minutes until golden brown and cooked through

Serve immediately:

Stack them warm on plates and let everyone add their own toppings, whether that is fresh berries, yogurt, or a drizzle of maple syrup

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My dad, who is suspicious of anything healthy, tried these once when he was visiting. He ate them in suspicious silence, then asked if I could make them again the next morning. That was his version of a five-star review.

Make Them Your Own

Once you have the basic method down, these pancakes are incredibly forgiving. I have stirred in everything from chocolate chips to shredded zucchini, and they almost always work. The batter is thick enough to hold mix-ins without sinking to the bottom.

Storage And Meal Prep

These freeze beautifully, which is shocking for something so simple. I double the batch on Sundays and stack leftovers between parchment paper in the freezer. Mornings when I am running late, I pop two in the toaster and they taste almost as good as fresh.

Topping Ideas Beyond Syrup

While maple syrup is classic, these pancakes pair beautifully with so many other toppings. The banana base already provides sweetness, so you can go savory or keep it light.

• Greek yogurt with a drizzle of honey and chopped walnuts
• Almond butter and fresh berries
• A dollop of cottage cheese with cinnamon and sliced banana

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

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There is something deeply satisfying about turning overripe bananas into breakfast, especially when the result is this good. Hope these become a weekend staple in your kitchen too.

Recipe FAQs

→ Can I make these pancakes without a blender?

Yes, mash the bananas thoroughly with a fork until smooth, then whisk in eggs and vanilla. Mix the dry ingredients separately before combining everything. The texture will be slightly chunkier but still delicious.

→ How do I store leftover pancakes?

Let pancakes cool completely, then store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individually with parchment paper between layers for up to 2 months.

→ Can I use steel-cut oats instead of rolled oats?

Steel-cut oats require longer soaking and won't blend as smoothly. Stick with rolled oats or quick oats for the best fluffy texture. If using steel-cut, pulse them into a flour-like consistency first.

→ What toppings work best with these pancakes?

Fresh berries, sliced bananas, chopped walnuts, Greek yogurt, almond butter, or pure maple syrup all complement the natural sweetness. For added protein, top with a dollop of cottage cheese or nut butter.

→ Why are my pancakes not fluffy?

Ensure your baking powder is fresh and don't overmix the batter. Let the batter rest for 5 minutes before cooking to allow the oats to absorb moisture. Cook on medium heat—too high heat causes uneven cooking.

→ Can I double this batch?

Absolutely. The ingredients scale easily. Blend in batches if your blender is small, or use a food processor. Extra pancakes freeze wonderfully for quick weekday breakfasts.