Banana Oat Pancakes

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

Collect vegetable peels, food scraps, and trimmings while cooking to keep your kitchen clean and organized.

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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.

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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.

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Blend soups, smoothies, sauces, and baby food directly in pots for quick, smooth results.

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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.