Banana Oat Pancakes

Okay, picture this: Saturday mornings filled with the smell of warm pancakes and the quiet hum of a slow weekend. Nothing beats those simple, cozy mornings when you dive into pancakes that are fluffy yet hearty, with just the right hint of natural sweetness. That’s exactly what these Banana Oat Pancakes are all about. They’re comfort food with a wholesome twist, perfect when you want something a bit healthier but still indulgent. Plus, the oats add this lovely texture that gives every bite a little chew and a lot of love. Ready for a pancake that’s easy to whip up and feels like a big, warm hug? Let’s get flipping!

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Ingredients

For the Main Dish:

• 1 cup rolled oats
• 1 ripe banana (about 7–8 inches long)
• 1 cup milk (dairy or plant-based)
• 1 large egg
• 1 tsp baking powder
• ½ tsp cinnamon (optional, but yum!)
• ¼ tsp salt
• 1 tsp vanilla extract
• Butter or oil for cooking

How I Make It

Step 1:

First up, grab your blender or food processor—this is going to make life super easy. Toss in the rolled oats, ripe banana, milk, egg, baking powder, cinnamon, salt, and vanilla. Blend everything together until you get a smooth, slightly thick batter. It should be pourable but a little dense from the oats.

Step 2:

Let the batter sit for about 5 minutes. This gives the oats time to soak up some liquid and helps the pancakes get fluffy without being crumbly.

Step 3:

Heat a non-stick skillet or griddle over medium heat and add a little butter or oil. When it’s hot and shimmering, scoop about ¼ cup of batter per pancake onto the skillet.

Step 4:

Cook for 2–3 minutes until you see bubbles forming on the surface and the edges look set, then flip carefully with a spatula. Cook another 2 minutes or so until golden brown and cooked through.

Step 5:

Repeat with the remaining batter, making sure to keep the cooked pancakes warm in a low oven (around 200°F) if you’re making a big batch.

Step 6:

Serve warm with your favorite toppings—maple syrup, fresh berries, yogurt, or even a drizzle of nut butter. Yum!

Variations & Tips

• Swap half the oats for oat flour if you want a lighter pancake.
• Add a handful of chocolate chips or chopped nuts for an extra treat.
• Use overripe bananas for more sweetness and moisture.
• If the batter is too thick, add a splash more milk to loosen it.
• Try adding a pinch of nutmeg or ground ginger for a warm spice twist.

How I Like to Serve It

For a sunny weekend, I love topping these pancakes with fresh sliced strawberries and a dollop of vanilla yogurt. During cozy fall mornings, a drizzle of maple syrup and a sprinkle of toasted walnuts is just perfect. And if you’re feeling indulgent, a smear of peanut butter with banana slices is pure bliss.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently in the toaster or microwave; avoid overheating to keep them fluffy.

Closing: These Banana Oat Pancakes are my go-to when I want a breakfast that feels special but comes together in a snap every time.