Why You’ll Love This Recipe
I make these banana bread oatmeal pancakes when I want a weekend breakfast that tastes like a slice of warm banana bread but cooks up in minutes. Rolled oats add a hearty, slightly chewy texture, while ripe bananas bring natural sweetness and moisture, so these pancakes stay soft and fluffy instead of dense. A little cinnamon and vanilla give them that cozy bakery flavor. The batter comes together in one bowl (or the blender), uses simple pantry staples, and the leftovers reheat beautifully, which makes them great for busy mornings. Top them with sliced bananas, maple syrup, and a pat of butter, and breakfast is made.
Ingredients
For the pancakes:
- 1 cup (90 g) old-fashioned rolled oats
- 1/2 cup (65 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large very ripe bananas (about 3/4 cup / 180 g mashed)
- 1 large egg
- 3/4 cup (180 ml) buttermilk or milk, plus more as needed
- 2 tablespoons unsalted butter, melted, or neutral oil
- 2 tablespoons maple syrup or brown sugar
- 1 teaspoon vanilla extract
- Butter or oil, for the pan
For serving:
- Sliced bananas
- Maple syrup
- Chopped walnuts or pecans (optional)
- Butter
Directions
- Mix the dry ingredients. In a large bowl, whisk the oats, flour, baking powder, baking soda, cinnamon, and salt.
- Mix the wet ingredients. In a separate bowl, mash the bananas until mostly smooth. Whisk in the egg, buttermilk, melted butter, maple syrup, and vanilla until well combined.
- Make the batter. Pour the wet ingredients into the dry and stir until just combined. A few lumps are fine. Don’t overmix, or the pancakes will be tough.
- Let it rest. Let the batter sit for 5 to 10 minutes. This gives the oats time to absorb the liquid and helps the pancakes puff up. If the batter becomes too thick, stir in a splash of milk.
- Heat the pan. Heat a large nonstick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Cook the pancakes. Scoop about 1/4 cup of batter per pancake onto the pan. Cook for 2 to 3 minutes, until bubbles form on the surface and the edges look set. Flip and cook for another 1 to 2 minutes, until golden brown and cooked through.
- Serve. Stack the pancakes on a plate and top with sliced bananas, butter, a drizzle of maple syrup, and chopped nuts if you like.
Servings and Timing
- Prep time: 10 minutes
- Rest time: 5 to 10 minutes
- Cook time: 10 to 15 minutes
- Total time: about 25 to 30 minutes
- Yield: about 8 pancakes (serves 3 to 4)
Variations
- Blender method: I like to blend the oats into a coarse flour first, then add all the remaining ingredients and blend until smooth for an easy, one-container batter.
- Chocolate chip: Fold in 1/3 cup of mini chocolate chips just before cooking.
- Nutty: Add 1/3 cup of chopped toasted walnuts or pecans to the batter for crunch.
- Whole wheat: Swap the all-purpose flour for whole wheat flour, adding an extra splash of milk if the batter thickens.
- Gluten-free: Use certified gluten-free oats and a 1-to-1 gluten-free flour blend.
- Dairy-free: Use plant milk with a teaspoon of lemon juice stirred in, and swap the butter for oil.
- Protein boost: Replace 2 tablespoons of the flour with vanilla protein powder and add a splash more milk.
Storage and Reheating
- Storing: Let the pancakes cool completely, then refrigerate in an airtight container for up to 4 days.
- Reheating: Warm in the microwave for 20 to 30 seconds, in a toaster for a crisp edge, or in a 350°F (175°C) oven for 5 to 8 minutes.
- Freezing: Freeze cooled pancakes in a single layer on a tray, then transfer to a freezer bag with parchment between them for up to 3 months. Reheat straight from the freezer in the toaster or microwave.
- Make ahead: Mix the dry ingredients the night before so you only need to stir in the wet ingredients in the morning.
FAQs
Why aren’t my pancakes fluffy?
Overmixing, old baking powder, or skipping the rest time are the usual culprits. Stir only until combined, check that your leavening is fresh, and let the batter rest for at least 5 minutes.
Can I use quick oats instead of old-fashioned?
Yes. Quick oats absorb liquid faster and give a softer texture. You may need a splash more milk if the batter looks too thick.
Can I make these without eggs?
Yes. Replace the egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water). The pancakes will be a little more tender and fragile, so flip them gently.
How ripe should the bananas be?
Very ripe, with plenty of brown speckles. They are sweeter, mash more easily, and give the pancakes that classic banana bread flavor.
Why do my pancakes brown before they cook through?
The heat is probably too high. Lower the heat to medium-low and cook a little longer, since the banana and oats make the batter denser than a regular pancake.
Conclusion
These fluffy banana bread oatmeal pancakes are cozy, hearty, and full of warm banana flavor. They’re a great way to use up ripe bananas, and they reheat so well that you’ll have breakfast ready all week. Stack them high with your favorite toppings, and I think they’ll become a regular in your weekend routine. If you try them, I’d love to hear how they turn out!
Print
These fluffy banana bread oatmeal pancakes taste like your favorite banana bread, but in a quick, tender breakfast stack. Ripe bananas, hearty oats, and warm cinnamon make them naturally sweet and wonderfully soft, with a golden, lightly crisp edge. They come together in one blender or bowl in under 30 minutes and are perfect for lazy weekend mornings or make-ahead meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: undefined
- Category: undefined
- Method: Pan-Frying
- Cuisine: American
Ingredients
- 1 cup (90 g) old-fashioned rolled oats
- 3/4 cup (95 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon fine sea salt
- 2 large ripe bananas, mashed (about 1 cup / 225 g)
- 1 large egg
- 1 cup (240 ml) whole milk, or any milk of choice
- 2 tablespoons unsalted butter, melted, plus extra for the pan
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- 1/4 cup (45 g) mini chocolate chips or chopped walnuts (optional)
- Sliced bananas, maple syrup, and butter, for serving
Instructions
- In a large bowl, whisk together the oats, flour, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, mash the bananas until mostly smooth. Whisk in the egg, milk, melted butter, maple syrup, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few small lumps are fine. Do not overmix.
- Let the batter rest for 5 to 10 minutes. This lets the oats soften and the batter thicken for fluffier pancakes.
- Fold in the chocolate chips or walnuts, if using.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
- Pour 1/4 cup of batter per pancake onto the skillet, spacing them about 2 inches apart.
- Cook for 2 to 3 minutes, until bubbles form on the surface and the edges look set. Flip and cook for another 1 to 2 minutes, until golden brown and cooked through.
- Repeat with the remaining batter, greasing the pan as needed.
- Serve warm, topped with sliced bananas, a pat of butter, and maple syrup.
Notes
- Use very ripe bananas with brown spots for the best flavor and natural sweetness.
- Resting the batter is key to thick, fluffy pancakes, so do not skip it.
- If the batter becomes too thick after resting, stir in a splash of milk.
- Cook over medium to medium-low heat so the center cooks through before the outside browns too much.
- For a gluten-free option, use certified gluten-free oats and a 1-to-1 gluten-free flour blend.
- For dairy-free pancakes, use almond or oat milk and melted coconut oil instead of butter.
- Store cooled pancakes in an airtight container in the refrigerator for up to 4 days. Reheat in the toaster or microwave.
- Freeze for up to 3 months, with parchment paper between each pancake. Reheat straight from frozen.
Nutrition
- Serving Size: 3 pancakes
- Calories: 350
- Sugar: 17 g
- Sodium: 520 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 70 mg
