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
