Banana Oat Pancakes

My mornings shifted the day I stopped fighting my blender and started working with it. These banana oat pancakes came from a lazy Sunday when I had overripe bananas sitting on the counter and absolutely no desire to make the traditional flour-based version. The first batch were surprisingly fluffy, and I realized I'd accidentally stumbled onto something that felt like cheating—nutritious enough to call breakfast, delicious enough that nobody questioned whether it was actually good for them.

I made these for my roommate once when she was stressed about meal prep, and watching her face when she realized they were mostly bananas and oats—not some complicated health food—was worth more than any compliment. She started making them herself every other day, and somehow that ordinary Tuesday turned into a running joke about how we'd cracked the code on adult breakfast.

Ingredients

• Ripe bananas (2 large): The browner the skin, the sweeter and easier they blend; this is where the natural sweetness comes from, so don't use ones still yellow.
• Eggs (2 large): They're the binding agent and protein powerhouse here, creating that custardy interior that makes these pancakes so tender.
• Vanilla extract (1/2 teaspoon, optional): A small splash rounds out the banana flavor without making it taste artificial or overpowering.
• Rolled oats (1 cup): Use old-fashioned rolled oats, not instant; they give you better texture and heartier substance than the quick-cook versions.
• Baking powder (1/2 teaspoon): This creates the lift and fluffiness, turning what could be dense into something light enough to actually feel like pancakes.
• Salt (pinch): A tiny amount wakes up the banana flavor and balances the sweetness so it's not one-note.
• Ground cinnamon (1/2 teaspoon, optional): If you add it, it deepens the flavor in a way that feels intentional rather than accidental.
• Oil for cooking (1–2 teaspoons): Coconut oil adds subtle flavor, but any neutral oil works; the key is using just enough to prevent sticking without making them greasy.

Instructions

Blend the base:

Peel your bananas, break them into chunks, and add them to your blender with the eggs and vanilla. Blend until it's completely smooth with no banana chunks visible—this takes about a minute, and the mixture should look almost silky.

Add the dry ingredients:

Pour the oats, baking powder, salt, and cinnamon right into the blender and pulse until everything is combined. You want some texture from the oats remaining, not a completely smooth batter—this is what gives the pancakes their character.

Heat your cooking surface:

Place your non-stick skillet or griddle over medium heat and let it warm for a minute or two. Lightly coat it with oil by wiping a small amount across the surface with a paper towel or pastry brush.

Pour and watch:

Measure out about 1/4 cup of batter for each pancake and pour it onto the hot surface. You'll notice the batter is thinner than traditional pancake batter—this is normal and they'll still puff up.

Wait for the bubbles:

After 2–3 minutes, look for small bubbles forming across the top surface and the edges starting to look set and slightly firmer. This is your signal that the bottom is golden and it's safe to flip.

Flip with confidence:

Slide your spatula underneath each pancake and flip it in one smooth motion. Cook the second side for 1–2 minutes until it's also golden brown and springs back slightly when you press it.

Serve immediately:

Transfer finished pancakes to a warm plate and serve while they're still steaming. Fresh fruit, a dollop of yogurt, or a drizzle of maple syrup all complement them perfectly.

Save

There was a morning when my kid helped me make these, and instead of the usual rushed breakfast argument, we stood at the stove together watching the bubbles form. That quiet, ordinary moment—when cooking became less about feeding people and more about being together—is when I understood why this recipe stuck around.

The Beauty of Three Ingredients Base

What makes this recipe so forgiving is that it only relies on bananas, eggs, and oats to work. Everything else is flavor enhancement and texture insurance. Once you understand how those three things interact, you can adapt endlessly without fear of messing it up.

Storage and Meal Prep Reality

I've frozen these pancakes more times than I've made them fresh, and honestly, that's when they shine. Stack them between parchment paper, seal them in a freezer bag, and they'll keep for up to two weeks. Toasting them straight from frozen takes about two minutes and they taste nearly identical to fresh—no soggy, dense disaster like you might expect.

Flavor Variations Worth Trying

The foundation of these pancakes is so stable that swapping in different spices or add-ins feels like actual experimentation, not guessing. I've tested cinnamon, nutmeg, and cardamom; I've stirred in peanut butter for extra richness and mashed berries for tartness. Each version tastes intentional and delicious in its own way.

• Nutmeg or cardamom can replace cinnamon if you want a warmer, more complex spice profile without the sweetness.
• A scoop of protein powder or nut butter adds substance and keeps you full longer, though it does slightly change the texture toward denser.
• Mashed berries or a handful of chocolate chips folded in at the end turn breakfast into something that feels more indulgent.

Save

These pancakes stopped being a healthy hack and became the thing I crave when I want breakfast to feel effortless and nourishing. Every time I make them, I'm reminded that sometimes the simplest recipes are the ones that actually stick around.

Recipe FAQs

→ Can I make the batter ahead of time?

Yes, you can prepare the batter the night before and store it in the refrigerator. The oats may absorb some liquid, so add a splash of milk or water before cooking to reach the desired consistency.

→ What toppings work best with these?

Fresh berries, sliced bananas, Greek yogurt, pure maple syrup, or a drizzle of honey complement the natural flavors. Nut butter adds extra protein and richness while chopped nuts provide satisfying crunch.

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

Steel-cut oats require longer cooking and won't blend as smoothly. Stick with rolled oats for the best texture, or pulse steel-cut oats into a fine flour before using.

→ How do I store leftovers?

Cool completely, then stack between parchment paper in an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat in a toaster or microwave until warmed through.

→ Can I make these egg-free?

Substitute each egg with a flax egg (1 tablespoon ground flaxseed meal + 3 tablespoons water, let sit 5 minutes). The texture may be slightly denser but still delicious.