Banana Oat Pancakes are an easy pancake that still tastes indulgent. With the texture of whole oats and a banana providing most of the sweetness - they’re pancakes you and your kids will love!
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When the temperature begins to drop, and everyone's minds turn to pumpkin spice, mine turns to... oatmeal? Yup. I start craving granola, oatmeal cookies, oatmeal bars, and these delicious Banana Oat Pancakes!
I'm not normally a banana person either, but when I can add one to bring warmth and sweetness to a recipe, like a coffee cake or banana muffins, I'm all in! Together, the bananas and the oatmeal make a fluffy, hearty, and sweet pancake that you won't even suspect is good for you!
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Ingredients
I'm betting you have most of these ingredients in your kitchen right now, but I aIso provide some good substitutions below. Let's go make some pancakes! And tomorrow try my Lemony Pancakes with ricotta and fresh blueberries!
(Note: For best results, refrigerated products, such as dairy and eggs, should be at room temperature, so take them out of the fridge about 30 minutes before you start. Go drink some coffee.)
See recipe card for quantities.
Substitutions
I don't want you to ever feel penned in to specific ingredients unless absolutely necessary. Here are a few easy ingredient swaps you can make if you find yourself missing something.
- Flour - If you are gluten intolerant, try a gluten free flour substitute. I haven't tried it in this recipe, but it has worked well when I have tried it in others.
- Buttermilk - Don't have buttermilk? Try using yogurt, like in my extra fluffy and delicious One Bowl Greek Yogurt Pancakes!
- Oats - The recipe calls for quick cooking oats, as they will hydrate quicker in the batter. If you only have regular whole oats, just allow to soak in the liquid ingredients for at least 15 minutes before continuing with the recipe.
- Butter - You can use an equal amount of any fat you prefer; vegetable oil, melted coconut oil, or melted vegan butter are good substitutes.
- Banana - If you really don't like, or don't have a banana, you can replace 1 banana with ½ cup of applesauce.
Variations
Sometimes you get a craving that you just need to satisfy. Add something fun to your Banana Oat Pancakes to curb that craving.
- Nuts - Give your pancakes a Banana Nut vibe by adding chopped toasted walnuts, pecans, or whatever nut you're feeling.
- Dried fruit - Dried cranberries or finely chopped dried apricots would add great flavor and texture to your pancakes.
- Maple - Really bring in the Fall by replacing 2 tablespoons of sugar with 2 tablespoons of maple syrup.
- Let them eat cake - Take these same flavors and turn them into the best high protein Banana Breakfast Cake, with bananas, oats, and maple syrup.
Love oats? Crisp and lightly sweet, my Easy Homemade Granola has coconut and dried cranberries for an extra boost of flavor! So simple to make, you’ll want to have this on hand at all times for breakfast and snacks.
Instructions
Contrary to urban legends, the first pancake doesn't have to be a dud. (unless you want to claim it is, so that you get to eat it! no judgement here.) Following my simple directions, you'll have perfect pancakes. All of them.
Step 1. Using a fork, mash your banana. doing it this way leaves you with some banana texture.
Step 2. Whisk together buttermilk, banana, eggs, vanilla, and nutmeg until well combined.
Step 3. Stir in the oats and allow to soak in the wet ingredients for 5 minutes.
Step 4. Whisk together dry ingredients and combine with wet ingredients until just combined. Let rest for 10 minutes.
Step 5. Heat a nonstick pan over medium-low heat. When ready, add a teaspoon of butter, or other fat, to the pan. Use a measuring cup or large scoop to portion ¼ cup pancake batter into pan.
Step 6. When the bubbles on the edges look dry, around 2 to 3 minutes, use a thin spatula to peek under the pancake. If golden brown, get ready to flip.
Step 7. Slide a pancake spatula under the edge of your pancake. Flip pancake and allow to cook for another 2 to 3 minutes on the other side.
Step 8. Remove pancake to a pancake warmer, or a plate with a bowl turned over top, to keep warm. Repeat with the rest of the batter.
Serve with warm maple syrup and cut fresh fruit, if desired. Enjoy!
Fancy some fancy pancakes? Try my Homemade Crepes recipe. Filled with a fluffy Greek yogurt whipped cream and drizzled with the dreamiest strawberry sauce, you'll love them!
Expert tip
The secret to the tallest and fluffiest pancakes is... time. Ideally you will let your batter rest at least 10 minutes. This gives the flour time to fully hydrate, and for the leavening agents to begin doing their job of fluffing things up. If you can, let the batter rest at least 10 and up to 30 minutes.
Short on time or ingredients? Shortcut your way to pancakes with my 3-Ingredient Pancakes! Made with self-rising flour, eggs, and sweetened condensed milk, they are unbelievably fluffy and delicious!
Recipe FAQ's
Place leftover pancakes on a plate covered with plastic wrap or in a zip top bag for up to 3 days.
Yes! Place leftover pancakes on a parchment lined baking sheet until hard. Transfer to a zip top bag, labelled with the date, and store for up to a month. When storing in the the freezer, I like to stack my pancakes with a piece of parchment in between them, so they won't stick together. When I want pancakes, I can easily remove the number I want, leaving the others frozen.
You can do it one of 2 ways. To reheat in the microwave, place your desired number of pancakes on a plate and microwave for 20 seconds per pancake, so one pancake would take 20 seconds, two would be 40 seconds, etc. To reheat in the oven, Preheat the oven to 350°F and wrap desired number of pancakes in foil. Heat for about 10 minutes. These methods work for both frozen and refrigerated pancakes, though frozen may take a little longer.
More recipes featuring bananas or oats
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-Cynthia
📖 Recipe
Quick And Easy Banana Oat Pancakes (Blender and Bowl Methods)
Ingredients
- 3 tablespoons (42 g) unsalted butter melted
- 2 (150 g) bananas very ripe
- 2 large (100 g) eggs
- 1 cup (250 g) vanilla yogurt can use plain yogurt
- 2 tablespoons (40 g) maple syrup more if using unflavored yogurt
- 1 teaspoon vanilla extract
- ¾ cup (180 g) all-purpose flour
- ¾ cup (72 g) whole oats ground to a flour if using one-bowl method
- 2 teaspoons baking powder
- ½ teaspoons kosher salt
- ⅛ teaspoon nutmeg
Instructions
One-bowl method
- Melt 3 tablespoons of butter and set aside to cool.
- Mash the banana with a fork. In a large bowl, mash your bananas.
- Add in the yogurt, eggs, and vanilla and whisk until well combined.
- Sprinkle the flour, baking powder, and kosher salt over the other ingredients.
- Grind your whole oats in a food processor, or spice blender, until fine as flour. Sprinkle over the rest of the ingredients.
- Use a silicone spatula, or spoon, to fold all of the ingredients together while drizzling in your melted and cooled butter. Set aside to rest for 15 minutes.
Blender method
- Place all of the ingredients into the jug of your blender in the order listed. Start blending on low and then increase speed to medium. Blend about 30 seconds to 1 minute, or until smooth. Let rest for 15 minutes before making pancakes.
Cooking your pancakes
- Heat a large nonstick pan, or electric griddle, to medium-low heat. You can add a small amount of butter or oil to the pan or griddle if you like, but it's not necessary.
- Drop ¼ cup scoops of pancake batter into pan. It will spread out a bit. After 2-3 minutes the edges will stop looking shiny and bubbles will start to form on the surface of the pancake.
- Use a thin spatula to gently lift one side and peek underneath. If the pancake is golden brown, flip and cook on the other side for 2 to 3 minutes, or until the bottom of the pancake is golden brown.
- Place cooked pancakes in a pancake or tortilla warmer, or on a plate with a large bowl turned upside down over the top, to keep them warm.
- Serve with warm maple syrup, sliced bananas, or your favorite toppings.
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Notes
- You can use a neutral oil, such as canola or melted coconut, in place of the melted butter.
- In place of butter in the pan, feel free to use a light spritz of nonstick spray.
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