Fluffy Banana Oatmeal Pancakes
These Fluffy Banana Oatmeal Pancakes are made with ripe banana, yogurt, quick oats, maple syrup, and pantry basics for a soft, tender breakfast that is ready in about 30 minutes.
Servings: 8 pancakes
Calories: 182kcal
Equipment
- Blender optional
Ingredients
Start with these ingredients
- 3 tablespoons unsalted butter melted and cooled slightly
- 1 banana very ripe
- 1 large
egg
- 1 cup Greek yogurt vanilla or plain (can use blended cottage cheese)
- ½ cup milk add half, then save the rest
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ½ cup quick oats
Then add these ingredients
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ⅕ teaspoon nutmeg
- 1 cup all-purpose flour
- The rest of your milk if needed
- Butter or nonstick spray for the pan
Instructions
Bowl method
- Melt the butter and set it aside to cool slightly.
- In a large mixing bowl, mash the banana with a fork until mostly smooth. A few small lumps are fine.
- Add the egg, yogurt, half of the milk, maple syrup, melted butter, and vanilla extract. Whisk until well combined.
- Add the all-purpose flour, quick oats, baking powder, baking soda, kosher salt, and nutmeg.
- Fold the dry ingredients into the wet ingredients with a silicone spatula until just combined. Do not overmix.
- Let the batter rest for 15 minutes so the oats can soften and the batter can thicken.
- After resting, add the rest of your milk if you would like your batter to be thinner.
Blender method
- Add the banana, egg, yogurt, milk, maple syrup, vanilla extract, and melted butter to the blender.
- Add the flour, quick oats, baking powder, baking soda, kosher salt, and nutmeg.
- Blend on low, then increase to medium, blending just until the batter is smooth. Do not overblend.
- Let the batter rest for 10 to 15 minutes before cooking.
- After resting, add the rest of your milk if you would like your batter to be thinner.
Cooking the pancakes
- Heat a large nonstick skillet or griddle over medium-low heat.
- Lightly grease the pan with butter or nonstick spray if needed.
- Scoop about ¼ cup of batter into the pan for each pancake.
- Cook for 2 to 3 minutes, or until the edges look set, the tops begin to bubble, and the bottoms are golden brown.
- Flip and cook for another 2 to 3 minutes, or until the second side is golden brown and the pancakes are cooked through.
- Transfer the cooked pancakes to a plate and cover with an upside-down bowl to keep warm while you cook the remaining batter.
- Serve warm with maple syrup, sliced bananas, berries, yogurt, or your favorite toppings.
Video
Notes
- Quick oats work best here because they soften quickly. If using old-fashioned oats, pulse them a few times in a blender or food processor first.
- For smoother pancakes, use the blender method.
- For more oat texture, use the bowl method.
- For the fluffiest pancakes, let the batter rest before cooking. This gives the oats time to soften and helps the batter thicken. If the batter becomes too thick after resting, stir in 1 tablespoon of milk at a time until it is scoopable but not runny.
- Keep the heat at medium-low. Banana and maple syrup can make the pancakes brown faster than plain pancake batter.
- Storage: Let leftover pancakes cool completely, then refrigerate in an airtight container for up to 4 days.
- Reheating: Reheat refrigerated pancakes in the toaster, toaster oven, or microwave.
Nutrition
Calories: 182kcal | Carbohydrates: 26g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 319mg | Potassium: 174mg | Fiber: 1g | Sugar: 8g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 1mg
