Name: Banana Oatmeal Pancakes Recipe: Fluffy, Healthy
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 ripe bananas; 2 large eggs; 1 cup rolled oats; ½ cup milk; 1 tsp baking powder; 1 tsp vanilla; ½ tsp cinnamon

Introduction

Table of Contents

Banana Oatmeal Pancakes are the ultimate feel-good breakfast: naturally sweetened with ripe bananas, hearty from oats, and fluffy without a drop of refined flour or sugar. One bowl, blender optional, and you’ve got stackable golden pancakes that taste like banana bread met a cloud. Presented stacked high on a white ceramic plate with banana slices and a drizzle of maple, optionally garnished with walnuts and berries, these Banana Oatmeal Pancakes offer tender crumb and pure morning joy that makes everyone reach for seconds.

Ingredients

For the Banana Oatmeal Pancakes (makes 10–12 pancakes): • 2 ripe bananas (the spottier, the sweeter)
• 2 large eggs
• 1 cup old-fashioned rolled oats (or quick oats)
• ½ cup milk (dairy or almond/oat)
• 1 tsp baking powder
• ½ tsp ground cinnamon
• ¼ tsp kosher salt
• 1 tsp vanilla extract
• Optional: ¼ cup chopped walnuts or chocolate chips

For Cooking & Serving: • Butter or oil for the pan
• Maple syrup, fresh berries, sliced banana, nut butter

Step-by-Step Process

Blend (or mash)
In a blender, combine bananas, eggs, oats, milk, baking powder, cinnamon, salt, and vanilla. Blend until smooth (30–60 seconds). Or mash the bananas well and stir everything by hand, resulting in a slightly chunkier texture.
Rest batter
Let sit 5–10 minutes—oats absorb liquid, and pancakes fluff up more.
Preheat pan
Heat a non-stick skillet or griddle over medium heat. Add a pat of butter or oil.
Cook pancakes
Pour ¼ cup of batter per pancake. Cook 2–3 minutes until bubbles form and edges set. Flip and cook 1–2 more minutes until golden.
Keep warm
Stack cooked pancakes in a 200°F oven while finishing the batch.
Serve
Stack high and top with favorites.
Enjoy
Eat warm—texture is best fresh.

Tips for Fluffiest Banana Oatmeal Pancakes

• Ripe bananas = natural sweetness and moisture
• Don’t overblend—some oat texture is nice
• Rest batter—key to thick, fluffy pancakes
• Medium heat—high heat browns outside before the inside cooks
• Use a ¼ cup measure—uniform size and cooking
• Freeze extras—reheat in toaster for quick breakfasts

Variations and Customization

• Chocolate Chip: fold in ½ cup chips
• Blueberry: add 1 cup fresh or frozen berries
• Protein Boost: add 1 scoop vanilla protein powder
• Vegan: flax eggs (2 tbsp flax + 6 tbsp water) + plant milk
• Peanut Butter Banana: swirl PB into batter
• Spiced: add nutmeg + ginger

Storage and Serving Tips

• Best fresh—peak fluffiness
• Fridge up to 3 days—reheat in toaster or 300°F oven
• Freezes beautifully up to 3 months (flash freeze then bag)
• Reheat from frozen in toaster or microwave 30 seconds
• Quick refresh: warm + fresh banana slices
• Serve with yogurt, nut butter, or maple syrup

Nutritional Information

Based on 12 pancakes:
• Calories: 90 kcal
• Protein: 3g
• Total Fat: 2g
• Carbohydrates: 16g (Fiber 2g, Sugars 4g)

FAQ

1. Can I use instant oats?
Yes, but the texture is less hearty.

2. My pancakes are flat—what happened?
Batter too thin (too much milk) or no rest time.

3. Gluten-free?
Use certified GF oats—naturally gluten-free.

4. No blender—what can I do?
Mash bananas well and stir—works great.

5. Can I make batter ahead?
Yes—fridge overnight. Stir before using.

Conclusion

These Banana Oatmeal Pancakes are pure breakfast magic—healthy enough for weekdays, indulgent enough for lazy weekends, and so easy that kids can help make them. One stack and suddenly mornings feel brighter, coffee tastes better, and everyone lingers at the table a little longer. Keep bananas ripening on the counter and oats in the pantry, and you’re always 15 minutes away from the fluffiest, most satisfying pancakes that make every day feel like a treat.