Save to Pinterest There's something magical about a weekday morning when you're running behind but still want something wholesome on the table. My youngest wandered into the kitchen one Tuesday, sniffing the air and asking what smelled so good, and I realized I'd just blended two bananas with oats into the pan—no dairy, no complicated steps, just golden pancakes ready in minutes. These banana oat pancakes became our quiet rebellion against rushed breakfasts: simple enough to make half-asleep, impressive enough to feel like you actually tried.
I remember making these for my sister's family on a Saturday morning when they visited, and her kids actually asked for seconds without being prompted. That's when I knew this recipe had staying power—not because it's fancy, but because it tastes like comfort without any of the heaviness you'd expect from a stack of pancakes.
Ingredients
- 2 large ripe bananas: Look for ones with some brown spots on the skin—that's when they're sweetest and blend into the smoothest batter.
- 1 cup rolled oats: The whole foundation of these pancakes; they add structure and nuttiness that keeps things from tasting one-dimensional.
- 1/2 tsp ground cinnamon: Optional but absolutely worth it for that warm spice note that makes people ask what's in them.
- 1/2 tsp vanilla extract: A small splash that rounds out the banana flavor and makes the kitchen smell even better.
- Pinch of salt: Just enough to balance the sweetness and bring everything into focus.
- 1–2 tsp coconut oil or vegetable oil: Keeps the pan from sticking and helps them brown evenly; don't skip this even though the batter has natural oils.
Instructions
- Blend the base:
- Drop your bananas and oats into a blender and pulse until most of it comes together into a batter, leaving just a few oat flecks for texture. If using cinnamon and vanilla, add those now and blend for just a few more seconds.
- Heat your pan:
- Set a nonstick skillet over medium heat and let it warm for a minute, then add just enough oil to coat the bottom in a thin layer. You'll know it's ready when a drop of water sizzles on contact.
- Get them cooking:
- Drop heaping tablespoons of batter onto the pan, spacing them a couple of inches apart so they have room to set. Wait until you see bubbles forming on top and the edges look dry before you even think about flipping—this usually takes 2 to 3 minutes.
- The flip:
- Slide your spatula underneath each pancake with confidence and flip in one smooth motion; they're sturdier than they look. Cook the other side for another 1 to 2 minutes until golden brown and cooked through.
- Serve and celebrate:
- Slide them onto a plate while they're still warm and top with whatever calls to you—fresh berries, a spoonful of almond butter, a drizzle of maple syrup, or just eat them plain.
Save to Pinterest I've served these at potlucks where people with dietary restrictions actually got to eat alongside everyone else, and there's a special kind of joy in that. Food that brings everyone to the table, no asterisks or apologies needed, feels like the whole point of cooking in the first place.
Customizing Your Stack
The beauty of this recipe is that it's a canvas waiting for your own touch. I've added everything from chocolate chips (dropped on right after pouring, before the pancake sets) to blueberries to chopped pecans, and each version tastes like its own distinct breakfast. A friend of mine swirls in a little almond butter before cooking, which adds richness and keeps things creamy in the center.
Making Them Fluffier
If you want pancakes with more lift, there's an easy fix: add 1/2 teaspoon of baking powder to your blender along with the bananas and oats, then crack in one egg and blend everything together. It changes the texture from dense and banana-forward to genuinely fluffy, though you lose some of that pure simplicity. I usually go either direction depending on my mood that morning—sometimes simple wins, sometimes fluffy does.
Toppings and Serving Ideas
Fresh fruit works beautifully here because the pancake itself is already sweet, so you're not doubling down on sugar. I've done sliced strawberries with Greek yogurt, raspberries with a tiny bit of honey, or just fresh sliced bananas for maximum subtlety. The pancakes also hold up beautifully to savory toppings if you're in that mood—a fried egg on top and some hot sauce turns breakfast into something closer to lunch.
- Make a batch on Sunday evening and reheat them in the toaster Tuesday morning for a breakfast that took zero effort that day.
- These freeze beautifully for up to three weeks, so make a double batch when you have the energy.
- Serve immediately while they're warm, or let them cool on a rack if you're stacking them for later.
Save to Pinterest These pancakes have become my go-to breakfast for days when I want something that feels nourishing but doesn't require a production. There's quiet confidence in knowing you can feed yourself and the people you love, quickly and well.
Recipe Questions & Answers
- → Can I use frozen bananas for this dish?
Yes, frozen bananas work well. Thaw them completely before blending to maintain texture and sweetness.
- → What can I use instead of rolled oats?
Steel-cut oats or oat flour can be alternatives, but rolled oats provide the best batter consistency.
- → How do I keep the pancakes from sticking to the pan?
Use a nonstick skillet and a thin layer of oil, heating it well before pouring the batter.
- → Can I add spices for extra flavor?
Yes, cinnamon and vanilla extract enhance the natural sweetness and depth of flavor.
- → How do I make the pancakes fluffier?
Adding baking powder and an egg to the batter will create a lighter, fluffier texture.