Banana Oatmeal Pancakes
Soft in the middle, crisp around the edges, and sweet enough from ripe bananas that they need very little syrup. Blending the oats into flour gives these pancakes a hearty texture without making them heavy, and the batter comes together in the time it takes the skillet to warm.
- Course
- Breakfast
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 25 min
- Total Time
- 45 min
The Story Behind This Recipe
Banana Oatmeal Pancakes started as a "what's actually in the fridge" dinner and quietly turned into something I make on purpose. Somewhere around the third or fourth time, I stopped improvising and started writing it down.
I have made it for a quiet Tuesday and for a table full of people, and it behaves the same either way, which is the highest compliment I give a recipe.
Let it rest a few minutes before serving. It always tastes more like itself once things settle.
Variation Ideas
- Swap in whole wheat flour for part of the white for more body.
- Top with fruit and yogurt instead of syrup.
- Double the batch and freeze portions for busy weekdays.
Ingredient Substitutions
- Butter
- Olive oil for savory dishes, or a good vegan stick for baking
- Milk
- Unsweetened oat or soy milk, which behave closest in cooking
- Maple syrup
- Honey, or brown sugar dissolved in a splash of water
- Eggs
- A flax egg (1 tbsp ground flax + 3 tbsp water) in baked goods
Frequently Asked Questions
How long will this last?
Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.
What is the best way to reheat it?
Warm it gently — covered at 300°F or over low heat on the stove with a splash of liquid — until just heated through. Fast, high heat is what dries leftovers out.
Can I make it ahead?
Yes. Prep and refrigerate the components up to a day ahead, then combine and finish just before serving so nothing loses its texture.
It tastes flat — what should I do?
Salt and acid, in that order. A pinch more salt then a squeeze of lemon or splash of vinegar will usually sharpen everything back into focus.
Tools For This Recipe
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What to Serve With Banana Oatmeal Pancakes
Recipe Card
Banana Oatmeal Pancakes
By Marguerite Hale
- Course
- Breakfast
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 25 min
- Total Time
- 45 min
Ingredients
- 2 cups old-fashioned rolled oats
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 2 very ripe bananas
- 2 large eggs
- 1 cup whole milk
- 1 tsp vanilla extract
- 2 tbsp melted butter, plus more for the skillet
- Sliced banana and maple syrup, for serving
Instructions
- 1
Blend the oats until they look like fine flour, then pulse in the baking powder, cinnamon, and salt so everything is evenly mixed.
- 2
Add the bananas, eggs, milk, vanilla, and melted butter and blend just until the batter is smooth. Let it stand for five minutes so the oats can absorb some liquid.
- 3
Warm a buttered skillet over medium-low heat. Pour in quarter-cup portions of batter, leaving room between them because these pancakes spread a little.
- 4
Cook until the edges look dry and bubbles stay open on the surface, about three minutes, then flip and cook for another two minutes.
- 5
Keep each batch warm on a rack in a low oven and serve with fresh banana slices and a modest pour of maple syrup.
Nutrition
Estimated per serving (4 servings per recipe).
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