30-Minute Fluffy Banana Oatmeal Pancakes
Start your day with these fluffy, nutrient-rich Banana Oatmeal Pancakes. Easy to make, high in fiber and protein, and naturally sweetened, they’re a perfect breakfast or brunch option that satisfies without guilt.
Equipment
- Measuring Cups and Spoons
- Food Processor or Blender
- Large cast iron or nonstick skillet
- spatula
Ingredients
- 1 ½ cups old-fashioned rolled oats divided
- 2 very ripe large bananas
- 1 cup milk dairy or non-dairy
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 4 teaspoons unsalted butter or vegetable oil divided
- Toppings optional: maple syrup, chopped pecans, sliced banana, fresh berries
Instructions
- Prepare Oat Flour: Measure out 1 cup of old-fashioned rolled oats and place them into a food processor or high-powered blender. Pulse or blend the oats until they reach a fine, flour-like consistency, about 60 seconds. This step ensures your pancakes have a smooth, tender texture rather than a gritty one. Set aside the remaining 1/2 cup of oats for later use.
- Mash the Bananas: Peel 2 very ripe bananas and cut them into halves or chunks. Add the bananas to the processed oat flour and blend until mostly smooth, leaving a few tiny banana pieces for added texture. Using ripe bananas is key—they provide natural sweetness and moisture, reducing the need for extra sugar or fat.
- Combine Wet and Dry Ingredients: To the banana-oat mixture, add the remaining 1/2 cup oats, 1 cup of milk (dairy or non-dairy), 2 large eggs, 2 teaspoons of baking powder, 1 teaspoon of vanilla extract, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon kosher salt. Blend the mixture gently until all ingredients are just combined. Avoid over-blending, which can make the pancakes dense. If desired, transfer the batter to a mixing bowl or a large liquid measuring cup for easier pouring.
- Rest the Batter: Allow the batter to sit at room temperature for 5–10 minutes while you heat the pan. Resting gives the oats time to absorb the liquid, resulting in a thicker batter and fluffier pancakes. It also enhances the texture and ensures the pancakes cook evenly.
- Preheat the Pan: Place a large cast iron or nonstick skillet over medium-high heat. Add 1 teaspoon of unsalted butter or vegetable oil and swirl it to coat the surface. The pan should be hot enough that a small drop of batter sizzles immediately, but not so hot that it burns the pancakes before they cook through.
- Cook the First Side: Scoop about 1/4 cup of batter per pancake onto the heated skillet, spacing them to avoid crowding (cook 2–3 at a time depending on pan size). Reduce heat to medium. Cook until bubbles appear on the surface, edges look slightly dry, and the bottoms turn golden brown, approximately 3–4 minutes. This ensures the pancakes set properly and don’t collapse when flipped.
- Flip and Finish Cooking: Carefully flip each pancake using a spatula. Cook the second side for 2–3 minutes until golden brown and cooked through. You should be able to lift the pancake easily, and it should feel firm yet fluffy. If the center still feels soft, allow an extra 30–60 seconds for gentle cooking.
- Keep Pancakes Warm: Transfer cooked pancakes to a plate and cover loosely with foil, or place them in a warm oven (around 200°F / 95°C) while cooking the remaining batches. This keeps them warm, soft, and ready to serve without drying out.
- Cook Remaining Batter: Wipe out the skillet if needed, then repeat steps 6–8 with the remaining batter, adding 1 teaspoon of butter or oil between batches. This prevents sticking and ensures each pancake cooks evenly.
- Serve with Toppings: Once all pancakes are cooked, serve immediately with your favorite toppings. Options include maple syrup, fresh berries, sliced bananas, chopped pecans, or a dollop of yogurt. The combination of bananas and oats provides a naturally sweet, fiber-rich base, so toppings can be as simple or decadent as you like.
Notes
- Batter Consistency: The pancake batter should be slightly thick but pourable. If it seems too thick, stir in 1–2 tablespoons of milk at a time until it reaches the desired consistency. Too thin a batter can spread excessively and produce flat pancakes.
- Banana Ripeness: Very ripe bananas are essential for natural sweetness and moisture. Overripe bananas with brown spots work best. If your bananas are underripe, consider microwaving them for 15–20 seconds to soften before blending.
- Pan Temperature: Medium heat is ideal for cooking these pancakes. Too high a temperature can burn the outside while leaving the inside undercooked. Test with a small pancake first to ensure even cooking.
- Oats Texture: Using old-fashioned rolled oats ensures a hearty texture. Quick oats can also work but may produce slightly softer pancakes. Avoid steel-cut oats, which do not soften enough for this recipe.
- Serving Size: Each 3-inch pancake uses roughly 1/4 cup of batter. This ensures even cooking and consistent portion sizes, perfect for meal prep or family breakfasts.
