These really are the best banana oatmeal pancakes, at least in our opinion. We made this at least 5-6 weekends in a row. That’s saying a lot since I can’t remember the last time we had pancakes.
Pancakes and waffles were not something that we would eat often, but with this recipe I seem to find an excuse to make more pancakes. Is that a bad thing? There’s fruit and oats so I feel like it’s somewhat healthy?
There is no added sugar in these pancakes, so that makes them even better! All of the sweetness comes from the ripe bananas. That being said, the riper your bananas, the better. Think banana bread ripe.
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These pancakes only require one bowl and come together in no time. You can have breakfast on the table in 35 minutes! It could be even less if you have an electric griddle.
I received an electric griddle last year for my birthday, and let me tell you it makes things SO much easier. I can whip up a batch of pancakes in no time! It’s also great for meal prepping and cuts down my time significantly.
Would you guys be interested in seeing some meal prepping ideas on here?
I generally like to serve these pancakes with banana slices, berries, and maple syrup. Any breakfast meat and eggs would also round out these pancakes nicely.
What’s your preferred brunch food? Pancakes, waffles, french toast, or something else?
Not a big fan of pancakes? Try out some of my other brunch recipes!
The BEST Banana Oatmeal Pancakes
Ingredients
- 1 1/4 cup all purpose flour
- 2 tsp baking powder
- 1/4 tsp kosher salt
- 2 ripe bananas, mashed
- 1 1/2 cups almond milk, or any kind of milk you'd like
- 1 cup old fashioned rolled oats
- 2 large eggs
- 2 tbsp vegetable oil
- cooking spray or oil, for your pan
Instructions
- In a large bowl, mix together the mashed bananas, almond milk, and oats. Let sit for 5 minutes.
- While the banana oat mixture is sitting, mix together the flour, baking powder, and salt in a small bowl.
- Once the banana oat mixture is done soaking, add the eggs and vegetable oil. Mix to combine.
- Add the flour mixture to the wet ingredients and stir until just combined.
- Spray a large pan with cooking spray and turn onto medium heat. Once the pan is hot, add about 1/4 cup of batter for each pancake.
- Cook until small bubble begin to form, about 2-3 minutes. Flip the pancakes and cook for an additional 2-3 minutes or until done. Repeat with remaining batter.
Notes
- I like to use my electric griddle and can make the pancakes in two batches.
- If you have any leftovers, these freeze really well. I like to freeze in stacks of 3 and wrap them in plastic wrap. Then I place the stacks of pancakes into a freezer bag. It makes for a quick and easy breakfast when you don’t feel like cooking or are short on time.
Sounds delicious!!! I will have to try them out sometime!
Thanks Kelly! You should definitely give them a try and let me know what you think.
Had these for breakfast today and they were yummy! Didn’t miss the sugar at all—bananas did the trick!
Thanks, Sue! I’m so glad you enjoyed them, they are one of our favorites too.
The pancakes are delicious! The bananas add just the right sweetness and they are easy to mix together. Definitely a keeper!
The pancakes are delicious! They are easy to put together and the bananas add the right amount of sweetness. Added a second comment so I could rate the recipe. Definitely a keeper!
Thank you for sharing your positive review of the pancakes!
These were very good. I added a bit of peanut butter (less than 1/4 cup) because I’m actually not a fan of banana flavor by itself, though my family is. The only other changes I made were things I do on almost all pancake recipes: I used bread flour, and added a bit of cinnamon and vanilla.
Good texture – enough chew from the oatmeal to add interest but not so much that it felt like raw oatmeal. Our bananas were VERY ripe which is why I sought out this recipe, and they added plenty of sweetness.
It’s a keeper.
I’m so glad you liked the pancakes, they are a favorite in our house. I like the addition of peanut butter and will have to give it a try!