Fluffy Banana Oat Pancakes with Honey and Cinnamon
Banana Pancakes
Quick, wholesome banana oat pancakes—fluffy, naturally sweet, and easy to make.
Nutrition (per serving)
These banana oat pancakes are a weekday favorite—simple, comforting, and naturally sweet from ripe bananas. I love that they come together quickly with pantry staples and cook up fluffy with a light oat texture that feels wholesome without being heavy.
They work beautifully for breakfast or a lazy weekend brunch; top them with a drizzle of honey or maple, a scatter of fresh berries, or a spoonful of yogurt. Once you try this batter, you’ll be making them on repeat.
Ingredients
- Rolled oats:1 cup
- Baking powder:1 tsp
- Ground cinnamon:1 tsp
- Salt:1/4 tsp
- Ripe bananas, mashed:2 pieces
- Large egg:1 pieces
- Milk (dairy or plant):3/4 cup
- Vanilla extract:1 tsp
- Maple syrup (in batter) or honey:1 tbsp
- Melted butter or neutral oil:2 tbsp
- Butter or oil for cooking:as needed
- Optional toppings: sliced banana, berries, extra maple or honey:to taste
Instructions
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Place the rolled oats in a blender or food processor and pulse until they reach a coarse flour texture (about 20–30 seconds). Transfer to a bowl and whisk in the baking powder, cinnamon, and salt.
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In the blender (or a separate bowl), add the mashed bananas, egg, milk, vanilla, maple syrup, and melted butter. Blend until smooth, then pour the wet mixture into the dry ingredients and stir to combine. Let the batter rest 5 minutes to thicken.
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Heat a nonstick skillet or griddle over medium heat and brush lightly with butter or oil. For each pancake, pour about 1/4 cup batter onto the hot surface, leaving space between pancakes.
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Cook until bubbles form on the surface and the edges look set, about 2–3 minutes, then flip and cook until golden and cooked through, another 1–2 minutes. Adjust heat as needed to prevent burning.
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Keep cooked pancakes warm on a plate in a low oven while you finish the batch. Serve stacked with sliced bananas, berries, a drizzle of honey or maple syrup, and a dusting of extra cinnamon or oats if you like.
Tips & Notes
- If the batter seems too thick, stir in a tablespoon or two of milk to loosen; if too thin, let it rest a few extra minutes to thicken.
- For extra fluff, separate the egg, whip the white to soft peaks and fold in at the end.
- Make-ahead: cook pancakes, cool, and freeze in a single layer with parchment between. Reheat in a toaster or oven for quick breakfasts.
