Save I started making these on Sunday mornings when I ran out of flour and still had two hungry kids staring at me. All I had were overripe bananas sitting on the counter and a canister of oats in the pantry. I tossed them into the blender, poured the batter onto a hot skillet, and watched their faces light up when they tasted them. Now its the recipe I turn to when I want something warm and filling without thinking too hard.
The first time I made these for a friend who avoids dairy, she kept asking what I put in them. When I told her it was just bananas and oats, she didnt believe me until I showed her the empty blender. We sat at the table with warm pancakes, sliced strawberries, and almond butter, and she said it felt like the kind of breakfast that didnt require any guilt or second-guessing. That morning stuck with me because it proved that simple food can still feel special.
Ingredients
- Ripe bananas: The riper they are, the sweeter and easier to blend, plus they hold the batter together without needing eggs or flour.
- Rolled oats: I use old-fashioned oats because they blend into a smooth batter and give the pancakes a soft, slightly hearty texture.
- Ground cinnamon: Just a little bit warms up the flavor and makes the kitchen smell like a weekend.
- Vanilla extract: A splash deepens the sweetness and rounds out the banana taste without overpowering it.
- Salt: A pinch balances everything and keeps the pancakes from tasting flat.
- Coconut oil or vegetable oil: I use this to grease the skillet so the pancakes dont stick and get a light golden crust.
Instructions
- Blend the batter:
- Add the bananas and oats to your blender or food processor and blend until mostly smooth. A few oat flecks are fine and actually give the pancakes a nice texture.
- Season it:
- Toss in the cinnamon, vanilla, and salt if youre using them, then blend again for just a few seconds to mix everything through.
- Heat the skillet:
- Warm a nonstick skillet or griddle over medium heat and add a thin layer of oil. Let it heat until a drop of water sizzles when it hits the surface.
- Cook the pancakes:
- Pour the batter by heaping tablespoons onto the skillet, leaving space between each one. Cook for 2 to 3 minutes until the edges look set and bubbles start forming on top.
- Flip and finish:
- Use a spatula to flip each pancake gently, then cook for another 1 to 2 minutes until golden brown. Serve them warm with whatever toppings you love.
Save One Saturday morning, my daughter helped me make these and insisted on flipping them herself. She broke two, laughed, and ate them straight off the spatula while I finished the rest. Watching her stand on a stool, concentrating so hard with the spatula in her hand, reminded me that cooking together matters more than getting it perfect. Those messy, lopsided pancakes tasted better than any I could have made alone.
Customizing Your Pancakes
I like to keep the base simple, but sometimes Ill sprinkle fresh blueberries or mini chocolate chips onto the pancakes right after I pour the batter into the skillet. My son loves when I add chopped walnuts, and my husband always asks for a swirl of almond butter on top. You can also stir a handful of spinach into the blender for a sneaky green boost that barely changes the taste. The beauty of this recipe is that it welcomes whatever you have on hand without losing its easygoing spirit.
Making Them Fluffier
If you want a little more lift, whisk in half a teaspoon of baking powder and one egg before blending. The egg adds structure and the baking powder creates air pockets that make the pancakes puff up a bit more. I usually skip this step on weekdays because I love how simple the original version is, but on lazy Sunday mornings when I have an extra minute, the fluffier texture feels like a small treat. Either way, theyll turn out tender and satisfying.
Storing and Reheating
These pancakes keep well in the fridge for up to three days, and I often make a double batch to have ready for quick breakfasts. Just stack them between pieces of parchment paper so they dont stick together, then reheat them in a skillet over low heat or pop them in the toaster. They also freeze beautifully for up to a month, which means you can pull out a few whenever you need them. I like knowing theres a stack waiting in the freezer on those mornings when even five minutes feels like too much time to spend cooking.
- Let the pancakes cool completely before stacking them in an airtight container or freezer bag.
- Reheat frozen pancakes directly in the toaster or microwave for about 30 seconds.
- Top with fresh fruit, nut butter, or a drizzle of maple syrup right before serving for the best flavor.
Save These pancakes have become the breakfast I reach for when I want something nourishing without any fuss. Theyre proof that you dont need a long ingredient list or fancy techniques to make something your family asks for again and again.
Cooking Questions & Answers
- → What ingredients are needed for these pancakes?
Ripe bananas and rolled oats form the base, with optional additions like cinnamon, vanilla extract, and a pinch of salt.
- → How do I achieve fluffier pancakes?
Add half a teaspoon of baking powder and one egg to the batter before cooking to increase fluffiness.
- → Can I make these pancakes gluten-free?
Using certified gluten-free rolled oats ensures the pancakes remain gluten-free.
- → What cooking tools are required?
A blender or food processor to blend the batter and a nonstick skillet or griddle for cooking.
- → How should I cook the pancakes?
Pour heaping tablespoons of batter onto a heated, lightly oiled skillet; cook 2–3 minutes until edges set and bubbles appear, then flip and cook 1–2 more minutes until golden.
- → Can I add fruits or nuts to the batter?
Yes, blueberries, chocolate chips, or chopped nuts can be sprinkled on top before flipping for added texture and flavor.