Fluffy Banana Oatmeal Pancakes: Easy Weekend Breakfast (Print Version)
Fluffy Banana Oatmeal Pancakes are a wholesome and delicious breakfast. Made with ripe bananas and oats, these pancakes are simple to make and a family favorite.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ The Fluffy Foundation
01 -
1 cup all-purpose flour
02 -
1/2 cup rolled oats
03 -
1 tbsp baking powder
04 -
1/2 tsp baking soda
05 -
1/4 tsp salt
→ Sweet Banana Batter Boost
06 -
2 ripe medium bananas, mashed
07 -
1 large egg
08 -
1 cup 2% milk
09 -
1 tsp vanilla extract
10 -
2 tbsp granulated sugar
11 -
2 tbsp unsalted butter, melted
→ Golden Topping Touches
12 -
1/4 cup maple syrup
13 -
1/2 banana, sliced, for garnish
14 -
Pinch of ground cinnamon, for garnish
# Instructions:
01 -
In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup rolled oats, 1 tbsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. This forms the fluffy foundation for your Fluffy Banana Oatmeal Pancakes.
02 -
In a separate medium bowl, mash 2 ripe medium bananas. Add 1 large egg, 1 cup 2% milk, 1 tsp vanilla extract, 2 tbsp granulated sugar, and 2 tbsp unsalted butter, melted. Whisk until well combined.
03 -
Pour the wet banana mixture into the dry ingredients. Stir gently with a spatula until just combined. A few lumps are fine; overmixing will result in tough pancakes, not the desired Fluffy Banana Oatmeal Pancakes. Let the batter rest for 5 minutes.
04 -
Heat a lightly oiled griddle or large non-stick pan over medium heat. Pour about 1/4 cup of batter per pancake. Cook for 2-3 minutes per side, until golden brown and cooked through.
05 -
As pancakes cook, transfer them to a baking sheet and keep warm in an oven preheated to 200°F (95°C). Repeat with remaining batter until all your delicious Fluffy Banana Oatmeal Pancakes are ready.
06 -
Stack the warm pancakes high. Drizzle generously with 1/4 cup maple syrup. Garnish with 1/2 banana, sliced, and a pinch of ground cinnamon. Serve immediately and enjoy!
# Notes:
01 -
Don't overmix the batter! Lumps are okay. Overmixing develops gluten, leading to dense pancakes instead of light and fluffy ones.
02 -
Leftover pancakes can be stored in an airtight container in the refrigerator for 2-3 days. Reheat in a toaster, microwave, or on a griddle.
03 -
For a dairy-free option, substitute 2% milk with almond milk or oat milk. You can also use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for the large egg.
04 -
Get creative with toppings! Besides maple syrup and banana, try fresh berries, chopped nuts, chocolate chips, or a dollop of whipped cream.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
small mixing bowl
03 -
whisk
04 -
measuring cups
05 -
measuring spoons
06 -
fork or potato masher
07 -
non-stick skillet or griddle
08 -
spatula
# Nutrition Facts (Per Serving):
Calories: 378 kcal
Total Fat: 10 g
Total Carbohydrate: 66 g
Protein: 8 g