Quick Oat Pancakes
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Quick Oat Pancakes
This banana oat pancake recipe is a wholesome morning ritual that transforms overripe fruit into golden, nourishing stacks. Crafted from rolled oats, mashed banana, and warm cinnamon, these homemade pancakes are naturally sweetened and deliver a delightful texture. Perfect for leisurely weekends or a quick, healthy breakfast, they come together in just 30 minutes.
I discovered my passion for these pancakes while exploring cozy breakfast spots in Scotland, where the marriage of oats and local dairy felt like pure comfort. The aroma of toasting oats and ripe banana now fills my kitchen every Sunday, a scent that promises a slow, satisfying start to the day. I often serve this wholesome pancake recipe alongside a fruit salad or a batch of my savory breakfast casserole for a complete brunch spread, or keep it simple with a drizzle of maple syrup for a quick morning treat.
What Makes These Banana Oat Pancakes Irresistible
- Nourishing Ingredients: Packed with whole grain oats and ripe banana for a healthy, fiber rich start.
- Quick Morning Solution: Ready in just 30 minutes, making hectic weekday breakfasts manageable.
- Family Favorite Texture: Delightfully fluffy with a tender crumb that both kids and adults adore.
- Perfect Meal Prep: Freezes beautifully for make ahead breakfasts all week long.
Gathering Your Banana Oat Pancake Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
Dry Ingredients
- Old fashioned rolled oats: Provides hearty texture and whole grain goodness.
- All purpose flour: Creates the perfect structure for fluffy pancakes.
- Light brown sugar: Adds a subtle molasses note and gentle sweetness.
- Baking powder & baking soda: Essential leaveners for the ideal rise.
- Ground cinnamon: Infuses warm, comforting spice throughout the batter.
- Salt: Balances the sweetness and enhances all the flavors.
Wet Ingredients
- Mashed very ripe banana: Use spotted bananas for natural sweetness and moisture.
- Buttermilk: Room temperature for optimal reaction with leaveners.
- Large eggs: Also at room temperature to emulsify the batter perfectly.
- Unsalted butter: Melted and slightly cooled for rich flavor.
- Pure vanilla extract: Enhances the overall warmth and aroma.
Banana Oat Pancakes
Make fluffy banana oat pancakes in just 30 minutes! This healthy breakfast recipe uses ripe bananas and oats for a nutritious morning treat the whole family will love.
Equipment
- medium bowl
- large bowl
- whisk
- spatula
- large nonstick skillet or griddle
- measuring cups
- measuring spoons
Ingredients
Dry Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 2 tablespoons light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup mashed very ripe banana about 2 medium bananas
- 1 cup buttermilk at room temperature
- 2 large eggs at room temperature
- 2 tablespoons unsalted butter melted and slightly cooled
- 1 teaspoon pure vanilla extract
- Vegetable oil or butter for greasing the skillet
Instructions
- In a medium bowl, whisk together the oats, flour, brown sugar, baking powder, baking soda, cinnamon, and salt until well combined.
- In a separate large bowl, vigorously whisk the mashed banana, buttermilk, eggs, melted butter, and vanilla extract until the mixture is smooth and fully incorporated.
- Pour the dry ingredients into the wet ingredients and gently fold with a spatula until just combined; the batter will be thick and lumpy with visible bits of oat.
- Heat a large nonstick skillet or griddle over medium heat and lightly grease it with vegetable oil or butter.
- For each pancake, pour 1/4 cup of batter onto the hot skillet and cook for 2-3 minutes, until bubbles form on the surface and the edges look set.
- Carefully flip the pancakes and cook for another 1-2 minutes, until the second side is golden brown and the pancakes are cooked through.
- Transfer the cooked pancakes to a plate and repeat with the remaining batter, greasing the skillet as needed between batches.
Notes
The batter will be thick and lumpy with visible bits of oat. Do not overmix.
Creative Pancake Variations to Try
- Chocolate Chip Delight: Fold in 1/2 cup of dark chocolate chips for a sweet treat.
- Blueberry Burst: Add 3/4 cup of fresh blueberries to the batter before cooking.
- Nutty Crunch: Mix in 1/3 cup of chopped walnuts or pecans for texture.
My Pro Tips for Pancake Perfection
- Proper Batter Consistency: Do not overmix, leave some lumps for the fluffiest texture.
- Perfect Cooking Temperature: Keep the skillet at medium heat to prevent burning.
- Timing the Flip: Wait until bubbles form on the surface before turning them over.
- Keeping Them Warm: Place cooked pancakes on a baking sheet in a 200°F oven.
Storing and Reheating Your Pancakes
- Store: Keep in an airtight container in the refrigerator for up to 4 days.
- Freeze: Place cooled pancakes in a single layer on a baking sheet, freeze solid, then transfer to freezer bags for up to 3 months.
- Reheat: Warm in a 350°F oven for 10 minutes or in the toaster until heated through.
- Make Ahead Tip: Prepare the dry mix in advance and store in jars for quick morning assembly.
Frequently Asked Questions
Can I make banana oat pancakes without flour?
Yes, you can make flour free banana oat pancakes by using additional oats processed into a fine flour. Simply blend 1 1/2 cups of oats instead of 1 cup and omit the all purpose flour. The texture will be slightly denser but still delicious.
Why are my banana oat pancakes gummy?
Gummy pancakes usually result from overmixing the batter or using too much banana. Gently fold the ingredients until just combined and measure your mashed banana precisely. Also ensure your baking powder is fresh for proper leavening.
Can I use quick oats instead of old fashioned?
Quick oats will work but will yield a softer texture with less chew. For the best results, I recommend sticking with old fashioned rolled oats which provide better structure and a more satisfying bite in your healthy breakfast pancakes.
How do I make vegan banana oat pancakes?
For vegan oatmeal banana pancakes, replace the buttermilk with plant based milk mixed with 1 tablespoon of lemon juice, use flax eggs instead of regular eggs, and substitute the butter with coconut oil or vegan butter.
More Breakfast Favorites to Enjoy
Why This Banana Oat Pancake Recipe Works
With its perfect balance of wholesome ingredients and comforting flavors, this banana oat pancake recipe delivers consistent results every time. The combination of hearty oats and sweet banana creates a satisfying texture that keeps you full for hours. I hope this becomes a cherished weekend tradition in your home, just as it has in mine.
