Save One Saturday morning, I stood in my kitchen staring at two overripe bananas and nearly empty cabinets. No eggs, no flour, no milk. I was ready to give up on breakfast when I remembered a two-ingredient trick a friend had mentioned months ago. I grabbed my oats, tossed everything in the blender, and ten minutes later I was flipping the fluffiest little pancakes I'd made in weeks. They tasted like warmth and barely any effort.
I made these for my niece on a rainy Tuesday when she refused anything green or healthy. She ate three pancakes without asking what was in them. When I finally told her they were just bananas and oats, she looked at me like I'd performed magic. Now she asks for the banana pancakes every time she visits.
Ingredients
- Ripe bananas: The riper the better because the spots mean natural sweetness and they blend into the batter without any chunks.
- Rolled oats: Use old-fashioned oats, not instant, because they give the pancakes structure and a tender chew once blended.
- Ground cinnamon: Just half a teaspoon adds warmth without overpowering the banana flavor.
- Vanilla extract: A little vanilla makes the whole batch smell like a bakery and deepens the sweetness.
- Pinch of salt: It balances everything and keeps the pancakes from tasting flat.
- Coconut oil or vegetable oil: You only need a touch to keep them from sticking and to get those golden crispy edges.
Instructions
- Blend the batter:
- Drop the bananas and oats into your blender and let it run until the mixture looks mostly smooth. A few oat bits are totally fine and actually give the pancakes a nice texture.
- Add the flavor:
- Toss in the cinnamon, vanilla, and salt if youre using them, then pulse a few times to mix. The batter should smell sweet and cozy.
- Heat your pan:
- Set a nonstick skillet over medium heat and add a small drizzle of oil. Let it warm up for a minute so the pancakes sizzle gently when they hit the pan.
- Cook the first side:
- Spoon heaping tablespoons of batter onto the skillet, leaving space between each one. Wait until you see bubbles forming on top and the edges look set, about two to three minutes.
- Flip and finish:
- Use a thin spatula to flip each pancake carefully. Cook for another one to two minutes until theyre golden brown and cooked through, then slide them onto a plate.
Save The first time I brought a stack of these to a brunch potluck, someone asked for the recipe before they even finished chewing. I watched three people write it down on their phones. It felt good knowing I was handing them something that actually worked on a real Tuesday morning, not just in theory.
Toppings That Work
Fresh berries are my go-to because they add a little tartness that cuts through the sweetness. Almond butter or peanut butter makes them more filling. If you want something indulgent, a drizzle of maple syrup or a handful of chocolate chips turns these into dessert for breakfast. Sometimes I just eat them plain with my coffee and theyre perfect.
Making Them Fluffier
If you want a little more rise, whisk in half a teaspoon of baking powder and one egg before cooking. The egg adds structure and the baking powder gives you those airy pockets inside. Theyll puff up more in the pan and feel closer to traditional pancakes. I skip this most mornings, but when I have time, the difference is noticeable.
Storage and Reheating
These keep in the fridge for three days in an airtight container. I reheat them in a dry skillet for a minute on each side so they crisp up again. You can also freeze them with parchment paper between each pancake and toast them straight from frozen. They never get soggy and they taste just as good the second time.
- Let them cool completely before stacking or theyll stick together.
- Label your freezer bag with the date so you remember when you made them.
- Reheat in a toaster or skillet, never the microwave, or theyll turn rubbery.
Save These pancakes proved to me that good food doesnt have to be complicated. Theyre the kind of recipe you make on autopilot and still feel proud serving.
Recipe FAQs
- → Can I make the batter ahead of time?
Yes, prepare the batter and refrigerate it for up to 24 hours. Stir gently before cooking.
- → What oil is best for cooking?
Light oils like coconut or vegetable oil work well to prevent sticking and add a subtle flavor.
- → How can I make these pancakes fluffier?
Adding ½ tsp baking powder and one egg to the batter creates a lighter, fluffier texture.
- → Can I add other ingredients?
Blueberries, chocolate chips, or chopped nuts can be sprinkled onto the batter before flipping for added variety.
- → Are these pancakes gluten-free?
Yes, if you use certified gluten-free rolled oats, the pancakes are gluten-free friendly.