Healthy Banana Oat Pancakes Recipe
There is something uniquely comforting about the ritual of making pancakes on a weekend morning. The gentle sizzle in the pan, the sweet aroma filling the kitchen – it’s a slow, deliberate start to the day that we all cherish in my home. This particular Banana Oat Pancakes Recipe is one I turn to time and again. It was born from a desire to recreate the wholesome, rustic pancakes I enjoyed at a farm-to-table café in the Cotswolds; theirs were fluffy, slightly nutty, and tasted genuinely of the ingredients they were made from, not just sugar.
What makes this recipe so special is the wonderful texture and flavour we achieve by using both rolled oats and flour. The oats lend a substantial, satisfying chewiness and a lovely nutty background note, while the super-ripe bananas provide a deep, natural sweetness that means we barely need to add any sugar at all. The resulting pancakes are beautifully soft and moist on the inside with gently crisped, golden-brown edges. They feel like a treat, but they’re packed with wholesome ingredients that keep you feeling full and happy for hours.
This recipe is ideal for anyone looking for a more nourishing breakfast option that doesn’t compromise on taste. It’s a wonderful way to use up those spotty bananas sitting on the counter, and it’s a recipe that the whole family seems to adore. Whether you’re making a quiet breakfast for two or feeding a table full of hungry kids on a Sunday, these pancakes deliver every single time.
Recipe Overview
This recipe gives you a stack of delightfully fluffy and tender pancakes, with a hearty texture from rolled oats and a natural, caramel-like sweetness from ripe bananas. After testing this recipe five times, I finally got the oat-to-flour ratio just right for the perfect fluffiness without being dense. Expect a beautifully fragrant pancake that tastes wholesome and satisfying, ready to be topped with your favourite things.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 people (makes 8-10 pancakes)
- Difficulty: Easy
Why You’ll Love This Banana Oat Pancakes Recipe
- Genuine Flavour: The very ripe bananas provide a deep, caramel-like sweetness, which means we can use much less sugar. The oats add a lovely nutty undertone that provides a more complex and satisfying flavour than you get from standard flour-only pancakes.
- Comes Together in Under 30 Minutes: From gathering your ingredients to having a warm stack on the plate, the whole process takes about 25 minutes, making it brilliant for a weekend breakfast that feels special without taking all morning.
- Flexible Recipe: This batter is a great base for additions. You can fold in a handful of blueberries or raspberries, some chopped walnuts for crunch, or even swap the cinnamon for a pinch of nutmeg or mixed spice.
- Works Wonderfully for Brunch: These pancakes are substantial enough to be the star of a brunch table. They hold their heat well in a low oven, so you can make a big batch for when guests arrive. They’re also a great option if you need a healthy start before a busy day, perhaps followed by a Crispy Chicken Caesar Wrap Lunch later on.
- Family Tested: This recipe always gets compliments. My children love them, and friends who’ve tried them often ask for the recipe. They feel indulgent but are made with ingredients you can feel good about serving.
Ingredients You’ll Need
For these oat pancakes, using really ripe, spotty bananas is key – the darker the peel, the sweeter and more flavourful they’ll be, which is exactly what we want. I prefer using jumbo rolled oats for a more distinct texture, but standard porridge oats work perfectly well too. I find Quaker Oats give a consistently good result.
- 120g plain flour
- 80g rolled oats (not instant)
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 1 tsp ground cinnamon
- ¼ tsp salt
- 2 large, very ripe bananas
- 2 large free-range eggs
- 240ml milk (or buttermilk for extra tenderness)
- 1 tsp vanilla extract
- 2 tbsp melted unsalted butter, plus extra for the pan
- 1 tbsp maple syrup or honey (optional, adjust to your taste)
Sara’s Tip: For an extra tender and fluffy pancake, use buttermilk instead of regular milk. The acidity reacts with the bicarbonate of soda to create even more lift, resulting in an exceptionally light crumb.
How to Make Banana Oat Pancakes
The process for making this Banana Oat Pancakes Recipe is straightforward. The most important part is not to over-mix the batter once you combine the wet and dry ingredients. A few lumps are perfectly fine and are the secret to a tender pancake.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the plain flour, rolled oats, baking powder, bicarbonate of soda, ground cinnamon, and salt. Mixing these well now ensures the raising agents are evenly distributed.
- Prepare Wet Ingredients: In a separate, medium-sized bowl, mash the ripe bananas thoroughly with a fork until they are mostly smooth with a few small lumps remaining. To this, add the eggs, milk, vanilla extract, melted butter, and optional maple syrup. Whisk until everything is well combined.
- Combine Wet and Dry: Pour the wet banana mixture into the bowl with the dry ingredients. Gently fold them together with a spatula or wooden spoon until just combined. Be careful not to over-mix; the batter should be thick and lumpy.
- Rest the Batter: Let the batter stand at room temperature for 10 minutes. What works best for me is using this time to get my toppings ready. This resting period is crucial as it allows the oats to soften and the flour to hydrate, leading to a much better texture.
- Heat Your Pan: Place a large non-stick frying pan or griddle over a medium-low heat. Add a small knob of butter or a little oil and let it melt to coat the surface. The pan is ready when a drop of water sizzles instantly.
- Cook the Pancakes: Using a ladle or a large spoon, pour about 60ml (a ¼ cup measure) of batter onto the hot pan for each pancake. Cook for 2-3 minutes, until you see bubbles appearing on the surface and the edges look dry and set.
- Flip and Finish: Carefully flip the pancakes with a thin spatula and cook for another 1-2 minutes on the other side, until they are golden brown and cooked through.
- Keep Warm: Transfer the cooked pancakes to a plate and keep them warm in a low oven (around 100°C) while you cook the remaining batter, adding a little more butter to the pan for each batch.
Tips From My Kitchen
- Temperature Control: A consistent medium-low heat is your best friend here. If the pan is too hot, the outside of the pancakes will burn before the inside has a chance to cook. If it’s too cool, they won’t get that lovely golden colour. You may need to adjust the heat slightly between batches.
- The Secret Step: I learned that for a slightly more refined texture, you can blitz half of the oats (40g) in a food processor or blender until they resemble a coarse flour. Then, add this oat flour and the remaining whole oats to the other dry ingredients. This gives the pancakes a smoother structure while still retaining that lovely oaty bite.
- Make-Ahead: The dry ingredient mix can be prepared well in advance. Just combine the flour, oats, raising agents, and spices in an airtight container and store it in your pantry for up to a month. When you’re ready for pancakes, simply add the wet ingredients.
- Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. They reheat beautifully in a toaster for a few minutes, which crisps them up nicely, or for 30-60 seconds in the microwave.
Equipment You’ll Need
You don’t need much fancy equipment for this recipe, but having the right tools makes the process smoother. A baking tray is handy for keeping the first batches warm in the oven while you finish cooking.
- Large and medium mixing bowls
- Whisk and spatula
- Non-stick frying pan or griddle
- Baking tray and parchment paper (for keeping warm)
Common Mistakes to Avoid
- Over-mixing the batter: This is the number one cause of tough, rubbery pancakes. Mixing develops the gluten in the flour, so stir only until the wet and dry ingredients are just combined. Lumps are good! For a deeper dive into the science, Serious Eats has a fantastic guide to pancake perfection.
- Overcrowding the pan: It’s tempting to cook as many as possible at once, but this lowers the pan’s temperature and makes the pancakes steam rather than fry. It also makes them much harder to flip neatly. Cook in batches of two or three for the best results.
- Skipping the rest time: Don’t be tempted to skip the 10-minute rest. This step is essential for allowing the oats to hydrate and soften. If you skip it, your pancakes may have a slightly gritty texture and won’t be as fluffy.
Delicious Variations to Try
This recipe is a wonderful canvas for customisation. Here are a few variations we love in our house:
- Blueberry & Lemon: Add the zest of one lemon to the wet ingredients and gently fold in 100g of fresh or frozen blueberries into the batter just before cooking. The bright, zesty flavour is a wonderful contrast to the sweet banana.
- Vegan Banana Oat Pancakes: This recipe is easily adapted. Use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, left to sit for 5 minutes), swap the cow’s milk for oat or almond milk, and use melted coconut oil or another vegetable oil instead of butter.
- Chocolate Chip & Pecan: For a more decadent treat, fold 75g of dark chocolate chips and 50g of roughly chopped pecans into the finished batter. The chocolate gets gloriously melty as the pancakes cook. This version is also a great base for a quick meal, much like our Simple Egg Fried Rice For Dinner is for a savoury dish.
What to Serve With Banana Oat Pancakes
These healthy pancakes are delicious enough to eat on their own, but toppings are half the fun! Here are a few suggestions:
- The Classic: You can’t go wrong with a small knob of melting butter and a generous drizzle of pure maple syrup. The warmth of the pancakes soaks it up beautifully.
- Fresh & Fruity: A large dollop of thick Greek yoghurt or coconut yoghurt, a handful of fresh berries (raspberries, blueberries, or sliced strawberries), and a sprinkle of toasted pumpkin seeds or flaked almonds for crunch.
- A Hearty Pairing: For a full brunch, serve these alongside some crispy bacon or sausages to balance the sweetness with a savoury element.
- Drink Pairing: A hot cup of freshly brewed coffee or a strong black tea cuts through the richness perfectly. For kids, a tall glass of cold milk is always a winner.
Frequently Asked Questions
Banana Oat Pancakes
Ingredients
Method
- Combine Dry Ingredients: In a large mixing bowl, whisk together the plain flour, rolled oats, baking powder, bicarbonate of soda, ground cinnamon, and salt. Mixing these well now ensures the raising agents are evenly distributed.
- Prepare Wet Ingredients: In a separate, medium-sized bowl, mash the ripe bananas thoroughly with a fork until they are mostly smooth with a few small lumps remaining. To this, add the eggs, milk, vanilla extract, melted butter, and optional maple syrup. Whisk until everything is well combined.
- Combine Wet and Dry: Pour the wet banana mixture into the bowl with the dry ingredients. Gently fold them together with a spatula or wooden spoon until just combined. Be careful not to over-mix; the batter should be thick and lumpy.
- Rest the Batter: Let the batter stand at room temperature for 10 minutes. What works best for me is using this time to get my toppings ready. This resting period is crucial as it allows the oats to soften and the flour to hydrate, leading to a much better texture.
- Heat Your Pan: Place a large non-stick frying pan or griddle over a medium-low heat. Add a small knob of butter or a little oil and let it melt to coat the surface. The pan is ready when a drop of water sizzles instantly.
- Cook the Pancakes: Using a ladle or a large spoon, pour about 60ml (a ¼ cup measure) of batter onto the hot pan for each pancake. Cook for 2-3 minutes, until you see bubbles appearing on the surface and the edges look dry and set.
- Flip and Finish: Carefully flip the pancakes with a thin spatula and cook for another 1-2 minutes on the other side, until they are golden brown and cooked through.
- Keep Warm: Transfer the cooked pancakes to a plate and keep them warm in a low oven (around 100°C) while you cook the remaining batter, adding a little more butter to the pan for each batch.
Notes
This Banana Oat Pancakes Recipe has become a true weekend staple in our household, a small tradition that brings us all to the table. They are nourishing, adaptable, and genuinely satisfying to eat. I hope they bring as much joy to your kitchen as they do to mine. I’d love to hear how they turn out for you, so please leave a comment below and let me know what toppings you chose! If you’re looking for another comforting meal, try my Sticky Sweet Teriyaki Chicken Bowls.
Happy cooking,
Elena
