Fluffy Banana Oat Pancakes

My roommate once asked why I was blending bananas and eggs at 7 AM on a Tuesday, and honestly, I didn't have a good answer until she tasted these pancakes. They're ridiculously simple—basically banana and egg batter studded with oats—but somehow they taste indulgent without feeling heavy. The first time I made them, I was skeptical that something this easy could actually work, but the blender did all the thinking for me.

I made these for my sister during a lazy Sunday brunch when she was stressed about a work deadline. She had two pancakes, sat back in her chair, and actually exhaled like the world had gotten smaller. She now makes them every weekend, and she texts me photos of her variations. That's when I realized these weren't just pancakes—they were the kind of thing that sneaks into your regular rotation and never leaves.

Ingredients

• Ripe bananas (2 large): The sweeter and spottier, the better—this is where all the natural sweetness comes from, so don't use those pale yellow ones sitting on the counter.
• Eggs (2 large): They're your binder and protein engine; room temperature eggs blend smoother than cold ones straight from the fridge.
• Vanilla extract (1/2 teaspoon, optional): A tiny splash that makes people ask what your secret ingredient is.
• Rolled oats (1 cup): Use the whole rolled kind, not instant—instant oats make the texture gummy and weird.
• Baking powder (1/2 teaspoon): This gives you that lift and fluffiness; without it, you're eating banana egg cakes, which sounds worse than it is.
• Salt (pinch): Tiny but mighty—it wakes up the banana flavor and balances the sweetness.
• Ground cinnamon (1/2 teaspoon, optional): Adds warmth and depth, though you could skip it if you want pure banana flavor.
• Coconut oil or neutral oil (1-2 teaspoons): For cooking; coconut oil adds a subtle richness, but vegetable oil works fine too.

Instructions

Blend the wet base:

Slice your bananas into the blender with the eggs and vanilla, then blend until completely smooth. You'll hear the blender's pitch change once everything's incorporated—that's your signal.

Add and blend the dry mix:

Pour in the oats, baking powder, salt, and cinnamon, then blend again until the mixture looks mostly smooth but still has flecks of oat texture. Don't overblend or you'll end up with oat flour pancakes that are dense and heavy.

Heat your cooking surface:

Set your skillet or griddle to medium heat and let it warm for a minute. Add just enough oil so the surface shimmers but doesn't smoke.

Pour and watch for bubbles:

Scoop about 1/4 cup of batter per pancake onto the hot surface—they'll spread slightly as they cook. After 2-3 minutes, you'll see little bubbles popping on the surface and the edges will look set and slightly browned.

Flip with confidence:

Slide your spatula underneath, take a breath, and flip. The second side needs just 1-2 minutes to turn golden brown and cook through the middle.

Serve immediately:

Stack them on a plate while they're warm and pile on your favorite toppings—fresh berries, a dollop of yogurt, or a drizzle of maple syrup.

Save

My neighbor asked for the recipe after I sent her a plate across the fence one morning, and now her kids ask for these instead of the boxed mix stuff. There's something quietly powerful about watching someone taste food you made and seeing them slow down for a moment, actually present with what they're eating.

Why This Works So Well

The magic is that bananas do two jobs at once—they sweeten and bind. You're not fighting chemistry here; you're just letting one ingredient earn its place. The eggs add structure and protein, the oats add heartiness, and the blender does the hard work of making everything creamy without any milk or cream involved. It's the kind of recipe that feels like cheating because it's so straightforward.

Flavor Swaps Worth Trying

Once you nail the basic version, these pancakes are a canvas. I've added a tablespoon of almond butter for richness, swapped cinnamon for cardamom or nutmeg for something spicier, and even thrown in a handful of chocolate chips when I was feeling wild. A friend of mine adds a scoop of vanilla protein powder for extra staying power, and another person I know uses half a frozen banana with half a fresh one for deeper banana flavor.

Make Ahead and Storage

These freeze beautifully, which is exactly why I make a double batch and stack them with parchment between each one. On busy mornings, I pop a pancake or two in the toaster and they come back fluffy and warm in about 90 seconds. The batter also keeps in the fridge for a day or two if you want to prep it the night before, though it might thicken up slightly as the oats absorb liquid.

• Stack cooled pancakes with parchment paper between each one to prevent sticking.
• Freeze for up to three weeks in a freezer bag or airtight container.
• Reheat in a toaster, toaster oven, or a quick skillet over medium heat.

Save

These pancakes are proof that the simplest recipes often hit the hardest. Make them once, and they'll become the breakfast you reach for on mornings when you need something nourishing but don't have the energy for anything complicated.

Recipe FAQ

→ Can I make the batter ahead of time?

Yes, you can prepare the batter the night before and store it in the refrigerator. The oats may soften slightly, creating an even more tender texture. Give it a quick stir before cooking in the morning.

→ What toppings work best with these pancakes?

Fresh berries, sliced bananas, Greek yogurt, or a drizzle of pure maple syrup complement the natural sweetness. For extra protein, try almond butter or a dollop of cottage cheese on top.

→ Can I use steel-cut oats instead of rolled oats?

Steel-cut oats won't work well here as they remain too firm even after blending. Stick with rolled oats or quick oats for the best texture and proper binding.

→ How do I know when to flip the pancakes?

Look for bubbles forming across the surface and edges that appear set and slightly dry. This usually takes 2–3 minutes over medium heat. Gently lift an edge to check for golden-brown color before flipping.

→ Can I make these egg-free?

Yes, substitute each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes). The texture will be slightly denser but still delicious.