This Banana Pancakes Recipe is the best healthy breakfast made with whole grain oats and mashed bananas. Crispy and golden on the outside and fluffy on the inside. Ready in minutes and perfect for meal prep!
Here at The Busy Baker we’re all about ways to make your life easier in the kitchen. Whether it’s quick and easy weeknight meals, meal prep lunch ideas, or grab and go breakfasts, we specialize in simple, straightforward recipes that are both delicious and nutritious.
This Banana Pancakes Recipe is one we make again and again – the whole family loves it, and with some nut butter slathered on top with a drizzle of maple syrup, it’s an ultra-satisfying and protein-packed breakfast that will become a staple breakfast recipe in your weekly meal plan too!
- Use very ripe bananas. The bananas provide sweetness in the recipe, so choosing very ripe bananas adds flavour to these banana oat pancakes.
- Don’t over-mix your batter. Be sure the dry ingredients are fully incorporated, but stop mixing as soon as no more streaks of flour appear and all the oats are moistened.
- Heat your pan first. Never pour pancake batter into a cold pan. Heat the pan first, lightly oil it, then add the batter.
- Cook the batter immediately. Don’t leave mixed batter in the fridge to cook for later or you’ll end up with dry, flat, rubbery pancakes. The buttermilk activates the baking soda and creates bubbles in the batter which is what makes the pancakes light and fluffy. Cook them immediately after mixing for fluffy banana oatmeal pancakes.
Here are some delicious toppings we love to enjoy with these banana oatmeal pancakes:
- peanut butter
- almond butter
- sunflower seed butter
- sliced bananas
- strawberries
- blueberries
- blackberries
- sliced apples
- jam
- maple syrup or pancake syrup
- nutella
- whipped cream
- honey
In the spirit of simplifying meal time, we’ve thrown together a list of some of our favourite easy breakfast ideas that come together in 10 minutes or less, OR that can be made ahead of time and reheated in seconds:
Here are the kitchen items you’ll need to make these banana oat pancakes:
- a good mixing bowl
- a whisk
- a silicone spatula
- measuring cups for dry ingredients
- measuring spoons
- measuring cups for liquid ingredients
To make these banana oatmeal pancakes you’ll need:
- rolled oats
- whole wheat flour
- baking soda
- salt
- low fat buttermilk (or use dairy free milk with 2 teaspoons of apple cider vinegar)
- eggs
- ripe bananas
- cinnamon
Time needed: 30 minutes
Follow these steps for the perfect banana pancake recipe.
- Use ripe bananas.
Choose very rips bananas so the pancakes are sweeter.
- Mash the bananas well.
Be sure to mash the bananas until no large chunks remain. This will help your pancake batter become smooth.
- Mix the wet and dry ingredients separately.
Mix the wet and dry ingredients separately and then together to make sure all the ingredients are combined properly.
- Cook the batter immediately.
Once the baking soda has been activated, cook the pancakes immediately to make sure the pancakes are as fluffy as possible.
- Flip when the tops are bubbly.
Watch the tops of the pancakes while cooking. Once the tops bubble and the sides appear a bit dry, it’s time to flip.
- Serve with your favourite toppings.
We love some nut butter and maple syrup on top of these banana pancakes, but feel free to enjoy them however you like!
Why are my banana pancakes mushy?
Banana pancakes can be mushy on the inside if they’re cooked over high heat. The outside cooks quickly and the inside remains raw. For best results, cook over medium heat.
What is the secret to perfect pancakes?
The secret to perfect pancakes is buttermilk. Buttermilk contains acid that activates the baking soda to create fluffy, tender pancakes.
Why do my banana pancakes fall apart?
Banana pancakes fall apart if there are large chunks of banana in the batter. It’s best to mash the bananas very well until they’re smooth before adding them to the batter.
How do you keep pancakes fluffy?
Pancakes made with buttermilk and baking soda stay very fluffy.
Why do my banana pancakes stick to the pan?
It’s important to brush your pan with a little bit of oil (we like avocado oil best) to prevent the pancakes from sticking to the pan. We also recommend using a non stick pan when making pancakes.
Why are my pancakes so dry?
If pancakes are over cooked they can become dry. It’s important to cook them only until they’re golden brown on both sides.
Can I make gluten free banana pancakes?
Yes. Substitute the whole wheat flour for gluten free flour and be sure to use gluten free oats.
How to store banana pancakes
Banana pancakes can be stored in an airtight container in the fridge for up to 3 days.
How to reheat banana pancakes
Banana pancakes can be reheated in the toaster for a quick breakfast or in the microwave.
Can you freeze banana pancakes?
Yes! Simply freeze them with a layer of parchment paper between them so they come apart easily after being frozen. This way, you can reheat them one or two at a time for an easy breakfast on a busy morning.
Can I add berries to these banana oatmeal pancakes?
Yes! Add up to one cup of fresh or frozen berries to the batter before cooking and cook as directed in the recipe.
We hope you love this banana pancake recipe as much as we do! Let us know in the comments below, what’s your favourite easy and healthy breakfast recipe? We’d love to know!
Looking for more easy and delicious recipes like this? You’ll LOVE these:
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Banana Pancakes
Recipe: Equipment
Recipe: Ingredients
- 1 cup rolled oats
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon optional
- 1 1/4 cup buttermilk or use 1 1/4 cup dairy free milk plus 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract optional
- 2 large eggs
- 3 medium ripe bananas mashed well
Recipe: Instructions
- Add the oats, flour, baking soda and salt to a large bowl. Whisk together well.
- Measure the buttermilk into a large liquid measuring cup and add the eggs and vanilla. Mix together well with a fork.
- Mash the bananas in a separate bowl or on a plate and whisk them into the buttermilk and egg mixture.
- Heat a large non-stick skillet or frying pan over medium heat and brush the pan with some oil.
- While the pan heats up, add the wet ingredients into the dry ingredients and whisk them together just until the dry ingredients disappear.
- Cook the pancakes over medium heat, oiling the pan sparingly each time. Dollop about 1/3 cup of batter onto the hot pan for each pancake.
- You'll know it's time to flip the pancakes when the top of the pancakes are bubbly and the edges look a bit dry.
- Cook the pancakes on both sides until golden brown. Repeat until all the batter is gone.
Recipe: Notes
How to add fruit to these banana pancakes
If desired, you can add up to 1 cup of fresh or frozen berries to this banana pancakes batter and cook as directed in the recipe.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.