Save There's something almost magical about the simplicity of these pancakes—just two ingredients at their core, yet they flip onto the griddle as fluffy as any traditional stack. I discovered them on a chaotic Tuesday morning when I'd overslept, had no eggs, and definitely had some spotty bananas sitting on my counter. Twenty minutes later, I was halfway through my second serving, amazed that I'd created something so naturally sweet and satisfying by accident. Now they're my go-to when I want breakfast to feel effortless but still feel like I actually cooked something.
My partner still teases me about the first batch I made for their family's weekend brunch, when I nervously explained the recipe took literally five minutes and genuinely wondered if I should apologize for how basic it sounded. Then they tasted one with a drizzle of maple syrup and peanut butter, and that skeptical look turned into quiet contentment. Now whenever they visit, that's what they request—not the complicated French toast or the elaborate quiches, just these humble banana-oat pancakes.
Ingredients
- Ripe bananas: The riper, the better—those yellow ones with brown speckles are ideal because they're sweeter and blend more easily into a silky batter.
- Rolled oats: Regular rolled oats work perfectly; quick oats will create a slightly thinner batter, and steel-cut oats won't blend smoothly enough.
- Ground cinnamon: A warm whisper that makes these taste like autumn even in July, though it's completely optional.
- Vanilla extract: Just a touch to deepen the flavor and make the bananas taste like themselves, only better.
- Salt: A pinch that balances sweetness and brings all the flavors into focus.
- Coconut oil or vegetable oil: For cooking—coconut oil adds a subtle richness, but any neutral oil works fine.
Instructions
- Blend your base:
- Toss the bananas and oats into your blender and pulse until the mixture is mostly smooth with just a few visible oat flecks scattered through. You're aiming for the texture of thick pancake batter, not a smoothie.
- Season and adjust:
- Sprinkle in cinnamon, vanilla, and salt if you're using them, then give it another quick blend until everything is mixed through.
- Heat your cooking surface:
- Set your nonstick skillet over medium heat and swirl in just enough oil to coat the bottom lightly—you want it hot enough that the oil shimmers, not smokes.
- Pour and watch for bubbles:
- Drop heaping tablespoons of batter onto the skillet, giving each pancake a little room to spread. After 2–3 minutes, the tops will start bubbling and the edges will look set and slightly caramelized.
- Flip with confidence:
- Use a thin spatula to gently slide underneath and flip, then cook the other side for just 1–2 minutes until it's golden and lightly crispy on the outside.
- Serve warm:
- Stack them on a plate while they're still steaming and pile on whatever toppings call to you.
Save I remember my nephew's face the first time he ate one of these and realized there wasn't a trace of that weird 'healthy breakfast' taste he was bracing for—just sweetness and warmth and the comfort of something soft. That moment shifted how I think about cooking; it proved that simplicity and wholesomeness don't need to taste like sacrifice.
The Secret to Fluffy Pancakes
The banana acts as both sweetener and binder, while the oats add structure without any chemical help. If you want to push them even fluffier, add half a teaspoon of baking powder and one egg to the blended base, but honestly, most people are shocked by how naturally airy they are with just the two main ingredients. The moisture in the banana does the heavy lifting—you're essentially making a quick batter that's almost self-leavening just from how it's structured.
Toppings and Variations That Work
The canvas of these pancakes is almost blank, which means they play beautifully with almost anything you set on top. Fresh berries scattered on while they cook add pockets of tartness, while nut butter creates a creamy richness that balances the banana's sweetness. I've also learned that a drizzle of honey, a sprinkle of granola for crunch, or even a dollop of Greek yogurt transforms them depending on my mood.
Make-Ahead Wisdom and Storage
These pancakes cool completely within minutes and stack beautifully in the fridge for up to three days, which means you can batch them on Sunday for quick weekday breakfasts. Reheating them in a dry skillet for 30 seconds per side brings back their warmth without making them tough. They also freeze surprisingly well stacked between parchment paper and stored in a freezer bag for up to a month, ready to toast whenever breakfast needs to happen fast.
- Make the batter fresh each time since it thickens with standing and changes texture in the fridge.
- If you're cooking for a crowd, keep finished pancakes warm on a baking sheet in a 200°F oven while you work through the rest of the batter.
- Let your skillet cool slightly between batches so pancakes cook evenly instead of browning too quickly on the outside.
Save These pancakes have become my answer to so many mornings—when I'm rushed, when I want something nourishing that doesn't feel like an obligation, when I want to share something that actually tastes like care. They're proof that the best recipes are often the simplest ones.