It’s really easy to make Banana Oat Pancakes from scratch in only a few minutes! Ground cinnamon and banana add great flavor to the batter!
Do you enjoy pancakes for breakfast? We have them occasionally, and I’m always amazed at the many recipes and flavor combinations available to make yummy pancakes.
This recipe for banana oat pancakes is delightfully EASY, and delicious. Old fashioned oats, cinnamon and mashed banana give these pancakes their nice texture and great flavor.
If you’re looking for a pancake recipe (from scratch) to try, may I suggest these? Here’s how to make banana oat pancakes.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Make The Pancake Batter
Combine all purpose flour, old-fashioned oats, sugar, baking powder, and cinnamon in a large mixing bowl.
In a separate bowl, mix together one egg, milk, a mashed ripe banana, and vegetable oil until well-combined. This mixture will be fairly “lumpy”, due to the mashed banana.
TIP: Use a very ripe banana (with lots of brown spots), because they help sweeten the batter more than a barely ripe banana!
Pour the “wet” ingredients into the bowl with the “dry” ingredients. Stir only until the batter is blended, being careful not to overmix it.
Cook The Banana Oat Pancakes
Spray a large non-stick skillet (or grill) with non-stick baking spray. Heat the skillet on Medium-high heat until very hot, but not smoking.
Pour the batter for the banana oat pancakes into the skillet using ¼ cup for each pancake. Use the bottom of the cup (or a spoon) to round out the pancakes in the skillet.
Let the pancakes cook undisturbed, until bubbles form on top and around the edges, and the bottom begins to brown.
Carefully flip the banana oat pancakes to the other side, and continue cooking until the bottom has browned, and the pancakes are set and cooked through.
Remove the pancakes from the skillet, and repeat process with remaining batter. I lightly spray the skillet again before adding the next batch of batter.
Keep the finished pancakes warm while you finish using up all the pancake batter.
Ready To Eat!
Serve the pancakes warm with butter and pancake syrup, and dig in! The banana oat pancakes are light and fluffy, and have a lovely banana flavor, with a slight hint of cinnamon. They’re delicious!
I hope you have the opportunity to make these banana oat pancakes for those you love. They are so simple to make, and taste wonderful.
Thanks for stopping by today, and I hope you’ll come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!
Looking For More PANCAKE Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of pancakes recipes to choose from, including:
- Homemade Blueberry Pancakes
- Pumpkin Chocolate Chip Pancakes
- Lemon Ricotta Pancakes
- Gingerbread Pancakes in Lemon Sauce
- Chunky Apple Cinnamon Pancakes
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Original recipe source: “Taste of Home” magazine, Dec./Jan. 2005 issue, page 21, published by Reiman Publications
↓↓ PRINTABLE RECIPE BELOW ↓↓
It's really easy to make Banana Oat Pancakes from scratch in only a few minutes! Ground cinnamon and banana add great flavor to the batter!
- 1⅓ cups all purpose flour
- ¾ cup old-fashioned oats
- 1 Tablespoon granulated sugar
- 2 teaspoons baking powder
- ¾ teaspoon ground cinnamon
- 1⅓ cups milk
- 1 cup mashed ripe banana
- 1 large egg
- 2 Tablespoons vegetable oil
Dry ingredients: Combine flour, oats, sugar, baking powder, and cinnamon in large mixing bowl.
Wet Ingredients: In separate bowl, mix egg, milk, mashed banana, and oil until well-combined.
Pour "wet" ingredients into bowl with "dry" ingredients. Stir only until batter is blended. Do not overmix.
Spray large non-stick skillet (or grill) with non-stick baking spray. Heat on Medium-high until very hot, but not smoking. Pour pancake batter into skillet using ¼ cup for each pancake. Use bottom of the cup (or a spoon) to round out pancakes in skillet. Cook pancakes undisturbed, until bubbles form on top and around edges, and the bottom begins to brown.
Carefully flip pancakes to the other side with a spatula; continue cooking until bottom has browned, and pancakes are set/cooked through. Remove pancakes from skillet; repeat process with remaining batter, lightly spraying skillet before adding batter. Keep pancakes warm while you finish cooking remaining pancakes.
Serve pancakes warm with butter and pancake syrup, and enjoy!
NOTE: Caloric calculation made using 1% milk.
Here’s one more to pin on your Pinterest boards!