Cinnamon Banana Oat Pancakes Recipe

About

Fluffy, naturally sweet pancakes made with ripe bananas and rolled oats for a hearty, wholesome breakfast. Ground cinnamon adds warm spice while keeping the ingredient list simple and budget-friendly.

1. 1

   Blend the Oats

   prep 3 min

   Add the rolled oats to a blender or food processor and pulse for 20–30 seconds until they reach a coarse, flour-like consistency — some small flecks of oat are fine. This step ensures the oats blend smoothly into the batter and give the pancakes a lighter texture. Transfer the oat flour to a large mixing bowl.

2. 2

   Mix the Dry Ingredients

   prep 2 min

   Add the all-purpose flour, baking powder, ground cinnamon, salt, and granulated sugar to the bowl with the oat flour. Whisk everything together until evenly combined with no visible clumps. This ensures the leavening and spices are evenly distributed throughout the batter.

3. 3

   Mash the Bananas and Mix Wet Ingredients

   prep 4 min

   In a separate bowl, mash the peeled bananas with a fork until mostly smooth — small lumps are okay and add character to the pancakes. Add the eggs, milk, and vanilla extract to the mashed bananas and whisk until well combined. The mixture should look slightly frothy and uniform.

4. 4

   Combine Wet and Dry Ingredients

   prep 6 min

   Pour the wet banana mixture into the bowl of dry ingredients and stir gently with a whisk or spatula until just combined — do not overmix, as this can make the pancakes tough. A few small dry streaks are acceptable; they will hydrate as the batter rests. Let the batter rest for 5 minutes to allow the oats to absorb moisture and the baking powder to activate.

5. 5

   Heat the Skillet

   preheat 2 min

   Place a large non-stick skillet or griddle over medium heat and add about 1/2 tablespoon of butter or oil. Allow it to heat for 1–2 minutes until the butter melts and begins to shimmer but does not smoke. To test readiness, flick a drop of water onto the surface — it should sizzle immediately.

6. 6

   Cook the First Batch of Pancakes

   cook 20 min

   Scoop approximately 1/4 cup of batter per pancake onto the skillet, cooking 2–3 pancakes at a time depending on pan size. Cook for 2–3 minutes until bubbles form across the surface and the edges look set and matte. Flip and cook for another 1–2 minutes until the underside is golden brown. Repeat with the remaining batter, adding more butter or oil as needed between batches.

7. 7

   Rest and Serve

   serve 2 min

   Transfer cooked pancakes to a plate and let them rest for 1–2 minutes before serving so they firm up slightly and the centers finish cooking through. Stack and serve warm with your choice of maple syrup, sliced banana, a dusting of cinnamon, or a pat of butter.