Save Last Sunday morning I stood in my kitchen watching overripe bananas brown on the counter, determined not to waste them. I tossed everything into the blender without measuring, half expecting disaster, but what emerged were these impossibly fluffy pancakes that made my kitchen smell like a cozy bakery. The way they puff up on the griddle still feels like magic every single time.
My sister was skeptical when I told her these were made entirely from oats and bananas. She took one bite, eyes widened, and immediately asked for the recipe. Now she makes them for her kids before school every Wednesday.
Ingredients
- 2 large ripe bananas: The darker and spottier the better, they blend into a naturally sweet liquid base that replaces flour completely
- 2 large eggs: These create the protein structure that makes the pancakes actually fluffy instead of flat
- 1/2 teaspoon vanilla extract: Optional but adds that warm comfort flavor that makes breakfast feel special
- 1 cup rolled oats: Use certified glutenfree if you need to avoid gluten, old-fashioned oats work best here
- 1/2 teaspoon baking powder: This is what gives you those beautiful air pockets inside each pancake
- Pinch of salt: Just enough to make all the flavors pop
- 1/2 teaspoon ground cinnamon: Optional, but I never skip it, it turns these into something cozy
- 1–2 teaspoons coconut oil or neutral oil: For the pan, just enough to keep things from sticking
Instructions
- Blend the base:
- Combine bananas, eggs, and vanilla in your blender and whirl until completely smooth, about 30 seconds.
- Add the dry goods:
- Toss in oats, baking powder, salt, and cinnamon, then blend again until mostly combined with tiny oat flecks still visible.
- Warm your pan:
- Heat a nonstick skillet over medium heat and swirl in just enough oil to coat the bottom thinly.
- Pour and wait:
- Scoop 1/4 cup batter per pancake, then let them cook undisturbed for 2 to 3 minutes until bubbles appear across the surface.
- The golden flip:
- Carefully slide your spatula underneath and flip, cooking 1 to 2 more minutes until both sides are golden brown.
- Stack and serve:
- Plate them warm with whatever toppings make you happy, fresh berries and yogurt are my go to.
Save These pancakes have become my answer to everything. Sleepover breakfast, they are there. Tuesday morning when I need something quick, same stack. They just work.
Making Them Your Own
I have found that adding a spoonful of almond butter directly into the blender makes these incredibly filling, enough to power me through a whole morning of yard work. Sometimes I fold in blueberries after blending instead of cooking them plain.
The Storage Secret
When I make a double batch, I freeze the leftovers between parchment paper sheets. Pop them in the toaster straight from frozen and they taste freshly made, which has saved my morning routine more times than I can count.
Serving Ideas That Work
My youngest daughter discovered these are perfect with a dollop of Greek yogurt and a drizzle of honey instead of syrup. The creamy tang balances the sweetness beautifully.
- Top with chopped walnuts for extra crunch
- Try pumpkin pie spice instead of cinnamon in fall
- Serve with a side of scrambled eggs for extra protein
Save These pancakes started as a what do I do with these bananas experiment and became the breakfast staple that actually makes me excited to wake up. Simple food at its best.
Recipe Q&A
- → Can I make the batter ahead of time?
Yes, you can prepare the batter up to 24 hours in advance and store it in the refrigerator. Give it a quick stir before cooking, as the oats may absorb some liquid and thicken the mixture slightly.
- → What toppings work best with these?
Fresh berries, sliced bananas, Greek yogurt, almond butter, or pure maple syrup complement the natural sweetness. For extra protein, try topping with a dollop of cottage cheese or a sprinkle of chopped walnuts.
- → Are these suitable for meal prep?
Absolutely. Cook a batch and refrigerate for up to 5 days or freeze for up to 3 months. Reheat individual portions in the toaster for a quick weekday breakfast.
- → Can I use steel-cut oats instead?
Steel-cut oats won't blend as smoothly and may result in a grittier texture. Stick with rolled oats or quick oats for the best fluffy consistency. If using steel-cut, soak them overnight first.
- → How do I know when to flip the pancakes?
Wait until bubbles form across the surface and the edges appear set and slightly dry, typically after 2-3 minutes. The bottom should be golden brown. Slide a spatula underneath and flip confidently.