Pin this One Saturday morning, I opened my pantry and found nothing but a lonely bag of oats and two spotted bananas on the counter. My usual pancake mix was long gone, but I was determined to make breakfast happen. I tossed both into the blender on a whim, poured the batter onto a hot skillet, and watched in disbelief as they actually turned into real, fluffy pancakes. That accidental experiment became my most-made recipe, proving that sometimes the best dishes come from an empty fridge and a little creativity.
I started making these for my niece on weekends when she stayed over. She would stand on a stool beside me, mashing the bananas with a fork before I blended them, and she loved watching the batter bubble up in the pan. Now every time she visits, she asks for the banana pancakes, and I love that such a simple recipe has become our little tradition.
Ingredients
- 2 large ripe bananas: The riper, the better—those brown-spotted ones you almost toss are perfect here because their natural sweetness does all the work, and they blend into the smoothest batter.
- 1 cup rolled oats: I use old-fashioned oats because they break down beautifully in the blender, creating a thick, pancake-like texture that holds together on the griddle.
- 1/2 tsp ground cinnamon: This is optional, but it adds a warm, cozy flavor that makes the whole kitchen smell like a bakery on a Sunday morning.
- 1/2 tsp vanilla extract: Just a splash deepens the flavor and makes these taste a little more special, even though theyre incredibly simple.
- Pinch of salt: It balances the sweetness and brings out all the other flavors, so dont skip it even though it seems tiny.
- 1 to 2 tsp coconut oil or vegetable oil: I like coconut oil for a hint of tropical flavor, but any neutral oil works great for keeping the pancakes from sticking.
Instructions
- Blend the batter:
- Toss the bananas and oats into your blender or food processor and let it run until the mixture is mostly smooth. A few oat flecks are totally fine and actually give the pancakes a nice, hearty texture.
- Add the extras:
- If youre using cinnamon, vanilla, or salt, drop them in now and pulse a few more times to combine. The batter should be thick but pourable, like a chunky milkshake.
- Heat your skillet:
- Set a nonstick skillet or griddle over medium heat and add a thin layer of oil. Let it warm up for a minute so the pancakes sizzle gently when they hit the pan.
- Cook the first side:
- Spoon heaping tablespoons of batter onto the skillet, leaving space between each one. Cook for 2 to 3 minutes, watching for bubbles to form on top and the edges to look set and slightly dry.
- Flip and finish:
- Use a spatula to flip each pancake carefully—they can be a bit delicate—and cook for another 1 to 2 minutes until golden brown. Serve them warm with whatever toppings make you happy.
Pin this I remember bringing a plate of these to a brunch potluck, worried theyd seem too plain next to all the fancy quiches and pastries. But people kept coming back for seconds, asking for the recipe, surprised that something so wholesome could taste this good. It reminded me that simplicity can be just as impressive as complexity, and sometimes the best recipes are the ones that dont try too hard.
Make Them Your Own
Once you master the basic batter, you can stir in blueberries, chocolate chips, or chopped walnuts before cooking. I like to sprinkle them on top of each pancake right after pouring the batter, so they get pressed into the surface as it cooks. For a fluffier, cake-like texture, whisk in half a teaspoon of baking powder and one egg before blending—it makes them rise a little higher and feel more indulgent.
Serving Suggestions
I usually pile these on a plate and top them with almond butter, fresh berries, and a drizzle of maple syrup. Sometimes Ill add a dollop of Greek yogurt for creaminess, or just eat them plain with a cup of strong coffee. They also reheat surprisingly well, so I make a double batch and stash extras in the fridge for quick weekday breakfasts.
Storage and Reheating
Store leftover pancakes in an airtight container in the fridge for up to three days. When youre ready to eat them again, pop them in the toaster or microwave for 20 to 30 seconds, and theyll taste almost as good as fresh. You can also freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to two months—just toast them straight from frozen.
- Reheat in the toaster for the crispiest edges and best texture.
- Freeze with parchment paper between pancakes so they dont stick together.
- Label your freezer bag with the date so you remember how long theyve been stored.
Pin this These pancakes have a way of making ordinary mornings feel a little warmer and more intentional. I hope they bring as much ease and joy to your kitchen as theyve brought to mine.