Pin It The smell of overripe bananas on my counter used to stress me out until I realized theyre actually little golden tickets to the best breakfast imaginable. My toddler helped me mash these particular ones into the blender, and the way his face lit up when he saw the batter whirl into a smooth, creamy mixture reminded me why cooking with kids is both chaotic and wonderful. These pancakes have become our Saturday morning tradition, especially on days when we need something nourishing but dont want to spend hours in the kitchen.
Last winter when my sister came to visit, she was skeptical about banana pancakes. Shes a breakfast traditionalist and was expecting something dense or rubbery. I watched her face change from polite curiosity to genuine delight after that first bite, sliding the pancake around in the maple syrup like a kid. Now she texts me every time she spots brown bananas in her own kitchen, asking if I have my blender ready.
Ingredients
- 2 large ripe bananas: The browner and spottier, the sweeter your pancakes will be, so dont be afraid to let them go almost black
- 2 large eggs: Room temperature eggs blend more smoothly and create better structure for fluffy pancakes
- 1/2 teaspoon vanilla extract: Pure vanilla extract makes a noticeable difference, though you can skip it if necessary
- 1 cup rolled oats: Certified gluten-free oats keep this recipe safe for those avoiding gluten, and pulse them slightly first for smoother batter
- 1/2 teaspoon baking powder: This tiny amount creates the lift that makes these pancakes feel light and airy
- Pinch of salt: Just enough to enhance the natural sweetness without making them taste salty
- 1/2 teaspoon ground cinnamon: Warm spices pair beautifully with banana, though nutmeg works wonderfully too
- 1 to 2 teaspoons coconut oil: A neutral oil works perfectly if you dont love coconut flavor in your breakfast
Instructions
- Blend the base:
- Combine bananas, eggs, and vanilla in your blender and let it run until the mixture looks like a smooth, creamy custard, scraping down the sides once to catch any stubborn banana chunks.
- Add the dry ingredients:
- Pour in the oats, baking powder, salt, and cinnamon, then blend again until most oat pieces have disappeared, though tiny flecks are perfectly fine and add nice texture.
- Heat your pan:
- Warm a non-stick skillet over medium heat until a drop of water sizzles gently, then add just enough oil to coat the bottom.
- Cook the pancakes:
- Pour about 1/4 cup batter per pancake, wait for bubbles to form across the surface and edges to set, then flip carefully and cook until golden brown on both sides.
- Serve immediately:
- Stack them warm on plates and let everyone add their favorite toppings while the steam still rises from the stack.
Pin It My husband who usually tolerates my healthy breakfast experiments actually requested these for his birthday morning last year. Thats when I knew they werent just good for you, theyre genuinely crave-worthy even for people who dont care about nutrition labels. There is something deeply satisfying about serving food that makes people feel good and happy.
Getting The Texture Right
The secret to restaurant-style pancakes at home is knowing when to flip. Watch for bubbles that form and stay open rather than collapsing back into the batter, then peek at the edges to see if they have turned from glossy to matte. That is your sweet spot for the perfect golden flip.
Customization Ideas
Sometimes I add a tablespoon of almond butter directly into the blender for extra protein and a nutty undertone that pairs beautifully with sliced almonds on top. Other mornings, a handful of fresh blueberries folded gently into the batter before cooking turns these into something that tastes like dessert for breakfast.
Make-Ahead Magic
Double the batch on Sunday and freeze the cooled pancakes between sheets of parchment paper. Then busy weekday mornings become as simple as popping two in the toaster while you brew coffee, and they taste just as good as fresh.
- Let pancakes cool completely before freezing to prevent ice crystals from forming
- Reheat in a toaster for crispy edges or microwave for softer, warm centers
- Frozen pancakes keep well for up to three months in a freezer-safe bag
Pin It There is something profoundly comforting about starting your day with food that loves you back. These pancakes might just become your new morning ritual too.
Recipe Questions & Answers
- → Are these pancakes gluten-free?
Yes, when you use certified gluten-free rolled oats, these pancakes are completely gluten-free. Always check your oat packaging to ensure they're certified gluten-free to avoid cross-contamination.
- → Can I make the batter ahead of time?
While best cooked fresh, 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 overnight.
- → What toppings work well with these pancakes?
Fresh berries, sliced bananas, Greek yogurt, pure maple syrup, honey, or a dollop of nut butter all complement the natural sweetness. For extra protein, top with almond butter or a drizzle of peanut butter.
- → Can I freeze leftover pancakes?
Absolutely! Place cooled pancakes in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe bag. Reheat in the toaster for 2-3 minutes or microwave for 30-60 seconds.
- → Do I need a blender to make these?
A blender or food processor creates the smoothest batter, but you can also mash the bananas thoroughly by hand and whisk in the eggs. For the oats, pulse them in a blender first or use quick oats instead of rolled oats for easier blending.