Save I was scrambling one Saturday morning when I realized I had no eggs, no milk, and a bunch of overripe bananas staring at me from the counter. My youngest was already asking for pancakes, and I refused to let her down. I grabbed the oats from the pantry, tossed everything into the blender, and crossed my fingers. Those first pancakes came out golden and tender, and she devoured them without asking why they tasted different.
I started making these on weekday mornings when I needed something fast but filling. My partner would grab two on his way out the door, and I'd pack the rest for my daughter's lunchbox. They became our little weekday secret, the kind of breakfast that made us feel like we had our lives together even when we didnt.
Ingredients
- 2 large ripe bananas: The riper, the better. Those brown spots mean natural sweetness and a batter that binds beautifully without eggs.
- 1 cup rolled oats: I use old-fashioned oats because they blend into a thick, tender batter. If you need gluten-free, just check the label.
- 1/2 tsp ground cinnamon: This is optional, but it adds warmth that makes the whole kitchen smell like a weekend.
- 1/2 tsp vanilla extract: A little vanilla goes a long way in making these taste bakery-special.
- Pinch of salt: It balances the sweetness and brings out the banana flavor.
- 1 to 2 tsp coconut oil or vegetable oil: Just enough to keep the pancakes from sticking and to give them crispy golden edges.
Instructions
- Blend the batter:
- Drop the bananas and oats into your blender or food processor. Blend until its mostly smooth, but dont worry if you see a few oat bits. Stir in the cinnamon, vanilla, and salt if youre using them, then pulse once or twice to combine.
- Heat your skillet:
- Set a nonstick skillet or griddle over medium heat and let it warm up for a minute or two. Add a thin layer of oil and swirl it around so the surface is lightly coated.
- Cook the first side:
- Spoon heaping tablespoons of batter onto the skillet, leaving a little space between each pancake. Cook for two to three minutes until the edges look set and you see tiny bubbles forming on top.
- Flip and finish:
- Use a spatula to flip each pancake gently. Cook for another one to two minutes until theyre golden brown and cooked through.
- Serve warm:
- Stack them on a plate and top with fresh fruit, nut butter, or a drizzle of maple syrup. Theyre best enjoyed right away while theyre still fluffy and warm.
Save One morning I added a handful of blueberries to the batter just before pouring it onto the skillet, and my daughter looked at me like I'd invented magic. She started calling them her special pancakes, and now she asks for them by name every weekend. Its funny how the simplest things can become the most memorable.
How to Customize Your Pancakes
Once you get the basic recipe down, you can make it your own. Ive stirred in chocolate chips for birthday mornings, sprinkled chopped walnuts on top before flipping, and even folded in a spoonful of peanut butter when I wanted something richer. If you want fluffier pancakes, whisk in half a teaspoon of baking powder and one egg before cooking. It changes the texture just enough to feel like a different breakfast altogether.
What to Serve Alongside
I usually keep it simple with sliced strawberries or a handful of raspberries on the side. Sometimes Ill warm up a little almond butter and drizzle it over the stack, or add a few banana slices if I have extra. Greek yogurt works too if youre not keeping it dairy-free. The pancakes are sweet enough on their own that you dont need much, but a little maple syrup never hurt anyone.
Storage and Reheating
These pancakes keep well in the fridge for up to three days, and Ive even frozen them between sheets of parchment paper for quick breakfasts later. When Im ready to eat them, I pop them in the toaster or microwave for thirty seconds, and theyre good as new. My partner takes them to work sometimes, and he says they taste just as good cold, which I didnt believe until I tried it myself.
- Let them cool completely before stacking and storing in an airtight container.
- Reheat in the toaster for the crispiest edges, or microwave for fifteen to thirty seconds if youre in a rush.
- Freeze extras in a single layer on a baking sheet, then transfer to a freezer bag once solid.
Save These pancakes became my go-to because they never feel like work, and they always make mornings feel a little softer. I hope they do the same for you.
Recipe FAQ
- → What ingredients create the batter?
A blend of ripe bananas and rolled oats forms the smooth pancake batter, with optional cinnamon, vanilla, and salt for added flavor.
- → How long does it take to cook the pancakes?
Each pancake cooks for about 2-3 minutes on one side until edges set and bubbles appear, then about 1-2 minutes after flipping until golden brown.
- → Can these pancakes be made gluten-free?
Yes, using certified gluten-free rolled oats ensures the pancakes are gluten-free, suitable for sensitive diets.
- → What cooking tools are needed?
A blender or food processor to blend the batter, a nonstick skillet or griddle for cooking, and a spatula to flip the pancakes.
- → How to add flavors or textures?
Optional add-ins like ground cinnamon, vanilla extract, blueberries, chocolate chips, or chopped nuts can be mixed in or sprinkled before flipping to vary taste and texture.