Save There's something almost magical about a blender that can turn two humble bananas and a cup of oats into fluffy pancakes in less time than it takes to brew coffee. I discovered this recipe on a chaotic Tuesday morning when my teenager announced that we'd run out of flour, and I had exactly ten minutes before we needed to leave the house. What started as a kitchen crisis became my favorite weekday breakfast—no fancy ingredients, no stress, just warm, naturally sweet pancakes that taste indulgent but feel clean.
I made these for my neighbor's family last Sunday, and their five-year-old asked for thirds—her words were, 'They taste like bananas but fluffy,' which somehow felt like the highest compliment. My friend brought maple syrup and fresh berries, and we ended up sitting on the porch longer than planned, just talking and snacking on extras with our coffee getting cold. That's when I knew this recipe had become something I'd make again and again, not just because it's easy, but because it creates those small moments that feel like luxury.
Ingredients
- Ripe bananas (2 large): Look for bananas with plenty of yellow and a few brown spots—they're sweeter and blend into a silkier batter that needs no added sugar.
- Rolled oats (1 cup): The texture of your pancakes depends entirely on how fine you blend these; thirty seconds of blending gives you fluffy pancakes, while over-blending can make them dense.
- Ground cinnamon (1/2 tsp, optional): A pinch warms up the flavor without overpowering the banana, and it's genuinely nice if you're using slightly less-ripe bananas.
- Vanilla extract (1/2 tsp, optional): This small amount adds a subtle depth that makes people ask what your secret ingredient is.
- Salt (pinch): Even in sweet dishes, a tiny bit of salt makes everything taste more like itself.
- Coconut oil or vegetable oil (1–2 tsp): Coconut oil adds a whisper of flavor; vegetable oil keeps things neutral—choose based on your mood that morning.
Instructions
- Blend your base:
- Toss your bananas and oats into the blender and let it run for about thirty seconds until the mixture looks mostly smooth with just a few visible oat flecks. If you're adding cinnamon, vanilla, or salt, sprinkle them in now and give it one more quick pulse so everything is distributed evenly.
- Warm your cooking surface:
- Set your skillet or griddle to medium heat and let it warm for a minute or two while you get a light coating of oil going. The pan should feel hot enough that a drop of water sizzles, but not so hot that the pancakes brown before they cook through.
- Pour and watch for bubbles:
- Use a heaping tablespoon or small ice cream scoop to drop the batter onto the oil, leaving a little space between pancakes so they can puff up. After about two to three minutes, you'll see small bubbles forming on the surface and the edges will look set—that's your signal to flip.
- Flip with confidence:
- A quick, confident flip using a thin spatula keeps the pancakes from deflating; they need just one to two more minutes on the second side until they turn golden brown and smell irresistible.
- Serve while they're warm:
- Stack them on a warm plate and top with whatever sounds good—fresh berries, a drizzle of maple syrup, a spoonful of almond butter, or just eat them plain because they're already naturally sweet.
Save There's a small moment I think about often: my mom tried these last month, and halfway through eating, she just paused and said, 'I can't believe something this good is just bananas and oats.' It felt like permission to stop overthinking breakfast, to trust that simple ingredients can taste remarkable, and that the best meals are the ones you actually want to make.
Making Them Fluffier
If you want to push these toward cloud-like territory, add half a teaspoon of baking powder and one egg to your batter before blending—the egg adds structure and the baking powder creates extra lift, giving you pancakes that are almost creamy inside. I've made them both ways depending on my mood, and honestly, both versions are worth keeping in your rotation. The egg version feels more indulgent for weekend brunch, while the plain two-ingredient version is your reliable weekday hero.
Topping Ideas and Add-Ins
The beauty of this base is that it welcomes additions without any fussing—you can fold fresh blueberries or chocolate chips into the batter, sprinkle nuts across the top before flipping, or layer sliced fresh strawberries and a dollop of yogurt on a finished stack. I've even made savory versions by skipping the cinnamon and vanilla, then topping with a fried egg and a scatter of everything bagel seasoning, though that's a different kind of breakfast mood entirely. Once you understand how the base works, you can riff on it endlessly without losing what makes it special.
Storage and Make-Ahead Tips
These pancakes keep beautifully in the refrigerator for three days stacked between parchment paper, or you can freeze them for up to a month and reheat them in a toaster on a low setting without losing their texture. The real gift is making the batter ahead—blend it the night before, store it in a covered container, and you're just five minutes away from hot breakfast when you're rushed. Pro tip: don't blend your batter more than a few hours ahead if you're using very ripe bananas, as the batter can get watery as they continue to break down.
- Parchment paper keeps stacked pancakes from sticking together in the fridge or freezer.
- Reheat frozen pancakes on the lowest toaster setting to keep them tender instead of crispy.
- If your morning is really chaotic, a batch of these stays warm for at least fifteen minutes wrapped in a clean kitchen towel.
Save This recipe taught me that the most satisfying breakfasts don't need a long list of ingredients or complicated techniques—they just need to taste like someone made them with care. Every time I make these, I'm reminded that sometimes the simplest path through the kitchen is also the one that makes people happiest.
Recipe FAQs
- → What makes these banana oat pancakes fluffy?
Ripe bananas provide natural moisture and sweetness, while blended oats create a tender texture. Optional baking powder and egg can be added for extra fluffiness.
- → Can I make this breakfast gluten-free?
Yes, using certified gluten-free oats ensures the pancakes remain gluten-free, suitable for sensitive diets.
- → What cooking oil works best for these pancakes?
Coconut oil adds a subtle flavor, but vegetable oil or any neutral oil works well to prevent sticking during cooking.
- → How can I add more flavor without changing the basics?
Incorporate ground cinnamon, vanilla extract, or a pinch of salt into the batter for gentle flavor enhancements.
- → Are these pancakes suitable for vegan diets?
Yes, sticking to ripe bananas and oats keeps them vegan. Avoid adding egg or dairy-based toppings to maintain vegan-friendly status.
- → How should I store leftovers if any remain?
Leftover pancakes can be refrigerated for up to two days and reheated gently on a skillet or in a microwave before serving.