If you find yourself with a couple of ripe bananas sitting on the counter, these Easy Banana Pancakes are exactly what you should make. They’re naturally sweet, fluffy, and come together with simple pantry staples you probably already have on hand. Even better, they’re easy to make gluten-free and dairy-free, making them a great option for just about everyone at the breakfast table.
These pancakes are perfect for a slow weekend brunch, but they’re also a great option for meal prep. Make a batch at the beginning of the week, then simply reheat them in the microwave, toaster, or air fryer for a quick breakfast on busy mornings.
The batter comes together in just a few minutes. Start by blending your dry ingredients—oats, baking powder, cinnamon, nutmeg, and salt—until the oats resemble a fine flour. I always recommend blending the dry ingredients first so your blender is still clean when it’s time for the wet ingredients. If you blend the wet ingredients first, the oat flour tends to stick to the sides of the blender.
Next, blend together the bananas, egg, milk, and vanilla until completely smooth. Pour the wet ingredients into the dry ingredients and whisk everything together until you have a thick, smooth batter. Let it rest for about five minutes before cooking so the oats have time to absorb some of the liquid and the pancakes become extra fluffy.
One of my favorite things about this recipe is how easy it is to customize. Fold in chocolate chips for a sweeter breakfast, fresh blueberries for a fruity twist, chopped nuts for a little crunch, or even sprinkles to make them extra fun for kids (or adults!).
A few simple tricks will help you get golden, fluffy pancakes every time:
Preheat your pan over medium-low heat. A pan that’s too hot will brown the outside before the inside has a chance to cook. Giving your skillet a few minutes to heat up makes all the difference.
Grease the pan between batches. I prefer cooking pancakes in a little unsalted butter because it adds great flavor and helps create those beautifully golden edges. Nonstick cooking spray works too if you prefer.
Wait for the bubbles. Let the pancakes cook for about 2–3 minutes on the first side. Once you see bubbles forming across the surface and the edges begin to look set, they’re ready to flip. Cook for another 1–2 minutes on the second side until they’re cooked through.
Flip with confidence. One quick, smooth motion works much better than a slow, hesitant flip. It helps the pancakes stay intact and gives you that perfectly round shape.
Serve them warm with fresh fruit, a drizzle of maple syrup, and your favorite cup of coffee. They're simple, wholesome, and a delicious way to use up those ripe bananas before they go to waste.
Want to see how it’s made? Cook with me:
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Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4 (3 panckaes each)
Calories: 250
Protein: 9g
2 cups old-fashioned oats
1 tablespoon baking powder
1/4 tsp of cinnamon
Dash of nutmeg
Dash of salt
2 ripe bananas
1 cup milk
1 egg
Dash of vanilla extract
Butter or nonstick cooking spray, for cooking
Blueberries, chocolate chips, chopped nuts, or sprinkles (optional mix-ins)
For Serving
Fresh fruit
Maple syrup
Preheat a nonstick skillet or griddle over medium-low heat.
Add the oats, baking powder, cinnamon, and salt to a blender and blend until the oats resemble a fine flour. Transfer to a medium bowl.
Add the bananas, milk, egg, and vanilla to the blender and blend until smooth. Pour the wet ingredients into the bowl with the dry ingredients and whisk until combined. Let the batter rest for about 5 minutes to thicken.
Melt 1/2 tablespoon of butter in the skillet (or coat with nonstick cooking spray).
Pour the batter into the skillet, using about 1/4 cup per pancake. If using mix-ins, sprinkle them onto the pancakes immediately after pouring the batter.
Cook for 2–3 minutes, or until bubbles begin to form on the surface and the edges look set and lightly golden.
Flip and cook for an additional 1–2 minutes, or until the pancakes are cooked through and golden brown.
Serve warm with fresh fruit and a drizzle of maple syrup, if desired.
With love in our hearts and stomachs,
Morgan & Coop
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