🥞 Fluffy Oatmeal Banana Pancakes
These pancakes are soft, fluffy, naturally sweet, and perfect for breakfast. Top with fresh banana slices and maple syrup for the best flavor!
🛒 Ingredients
- 1½ cups (150 g) rolled oats
- 1 cup (125 g) all-purpose flour
- 2 tbsp sugar (or honey)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon (optional)
- 2 ripe bananas, mashed
- 2 large eggs
- 1¼ cups (300 ml) milk
- 2 tbsp melted butter (or vegetable oil)
- 1 tsp vanilla extract
🍌 For Topping
- 1 sliced banana
- Maple syrup or honey
- Butter (optional)
- Powdered sugar (optional)
👩🍳 Instructions
1️⃣ Mix the Dry Ingredients
In a large bowl, whisk together:
- Rolled oats
- Flour
- Sugar
- Baking powder
- Baking soda
- Salt
- Cinnamon
2️⃣ Mix the Wet Ingredients
In another bowl, whisk together:
- Mashed bananas
- Eggs
- Milk
- Melted butter
- Vanilla extract
3️⃣ Make the Batter
Pour the wet ingredients into the dry ingredients.
Mix gently until just combined. The batter should be thick with visible oats.
Let the batter rest for 5–10 minutes so the oats absorb some liquid.
🍳 Cook the Pancakes
- Heat a lightly greased non-stick skillet or griddle over medium heat.
- Scoop about ¼ cup batter for each pancake.
- Cook for 2–3 minutes until bubbles appear.
- Flip and cook another 2 minutes until golden brown.
- Repeat with the remaining batter.
🍯 Serve
Stack the pancakes high and top with:
- 🍌 Fresh banana slices
- 🧈 Butter
- 🍁 Warm maple syrup or honey
- ❄️ Powdered sugar (optional)
💡 Tips
- For extra fluffy pancakes, don’t overmix the batter.
- Add chocolate chips or chopped walnuts for extra flavor.
- Keep cooked pancakes warm in a 95°C (200°F) oven while making the rest.
- Leftovers can be refrigerated for 3 days or frozen for 2 months.
⏱️ Time
- Prep: 10 minutes
- Rest: 10 minutes
- Cook: 15 minutes
- Total: 35 minutes
Makes: 10–12 fluffy pancakes 🥞