Annika Eats

Fluffy Banana Bread Oatmeal Pancakes

annikapanikker
Jump to Recipe Print Recipe

Fluffy Banana Bread Oatmeal Pancakes

These homemade banana bread pancakes are an easy one bowl recipe that is cozy, delicious and the perfect breakfast meal to make. They are fluffy, tender and moist packed with ripe bananas, served with maple syrup and butter. 

I have a love affair with banana bread that only keeps getting deeper and deeper. Which – evidently I am not afraid to admit. This recipe is another ode to my dedication for the flavor. Also it just happens to be my go to banana bread oatmeal pancakes recipe. Now I do have a healthy banana oatmeal pancake which is wonderful but this one is a more softer, tender and moist pancake that makes it feel like you are eating banana bread but you’re actually just eating pancakes. The recipe is so simple but equally comforting and cozy, making it perfect for breakfast, brunch or even a mid night snack. So lets get to it. 

What is banana bread?What is banana bread made of?

Most often than not a banana bread recipe includes overripe bananas, sugar (could be brown or white), butter (or oil), eggs, yogurt/milk, flour, baking powder, baking soda, salt. However they can also have add ons like vanilla, almond extract, cinnamon powder, cardamom powder, berries, chocolate chips, nuts etc.

Banana bread recipes which you may like:

What are banana bread pancakes?

Banana bread pancakes are exactly what they sound like, it is banana bread batter turned into pancakes because who doesn’t love banana bread and who doesn’t love pancakes? The batter is packed with ripe bananas, butter, yogurt, buttermilk, vanilla and eggs but for the dry ingredients that turn the batter into a pancake we use flour and corn flour to give it that fluffiness but we also use oat flour to give it a little bit of a chew in every bite – also making them more filling. The brown butter just adds the best nutty flavor to the pancakes.

Why you’ll love these banana bread pancakes:

The only easy banana bread pancake recipe that will serve up cozy comfort every morning for breakfast. It is perfect to make on a sunday, store them in the fridge or freezer – so you have pancakes on demand all through the week. It is a one bowl recipe, very easy to mix together and delicious, not to mention very comforting and so good. They use up those overripe bananas as well making for the best leftover make over recipe. 

Ingredients you’ll need to make these banana bread pancakes:

For the wet ingredients you will need ripe bananas, eggs, yogurt, buttermilk (milk and vinegar also works here), brown butter or melted butter and vanilla. For the dry ingredients we need all purpose flour, corn starch, oatmeal flour (oats blended into a flour), baking powder, baking soda, salt, cinnamon powder. To keep these pancakes gluten free use a gluten free flour mix (cup for cup measure) and a gluten free oats brand. If you want these pancakes to be eggless, use 2 flaxseed eggs instead (1 flaxseed eggs is 1 tbsp flaxseed powder mixed with 2 tbsp water, stir and set aside until it forms a gel like consistency). The corn starch can be replaced with almond flour or all purpose flour if you don’t have it. 

Equipment you’ll need to make these banana bread pancakes:

To make these banana bread pancakes you’ll need a large mixing bowl, a fork, whisk, rubber spatula and sauté pan. I’ve used a non stick sauté pan to make these pancakes – you can use a crepe pan also. The best way to flip the pancakes is to use a metal spatula/slice, its always been my favorite way to get those perfect pancakes every single time. 

How to make these banana bread pancakes:

In a large mixing bowl add the bananas and mash with a fork. Add the eggs, yogurt, buttermilk and vanilla, whisk together until smooth. Add the flour, oat flour, corn starch, baking soda, baking powder, cinnamon powder and salt. Stir together but do not over mix. Add in the browned butter/melted butter into the pancake batter and stir together until combined. Place a pan on medium heat and add 3 ice cream scoops of batter into the pan once hot. Let it cook for 1-2 minutes on each side until bubbles form on the edges, using a metal spatula flip the pancake and cook for 1-2 minutes on the other side until puffed up. Take off the heat and serve with more bananas, butter and maple syrup. 

Tips for the best banana pancakes:

  • These pancakes are best with ripe bananas as there is no sugar in the batter so all the sweetness comes from the bananas.
  • To ensure these banana bread pancakes are fluffy, do not over whisk the batter until smooth, we want lumps – but we do not want dry pockets of flour. 
  • Allow the batter to rest for 5-10 minutes while the pan heats up on the stove, this ensures the pancakes will be fluffy and not dense. 
  • Always cook them on medium heat and they will cook for around 2 minutes on each side but you know it’s ready to flip when the batter has bubbles on the edges.
  • If you want crispy edges on the pancakes use butter or oil on the sauté pan and then cook them. If you want an even brown color, do not add any fat to the pan but make sure you’re using a non stick pan. 

Topping ideas and how to serve the banana pancakes:

These pancakes are best served warm with butter, maple syrup and a little sprinkle of cinnamon powder. Adding more sliced bananas are a perfect addition to the finish the pancakes off. But don’t stop yourself from serving it with strawberries, blueberries, whipped cream and any toppings you like. 

How to store banana pancakes:

They store well in the fridge in zip lock bags for 1 week or in the freezer for up to 1 month. When ready to serve warm them in the microwave for 30 seconds or upto 1 minute and enjoy. 

Looking for more pancake recipes:

Now that we have covered how to make these banana bread pancakes recipe, you can have a look at the video on my socials but let’s get to it. Don’t forget to follow along for more baking recipe inspiration. 

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.

Print

Fluffy Banana Bread Oatmeal Pancakes

These homemade banana bread pancakes are an easy one bowl recipe that is cozy, delicious and the perfect breakfast meal to make. They are fluffy, tender and moist packed with ripe bananas, served with maple syrup and butter.
Course Bread, Breakfast, Brunch, Sweet tooth, tea time
Cuisine American
Keyword Banana Bread, banana bread pancakes, Banana bread recipe, Breakfast, breakfast pancakes, breakfast recipes, Brunch, Cinnamon powder, easy banana bread, Easy pancakes, fluffy pancakes, Oat, oat flour, Oatmeal, Oatmeal pancakes, Oats, Pancakes, quick banana pancakes, rolled oats
Prep Time 10 minutes
Cook Time 15 minutes
Servings 12 large pancakes

Equipment

  • Large mixing bowl
  • Whisk
  • Rubber spatula
  • Fork
  • Sauté pan
  • Metal spatula

Ingredients

  • 3 large ripe bananas
  • 1/2 cup yogurt
  • 1 and 1/4 cup buttermilk
  • 1 tbsp vanilla
  • 2 eggs
  • 1 and 1/2 cup flour
  • 1/2 cup oat flour
  • 1 tbsp corn starch
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon powder
  • 1/2 tsp salt
  • 3 tbsp brown butter/melted butter

Serve with -

  • Bananas maple syrup, butter

Instructions

  • In a large mixing bowl add the bananas and mash with a fork. Add the eggs, yogurt, buttermilk and vanilla, whisk together until smooth.
  • Add the flour, oat flour, corn starch, baking soda, baking powder, cinnamon powder and salt. Stir together but do not over mix.
  • Add in the browned butter/melted butter into the pancake batter and stir together until combined. Let the batter rest while the pan gets hot.
  • Place a pan on medium heat and add 3 ice cream scoops of batter into the pan once hot. Let it cook for 1-2 minutes on each side until bubbles form on the edges, using a metal spatula flip the pancake and cook for 1-2 minutes on the other side until puffed up.
  • Take off the heat and serve with more bananas, butter and maple syrup.

Notes

  • Do not over mix the batter, make sure there are no dry ingredients in the batter but we want it to be lumpy.
  • Allowing the batter to rest before cooking the pancakes helps keep the pancakes fluffy and not dense. 
  • I also like adding 1/4 cup chopped walnuts or pecans onto the batter.

1 thought on “Fluffy Banana Bread Oatmeal Pancakes”

CommentCancel reply

Exit mobile version