Pin It My roommate used to make these on Sunday mornings when we were too broke for brunch but craving something special. The apartment would smell like warm bananas and cinnamon, and somehow that simple smell made everything feel manageable.
Last winter my sister came over during a rough week and I made these for her. She sat at the counter watching me blend, quiet at first, then started talking about everything she'd been holding in. Food does that sometimes.
Ingredients
- 2 large ripe bananas: The browner the spots, the sweeter your pancakes will be
- 2 large eggs: Room temperature eggs blend more smoothly into the batter
- 1/2 teaspoon vanilla extract: Optional but worth it for that bakery quality aroma
- 1 cup rolled oats: Certified gluten free if that matters to you, but regular old fashioned oats work perfectly
- 1/2 teaspoon baking powder: This is what gives them lift so they are not flat like banana disks
- Pinch of salt: Just enough to wake up all the flavors
- 1/2 teaspoon ground cinnamon: Warm and comforting, or swap for nutmeg if you are feeling fancy
- Coconut oil or neutral oil: Just enough to keep things from sticking
Instructions
- Blend the base:
- Toss your bananas, eggs, and vanilla into the blender and let it run until completely smooth, about 30 seconds. Scrape down the sides if needed.
- Add the dry ingredients:
- Dump in the oats, baking powder, salt, and cinnamon. Pulse until combined but tiny oat flecks remain, that texture is part of the charm.
- Heat your pan:
- Warm a skillet over medium heat and add just enough oil to coat the bottom. You want it hot but not smoking.
- Cook the first side:
- Pour 1/4 cup batter per pancake. Wait until bubbles appear across the surface and edges look matte, about 2 to 3 minutes.
- Flip and finish:
- Flip gently and cook another 1 to 2 minutes until golden. Lift one slightly to check the bottom is done before removing.
- Serve immediately:
- Pile them on plates while steam is still rising, with whatever toppings make you happy.
Pin It 
My niece calls them happy cakes because she associates them with weekend sleepovers and syrup sticky fingers. Some foods just belong to certain people.
Making Them Your Own
I have added protein powder during busy training seasons and stirred in chocolate chips when nobody was watching. The base is forgiving enough that most additions work beautifully.
Storage Wisdom
Leftovers stack between parchment paper in the freezer and reheat in the toaster so well that I sometimes double the batch just for weekday mornings. Having something real to eat changes the whole day.
Serving Ideas That Work
Fresh berries are obvious and perfect, but peanut butter melted on top hits different when you need something substantial. Greek yogurt adds creaminess without heaviness.
- Try topping with toasted walnuts for crunch
- A drizzle of tahini and honey is unexpectedly delicious
- Lemon zest brightens everything if you want something lighter
Pin It Hope these find their way into your weekend rotation, or maybe a Tuesday when you need something gentle and warm.
Recipe Questions & Answers
- → Can I make the batter ahead of time?
Yes, blend the batter up to 24 hours in advance and store it in the refrigerator. Give it a quick stir before cooking as the oats may settle slightly.
- → What toppings work best with these pancakes?
Fresh berries, sliced bananas, Greek yogurt, chopped nuts, seeds, or a drizzle of pure maple syrup complement the natural sweetness beautifully.
- → Can I use quick oats instead of rolled oats?
Quick oats work but may result in a softer texture. Rolled oats provide better structure and a heartier bite to the final pancakes.
- → How do I store leftovers?
Cool completely, then freeze in a single layer before transferring to a freezer-safe bag. Reheat in the toaster for 2-3 minutes or microwave for 30-60 seconds.
- → Are these pancakes kid-friendly?
Absolutely! The natural sweetness from bananas appeals to children, and the soft texture makes them easy to eat. Plus, they're packed with wholesome ingredients.