Okay, so I’ve been making banana pancakes for like… three years now? And I’ve finally—finally—nailed down a version that doesn’t turn into a mushy disaster or taste like cardboard.
Look, I’m gonna be honest with you. My first attempts at banana pancakes were absolutely terrible. I’m talking hockey pucks that my kids refused to touch, and they literally eat dirt sometimes (don’t ask). But everyone kept raving about how amazing banana pancakes are, especially after that Jack Johnson song became everyone’s Sunday morning vibe. So I kept trying.
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Why I’m Obsessed with Banana Pancakes Now
Here’s the thing about banana pancake recipes you find online—half of them are just regular pancakes with a slice of banana thrown on top. That’s not what we’re doing here. We’re making actual, legitimately healthy banana pancakes that taste incredible and won’t make you feel like you need a nap by 10 AM.
I think… no, I know this works better when you use really overripe bananas. Like, the ones you’re about to throw away because they’re basically black? Those are perfect. My neighbor knocked on my door last Tuesday right when I was mashing bananas, and I opened it with banana goo all over my hands. She thought I’d lost it. Worth it though.
And can we talk about how these banana pancakes are basically the Bali version of healthy breakfast? I’ve never been to Bali (someday!), but apparently, they serve these fluffy banana pancakes everywhere, and now I understand why. They’re simple, filling, and you don’t feel guilty eating three of them. Or four. I don’t judge.
What Makes This Banana Pancake Recipe Different
Most banana pancake recipes are either:
- Too mushy (gross)
- Too dry (also gross)
- Require seventeen ingredients you don’t have
Mine uses stuff you probably already have in your pantry. Well, maybe not the oats if you’re not into that whole healthy thing, but you should be. The banana pancakes avoine (that’s French for oat banana pancakes, because I Googled it) are genuinely better for you than the regular flour-bomb versions.
I was wearing my lucky apron—the one with the mysterious coffee stain that won’t come out—when I finally got these right. My 8-year-old, who refuses to eat anything that’s “too healthy,” demolished five of these mini banana pancakes before school. Victory.
The Ingredients (Shopping Survival Guide)
Okay, here’s what you need. Don’t stress if you have to substitute stuff—I’ve tried like ten variations and most of them work fine.
The Must-Haves:
- 2 ripe bananas (seriously, the uglier the better)
- 2 eggs
- 1 cup rolled oats (not the instant kind, those turn weird)
- 1/2 cup milk (I use almond milk because regular milk makes me feel bloated, but use whatever)
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon (optional but why would you skip it?)
- Pinch of salt
The Nice-to-Haves:
- 1 tablespoon honey or maple syrup (if your bananas aren’t super ripe)
- 1/2 teaspoon vanilla extract (makes everything smell amazing)
- Chocolate chips (for when you want to pretend you’re being bad but you’re still kinda healthy)
Shopping tip: Good luck finding decent bananas this time of year. I swear grocery stores only stock green ones that take forever to ripen. I’ve started buying extra and just leaving them on the counter until they’re basically fermented. My husband hates it. I don’t care.
Don’t buy pre-shredded anything if a recipe calls for it elsewhere. Just don’t. It’s got weird anti-caking stuff and tastes like sadness.
How to Make These Banana Pancakes (The Real Way)
Step 1: Blend Everything Like Your Life Depends On It
Throw the oats in a blender first. Pulse them until they’re kinda flour-like but not totally smooth. Some texture is good. (Trust me on this one.)
Then add your bananas—mash ’em up a bit first if your blender is weak like mine—eggs, milk, baking powder, cinnamon, and salt. Blend until it’s smooth-ish. It’ll look kinda thick and lumpy, which freaked me out the first time, but that’s totally normal.
Oh wait, I forgot to mention—if you’re adding honey or vanilla, throw those in now too.
The key is—actually, hold on—don’t over-blend this. You want it mixed, not whipped into oblivion. Maybe 30 seconds? I literally just count to 30 in my head because I’m too lazy to set a timer.
Step 2: Let It Rest (1Seriously, Don’t Skip This)
Let the batter sit for like 5-10 minutes. I know, I know, you’re hungry and want pancakes NOW. But this step makes them fluffy instead of flat and sad. The oats need time to absorb the liquid.
I usually use this time to clean up the banana massacre on my counter or scroll through Instagram. Your choice.
Step 3: Heat Your Pan (And Don’t Burn Them Like I Did)
Medium heat. Not medium-high. Not medium-low. Just… medium. I’ve burned so many batches because I got impatient and cranked the heat up.
Add a tiny bit of butter or coconut oil to your pan. Let it melt and coat the bottom. If you have a non-stick pan, you barely need any. If you’re using a regular pan like me because you can’t afford fancy cookware, use a bit more.
The pan is ready when you flick a drop of water on it and it sizzles. (Learned this the hard way after making approximately 47 terrible pancakes.)
Step 4: Pour and Flip (This Is Where It Gets Real)
Pour about 1/4 cup of batter per pancake. They won’t spread much, so make them the size you want. I do mini banana pancakes for my kids because they think small food is fun. Whatever works.
Here’s the trick: Wait until you see bubbles forming on top AND the edges look kinda dry before you flip. This takes like 2-3 minutes. Set a timer for 2 minutes, then inevitably forget and panic at 4 minutes. Story of my life.
When you flip them, they should be golden brown. If they’re dark brown or black, your heat is too high. Been there. Just scrape off the burnt bits and keep going.
Cook the other side for another 1-2 minutes. They’ll look weird at first—kinda pale and questionable—but then they’ll get this gorgeous golden color.
Step 5: Keep Them Warm (If You’re Fancy)
I throw finished pancakes on a plate in the oven at like 200°F to keep them warm while I make the rest. My mom always did this and it’s actually genius.
Or just eat them as you make them. No judgment. I’ve definitely stood at the stove eating pancakes straight from the pan like a goblin.
Tips I’ve Learned From Screwing This Up Multiple Times
The Batter Thickness Situation: If your batter seems too thick (like, won’t pour), add a splash more milk. Too thin? Add a few more oats and let it sit for another 5 minutes. I’ve had to do both at different times depending on how big my bananas were.
Banana Ripeness Actually Matters: Under-ripe bananas = flavorless pancakes that need a ton of syrup. Overripe bananas = naturally sweet, amazing pancakes. This was back when everyone was making banana bread during lockdown, and I learned that brown spotted bananas are your best friend.
The Flip Anxiety Is Real: First flip is always scary. I hold my breath every single time. Use a thin spatula and be confident. Hesitation leads to pancake breakage. (This is also life advice, probably.)
Size Matters: Smaller pancakes are WAY easier to flip than those giant restaurant-style ones. I’m obsessed with making them small now. Plus kids eat more when things are tiny. It’s psychology or something.
Don’t Use a Whisk for This Batter: Tried it once. The oats got stuck in the whisk and I had to dig them out like an archaeologist. Just use a blender or a spoon. Way easier.
How to Serve These (From Real Experience)
My favorite way: Stack them high, drizzle with real maple syrup, add fresh berries, and sprinkle some chopped walnuts on top. Fancy but not trying too hard.
My kids’ favorite way: Nutella and sliced strawberries. Sometimes they add whipped cream. I pretend not to notice.
My husband’s favorite way: Plain with just a tiny bit of butter. He’s boring.
Random discovery: These are AMAZING with Greek yogurt and honey. Found this out by accident when I ran out of syrup one morning. Sometimes mistakes are blessings.
Speaking of toppings, peanut butter is incredible on these. Or almond butter if you’re fancy. I’ve also tried:
- Fresh banana slices (meta, but good)
- Chocolate chips (obviously)
- Blueberries (the frozen ones work fine)
- A drizzle of honey (simple and perfect)
- Bacon on the side (because balance)
Kids eat these with ketchup sometimes. I don’t ask why anymore. Pick your battles.
Why These Banana Pancakes Are Actually Healthy
Look, I’m not a nutritionist or anything, but these are way better for you than regular pancakes. Here’s why:
The oats give you fiber and keep you full longer. The bananas give you potassium and natural sweetness so you don’t need to dump sugar in. The eggs give you protein. No refined flour, no added sugar (unless you want it), no weird ingredients you can’t pronounce.
I don’t care what anyone says, starting your day with refined flour and syrup is a recipe for a 10 AM crash. These banana pancakes keep me going until lunch without that gross sluggish feeling.
Also? They freeze really well. Make a huge batch on Sunday, freeze them with parchment paper between each one, and you’ve got instant healthy breakfast all week. Just pop them in the toaster. (Learned this from my neighbor Sarah who has four kids and is basically a time management genius.)
Common Questions (That I Had Too)
Can I make these without a blender? Yeah, but it’s annoying. You’d need to buy oat flour or grind the oats in a food processor first. Then mash your bananas really well and whisk everything together. Doable but not ideal.
Do they taste like banana bread? Kinda? They’re less sweet and more… pancake-y. If you want them to taste exactly like banana bread, add a bit of brown sugar and some nutted. But honestly, they’re perfect as is.
Are these really fluffy? They’re fluffy-ish. Not like buttermilk pancake fluffy, but way fluffier than you’d expect from banana and oat batter. The baking powder is crucial for this. Don’t skip it.
Can I use quick oats? I mean… I guess? I’ve never tried because I only have rolled oats. But I feel like quick oats might make them gummy. If you try it, let me know how it goes!
My Honest Final Thoughts
This is way better than any restaurant banana pancake I’ve tried. And I’ve tried a lot because I’m mildly obsessed. These remind me of Sunday mornings at my grandma’s house, except she never made anything remotely healthy in her life. But they’ve got that same cozy, comforting vibe.
Are they perfect? No. Sometimes I still mess up the flip and they break. Sometimes they stick to the pan even though I used oil. Sometimes they’re slightly uneven. But they taste amazing and they’re good for you, and honestly, that’s what matters.
If I can make these without burning down my kitchen (which has almost happened more times than I’d like to admit), anyone can. Seriously.
Make these on a lazy weekend morning, put on some Jack Johnson (obviously), and just enjoy the simple things. Life’s too short for bad pancakes.
Let me know how yours turn out! And if you have any tricks for making them even fluffier, please tell me because I’m always trying to improve this recipe.
Happy cooking! (And may your smoke alarms stay quiet) 🥞✨
