Introduction

Banana Oat Pancakes with Cinnamon and Vanilla are a wholesome, delicious twist on traditional pancakes. They combine the natural sweetness of ripe bananas with the nutty flavor of oats, a warm hint of cinnamon, and aromatic vanilla. These pancakes are soft, fluffy, and lightly golden, making them a comforting yet healthy breakfast option.

Oats add fiber and heartiness, bananas add natural sweetness and moisture, and the combination of cinnamon and vanilla gives the pancakes a cozy, comforting aroma. This recipe is perfect for anyone looking for a healthier alternative to classic pancakes without sacrificing flavor or indulgence.

Why I Love This Recipe

I love this recipe because it transforms simple, nutritious ingredients into a breakfast treat that feels indulgent but is wholesome. The bananas naturally sweeten the pancakes, reducing the need for added sugar, while oats make them satisfying and filling.

The cinnamon adds warmth, and the vanilla brings a subtle sweetness and depth of flavor. It’s the perfect combination of comfort and nutrition.

Why It’s a Must-Try Dish

• Healthy and Filling: Oats and bananas provide fiber and energy.
• Naturally Sweet: Bananas reduce the need for extra sugar.
• Warm and Comforting: Cinnamon and vanilla make it perfect for cozy mornings.
• Quick and Easy: Simple ingredients and fast preparation make it great for any morning.

Recipe Details

• Preparation Time: 10 minutes
• Cooking Time: 10–12 minutes
• Total Time: 22 minutes
• Servings: 4 (makes about 8 pancakes)
• Calories per Serving: ~320 kcal
• Course: Breakfast / Brunch
• Cuisine: American

Ingredients

For the Pancakes:

• 1 cup rolled oats
• 1 cup all-purpose flour (or whole wheat flour for a healthier option)
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• 2 ripe bananas, mashed
• 2 large eggs
• 1 ¼ cups milk (dairy or plant-based)
• 2 tbsp melted butter or coconut oil
• 1 tsp vanilla extract
• Optional: 1–2 tbsp honey or maple syrup for extra sweetness

For Serving:

• Butter or coconut oil
• Honey or maple syrup
• Fresh banana slices or berries

Cooking Directions

1. Prepare Dry Ingredients:
   • In a large bowl, combine oats, flour, baking powder, baking soda, salt, and cinnamon.
2. Prepare Wet Ingredients:
   • In another bowl, mash bananas and whisk with eggs, milk, melted butter, vanilla, and optional honey.
3. Combine Ingredients:
   • Pour the wet mixture into the dry ingredients and stir until just combined. The batter will be slightly thick.
4. Cook Pancakes:
   • Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
   • Pour ¼ cup of batter per pancake onto the skillet. Cook 2–3 minutes until bubbles form on top and edges look set.
   • Flip and cook an additional 1–2 minutes until golden brown and cooked through.
5. Serve Immediately:
   • Stack pancakes on plates, top with butter, honey, or maple syrup, and garnish with banana slices or berries.

Step-by-Step Preparation Method

1. Mix Dry Ingredients: Oats, flour, baking powder, baking soda, salt, cinnamon.
2. Mash Bananas and Mix Wet Ingredients: Eggs, milk, melted butter, vanilla, optional honey.
3. Combine Batter: Gently fold wet into dry ingredients; don’t overmix.
4. Preheat Skillet: Medium heat, lightly greased.
5. Cook Pancakes: Pour batter, cook until bubbles form, flip, and cook until golden.
6. Serve: Stack, top with butter, honey, or syrup, and optional fruit.

How to Serve This Recipe

• Serve warm for best flavor and texture.
• Drizzle with honey or maple syrup and add a pat of butter.
• Top with fresh banana slices, berries, or a sprinkle of cinnamon.
• Pair with coffee, tea, or a smoothie for a complete breakfast.

Recipe Tips

• Bananas: Use very ripe bananas for natural sweetness and moist texture.
• Oats: Rolled oats work best; quick oats can make the batter too soft.
• Batter Thickness: If too thick, add a little extra milk; if too thin, add a spoonful of flour.
• Do Not Overmix: Overmixing makes pancakes dense.

Variations

1. Chocolate Chip Banana Oat Pancakes: Add ¼ cup chocolate chips to the batter.
2. Nutty Pancakes: Add chopped walnuts or pecans for crunch.
3. Vegan Version: Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) and plant-based milk.
4. Spiced Pancakes: Add a pinch of nutmeg or allspice for extra warmth.
5. Berry Banana Oat Pancakes: Fold in fresh or frozen berries with the bananas.

Freezing and Storage

• Cooked Pancakes: Cool completely, stack with parchment paper, and store in an airtight container in the freezer for up to 2 months. Reheat in a toaster or oven.
• Leftovers: Refrigerate cooked pancakes for up to 3 days; reheat before serving.
• Batter: Do not freeze raw batter; baking powder and soda lose potency.

Special Equipment Needed

• Large mixing bowls
• Whisk or fork
• Nonstick skillet or griddle
• Spatula
• Measuring cups and spoons

FAQ

Q1: Can I make these pancakes gluten-free?
A1: Yes, use gluten-free oats and a gluten-free flour blend.

Q2: Can I make them vegan?
A2: Yes, replace eggs with flax eggs and milk with plant-based milk.

Q3: How do I make pancakes extra fluffy?
A3: Do not overmix the batter, and cook over medium heat. Resting the batter for 5 minutes helps too.

Q4: Can I use frozen bananas?
A4: Yes, thaw and mash them before using.

Conclusion

Banana Oat Pancakes with Cinnamon and Vanilla are a wholesome, delicious, and comforting breakfast or brunch choice. Fluffy, slightly sweet, and packed with the natural goodness of bananas and oats, they make mornings brighter and healthier. Perfect with honey, maple syrup, or fresh fruit, these pancakes are easy to make, satisfying, and a must-try for anyone seeking a cozy, nutritious breakfast.