Ripe bananas do the sweetening. Mash them until few lumps remain, then mix the batter only until the oats are wet. These pancakes are softer than a diner stack, so flip them gently.
Prep10 min
Cook15 min
Servings4
DifficultyEasy
Ingredients
Check off ingredients as you get them ready. Adjust servings using the control beside the recipe. Amounts that start with a whole number scale with the serving size. Fractions such as 1/2 cup stay as written, so adjust those by eye.
- 2 ripe bananas, mashed
- 2 large eggs
- 3/4 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- Butter or oil, for the pan
- Maple syrup or yogurt, to serve
How to make it
- Whisk the bananas, eggs, milk, and vanilla.
- Stir in the oats, baking powder, cinnamon, and salt. Let the batter sit for 5 minutes so the oats soften.
- Heat a lightly greased skillet over medium heat.
- Cook scant 1/4-cup portions for about 2 minutes per side, until the centers are set.
- Serve with maple syrup or yogurt.
Kitchen note
If the first pancake is pale, raise the heat slightly. If it scorches before the center sets, lower the heat.
Substitutions
- A mashed ripe pear can replace one of the bananas if you add an extra teaspoon of maple syrup.
- Cinnamon can be left out.
Storage
Refrigerate for 3 days and reheat in a toaster or dry skillet. Freeze with parchment between pancakes for a month.
Make it part of your week
Save this recipe in the weekly planner so the grocery list is ready before you shop.
Open meal planner →Food safety note: cooking times vary by appliance and ingredient size. Use a food thermometer where the method gives a temperature, and refrigerate leftovers within two hours.