Oat Flour Banana Pancakes

This hearty oat flour banana pancake recipe has transformed our weekend breakfast routine by making mornings both delicious and nutritious. The blender method makes these pancakes incredibly quick to prepare while packing them with wholesome ingredients your family will love.

I first made these pancakes when trying to use up overripe bananas and some leftover oats. What started as a kitchen experiment is now our Saturday morning tradition, with my kids setting the table while I blend the batter.

Ingredients

• Oats: the star ingredient that gets blended into flour providing fiber and heartiness
• Overripe bananas: naturally sweeten the pancakes and provide moisture
• Large eggs: provide structure and help bind everything together
• Milk: creates the perfect batter consistency; use dairy or plant-based
• Baking powder: essential for that perfect fluffy rise
• Ground cinnamon: adds warmth and complements the banana flavor beautifully
• Salt: balances the sweetness and enhances all flavors
• Melted butter: adds richness and helps create golden edges
• Pure vanilla extract: optional but adds lovely depth of flavor
• Cream cheese for the syrup: creates a tangy counterpoint to the sweet pancakes
• Pure maple syrup: pairs perfectly with the natural banana sweetness

Step-by-Step Instructions

Blend The Ingredients:

Add all pancake ingredients to your blender and process until completely smooth, about 30-45 seconds. The batter will be noticeably thick but pourable. If it seems too thick, add a splash more milk.

Prepare Your Warming Station:

Preheat your oven to 200°F. This gentle heat will keep your cooked pancakes warm without drying them out while you finish the entire batch. Place a sheet tray in the oven ready for the pancakes.

Preheat The Pan:

Warm a tablespoon of butter or oil in a pan over medium heat. The perfect temperature is when a drop of water sizzles gently on the surface. Too hot and your pancakes will burn before cooking through, too cool and they will absorb too much oil.

Cook The First Side:

Using a 1/3 cup measure, pour batter into the preheated pan. Let cook undisturbed until bubbles form on the surface and the edges begin to set, approximately 2-3 minutes. The pancake should move freely when you slide a spatula underneath.

Flip And Finish:

Gently flip each pancake and cook for about 1 minute on the second side until golden brown and cooked through. The second side cooks much faster than the first, so watch carefully to prevent burning.

Keep Warm And Repeat:

Transfer cooked pancakes to your preheated oven to stay warm while you continue with the remaining batter. You may need to add a touch more milk as you go since the batter thickens as it sits.

Make The Maple Cream Cheese Syrup:

Whisk softened cream cheese and maple syrup together until smooth. Warm in the oven alongside the pancakes or heat gently in a small saucepan if you need to smooth out any lumps.

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The overripe bananas are truly the secret ingredient here. The browner and spottier your bananas, the sweeter and more flavorful your pancakes will be. I once made these with perfectly yellow bananas and while still good, they lacked that deep caramelized banana flavor that makes these pancakes truly special.

Make Ahead Options

These pancakes freeze exceptionally well. Make a double batch on the weekend, freeze in single layers separated by parchment paper, then reheat in the toaster for busy mornings. The pancakes maintain their texture surprisingly well, though they are always best fresh off the griddle.

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Creative Toppings

While the maple cream cheese syrup is divine, these pancakes are versatile enough for numerous topping variations. Try fresh berries and a dollop of yogurt for a lighter option, or go decadent with chocolate chips melted on top while the pancakes are still hot. For a protein boost, a swirl of nut butter works beautifully with the banana flavor.

Perfect For Meal Prep

The batter keeps well in the refrigerator for up to two days. Store it in an airtight container with a piece of plastic wrap pressed directly onto the surface to prevent discoloration. You may need to thin it slightly with a splash of milk before cooking as it will thicken considerably when chilled.

Frequently Asked Questions

→ Can I make the batter ahead of time?

Yes, you can prepare the batter and store it in the refrigerator for up to 12 hours. Just stir well before using as it may thicken over time.

→ What type of milk works best?

You can use whole milk or any non-dairy alternative such as almond, coconut, or oat milk, depending on your preference.

→ How do I know when to flip the pancakes?

Flip the pancakes when bubbles form on the surface and the edges begin to look set. Cook the other side for about a minute.

→ Can the pancakes be frozen?

Yes, let the pancakes cool completely, then store them in an airtight container or freezer bag. Reheat in a toaster or oven.

→ What can I use instead of cream cheese for the syrup?

For a non-dairy option, you can use vegan cream cheese or simply drizzle pure maple syrup without cream cheese.