Recipes

banana oat weekday pancakes

My favorite buttermilk pancakes are tall, fluffy, buttery show-offs. I make them on the weekend because my mom always made pancakes on the weekend and it feels as weekend-y as cake for breakfast should. But does Thursday morning deserve a pancake, just for being Thursday? I realized recently that a weekday pancake is different to me — fork-mixed, one-bowl, and fairly nutrient-packed, something I could make the kids before school and feel like I was sending them out armed with essentials — and also that my existing recipes left me short. Even these very beloved oatmeal pancakes require you to have or to make oatmeal before you begin, and then use two different flours and two different sugars. I love them… it’s just not happening on a weekday. [See also: complex thoughts or even a bare modicum of functioning before 9 am; alas, I live with two charges who disagree.]


fighting over whose turn it is to help

I found what I was looking for in an old recipe from Gourmet that uses only whole wheat flour plus quick oats, but it somehow not dry or heavy or even overly wholesome-tasting. From there, despite that, the whittling began. I made them with thinned yogurt instead of buttermilk, which I figure more people keep around, and they were great, but then, on a whim, I decided to replace the yogurt in part, and then in full, with mashed bananas and was delighted with the results; the resulting pancakes no longer needed sugar or melted butter to work. I nixed the nutmeg, because: laziness. And, as promised, mixed the whole thing in one bowl with a fork. Sometimes with help, I mean, “help.”

cooking assistants
quick banana oat weekday pancakes

You can make these pancakes as thick or thin as you want. With less milk (dairy or non-), I’ve made them as thick as crumpets. With more, they spill out in the pan and cook up thinner. It’s only a few spoonfuls of milk apart. The main thing, though, is that they’re great with whatever toppings you like — almond butter and honey, yogurt and pomegranate, dried fruit or toasted coconut chips, or your favorite syrup — or just gnawed on plain in your stroller on the way to school after you insisted you didn’t want pancakes and then changed your mind because you’re 2.5 years old. They also reheat well, and make a really good afternoon snack with a schmear of Nutella on them, but maybe don’t tell my kids that part.

quick banana oat weekday pancakes
quick banana oat weekday pancakes

Previously

One year ago: Chocolate Dutch Baby and The SK FN Digital Series
Two years ago: Cabbage and Sausage Casserole and Leek Ham Cheese and Egg Bake
Three years ago: Mushroom Marsala Pasta Bake, Key Lime Pie and Make Your Own Vanilla Extract
Four years ago: Pear and Hazelnut Muffins and Warm Lentil and Potato Salad
Five years ago: Lentil Soup with Sausage, Garlic and Chard
Six years ago: Buttermilk Roast Chicken
Seven years ago: Baked Potato Soup and Chocolate Peanut Spread
Eight years ago: Poppy Seed Lemon Cake, Black Bean Soup with Toasted Cumin Seed Crema and Cranberry Syrup and an Intensely Almond Cake
Nine years ago: Light Wheat Bread, Clementine Cake and Mushroom Bourguignon
Ten years ago: Fried Chicken and Leek and Swiss Chard Tart
Eleven years ago: Grapefruit Yogurt Cake and Sweet and Spicy Candied Pecans

And for the other side of the world:
Six Months Ago: Hummus Heaped with Tomatoes and Cucumbers
1.5 Years Ago: Blackberry Cheesecake Galette
2.5 Years Ago: Tomato and Fried Provolone Sandwich
3.5 Years Ago: Easiest Fridge Dill Pickles and Grilled Peach Splits
4.5 Years Ago: Hot Fudge Sundae Cake and Avocado-Shrimp Salsa

Banana Oat Weekday Pancakes

  • Servings: Makes 8 to 10 pancakes
  • Print

If you don’t have or wish to use bananas, they can be replaced with 1 1/2 cups buttermilk, a half-half mixture of yogurt and milk, or with a non-dairy milk. You will not need the 3 to 5 tablespoons milk a the end. You may, find, however, that without the banana, that the recipe tastes better with 1 tablespoon each sugar (brown, white, or a liquid sweetener) and melted butter or oil added too.

  • 2 large, very ripe bananas (will yield 1 to 1 1/4 cups mashed)
  • 3/4 cup (80 grams) quick-cooking oats
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1 large egg
  • 1 tablespoon baking powder
  • 3/4 cup (95 grams) whole-wheat flour
  • Milk, dairy or non-dairy, as needed (about 3 to 5 tablespoons)
  • Butter or oil, to fry pancakes

In the bottom of a large bowl, mash bananas well with a fork. Stir in oats and salt. From here, for softer oats, you can microwave this mixture for 30 seconds (just to warm it through) or let it stand for 5 to 10 minutes at room temperature, but you can also skip this and keep the oat texture more intact. It works all of the above ways.

Use fork to stir in cinnamon and egg, then baking powder until thoroughly combined. Stir in flour, then add milk as needed; I found 3 to 4 tablespoons just right (but thickness of batter will vary with banana size, so for medium bananas, more liquid will be needed) to create a thick but not cookie-dough like batter.

Heat griddle or frying pan over medium-low. Once hot, add a good pat of butter or drizzle of oil, and add pancakes in 1/4-cup mounds. You can flatten them a bit if they’re particularly thick. Cook until lightly browned underneath and bubbles appear in pancake surface, flip, and cook on the second side. Lower heat is better on these pancakes; they brown fast and cooking them more slowly ensures the centers are set when the edges are the right color. Repeat with remaining batter. Eat immediately.

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177 comments on banana oat weekday pancakes

  1. First! Just have to post because this is a rare privilege!

    These look great, and I think the right to change your mind and gnaw on a pancake in your stroller should not be restricted to the 2.5 year old set.

    I love the idea of using a banana in the batter – eager to try!

    Abby

      1. mchohenstein

        I tried these this morning with old fashioned oats and cooked them for a few minutes at a low heat in half of the buttermilk to let them soften. To cool them down adn keep the egg from cooking when I added the oats, I added the rest of the buttermilk.
        They turned out great!

    1. deb

      You could with a couple caveats: it’s probably going to get very thick overnight and need more liquid to loosen. And you might want to add the baking powder mixing it really, really well, before cooking.

  2. jen

    oooo my, these look so good!!! question… do these freeze // keep as well as regular pancakes? ie. if i stock up on a sunday, would they do well with just a little toasting for weekday breakfasts?

  3. Oh man, my 2.5 year old would take one look at these and ask if we had Nutella in the house. Sugar monster, that one. A quick assurance? Did it take longer to clean the pomegranate than it did to put these together? (And that video you shared last week. Mind. Blown.)

  4. LMBF

    Is there anyway to adapt these to be made with the rolled oats already in the pantry? I have the rolled oats from your AMAZING granola biscotti, but I am more likely to have time to make these than to make the biscotti in the near future.

      1. Jessica

        My experience with similar recipes has convinced me the answer to that question depends on how much you mind the extra chew of rolled mostly raw oats, since they won’t have time to cook in a pancake batter. I like it, so I always substitute rolled for quick oats, even in raw applications like no bake peanut butter bars, but it is a preference thing. You will have a smoother more uniform final product with quick oats because they have time to cook, but to me that also means you don’t get enough “oat” character. If you are worried about it, you could just food process your rolled oats a bit to make the pieces smaller. :-)

        1. Sandy Lentz

          These were wonderful! They reheated perfectly in the toaster; (only two left though!) Love the recipe’s flexibility – sweet potatoes or other fruit in place of the bananas, adjusting the amount milk, etc. Nice to have another use for over-the -hill bananas.

      2. Susan

        I just recently found out that the only difference between old fashion oats and quick oats is that the quick oats have been chopped up more. So, you can throw some in a food processor or blender for a couple of seconds, and voilà!

    1. deb

      Probably but they’re going to be more coarse and chunky here. You could measure 1/2 cup from them and grind them a little in a FP or Vitamix (just a little) to get them closer to quick-cooking. Or you could soak, warm them longer, just make sure the banana-oat mixture isn’t so hot that it would cook the egg. Glad you’re enjoying the biscotti.

      1. MCC

        You could also use whole grain oat flour [usually sold at Whole Foods type places or Amazon]… I know it’s adding another thing to the pantry, but ‘more different'(?) than posessing both rolled and quick oats. I subsitute 50-50 whole wheat and oat flours for all-purpose in most recipes.

    2. vini

      I’d love to know where the recipe is for the ‘granola biscotti’ you refer to here….can’t find it in a search of Deb’s recipes!?
      Will definitely be making these pancakes!

    3. Nicole

      I made these last night with just plain rolled oats with success. No pulsing needed. Gave the bananas and oats a full ten minute rest, and then continued on with the recipe. Also- I used one ripe banana and one banana from the freezer- also turned out fine. Glad to have a new way to use ripe bananas bc I hate eating them plain! Put them in the fridge to reheat in the mornings for breakfast, and it feels the right amount of healthy and a treat for a weekday. Thanks Deb!

  5. We always do Saturday-morning pancakes! Love your idea for mashed banana in these.
    My family’s favorite recipe is an overnight oat one that is 100% whole grain and very easy to put together – the overnight soak of the oats in thinned yogurt makes the pancakes indescribably light and delicious. Recipe here: http://thriftathome.blogspot.com/2012/11/hearty-oatmeal-pancakes-using-whey.html
    Thought you might be interested in another weekday morning recipe :)

  6. Kara

    Thanks Deb! I have to limit saturated fat, so I’m excited to try this! I think my banana-loving 13.5 month old daughter will like them too!

  7. Mel

    I’m making these tomorrow. They look promising enough to add to my weekday pancake list. My other contender is a cottage cheese pancake I tore out of a copy of an old Martha Stewart magazine back when magazines were a thing. :) It sounds weird, but cottage cheese makes a fine, fine pancake.

  8. Liz

    This recipe popped up in my feed just as I was getting hungry for lunch and I happened to have all these ingredients! Just whipped up a half batch and they were delicious, as usual.
    I made mine pretty large and they rose a lot, so make ’em small unless you really like having a gooey middle!

  9. Petra

    Pancakes for weekday breakfast is very unusual here in the Netherlands – pancakes are usually eaten at childrens parties. My kids would hug me to the ground if I made those on a weekday morning. Something to keep in mind, then, in case I have to make something up to them ;-) Anyway, they look delicious!

      1. Allison

        I made these with gluten free quick oats and Tradee Joe’s gluten free flour. I didn’t alter the proportions in any way. I fried the pancakes in coconut oil to keep them dairy free. The recipe came out perfectly!!! So delicious, it’s hard to believe how healthy they are. I also did add chopped up strawberries to the batter which was both pretty and yummy. A perfect Thursday night dinner :) Thank you for such a flexible recipe.

    1. I’ve made lots of gluten free pancakes, I’m planning to try this recipe subbing the whole wheat flour with either oat flour (just rolled oats whizzed in the blender) or millet four or buckwheat flour. I find that when I make gluten free pancakes, they are best made on the small side otherwise they tend to fall apart when flipped. For a pancake alternative, here is my recipe for gluten free crepes https://sweetgreenkitchen.com/2016/04/02/buckwheat-and-millet-gluten-free-crepes/

      1. Julia Bennett

        Hi – I’ve been meaning to use up some oat flour and may do so with this recipe. Are any adjustments necessary, or can I simply swap the oat flour for the whole wheat flour? Thanks!

    2. pitz

      I made this recipe subbing the flour for King Arthur Measure-for-Measure GF flour – came out great. Probably the best GF pancakes I’ve made to date, and definitely the easiest recipe.

    1. deb

      They’re going to have a more coarse texture. You can let them stand in the banana for longer to soften, or grind them (slightly!) in a FP or blender to get them closer to quick oats.

  10. JP

    I also made a cooked oatmeal version similar to your oatmeal pancakes but written by Mark Bittman. His were good (I mean, the older I get, the more I like anything that resembles a pancake from a latke to a blintz to a crepe, etc…you get the idea!) but a little stodgy. It is, I would think, a bit hard to hit the right note between light as air (which whole wheat pancakes are not meant to be) and hearty. Do you think these banana whole wheater’s hit that sweet spot? How do they compare to your own oatmeal pancakes on this site?

    1. deb

      These are a little heartier, because of the whole wheat flour. The lightest, fluffiest version of them that I made used all buttermilk, no bananas. Bananas will always be heavier.

  11. Kora

    I am so glad you shared this recipe! Are quick cooking oats the same as instant oatmeal in a packet? If not, can I substitute them? Thank you!

    1. deb

      Yes, or thereabout. Rolled oats usually come sold as “old-fashioned” (i.e. the flattened oats look fairly intact, like oval discs), “quick-cooking” (usually 1-minute, the same oats, just broken up more so they cook faster, although my husband always notes that they’re never done in just a minute; I use 1-minute oats here) and “instant” (the stuff that’s in packets, just further broken up so it cooks even faster). The last two should work fine here. Old-fashioned oats will too, but they’ll have a coarser texture if not: 1. Pulsed a few times in a food processor or blender, 2. Given more time to soak/soften in the banana. It doesn’t mean they’ll taste bad here, however, if you don’t do either.

      1. I make a similar recipe (I’m going to try yours) with rolled oats and run the oats through a blender, food processor or blade coffee grinder, depending on what appliance is available. They all work really well.

  12. Anita

    Hi Deb, I must confess that i visit your site for your fantastic writing skills and photos of your two kids. The tasty recipes also help :). As someone your age, and hoping to be a mom someday, your kids photos leave me with a sense of joy and longing. Thank you!

  13. Laura

    I made these for dinner this evening and I was amazed how quickly they came together – one bowl, one fork, and one pan. For a pancake with no added fat or sugar and made with whole wheat flour and oats, they were surprisingly fluffy! I will definitely be adding these to my regular rotation.

    My bananas were on the greener side of ripe, so I added a small drizzle of honey to the batter, and the sweetness level was perfect (i.e. just barely). I followed the suggestion to microwave the banana-oat mixture for 30 seconds and I think it helped keep the texture lighter. I also couldn’t resist adding some frozen peach slices and blueberries while they cooked. The resulting pancakes were almost, dare I say… healthy-ish? I’m going to choose to believe that anyway, as the person who just ate pancakes for dinner.

    1. Adrian

      I have trouble keeping bananas around that are the right stage of ripeness for cooking, especially because I like to devour them when they’re just barely ripe. The supermarket isn’t far away…but these are supposed to be easy and convenient pancakes, so I ought to be able to make them before getting dressed to go out in the cold.

      I freeze overripe bananas. Either mashed in plastic bags, or thickly sliced. It looks like they’d be good for these, which are scheduled to be Friday morning pancakes.

      1. Elysa

        I made these with (thawed) frozen bananas and it worked great. A little bit of peanut butter and some more sliced bananas on top, à la Elvis. Easy, healthy, and tasty – thanks Deb! I vote for more weekday morning ideas, especially ones involving protein.

  14. Yaaaaas! You must have seen my terrible attempt at these weird “high protein” (ahem, TOO MANY EGG WHITES) banana-oat pancakes last week; these look much tastier and I bet that they will not stick like super glue to my pan at 6:30am, on a Monday, either. Saved!

  15. Lara

    I hate cooked bananas (except for in banana bread), but these pancakes look worth trying them one more time… alternatively I’ll try the buttermilk version, which I have in the fridge almost all the time. I think this is genius for people who are trying to reduce their processed sugar consumption, but still want to eat something ‘sweet’ once in a while. Thanks for the idea.

    1. Lara

      I made them with buttermilk and a teaspoon of oil and it was lovely, even without the egg (forgot it). No sugar added even though I did it without the banana, just used a tiny pinch of salt; I put some curd and fresh banana on top and it was so yummy! So yummy in fact I made it two days in a row because the bf who scorns weekday breakfast needed to try them on Saturday. We both enjoyed them immensely! I put in the egg the second time, but they were not that much worse without – so if eggs are out, this will still work. Thanks for this wonderful pancake recipe. (Oh and by the way, I used “normal” rolled oats and it was fine!)

  16. Leah Mitchell

    Hey there these look fantastic and I really want to try them. But I need to ask if you could post a calorie estimation per pancake?

  17. Nisha

    These came out delicious. The night before I mixed the banana, milk, egg and thick rolled oats so they soften. I added the remaining ingredients in the morning just before cooking them. Everyone topped them with their choice of nut butters or Kaya jam.

  18. SK

    Made these this morning and my 3yo’s reaction was, “I LOVE this!” I used whole rolled oats (because that’s what I had) and pulsed them quickly in the food processor to make quick cooking, added hemp seeds as well to sneak in extra nutrition and served with some jam and maple syrup. They’re a hit!

  19. regina siciliano

    Debbie,
    recipe is great, but your curly haired helper is even more delicious. Will try the pancakes this weekend.As always-many thanks.
    Gina

  20. Heather E.

    Thursday morning pancakes are just what we needed! Home with a kid recovering from tonsillectomy. Had two medium very ripe bananas that I needed to use or freeze today. (I think you could use frozen bananas here with no issues.) My canister of quick oats has a 1/2 cup weighing in at 40g but I went with your measurement (80g for 3/4 cup) and it worked great. I did let the banana/oat/salt mixture sit for 10 minutes. I started with 3 TBSP milk (oat milk) and added a TBSP at a time until I reached the correct consistency; I needed 6 TBSP. I made 6 large pancakes. They take a bit to cook through on the med/low heat but it was worth the wait. We loved them even more than your Oatmeal Pancakes.

    1. deb

      I’m so glad you enjoyed the pancakes. One day I will bore you guys about all the conversations I had about the weights of oats when writing my last book. In short: like coconut chips, no two measurements are the same. The 40 grams on the canister is the top-of-the-canister stuff: mostly intact oats. At the bottom, it’s heavier. There was a lot of pulling my hair out. I went with 80 grams here because that’s what mine clocked in as.

  21. Janet

    Is there anywhere to store our favorite recipes of yours? I know food network and tasty kitchen does that. It’s nice to be able to go directly to my favorites. Like this pancake recipe

    1. Laura

      There is a great website for storing all your recipes like this! Check out usespatula.com or check out Spatula in the Android or iOS App Store.

  22. june2

    This looks good, homey. But I can’t get these things I just discovered called rice cooker pancakes out of my mind. Have you tried them?

  23. Ashley

    I love this, especially the banana and the oats. Both are perfectly breakfast to me, and much needed to survive until lunch.

    FYI, anyone looking for a thick rolled oats recipe, I love the classic Marion Cunningham buttermilk soaked oat pancakes (http://orangette.net/2010/01/the-very-definition/). Soak the oats overnight in buttermilk, add the other ingredients, cook. They’re sturdy enough to eat with your hand. My favorite topping combo is passion fruit (syrup or curd) + blueberries.

  24. Allison

    I was planning to make these this morning until I had to get my daughter up and dressed (instead of my husband). I’m going to make tomorrow morning, but don’t have quick oats so I’m thinking of mashing the bananas into the oats tonight to soften them up. Will report back!

    1. Allison

      These were delicious! I refrigerated my banana/oat mixture overnight and the oats were nice and soft. I was surprised at how light these were given how dense the batter seemed.

  25. Melissa K

    I made these for breakfast today and they were fantastic. I added a handful of milk chocolate chips to the batter. I ended up having to use a bit more than 5 tablespoons of milk since my bananas were on the smaller side. I will definitely be making these again.

    1. LMB

      Were the ingredients the same? How long did you bake for? I’d love to adapt these for baking, since the time suck in the morning is standing over the stove when I should be getting dressed.

  26. I am a banana-hating person. I’m guessing that applesauce might work here as well, perhaps with a little less liquid overall since applesauce is runnier than mashed banana. Or perhaps mashed sweet potato, which I actually like. If I experiment, I’ll let you know. Your strawberry cornmeal pancakes are my partner’s favorite pancakes in the world and I generally like your recipes.

  27. Hayley

    Thanks Deb! This recipe is a terrific base for all kids of breakfast creativity. I’ve been making pancakes just like these since my son was an infant and I wanted to do something with his leftover oatmeal. Nowadays I make some instant oatmeal in the microwave – 1 part oats to 1 part milk for 30 seconds or a minute. I add in whole wheat flour, egg and baking powder, as you suggest, and a whole range of mashed up fruits and veggies, depending on what’s in the house. They freeze great and they’re the handiest breakfast food I’ve found, not to mention my kids’ hands-down favorite. They’re extremely forgiving – I’ve never measured anything, always eyeballing the oatmeal/whole wheat flour/eggs to get a good consistency, and I’ve never made a batch he refused. If I fry one and if it’s too soft, I just add more flour. In place of (or addition to) bananas, roasted sweet potatoes are a favorite (I always have some of both in the freezer). I’ve also puréed leftover spinach to mix in for green pancakes and roasted beats for pink ones, which they love. Flaked coconut and raisins are other frequent add-ins. Apple sauce. Berries. Roasted carrots. Butternut squash. Avocado. Whatever I have in the fridge or freezer. If you get a tasty combo, sugar is totally unnecessary. My kids even like the savory ones.

  28. Vicki

    I haven’t had a banana pancake yet that I’ve liked, but I do love to read your writing, and I too have more “help” than I’d like when making pancakes!

  29. Waffler

    I went to bed crabby last night. Weekday pancakes sounded perfect this morning. I don’t keep quick oats, so ground up regular ones and pre-heated with a little juice + banana. Weekday happiness. My husband prefers crepe-like pancakes & can detect & reject whole wheat from a mile away. But he ate these without hesitation.

  30. healthymomscook

    Wow! What a great post! Thank you for sharing. I’m a proud mother of two and I often think about the foods that I should cook for my children. I often look at recipe books, watch cooking shows and go through cooking blogs, but I haven’t found the perfect cooking recipes that I want for my family. What I wanted was a delicious and healthy cookbook that I can refer to. I started researching and then I found this thing that has 1000 paleo recipes. I didn’t know what paleo recipes were until I googled it. It is pretty much a cookbook that is based on Paleo Diet, a diet that is based on the foods that are presumed to be the only foods available or consumed during the Paleolithic era. To put it in simple words, it is pretty much a healthy diet without using processed ingredients. Fast forward, I decided to get the cookbook and it is AMAZING! They even have an e-Book version if you wanna use your smartphones and tablets! If you have a moment to spare, you can check it out:

    https://goo.gl/RELgDF

    It really helped me and the foods taste great. Trust me it’s worth it and your families and friends will love it!

  31. LondonEv

    A first time commenter here! Thank you for transforming our-morning routine!

    I made these for breakfast today and they were absolutely delicious. The four of us (adults + two kids) gobbled them up. I couldn’t believe how quick and easy they were to make and how tasty they were to eat. We ate them with a variety of toppings – maple syrup, nutella, butter. All were delicious!

    I omitted the cinnamon, used three medium sized ripe bananas and plain flour (which is all purpose flour without a rising agent). Other than that, I followed the instructions and they turned out fantastically well.

  32. Jane

    Wait whaaat…how is it possible your your daughter is already 2.5yrs old? Time is flying…it seems like yesterday you were announcing she was born!

    Can’t wait to try these delicious pancakes :)

  33. These look delicious but mine tastes a little strongly of baking powder…is it really a tablespoon of baking powder? That seemed like a lot but i wanted to try it as written…

  34. Country Kate

    I made these for breakfast yesterday morning, and they were great. For the record, I also only had regular rolled oats on hand, which I compensated for by mixing the batter (but without the baking powder or the flour) the previous night so the oats could soak and soften in the liquids. When I was ready to cook breakfast, I added the flour with baking powder sprinkled on top for easy incorporation, and presto: wonderfully hearty, moist pancakes with delicious oat flavor.

    Also, Deb, might I suggest you add this recipe to “freezer friendly”? I actually made quite a large batch and froze a bunch, for after my baby’s born. Hurray–and thank you–for freezer-friendly breakfast foods!

  35. Anna

    Made them this morning. I had only one banana, so I added some leftover hommade yogurt and some milk. Had only white flower, so I mixed it with fiber flakes (it’s my life-hack, but I don’t know if fiber flakes exist anywhere besides Russia). Pancakes turned out great!

  36. Grace

    Made these yesterday. Only had one banana, so used 3/4 c homemade yogurt (actually Finnish viilia) with little brown sugar and butter as you suggested.
    Quick, delicious breakfast (though I’ll use maple syrup today with the leftover ones as opposed to passionfruit syrup from yesterday). Wonderfully easy clean-up, who wants to start the day with having to take care of a sinkful of dishes?
    Husband, who is not a big whole wheat fan, loved them, too! Thank you!!

  37. Claire

    I made this with old fashioned rolled oats (365 brand) and did the microwave for 30 seconds step. I did not find them overly chewy or toothsome or dry. For reference, a 1 year old with 4 teeth had no problem eating them. Delicious!

  38. JP

    I made these this morning. I was going to make half a batch but actually made more like 3/4’s of a batch using 1/2 cup of flour, etc. I got 8 pancakes in all (but I have a tendency to pour them small). I used regular rolled oats and as suggested did the microwave and sit thing. My wheat flour is a bit coarser than most because I grind it myself. I also used just homemade plain yogurt instead of milk. I used cooking spray on the griddle instead of butter. All in all a very forgiving and yummy recipe. On the griddle, I cooked them at 300 degrees, and then turned down to 275 to make sure then cooked through and were not, as my husband says- cream puffs! It was good to have a pancake that is a bit more stick to the ribs. Really, when you think about it (which you have) they are very healthy and can be done with no added sugar or fat (although I used butter and syrup on them, of course!).

  39. Jen

    Just made these and thought they were great. I used regular rolled oats and all-purpose flour. For the oats, I mixed them with the bananas, microwaved them for a minute, and then let them sit for 5ish minutes, so they were soft.

  40. Gretchen

    Just made these this morning, using Greek yogurt and milk (and a tablespoon of white sugar) in place of banana. I also used rolled oats, not quick, and didn’t bother processing them because I am a lazy, lazy human being. I did give the milk-yogurt-oat-salt mixture 30 seconds in the microwave, then probably 45 minutes on the counter. I also used white flour since it’s what I had, and with a tablespoon of oil I didn’t need any extra milk to loosen the batter. They came out great, but you were not kidding about cooking at a lower temperature than regular pancakes — I had my stove down to the low side of medium and they cooked in about 2-3 minutes per pancake. They’re hearty and quite tasty. I would like to try them with some added fruit, probably grated apple, next time.

  41. rodittis

    This is the sort of recipe I would normally pass on ( “whole wheat pancakes? no thank you”) but since I trust you, Deb, and since you said they weren’t too “wholesome-tasting”, I made them and yes indeed they are tasty! I feel obliged to point out however that they did require substantial toppings ( peanut butter is the best ) to completely overcome that (shudder) wholesome taste. Butter and maple syrup alone didn’t cut it for me.
    Next time I might try them with unsweetened applesauce instead of bananas because I prefer apple for flavoring over banana.

    1. deb

      I haven’t tried it but think they’d work — perhaps just a little on the thick side. I’d probably use a shallow waffle iron. Let us know how it goes!

  42. Looks great! I recently learned of a similar, four-ingredient version meant for feeding babies, but we like them too and they are so easy and scale up easily:

    1 banana
    1 egg
    1/4 cup oats
    1/4 tsp baking powder

    Mash or blend together (I use an immersion blender), let sit for five minutes to thicken, then cook as you would normal pancakes.

    My Irish relatives give these to their babies, but I’ve since found the recipe on paleo and exercise blogs because they’re so nutrient packed and gluten-free. These freeze well too.

  43. I make a version of these regularly, but also add a shredded apple and about 3 tablespoons of flaxseed to feel especially virtuous ;) They also become dessert to the kids if I add chocolate chips.

  44. Rosemary

    Last Wednesday, I made Winter Slaw with Farro from the new cookbook. It was gone so quickly, I made it again on Saturday. It is out of sight delicious!

  45. GretchenCoH

    Yum! Just what I needed on a toothachey Monday while waiting for my dentist appointment! Went with the yogurt-milk combo & it worked great but am looking forward to making them with bananas once they’re ripe enough.

  46. danitaday

    I did the overnight version mentioned in the comments since I don’t generally buy quick oats an I liked the idea of having batter I could pull out in the morning and add a couple of items and cook. I mixed everything except flour and baking powder the night before (weighed oats) plus 2-3 T milk. Next morning added white whole wheat flour (weighed) & baking powder + 3-4 t milk until batter was less thick. Batter was very light and puffy but still what I would consider thick (i.e., not pourable). I scooped out the batter and spread it lightly. Cooked on low temp approx 3 mins per side until light brown and done inside. They turned out great. I was impressed how good they taste. I got 9 pancakes from one batch of batter, but I a couple of mine were larger 4″ vs 3″.

  47. erin

    These are fabulous! I love that there is no added sugar (not that I’m against sugar, heh) but they are just sweet enough from the bananas. So when you drizzle some maple syrup on it is the perfect amount of sweetness. Super easy too. Mommy and twin toddlers approved!

  48. sinaasappeljetzt

    There’s so much I like about this recipe: all ingredients are usually at our home, the one-bowl-and-fork-technique :-) and that they keep and reheat well. Made them with one banana and a yoghurt-milk-mixture (instead of a 2nd banana) and it worked just fine. Side-note: we usually have crepe-like pancakes and my kids would highly doubt these to be actual “pancakes”. So I just called them “kuechlein” which is a diminutive for cake and works for almost everything ;-) We loved them with maple syrup. Thank you! Sina from Germany

  49. MikeW

    The amount of baking powder seems extremely large. Should it be 1 teaspoon rather than one tablespoon? That would be a more normal ratio with the amount of flour

  50. Rachel

    Oh wow, these look delicious! I love the idea of replacing the buttermilk with thinned yoghurt – I’m not sure I’ve ever owned buttermilk in my life.

  51. nicolerosiergmailcom

    These were great! I tried making these for my almost 1-yr old who one week will eat everything I make and the next will take 2 bites and then exercise his new favorite skill – shaking his head no. He LOVES these! Love that they use whole wheat flour and only bananas as a sweetener…as always i love that I can come to your site for unfussy family friendly food.

  52. Elisabeth in Vienna

    made this today before school/work. no trouble or fuss at all. both kids loved it and so did i.
    thanks, Deb! your recipes truly have changed our culinary lives for the better :-)

  53. Rachel

    These were good! The recipe looked a little too, you know “healthy,” to end up making tasty pancakes but I went for it anyway and didn’t miss the sugar. I would have never guessed that whole grain, sugarless pancakes could be good but they are!
    I didn’t have quick cooking oats and my bananas were frozen so I thawed the bananas and soaked the oats with some milk and the bananas overnight in the fridge. And mixed all the dry ingredients together in a bag the night before. Which I know isn’t exactly the recipe so mine might have a different texture but very good either way.

  54. Christina McCallum

    Is there a way to substitute Old Fashioned Oats? I wonder if I soften them overnight before using? I don’t typically purchase quick oats. . .Thanks!

    1. deb

      Old-fashioned oats work but they’ll have a more notable texture if not: 1. Pulsed a few times in a food processor or blender, 2. Given more time to soak/soften in the banana. It doesn’t mean they’ll taste bad here, however, if you don’t do either.

  55. wendy

    I made them in the waffle iron and they turned out great! I’ll add an extra banana next time. Two didn’t give me enough banana flavor.

  56. Kayla

    Veered a bit from the recipe. Used around 1.25 cups of thick applesauce instead of mashed bananas (mine were green and I am impatient) and 9-grain rolled cereal instead of quick oats. I stirred the cereal/applesauce/salt/cinnamon mixture with a generous splash of coconut milk and refrigerated overnight. Proceeded with the recipe as written, adding more milk and cinnamon. I was skeptical but they were really pretty good with pb + bananas. The rolled cereal wasn’t overly ‘toothy’. Took a pretty long time on the griddle (at least 3 min per side) and the texture left a bit to be desired (too much moisture/not enough structure) but you know, for being so prodigious, I’d eat them again. SO said he would also eat them again, but not, like, everyday. Next time I’ll try them with bananas and maybe use a little yogurt in the overnight soak in case nutrient bioavailability could be increased with probiotic activity?? (Going for next-level #blessed here)

  57. Joy

    I made these last week. They are delicious, but they DO burn quickly! Even when I turned the heat down, they still got black fast.

    1. same here – these darkened quicker than i expected! However, a success – my toothless 1 year old loved these, and was shoving oversize chunks in without encouragement. usually he’s picky, so I consider this a major win!

      I made a double batch and did the overnight thing that some others here did. Last night, I mixed the bananas, salt, rolled oats, and a little milk; in the morning I added WW flour, baking powder, and a little more milk. set up my cast iron plus a big non stick to get as many going as possible. Chasing a baby around, some of these got a little dark. the cast iron ones got dark much quicker. They seem quite hearty and dense, maybe due to my whole oats? Still delicious, even without the almond butter/jelly toppings, and easily transportable. Thank you for this excellent recipe!

  58. jaxqui

    I made these with a few mods that might be helpful to some – I simply omitted the egg to veganize them, and I didn’t feel like going out to buy oats so I just used the steel cut outs I had. I soaked the oats in the fridge overnight then microwaved them with the banana to cook them a bit the next morning. The “oatmeal” ended up being very mushy/soft with just enough texture for interest. And, of course, I added frozen blueberries. These were really good but dense and hearty rather than light and fluffy.

  59. Lisa

    These are delicious, warm, mini banana breads! A complete hit with kids and adults alike. I will absolutely make them again as a double batch to freeze for crazy weekday mornings. I made no modifications but think they’d be even better with some chopped walnuts mixed in…

  60. Jennifer

    So. I broke the rules. I made these on a Saturday morning before many, many kids sporting events. My bananas weren’t super overripe, so I added a little brown sugar. And a splash of vanilla. Oh. And chocolate chips. It was like eating warm chocolate chip banana bread for breakfast! Scandalous. :-)

  61. Sharon

    I made these this morning and they were amazing! To use up what I had in the pantry, I used a quarter cup of muesli, a quarter cup of seedy trail mix, and a quarter cup of quick oats. I splashed in a little more milk and they were nutty and fantastic with some peanut butter and syrup on top. Thanks so much for this!

  62. Emma

    A full tablespoon of baking powder? Sounds like too much, and tasted like it a bit too :( Very fluffy for this type of pancake though :)

  63. Julia Bennett

    These were so yummy! Such a nice change of pace from the standard morning pancakes. I followed the recipe exactly and had great success – as typical with your recipes :) Thanks!

  64. Erin N

    A perfect elevenses when you’ve neglected to eat breakfast.
    Worth noting – I had two in the pan before I realized I’d forgotten to add the egg, and yet I could discern no real difference between the pre- and post-egg batches, so vegans should have no issues here, assuming you sub in non-dairy yoghurt/milk.
    I used jumbo oats (soaked the mixture for 10 minutes) and only one banana (added an extra dollop of yoghurt and a tsp of honey).
    Spread ’em with peanut butter!

  65. Amelia

    These are so good and so incredibly easy. We were out of eggs so I made them without, and they’re still super moist and fluffy. Perfectly easy recipe to make vegan. My toddler loves them!

  66. Lori

    I made this just now, kids loved it!! Even the daughter who “hates oatmeal” kept saying how good the pancakes were. Ha! I did have to add about 5 TBS milk. Will make again. Thanks, Deb!

  67. Anamaria

    Made these this week + frozen blueberries and they were great! Thank you! Also made your ricotta pancakes last week and we devoured those, too.

  68. bikeworm

    I was happily making these pancakes until I got to “stir in flour…” Yup, no flour in the house whatsoever. I can now report that these still work well even with Bob’s Red Mill Buttermilk Pancake Mix in the place of flour.

    However, I am disappointed with one aspect. You made it sound like these would last well, and I made them in order to keep in my fridge for the week for my little one. Instead, my husband and I ate every single one for dinner tonight. Oh well! Double batch next time.

  69. Kat

    I’ve made these a few times for breakfasts and after school snacks. I’ve used self raising wholemeal flour plus a teaspoon of bicarbonate soda, as that’s what I had in the cupboard. Worked a treat!

  70. Hanna

    I made them almost exactly following the recipe (reduced baking powder to 1 teaspoon) – they were delicious with apple sauce but very “healthy” tasting.
    Husband loved them, kids were not amazed.

  71. Liz

    Just adding to the chorus of commenters singing the praise of these pancakes! I’ve made these twice, exactly per the recipe. They are delicious, perfect, wholesome and filling. Totally weekend approved!

  72. Darcie

    Yum! Made these on Sunday and followed advice to pulse rolled oats a bit to use in lieu of quick oats. (The chopper attachment that came with the hand blender actually does the trick sometimes!) Very good! Hearty & filling, and without that sinking feeling I usually mid-morning with normal (boring) pancakes. Easy leftovers for Monday morning. Thumbs up, five stars, A+!

  73. Kate

    I was skeptical of these whole wheat and oat pancakes at first. Could they possibly come into regular rotation along with the blueberry and peach pancakes that I have come to love so deeply? The answer is yes. These are delicious. Especially if you want something that healthy and filling on a cold February morning.

  74. Jenn

    I’ve made these a few times now and they’ve always turned out great – my 1 & 3 year olds are big fans! I’ve only ever used 1 teaspoon of baking powder rather then a tablespoon though as I actually assumed that was a typo until I saw the comments. My grandma always taught me it was 1 teaspoon of baking powder per cup of flour and she was my original baking teacher so I listen to her (although I usually trust Deb implicitly)! I’m from New Zealand/ live in Australia so maybe our baking powder is different from what you get in the US?

  75. Ash

    This Banana oat pancake recipe would be great to see on a breakfast menu in one of the Stockton Heath Restaurants. We blog about food and drink in our Digital Magazine and there are some great places to go and eat breakfast in Stockton Heath specially in the last couple of years. This Banana Oat Pancake would be ideal for a spring morning with some coffee.

  76. These are fantastic! I used gluten free flour (I make it using the recipe from Minimalist Baker) and cashew milk for the milk and it turned out great. Very fluffy and filling- almost scone-like. These will be a regular breakfast at our house!

  77. After making your recipes for years, I was totally thrown off by the sequence of ingredients in this one. I’m so used to after beating an egg into a batter, dumping in the flour, scattering the baking powder, salt, and spices on top. The change from your usual strategy had me stumbling through this recipe feeling like an idiot, but of course, they turned out just perfect. Winner!

  78. anoncook

    I found that this recipe can easily be made GF for those who need to.
    I just made these for breakfast but since I wasn’t fully caffeinated I didn’t realize that they weren’t wheat-free until I got to the instruction to add the wheat flour. I substituted a half cup of almond flour and a quarter cup of sweet rice flour for the whole wheat flour and they turned out great. I think the almond flour made the flavor richer and the pancakes cooked through perfectly. I liked them best hot from the griddle with nothing on them–they were sweet enough with just the bananas. I also decreased the cinnamon and added some nutmeg and vanilla.

  79. Chelsea

    As it seems to be coming up in the comments – the first time I made these I didn’t read the recipe carefully, used only an (estimated) teaspoon of baking powder, and they came out flat and gummy. Today I finally re-made them, following the recipe (1 tablespoon of baking powder), and they were nicely fluffy.

    As Deb says, if you make large pancakes the centers will take some time to cook, but they do work just fine.

  80. Just gunna say it, this is the best and fastest way to make pancakes. I’m not your flap-jacks or plain buttermilk pancake fan so this recipe is a home-run for me. It’s a great way to use the bananas that got left behind through the week and it’s so easy. There’s a ton of texture to the pancakes and they’re simply delicious. Thanks for the share! We cook them on coconut oil because it adds some depth and departure from the classic butter route.

  81. Molly

    Thank you for this recipe! I have been making and freezing big batches every 2-3 weeks. They freeze really well and are perfect daycare breakfasts for my one year old. I add blueberries, and my son literally shakes with excitement when he sees them. I just put one frozen pancake in his lunchbox at night, and it’s ready to go with a quick reheat at daycare in the morning.

  82. Angela Y

    I have been making these pancakes since the recipe was posted. The tablespoon on baking powder makes the dense ingredients lighter. Today I made them GF – subbed the 3/4c whole wheat flour for 1/4c almond flour + 1/2c teff flour. They were pleasing to my family who eats these pancakes hot or cold, for breakfast or for snack. Thanks, Deb!

  83. Beth

    Yum! Another foolproof recipe. I didn’t have any GF flour on hand so just ground up additional oats to make oat flour. Worked perfectly! I thought the TBSP of baking powder was fine, couldn’t taste it and my pancakes turned out so tall and fluffy. I love a new healthy/tasty breakfast idea! Will definitely make ahead and freeze for busy weekday mornings.