Banana Pancake Recipe
on Apr 23, 2020, Updated Jun 28, 2024
This post may contain affiliate links. Please read our disclosure policy.
Made without flour, oil, or sugar, these banana pancakes are such a lovely and easy recipe for mornings when you want a special breakfast that’s delicious.
They come together so quickly thanks to mixing up the ingredients in a blender for the easiest pancake batter EVER, and they taste like a treat! You can indulge in these delicious pancakes with some fruit and this Whipping Cream on top! Or, if you love fruit flavored pancakes, try these Blueberry Pancakes , or these Strawberry Pancakes!
Did you know you can make homemade pancakes without flour, oil, or sugar?! These easy and banana pancakes taste absolutely incredible with nutty notes from the oats, and sweet, fruity flavor from the ripe bananas used in the batter. They’re soft and tender and the PERFECT pancake, in my opinion. By blending up the ingredients, the oats take on the role of “flour” to act as the binding agent, but have way more nutrients and filling fiber. Meanwhile, the banana acts as sweetener, moistener, and extra-fun flavoring agent!
Table of Contents:
Table of Contents
Ingredients:
- Oats: You can use old-fashioned or quick oats. Both work and, when blended with the other ingredients, act as the flour or binding ingredient to keep the pancakes together!
- Baking powder: Some baking powder helps the pancakes to rise and get fluffy.
- Ground cinnamon: Cinnamon adds a warm spice flavor.
- Salt: Salt helps to balance out the other ingredients.
- Bananas: The bananas get blended into the batter, too, adding a sweet and fruity flavor and added moisture!
- Eggs: Eggs bind the batter together as it cooks and help the batter to rise.
- Milk: Feel free to use dairy or nut milk. It simply acts as the liquid in the batter and lends a creamier texture and taste.
- Vanilla: Vanilla adds some warmth to complement the sweet from banana and spice from cinnamon.
See recipe card below for full information on ingredients and quantities
Tips for Making the Best Homemade Banana Pancakes:
- Blend the batter: This really incorporates everything together well, while breaking down the oats and banana so that the batter is smooth and creamy.
- Use extra-ripe bananas: Try to pick bananas that have brown spots and are slightly mushy to get the most moist and sweet pancakes.
- Use more milk for thinner batter: If you want crepe-like pancakes, add up to 1/4 cup more milk to thin out the batter.
Frequently Asked Questions:
These banana pancakes are so fluffy because in the recipe it calls to blend the batter, which incorporates air into it. This makes them extra fluffy.
After removing the banana pancakes from the pan, place them on a wire rack set in a rimmed baking sheet. Set the baking sheet in a 200 degree F oven to keep warm.
Let banana pancakes cool completely before storing leftovers in an airtight container or Ziploc bag. Will last in the fridge up to 5 days.
Yes! Using a freezer-safe bag or airtight container, store the pancakes for up to 4 months.
Yes you can! For refrigerated leftovers, place them on a parchment lined baking sheet in a 350 degree F oven for 10 minutes, or until heated through. For frozen pancakes, do the same thing for 15 minutes, or pop them into the toaster until warmed through.
The griddle is ready when your oil glistens or when the butter is completely melted. Be sure to evenly distribute the oil/butter over the surface of the griddle.
Banana pancakes are ready to flip when bubbles form on the wet side and pop, leaving behind small holes.
Other Breakfast Recipes to Consider:
Sourdough Recipes
Sourdough Cinnamon Swirl Bread – A Perfect Breakfast Loaf
From Scratch Recipes
Cherry Energy Balls
Dessert Recipes
Rhubarb Crumb Bars
Breakfast Recipes
Pineapple Zucchini Muffins
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Healthy Banana Pancake Recipe
Ingredients
- 1 1/2 cups oats, (old fashioned or quick oats — both work)
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 extra-ripe medium bananas
- 2 large eggs
- 1/2 to 3/4 cup milk, (dairy or nut milk both work)
- 1 teaspoon vanilla extract
- Butter or oil for the pan
- Syrup or other favorite toppings
Instructions
- Preheat a large skillet or griddle to medium heat.
- Place the oats, baking powder, cinnamon, salt, peeled bananas, eggs, 1/2 cup of milk, and vanilla in the jar of a blender. Blend until smooth, scraping down the sides as needed, about 30 seconds.
- Adjust the thickness to your liking using the extra 1/4 cup of milk. (I like my batter on the thinner side so I normally use all of the extra 1/4 cup of milk.)
- Add a bit of oil or butter to the warm pan, and use a spatula to spread if out on the bottom.
- Using a 1/3 cup measuring cup, pour 1/3 cup of batter into the center of your pan.
- Let the mixture cook until bubbles come through the pancake, pop, and leave a little hole behind. This will take about 1 to 1.5 minutes. When you see this, use a thin spatula to flip the pancake.
- Let it cook an additional 1 minute.
- Adjust the temperature as needed so that the pancake cooks through the middle before it burns on the outside.
- Remove the pancake from the pan and place it on a wire rack set in a rimmed baking sheet. Set the baking sheet in a 200 degree F. oven to keep warm.
- Repeat with remaining batter.
- When all of the batter is cooked, serve warm pancakes with your choice of toppings, such as butter, syrup, bananas, peanut butter, or whipped cream.
Great recipe!
how many pancakes are included in the serving size calculation?
1 pancake per serving!
Breakfast success! I always love finding recipes that don’t need the extra sugar. These turned out perfect and kid approved! Thank you