These banana oatmeal pancakes come from one of my cookbooks and make the perfect breakfast. They’re wonderfully soft and fluffy, and with a drizzle of caramel sauce on top, they instantly turn into a special breakfast treat.
Pancakes are something I can happily eat at any time of day. The batter comes together in just one bowl, and a few small lumps are nothing to worry about since you won’t notice them once the pancakes are cooked.
Here are a few of my favorite ways to serve them:
These oatmeal pancakes are a variation on classic American pancakes. Instead of using only flour, the batter also contains oats and banana. This adds extra texture and a richer flavor.
The banana not only provides natural sweetness, but also helps keep the pancakes moist and tender.
You can take them to the next level with a drizzle of caramel sauce, but they’re absolutely delicious on their own as well.
BAKING TIP: I like using a griddle or pancake pan so I can cook three pancakes at once.
I often make a large batch so I can enjoy them for several days. It takes very little extra effort to make more batter, and these pancakes store beautifully.
Wrapped well, they’ll keep in the refrigerator for 2-3 days.
Absolutely. Store them in an airtight container or freezer bag for up to 3 months. Place a piece of parchment paper between the pancakes to prevent them from sticking together.
For the best results, reheat refrigerated or frozen pancakes before serving.
You can warm them in the microwave, although they may become slightly softer. I prefer reheating them briefly in a skillet, which makes them taste almost freshly made.
Can you ever have too many pancake recipes? I don’t think so, which is why I keep creating new flavors. A few of my favorites include:
I don’t recommend it because the leavening agents begin working immediately. If you want to prepare ahead, it’s better to cook the pancakes completely and reheat them later.
Yes. You can use plant-based milk alternatives or buttermilk instead.
Once bubbles begin forming on the surface and the top starts looking slightly dry, they’re ready to flip.
Freezer: Store for up to 3 months in an airtight container or freezer bag. Place parchment paper between the pancakes to prevent sticking.
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Welcome to Laura’s Bakery! You’ve come to the right place for the most delicious baked goods and appetizers. With my easy recipes for home bakers I will show you that baking is fun and delicious.
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