Banana Oatmeal Pancakes Recipe
These easy banana oatmeal pancakes are soft, fluffy, and perfect for breakfast. Even better with a drizzle of caramel sauce.
Servings: 14 pancakes
Ingredients
- 180 grams all-purpose flour
- 50 grams oats such as Quaker oats
- 1 tbsp baking powder
- 1 tsp baking soda
- Pinch of salt
- 1 tsp sugar
- 2 eggs
- 30 grams unsalted butter melted, plus extra for cooking
- 300 ml milk
- 2 bananas diced
- Caramel sauce for serving
Equipment
- Griddle or pancake pan
Instructions
- In a mixing bowl, combine the flour, oats, baking powder, baking soda, salt, and sugar.
- Add the eggs, melted butter, and milk. Mix until the dry ingredients are incorporated. A few small lumps are perfectly fine.
- Fold the diced bananas into the batter.
- Heat a little butter in a skillet or pancake pan.
- Scoop portions of batter into the pan. I like using an ice cream scoop for evenly sized pancakes.
- When bubbles appear on the surface and the top begins to look slightly dry, flip the pancake.
- Cook until both sides are golden brown.
- Stack the pancakes on a plate, top with banana slices, and drizzle with caramel sauce.
How to store
Fridge: Store covered for 2-3 days.Freezer: Store for up to 3 months in an airtight container or freezer bag. Place parchment paper between the pancakes to prevent sticking.