Oatmeal Banana Pancakes with Maple Cinnamon Syrup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fluffy banana pancakes made with oats and topped with a warm maple cinnamon syrup, perfect for a comforting breakfast. This american-inspired breakfast (vegetarian) ready in about 25 minutes layers rolled oats, banana, eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 3, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 3 American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 1 cup rolled oats in a blender and pulse until finely ground into oat flour.
  2. Step 2: Add 1 large ripe banana, 2 large eggs, 1 tsp baking powder, 1/2 tsp ground cinnamon, 1/4 tsp salt, and 1/2 cup milk to the blender. Blend until smooth batter forms.
  3. Step 3: Heat 1 tbsp butter in a non-stick skillet over medium heat until melted and hot.
  4. Step 4: Pour 1/4 cup batter per pancake into the skillet and cook for 2-3 minutes until bubbles form on the surface and edges look set, then flip and cook another 2 minutes until golden.
  5. Step 5: In a small saucepan, combine 1/3 cup pure maple syrup and 1/4 tsp ground cinnamon. Warm over low heat for 3 minutes until fragrant.
  6. Step 6: Serve pancakes drizzled with warm maple cinnamon syrup and remaining 1 tbsp butter melted on top.

Frequently asked questions

How long does Oatmeal Banana Pancakes with Maple Cinnamon Syrup take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Oatmeal Banana Pancakes with Maple Cinnamon Syrup?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Oatmeal Banana Pancakes with Maple Cinnamon Syrup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oatmeal Banana Pancakes with Maple Cinnamon Syrup for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Oatmeal Banana Pancakes with Maple Cinnamon Syrup vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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