One-Pan Banana Oatmeal Pancakes

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Fluffy, naturally sweet pancakes made with mashed bananas and rolled oats, cooked in one skillet for a quick, fiber-packed breakfast. This American-inspired breakfast recipe, ready in about 20 minutes, layers ripe banana, rolled oats, milk 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 350 calories and feeds 2, 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.

Ingredients

• 1, mashed ripe banana
• 1/2 cup rolled oats
• 1/2 cup milk
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp ground cinnamon
• 1/4 tsp salt
• 1 tbsp butter
• 1/4 cup sliced bananas
• 1 tbsp maple syrup

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: In a blender, combine 1 mashed ripe banana, 1/2 cup rolled oats, 1/2 cup milk, 1 tsp vanilla extract, 1/2 tsp baking powder, 1/4 tsp ground cinnamon, and 1/4 tsp salt; blend until smooth and no large oat pieces remain (about 1 minute).
2. Step 2: Heat 1 tbsp butter in a non-stick skillet over medium heat until shimmering (about 30 seconds).
3. Step 3: Pour 1/4 cup batter per pancake into the skillet, spacing 1 inch apart, and cook for 2-3 minutes until bubbles form on surface and edges look set.
4. Step 4: Flip pancakes and cook for 2-3 minutes more until golden brown and cooked through.
5. Step 5: Top each pancake with 1/4 cup sliced bananas and drizzle with 1 tbsp maple syrup before serving.