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    25 minutes ·

    Fluffy Banana Oat Pancakes

    These are light, fluffy pancakes combining whole grains, flax seed, yogurt, and ripe bananas for a nutritious weekend breakfast. The batter keeps for several days so the yummy fun can last.

    By Mitchell Kimbrough·November 4, 2025
    Total Time

    25 minutes

    Serves

    20

    Difficulty
    Easy

    Ingredients

    • ·1 cup old fashioned rolled oats
    • ·3 cups whole wheat flour
    • ·1 1/2 tablespoons ground flax seed
    • ·1 tablespoon plus 1 teaspoon baking powder
    • ·1 teaspoon baking soda
    • ·1/4 teaspoon cinnamon
    • ·1/2 teaspoon salt
    • ·2 cups low-fat milk
    • ·1 cup plain or vanilla yogurt (preferably Greek style)
    • ·3 tablespoons melted butter or canola oil (if using butter, cool to room temp first)
    • ·1/3 cup honey (optional — author noted they didn't use it)
    • ·1 1/3 cups pureed ripe bananas (about 4 medium bananas)
    • ·2 eggs, lightly beaten
    • ·Cooking spray, oil, or butter for greasing the pan

    Preparation

    1. Step 1

      Place a large skillet or griddle (or electric skillet) on the stove and preheat over low heat while you make the batter.

    2. Step 2

      Add the oats to a food processor and process until very fine. In a medium-large bowl, whisk together the whole wheat flour, ground oats, flax seed, baking powder, baking soda, cinnamon, and salt. Set aside.

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  1. Step 3

    Note: Alternatively, if you have a large food processor you can add all the dry ingredients at once and process until the oats are very fine. Then follow step 3, add the flour mixture to the bowl containing the liquids, and mix.

  2. Step 4

    In a separate medium bowl, combine the milk, yogurt, cooled melted butter or oil, honey (if using), pureed banana, and eggs. Hand whisk until thoroughly combined, but do not beat.

  3. Step 5

    Make a well in the center of the flour mixture. Pour the liquids into the bowl and stir with a wooden spoon until well incorporated. Do not overmix—stir until moist and combined.

  4. Step 6

    Turn the heat on the pan or griddle up to medium-low. Grease the cooking surface with cooking spray, oil, or butter. Add batter by 1/4 cup portions per pancake to the pan. Cook until the bottom is golden brown before flipping.

  5. Step 7

    You can usually tell the pancakes are ready to flip when the tops begin to bubble. After cooking, keep pancakes warm in a 150°F (about 65°C) oven until serving.

    6. Notes

    Honey is listed as optional (author noted they didn't use it). If using melted butter, allow it to cool to room temperature before mixing with other liquids. If you have a large food processor you can process all dry ingredients together until oats are very fine (see step 2). Pancakes can be kept warm in a 150°F (about 65°C) oven.