Stuck with a couple of overripe bananas and don’t know what to do with them? Don't make yet another banana bread; try this easy Cinnamon Banana Pancakes recipe instead! Start your morning on a cozy note with these soft, fluffy pancakes or make them a part of your weekend brunch spread! It’s so easy to make and is the perfect healthy breakfast if you’re craving something a little sweet yet nourishing. Made with minimal ingredients like oats, bananas, eggs, and cinnamon, these pancakes come together in minutes!

I’ve been making these banana pancakes for years now, and I’m still completely OBSESSED with them! As someone who’s into fitness and staying active, I try to stick to a wholesome, balanced diet whenever I can. These pancakes are my go-to when I’m craving something comforting and sweet but still want to keep things nutritious. I like to top them off with some fresh banana slices or other fruit and a drizzle of honey or maple syrup. 

If you're looking for other oat-based healthy breakfast recipes, don’t miss this Bircher Muesli. Or if you’d rather try a more savory healthy breakfast option, this Menemen recipe is the perfect twist on classic scrambled eggs!

Why you’ll love this banana pancake recipe

• Highly nutritious: It’s high in protein from the oats and eggs, while also providing good dietary fiber from the bananas and oats! 
• SO quick to make: Just pop all the ingredients into a blender and cook in a pan, ready in just 20 minutes. Perfect for busy mornings!  
• Versatile: You can add any additional ingredients to change up these pancakes! Try adding chocolate chips, cocoa powder or even some poppy seeds for a fun twist!
• Easy to meal prep: This recipe is easy to batch make - just double or triple the recipe if you want to make more for the week, and either freeze or store the cooked pancakes in the fridge. 

Enjoy making and sharing this pancake recipe with family and friends!

Ingredients you’ll need

With just a few simple ingredients, you can get the best pancakes!

• Spotty Bananas: There is no sugar in this recipe so the bananas provide all the natural sweetness. So be sure to use overripe bananas that have black spots, the browner they are the sweeter they will be. They will also blend more easily. 
• Eggs: Eggs are needed in this recipe to help create the fluffiness of these pancakes but also to bind all the ingredients together.  
• Milk: Helps create a smoother and more uniform batter. I use regular dairy milk, but if you prefer to use a non-dairy alternative like almond milk, you can easily replace it with the same quantities.
• Rolled oats: This recipe uses rolled oats to create a thick batter. There is no flour in this recipe! 
• Other ingredients: Baking powder, cinnamon, pinch of salt for extra flavor and fluffiness! The baking powder is what will make these pancakes extra fluffy. 
• Olive oil or butter for cooking: I use olive oil or a bit of butter to get a lovely golden brown color on the pancakes. You can also use a little vegetable oil if you prefer. 

How to make these fluffy banana pancakes: 

Here’s a step-by-step guide to walk you through the recipe, for the full recipe card, please scroll to the bottom of this post.

Step 3: While the banana mixture is thickening, heat a skillet or non-stick pan over medium-high heat and lightly grease with butter or oil. I like to use a paper towel to spread the oil or melted butter into a thin layer across the pan. 

Step 6: Flip the pancakes onto the second side using a spatula and cook for another 1-2 minutes until the surface of the pancakes looks golden brown. Be careful not to overcook it. If the pan gets too hot, reduce the temperature to medium-low heat. 

Try not to press down too hard on the pancakes, this can flatten them and make them lose their fluff. 

Step 7: Repeat the above steps for the remaining batter. Stack the pancakes and top with a little bit of cinnamon, maple syrup and fresh fruits, and serve immediately!  

More Tips for the best results 

Use very ripe bananas. Riper bananas are important for a sweeter pancake and better blending. It also helps create a great flavor! 

Careful when flipping. When flipping the pancakes, make sure they aren’t sticking to the pan. Gently lift them to check the bottom with a spatula before flipping.  

To get the fluffiest pancake. Try not to press down too hard on the pancakes when cooking, this can flatten them and make them lose their fluff. Just flip onto the other side when its ready and let it cook. 

How to serve

You can serve these homemade banana pancakes with absolutely any topping you like! Here are some of my favorites:

• Extra banana slices
• Other fresh fruit
• Greek Yogurt
• Fresh berries
• Simple drizzle of maple syrup
• ​Chopped nuts
• ​Almond Butter
• Peanut Butter 

FAQs

Storage 

These pancakes can be stored in an airtight container and can be enjoyed for up to 3 days. Since they are so quick to make, I like to keep making them fresh or freeze a batch for later.  

You can even freeze these pancakes. Once cooled, individually wrap them in aluminium foil or baking paper. You can alternatively put them in a freezer-friendly container. They can be frozen for up to 6 months. 

When you want to reheat, simply let them defrost and reheat in a pan with a little olive oil or butter to keep them as fresh-tasting as possible! If you’re in a hurry you can also reheat them in a microwave. Simply add a splash of water on top before reheating in the microwave to help moisten the pancakes, or they will turn dry. 

Hope you Like it!

If you tried making this easy banana cinnamon pancakes recipe don't forget to let me know or leave a comment below! I’d love to hear from you on how you liked this recipe. You can also share this recipe on social media, you can tag me @mammasflavors on Instagram or share on Pinterest. Don’t forget to share this recipe with family and friends.

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