Easy-to-make Banana Oatmeal Pancakes with Berry Sauce pack a light and satisfying bite, with belly-filling oatmeal and sweet, yummy fruit!
Banana Oatmeal Pancakes with Berry Sauce are loaded with sweet, mouthwatering ingredients that make mornings worth celebrating! Set out bananas, rolled oats, whole wheat flour, and other pantry ingredients to make the pancakes. Then, whip up a simple berry sauce with blueberries, blackberries, cinnamon, and sugar to make a breakfast that everyone will jump out of bed for!
Banana’s About Pancakes!
If you’re anything like me, you have a collection of frozen bananas in the freezer, and/or you always have a bunch on the counter. Bananas are ideally suited for baked goods, such as muffins and bread, but especially for pancakes. Mixed with satiating oats and whole wheat flour, these banana pancakes are even more incredible when paired with a simple berry syrup, making for a meal that bursts with goodness. Not only are they great-tasting, but they also make a great start to the day.
Sweet Chocolate Chip Banana Bread is a great on-the-go breakfast or snack, along with delicious travel-friendly Banana Nut Muffins!
Other Recipes to Serve with Banana Oatmeal Pancakes with Berry Sauce
- More bananas are always great, and this Easy Banana Foster Topping is fantastic for breakfast or dessert!
- Chocolate Peanut Butter Banana Smoothies are creamy, filling, and perfect for hurried mornings!
Ingredients
Dry Ingredients: To make these pancakes, you will need rolled oats, whole wheat flour, all-purpose flour, granulated sugar, baking soda, baking powder, salt, and cinnamon.
Wet Ingredients: You will also need buttermilk, eggs, and whatever milk you have on hand.
Bananas: Mash up a couple of ripe bananas, either fresh or thawed.
Berry Sauce: Create this incredible berry syrup with blueberries, blackberries, granulated sugar, water, and cinnamon. Frozen fruit is great to use in this recipe.
How to Make Banana Oatmeal Pancakes with Berry Sauce
STEP ONE: Combine the buttermilk and oats in a large mixing bowl and allow the mixture to sit for 15 minutes.
STEP TWO: In a separate bowl, mix the wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt, and cinnamon. Then, set this mixture aside. Add the eggs, milk, and mashed bananas to the rolled oats mixture and mix until well combined. Pour in the dry ingredients and mix until just combined.
STEP THREE: Heat a large skillet over medium-high heat and grease it with non-stick cooking spray. Once hot, pour 1/4 cup of the batter into the skillet, leaving space between each pancake. Cook for a few minutes until bubbles form around the edge. Flip the pancakes and cook for an additional couple of minutes, until the other side is browned.
STEP FOUR: In a medium saucepot, combine the blueberries, blackberries, sugar, water, and cinnamon and cook over medium heat. Bring the mixture to a boil and stir occasionally to break up the berries.
STEP FIVE: Once the syrup has thickened, remove the pot from the heat and allow it to cool slightly before pouring it over the top of the banana pancakes.
Tips for Success
- If you’re using an electric griddle to cook the pancakes, set it to 350°F and grease it with cooking spray once it’s hot.
- If you prefer, you can make your own buttermilk! Add one tablespoon of lemon juice or white vinegar to a measuring cup, then pour the milk to the 1 cup line. Whisk the mixture and allow it to sit for 5 minutes before adding it to the oats.
- Use fresh or frozen berries to make the syrup – both are great options and will result in a great syrup!
- Store leftover pancakes in an airtight container in the fridge for up to three days. You can also layer wax or parchment paper between cooled pancakes and place them in a freezer-safe container and freeze for up to three months.
Can I make banana pancakes with whole wheat flour?
In this recipe, a mixture of whole wheat flour and all-purpose flour is used, which is the secret to these pancakes being so fluffy and flavorful. Often, when pancakes are made with all whole wheat, they are pretty heavy, and the density of the pancakes can overshadow any delicious flavor they might have had. There are numerous great whole wheat recipes available; however, they often require a different moisture ratio. Therefore, be sure to find a recipe specifically written to use whole wheat flour, rather than replacing ingredients with it in other recipes.
Are oatmeal banana pancakes healthy?
Most food is healthy in moderation, and these oatmeal banana pancakes do have some good nutrition to brag about! While you wouldn’t want to eat these pancakes stacked high every day for breakfast, they are a better option than others, thanks to the nutrient-rich whole wheat flour, oats, and fruit. The wonderful amount of fiber, which helps you feel fuller for longer, and the natural minerals and sweetness from the fruits are perfect for a boost of energy to get you out the door and off to a great start!
More Amazing Pancakes to Start Your Day With!
- Banana Pancakes
- Carrot Cake Pancakes
- Pomegranate Whole Wheat Pancakes
- Fluffiest Whole Wheat Blackberry Pancakes Ever!
- Lemon Blueberry Skillet Pancake
*This post originally posted on 01/12/2014.
Ingredients
Banana Oatmeal Pancakes
- 1 ½ cups rolled oats
- 1 cup buttermilk
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- ¼ cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 large eggs
- 2 egg whites
- 1 ½ cups 2% milk
- 2 ripe bananas peeled and mashed
Berry Sauce
- 1 cup frozen blueberries
- 1 cup frozen blackberries
- ¼ cup granulated sugar
- 1 tablespoon water
- ¼ teaspoon ground cinnamon
Instructions
Pancakes
- In a large mixing bowl, combine the rolled oats and buttermilk. Let that sit for 15 minutes. (I make the berry sauce now and keep it warm over low heat until the pancakes are ready.)
- In a medium mixing bowl, combine the all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, salt, and cinnamon. Set aside.
- Add the eggs, milk, and mashed banana to the bowl with the buttermilk mixture. Beat until combined. Add the dry ingredients and stir until just combined.
- Place a large skillet over medium-high heat (for an electric skillet, heat to 350 degrees F). Grease the pan with non-stick cooking spray.
- Pour 1/4 cup of pancake batter onto the hot skillet, leaving space for the pancakes to spread. Cook for 2-3 minutes until bubbles form, then flip and cook for 1-2 minutes until cooked through.
- Transfer to a plate and repeat with the rest of the pancake batter. (I like to keep the cooked pancakes warm in the oven set to WARM or 200 degrees F.)
Berry Sauce
- Add the blueberries, blackberries, sugar, water, and cinnamon to a medium saucepan. Cook over medium heat until it comes to a boil, about 6-8 minutes. Stir occasionally, breaking up the berries as they cook.
- Pour the warm berry sauce over the pancakes and enjoy!
Sherri @The Well Floured Kitchen says
These look wonderful! We have several members of the household (myself included) that will only eat bananas if baked into something yummy. This sounds like banana bread pancakes, I think they will be a big hit around here. Pinned.
Aubrey Cota says
I hope you guys liked them!
Rebecca says
I feel like we also have a banana problem in my house! Either they totally disappear in a minute or they sit around for so long that they fossilize. We usually end up making banana bread with them, but I think next time we’ll have to try these pancakes! They look delicious–I am a total blueberry pancake fiend.
Nettie Moore says
I hoard plastic bags and bananas too! LOL! Your pancakes look amazing! Nettie
Aubrey says
Thanks Nettie! 🙂