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Breakfast recipe · from the recipe book

Caramelized Banana Buttermilk Oat Pancakes

Tender, nutty oat pancakes warmed with cinnamon and crowned with skillet-caramelized banana slices and a maple drizzle.

Caramelized Banana Buttermilk Oat Pancakes

Ingredients

  • 2 cups160 gOld-fashioned rolled oats
  • 1½ cups (350 ml)360 gButtermilk, low-fat
  • ½ cup60 gAll-purpose flour
  • 2 large100 gEggs
  • 3 medium354 gBananaone mashed, two sliced into coins
  • 1½ tsp4 gGround cinnamon
  • 1¾ tsp8 gBaking powder
  • ½ tsp2 gBaking soda
  • ⅛ tsp1 gSalt
  • 1 tsp4 gVanilla extract
  • 1½ tbsp20 gUnsalted butterdivided
  • 3 tbsp60 gMaple syrupdivided
  • ¼ cup chopped30 gPecanstoasted and chopped

Steps

  1. Stir the oats into the buttermilk in a large bowl and let soak 15 minutes so the oats soften.
  2. Meanwhile, mash one banana (about 118 g) in a small bowl; slice the other two bananas into coins and set aside.
  3. In a separate bowl, whisk the flour, cinnamon, baking powder, baking soda and salt.
  4. Whisk the egg, vanilla and mashed banana into the soaked oats, then fold in the flour mixture just until no dry streaks remain.
  5. Melt half the butter in a large nonstick skillet over medium heat. Add the banana coins and one quarter of the maple syrup and cook 2–3 minutes per side until golden and caramelized; transfer to a plate and wipe the skillet.
  6. Lightly grease the skillet over medium-low heat with a little of the remaining butter. Pour 1/4-cup scoops of batter and cook 2–3 minutes until bubbles form and edges set, then flip and cook 2 minutes more until the centers are cooked through and spring back. Repeat with the rest of the remaining butter and batter.
  7. Stack the pancakes, top with the caramelized banana and pecans, and drizzle with the remaining three quarters of the maple syrup.

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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