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Breakfast recipe · from the recipe book

Skillet Banana Oat Pancakes with Maple Drizzle

Tender, golden oat pancakes with sweet mashed banana and warm cinnamon, finished with a glossy maple drizzle.

Skillet Banana Oat Pancakes with Maple Drizzle

Ingredients

  • 2 medium236 gBananavery ripe, mashed
  • 2 cups160 gOld-fashioned rolled oats
  • ½ cup60 gAll-purpose flour
  • 1¼ cups (300 ml)300 gMilk, 2%
  • 2 large100 gEggs
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 1¾ tsp8 gBaking powder
  • ¾ tsp2 gGround cinnamon
  • ¼ tsp1.5 gSalt
  • 1 tsp4 gVanilla extract
  • 1 tbsp14 gUnsalted butterhalf melted, half for the pan
  • ¼ cup80 gMaple syrupwarmed

Steps

  1. Pulse the oats in a blender until they look like coarse flour, then tip them into a large bowl.
  2. Whisk the flour, baking powder, cinnamon and salt into the ground oats.
  3. In a second bowl, whisk the mashed banana with the eggs, milk, Greek yogurt, vanilla and half of the butter, melted.
  4. Pour the banana mixture into the oat mixture and stir just until combined; let the batter rest 10 minutes so the oats soften.
  5. Heat a large nonstick skillet over medium-low heat and brush it lightly with some of the remaining butter, using the rest of the butter across later batches.
  6. Pour about 1/4 cup batter per pancake into the skillet and cook 2 to 3 minutes, until bubbles form and the edges look set.
  7. Flip and cook 1 to 2 minutes more, until golden and the centers spring back; keep cooked pancakes warm while you finish the batter.
  8. Warm the maple syrup in a small saucepan or the microwave and drizzle it over the pancakes to serve.

Contains: Milk, Egg, Gluten.

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

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