If you’re searching for a homemade breakfast hero that’s both wholesome and wildly delicious, look no further than Oatmeal Banana Pancake Mix. This mix is the answer to your slow brunch dreams and your speedy weekday mornings alike. Tender, hearty oats meet the subtle sweetness of banana and a flutter of cinnamon for pancakes that are pure comfort on your plate. Imagine waking up to a golden stack that fills your kitchen with the scent of brown sugar and brings a touch of nostalgia, but with better nutrition and convenience. Trust me, after one try, you’ll want to keep this mix close at hand at all times!
Ingredients You’ll Need
The beauty of this Oatmeal Banana Pancake Mix is how it turns a handful of humble pantry staples into something special. Every ingredient has purpose: for texture, for flavor, for that irresistible golden color. Here’s what you’ll gather:
- Oat flour: Adds satisfying chew and nutty flavor; just blend rolled oats until they’re silky and fine.
- All-purpose flour: Gives structure to help pancakes stay fluffy and light, creating the perfect bite.
- Brown sugar: Brings moisture and a gentle molasses sweetness that plays beautifully with bananas.
- Baking powder: Your tiny magic-maker for pancakes that rise into gorgeous, pillowy stacks.
- Salt: Just the right amount sharpens every flavor, making the pancakes taste fuller and more balanced.
- Cinnamon: Warm and comforting, cinnamon adds aroma and a cozy, homey note to every bite.
How to Make Oatmeal Banana Pancake Mix
Step 1: Prepare the Dry Mix
Start by combining the oat flour, all-purpose flour, brown sugar, baking powder, salt, and cinnamon in a large bowl. Give everything a thorough whisk so there are no sneaky clumps; you want uniform color and texture throughout. At this stage, you’ve created the foundation for your very own Oatmeal Banana Pancake Mix, ready to scoop and use whenever the craving strikes.
Step 2: Store the Mix
Spoon the mixture into an airtight jar or container, then store it in a cool, dry pantry spot for up to three months. Be sure to give it a good shake before each use—settling is normal and remixing makes sure every scoop is just right.
Step 3: Mix Up a Batch of Pancake Batter
When you’re ready for fresh pancakes, grab 1 cup of your Oatmeal Banana Pancake Mix. In a mixing bowl, whisk together 1 cup milk, 1 mashed ripe banana, 1 egg, and 1 tablespoon melted butter. Pour in the dry mix and gently stir just until the batter comes together—some lumps are perfectly fine and actually lead to better texture in the finished pancakes!
Step 4: Cook to Perfection
Heat your favorite nonstick skillet or griddle over medium heat and lightly grease it. Ladle about 1/4 cup of batter for each pancake. Cook until you see bubbles emerging on the surface and the edges look set (about 2-3 minutes), then flip and cook another minute or two. Each pancake should be golden and steaming, the trademark of an excellent homemade Oatmeal Banana Pancake Mix breakfast.
How to Serve Oatmeal Banana Pancake Mix
Garnishes
The finishing touches can turn a stack of pancakes into something restaurant-worthy. Try topping your pancakes with slices of fresh banana, a handful of berries, or a sprinkle of toasted nuts. A dusting of powdered sugar or a swirl of Greek yogurt also adds that touch of decadence—don’t forget a generous drizzle of real maple syrup!
Side Dishes
For a well-rounded breakfast, serve your pancakes alongside crispy bacon, breakfast sausages, or a medley of seasonal fruit. A hot cup of coffee or a frothy latte pairs beautifully, adding balance to the sweet, hearty flavors of the Oatmeal Banana Pancake Mix. If you’re feeling extra fancy, a tangy fruit compote is also delicious here.
Creative Ways to Present
Why not arrange your pancakes in a towering stack with alternating layers of sliced banana and whipped cream? Or cut them into fun shapes using cookie cutters to delight kids (and adults!). For a brunch spread, lay out toppings in bowls and let everyone build their own dream stack using your homemade Oatmeal Banana Pancake Mix as the star.
Make Ahead and Storage
Storing Leftovers
Have extra pancakes? Let them cool completely, then stack them between layers of parchment paper in an airtight container. They’ll keep well in the refrigerator for up to 3 days, ready for a quick reheat or breakfast on the run.
Freezing
To freeze, layer pancakes with parchment and store in a freezer-safe bag, squeezing out as much air as possible. They’ll stay fresh for up to 2 months. Simply pull out what you need for an instant homemade breakfast—no more fussing with a full recipe early in the morning.
Reheating
When it’s time to reheat, pop pancakes in the toaster for crispy edges, or microwave them in 20-second intervals until warm. You can even warm a batch in the oven at 300°F for about 10 minutes if serving a crowd. The Oatmeal Banana Pancake Mix holds up well, delivering taste and texture every time.
FAQs
Can I make the Oatmeal Banana Pancake Mix gluten-free?
Absolutely! Just use certified gluten-free oats for your oat flour and swap in your favorite 1:1 gluten-free all-purpose flour. The pancakes will still be fluffy and satisfying with that same cozy flavor profile.
Can I use a different type of milk?
Yes, you can easily use any dairy or non-dairy milk like almond, soy, or oat milk without affecting the overall outcome. It gives you flexibility for dietary preferences or when you’re just low on regular milk.
My pancakes are turning out dense. What gives?
Be gentle when mixing your batter; overmixing is the main culprit for dense pancakes. Stir until just combined and let a few lumps remain. Also, double-check that your baking powder is fresh for maximum fluffiness.
Can I make the batter ahead of time?
It’s best to mix the batter just before cooking to keep the pancakes as light and fluffy as possible. If you do need to prep ahead, combine the wet and dry ingredients just before you’re ready to cook for the best results with your Oatmeal Banana Pancake Mix.
What can I do if I only have quick oats on hand?
You can definitely make oat flour from quick oats in a pinch! Just blend them until very fine. The texture will be slightly different but still delicious and perfect for the pancake mix.
Final Thoughts
With a jar of Oatmeal Banana Pancake Mix at your fingertips, breakfast transforms from routine to remarkable. There’s just something special about waking up to pancakes made from scratch, especially when you barely need to think about measuring. I hope you give this mix a try and make it a beloved staple in your kitchen—it really does make mornings a little brighter and a lot tastier!
Print
Oatmeal Banana Pancake Mix Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 pancakes per batch
- Category: Breakfast, Brunch
- Method: Mixing, Cooking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and nutritious Oatmeal Banana Pancakes that are easy to make and perfect for a wholesome breakfast or brunch. These pancakes are fluffy, flavorful, and packed with the goodness of oats and bananas.
Ingredients
Dry Mix:
- 3 cups oat flour (blend rolled oats until fine)
- 1 cup all-purpose flour
- 4 tbsp brown sugar (¼ cup)
- 8 tsp baking powder
- 2 tsp salt
- 1 tsp cinnamon
To Make 1 Batch (8 pancakes):
- 1 cup dry mix
- 1 cup milk
- 1 mashed ripe banana
- 1 egg
- 1 tbsp melted butter
Instructions
- Dry Mix: In a bowl, combine oat flour, all-purpose flour, brown sugar, baking powder, salt, and cinnamon. Mix well and store in an airtight jar.
- To Make 1 Batch: In a separate bowl, whisk together 1 cup of dry mix, milk, mashed banana, egg, and melted butter until just combined.
- Heat a non-stick pan over medium heat and pour ¼ cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Serve warm with maple syrup, fresh fruits, or your favorite toppings.
Notes
- You can add chocolate chips, nuts, or blueberries to the batter for extra flavor.
- Adjust the sweetness by adding more or less sugar according to your preference.
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 8g
- Sodium: 490mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg
