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Whole Wheat, Oats, And Banana Pancakes

Light and fluffy whole wheat, oats and banana buttermilk pancakes that are a good way to go for breakfast or a weekend brunch.
Prep Time 15 mins
Cook Time 15 mins
Total Time 40 mins
Course Breakfast
Cuisine American
Servings 6 pancakes


  • 3/4 cup old fashioned rolled oats quick-cooking is fine
  • 3/4 cup buttermilk for soaking oats
  • 3/4 cup buttermilk for the batter
  • 1 tbsp brown sugar
  • 2 tbsp oil
  • 1 tsp vanilla extract
  • 1 medium ripe banana mashed
  • 1 egg lightly beaten
  • 3/4 cup whole wheat flour
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 teaspoon salt


  • Soak the rolled oats in 3/4 cup buttermilk for about 20 minutes. Add the other 3/4 cup buttermilk, the sugar and the other wet ingredients in the order given. Lightly whisk after each addition.
  • Whisk together flour, baking powder, baking soda, cinnamon, and salt in another large bowl. Gently stir in the wet ingredients into the dry ones till just combined. Let the thick batter sit for about 10 minutes.
  • Heat a griddle. When hot, turn down the stove to low to medium heat and lightly brush with oil. I like to use melted butter. Pour about 1/4 cup batter per pancake onto griddle. Cook for about a minute till bubbles appear on surface and undersides of the pancakes are golden-brown. Flip them over and cook other side, till similarly done.
  • Serve warm with toppings of choice.