Banana Oatmeal Pancakes

These banana oatmeal pancakes are the very breakfast you’ll need to ensure you’re starting your day off right! These are long fermented, easy to digest, delicious, and most of the prep happens the night before so there is minimal mess on a busy weekday morning. I would highly recommend adding these pancakes to your weekday morning lineup!

❤️ Why You’ll Love Banana Oatmeal Pancakes

There are SO many reasons why you’ll love these pancakes, but the reason I am most fond of is that I prep 80% of this recipe the night before. The batter rests on the counter, or in the fridge overnight making the grains not only easier to digest, but the morning goes smoother because we already have breakfast decided and ready to go. Also, the combination of oats, bananas and cinnamon make these pancakes warm, cozy and so delicious.

🍲 Ingredients

Sourdough Discard – This is just inactive sourdough starter that hasn’t been fed. It is equal parts flour and water that has already risen and fallen and now can be added to a multitude of recipes.

Bananas – much like banana bread, using ripe bananas enhances the flavor.

Oats – I use “Farmer Knows Best” rolled oats, I get the big bag from Costco and it’s the only oats I use. They’re so good!

Milk – I prefer whole milk, but you can use any milk you like.

👩‍🍳 How to Make Banana Oatmeal Pancakes

The night before – in a large mixing bowl, mash your bananas and add the sourdough discard, milk, flour, and oats. Whisk until all combined and cover your bowl with a plate or bowl cover. Leave on the counter overnight, or let it rest in the fridge.

The next morning, whisk in the eggs, baking soda, baking powder, cinnamon, salt and sugar. Mix it until everything is well combined.

In a hot cast iron pan (it’s very important that this is a hot pan, because it helps the pancakes not to stick) melt 1 TBS of butter. Pour 1/4 cup of batter into the pan and let it cook for 5 minutes, when the batter starts to bubble, flip the pancake over and cook for an additional 2-3 minutes.

Transfer to a clean plate, enjoy with butter and maple syrup 🙂

🪄 Tips and Tricks

• Prepping this batter the night before not only helps with morning chaos, but it breaks down the grains so it’s easier to digest.
• Make sure your cast iron pan is properly seasoned and hot. I like to preheat my cast iron pan over low heat for 10 – 15 minutes in the morning while I’m prepping the rest of the batter and making my morning coffee. 

🗒 Variations

These can easily be made into regular oatmeal pancakes by taking out the bananas entirely. You still get all the benefits of a long fermentation but with your own flavors added.

• Sourdough Discard Oatmeal Pancakes

🗒 Substitutions

If you want these pancakes right away, you can certainly skip the long fermentation and let the batter sit in the morning for an hour or two instead.

🗒 Best Served With

• Hot cup of coffee
• Fresh fruit + Maple syrup.

👝 How to Store Leftovers

This recipe makes quite a few pancakes, so you can easily freeze half for another day. Let the pancakes cool completely, lay them flat in a Ziplock bag and place them in the freezer, when you are ready to make them just pop them into the toaster or preheat your oven to 350 degrees until they are heated through.

🤔 Common Questions

4.63 from 8 votes

Banana Oatmeal Pancakes

Print Recipe

These sourdough discard banana oatmeal pancakes are an easy way to ensure you're starting your day off on the right foot! Long fermented, gut healthy, delicious, and require minimal clean up – these have to be added to your weekday breakfast lineup.

Prep Time:5 minutes mins

Cook Time:20 minutes mins

Resting time:8 hours hrs

Total Time:8 hours hrs 23 minutes mins

Equipment

• cast iron pan
• large mixing bowl
• whisk

Ingredients

• 1 cup sourdough discard
• 2 bananas mashed
• 1 ½ cups all-purpose flour
• 2 cups oats
• 2 cups milk
• 2 eggs
• 2 TBS brown sugar
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp cinnamon
• ½ tsp salt

Instructions

The night before

• In a large mixing bowl, mash the bananas. Add in sourdough discard, oats, flour and milk. Whisk until everything is well combined. Cover the bowl with a bowl cover or large plate and leave on the counter overnight, or in the fridge.

The next morning

• To your batter, whisk in eggs, sugar, salt, baking soda, baking powder, and cinnamon. Mix until everything is well combined.
• To a hot cast iron pan(a hot cast iron pan ensures the pancakes won't stick to the bottom of the pan) melt 1 TBS of butter, add ¼ cup of batter and let it cook for 5 minutes over medium heat. When the batter starts to bubble, flip the pancake over and let cook for an additional 2-3 minutes.
• Transfer to a clean plate, and serve with extra bananas, fresh fruit, and maple syrup!

Notes

Because of the bananas and oats, these pancakes are more likely to stick than a regular pancake batter. Make sure your cast iron pan is properly seasoned and hot. I like to preheat my cast iron pan over low heat for 10 – 15 minutes in the morning while I’m prepping the rest of the batter and making my morning coffee. 

Nutrition

Calories: 337kcal | Carbohydrates: 59g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 502mg | Potassium: 421mg | Fiber: 5g | Sugar: 13g | Vitamin A: 237IU | Vitamin C: 3mg | Calcium: 173mg | Iron: 3mg

Course: Breakfast

Cuisine: American

Keyword: banana, Breakfast, Sourdough Discard

Servings: 6

Calories: 337kcal