Fluffy Peanut Butter Banana Oat Protein Pancakes

Quick Recipe Version (TL;DR)

• Yield: 2–3 servings (about 8 medium pancakes)
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Quick Ingredients

• 1 cup (100 g) rolled oats
• 2 medium ripe bananas
• 2 large eggs
• 1/2 cup (120 g) plain Greek yogurt
• 1/2 cup (120 ml) milk (dairy or unsweetened non-dairy)
• 3 Tbsp (48 g) natural peanut butter
• 1 scoop (about 30 g) vanilla protein powder (optional but boosts protein)
• 1 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 1 tsp vanilla extract
• 1–2 tsp butter, ghee, or neutral oil for the pan

Do This

• 1. Add bananas, eggs, Greek yogurt, milk, peanut butter, and vanilla to a blender; blend until smooth.
• 2. Add oats, protein powder (if using), baking powder, cinnamon, and salt; blend again until mostly smooth and thick.
• 3. Let the batter rest 5 minutes so the oats hydrate; if it gets too thick, stir in 2–4 Tbsp extra milk.
• 4. Preheat a nonstick or cast iron skillet over medium heat; lightly grease with butter or oil.
• 5. Pour about 1/4 cup batter per pancake into the hot pan; cook 2–3 minutes until bubbles form and edges look set.
• 6. Flip and cook another 1–2 minutes until golden and cooked through; repeat with remaining batter.
• 7. Serve warm with extra peanut butter, banana slices, a drizzle of maple syrup, and chopped nuts if desired.

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Why You’ll Love This Recipe

• Fluffy yet hearty pancakes made with oats, bananas, and peanut butter for a truly satisfying brunch.
• Packed with protein from eggs, Greek yogurt, peanut butter, and optional protein powder.
• Blender batter means easy mixing and minimal cleanup, even on a lazy weekend morning.
• Freezer-friendly: make a batch once and enjoy wholesome pancakes all week long.

Grocery List

• Produce: Ripe bananas (2–3), optional berries for serving.
• Dairy: Eggs, plain Greek yogurt, milk (or barista-style non-dairy milk), butter or ghee for the pan.
• Pantry: Rolled oats, natural peanut butter, vanilla protein powder (optional), baking powder, fine sea salt, ground cinnamon, vanilla extract, neutral oil (if not using butter), maple syrup, chopped nuts (peanuts or walnuts) for topping.

Full Ingredients

For the Peanut-Butter Protein Pancakes

• 1 cup (100 g) rolled oats (old-fashioned oats; not instant)
• 2 medium very ripe bananas, peeled (about 200 g total)
• 2 large eggs
• 1/2 cup (120 g) plain Greek yogurt (nonfat or 2%)
• 1/2 cup (120 ml) milk of choice (cow’s milk or unsweetened almond/soy/oat milk)
• 3 Tbsp (48 g) natural creamy peanut butter, well stirred
• 1 scoop (about 30 g) vanilla protein powder (whey or plant-based; optional but recommended)
• 1 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 1 tsp pure vanilla extract
• 1–2 tsp butter, ghee, or neutral oil (such as avocado or canola) for the pan
• 2–4 Tbsp extra milk, as needed, to thin the batter after resting

For Serving (Optional but Delicious)

• Additional peanut butter, slightly warmed for drizzling
• Pure maple syrup or honey
• Banana slices
• Fresh berries
• Chopped peanuts, walnuts, or pecans
• A sprinkle of cinnamon or flaky salt

Step-by-Step Instructions

Step 1: Get Everything Ready

Gather all of your ingredients so they are within easy reach. Peel the bananas and break them into chunks. If your peanut butter is very firm, briefly microwave it (about 15–20 seconds) so it is easier to blend.

Set out your blender or food processor, along with a nonstick or cast iron skillet or griddle, a flexible spatula, and a 1/4-cup measuring cup for portioning the batter.

Step 2: Blend the Wet Ingredients

Add the banana chunks to the blender, followed by the eggs, Greek yogurt, milk, peanut butter, and vanilla extract. Blend on medium speed until the mixture is completely smooth and the banana is pureed, about 20–30 seconds.

Scrape down the sides of the blender with a spatula if needed to make sure no peanut butter is stuck to the walls.

Step 3: Add Oats and Dry Ingredients

Add the rolled oats, protein powder (if using), baking powder, cinnamon, and salt to the blender. Blend again on medium-high speed until the oats are mostly broken down and the batter is thick but pourable, 20–40 seconds depending on your blender.

You can blend until perfectly smooth, or leave a little texture from the oats for a more rustic, hearty feel. Scrape down the sides once more to make sure everything is incorporated.

Step 4: Rest the Batter and Preheat the Pan

Let the batter rest in the blender for 5 minutes. This allows the oats to hydrate and helps the pancakes cook up extra fluffy instead of gummy.

While the batter rests, preheat your skillet or griddle over medium heat for about 3–5 minutes. You want it hot enough that a drop of water sizzles on contact, but not so hot that butter smokes immediately.

Step 5: Adjust the Batter Consistency

After resting, check the batter. It will have thickened as the oats absorbed some of the liquid. If it is so thick that it does not pour easily, add 2–4 Tbsp of extra milk and briefly pulse to combine.

The ideal consistency is similar to a slightly thick pancake batter: it should slowly pour off a spoon in a wide ribbon rather than in clumps.

Step 6: Cook the First Side of the Pancakes

Lightly grease the preheated skillet with 1/2–1 tsp butter, ghee, or oil. Swirl to coat the surface evenly. Using the 1/4-cup measure, pour rounds of batter onto the pan, leaving a little space between each pancake (they will spread slightly).

Cook for 2–3 minutes, until small bubbles form on the surface and the edges look set and slightly dry. The bottoms should be a deep golden brown. If the pancakes are browning too quickly before the centers set, lower the heat slightly.

Step 7: Flip, Finish Cooking, and Serve

Carefully slide a thin spatula under each pancake and flip. Cook for another 1–2 minutes on the second side, until the pancakes feel springy when gently pressed and no wet batter oozes out from the middle.

Transfer cooked pancakes to a plate and keep warm under a clean kitchen towel or in a low oven (about 200°F / 95°C) while you repeat with the remaining batter, greasing the pan lightly as needed.

Serve the pancakes warm, stacked high, with extra peanut butter drizzled over the top, banana slices, a little maple syrup, and a sprinkle of chopped nuts and cinnamon if you like.

Pro Tips

• Use very ripe bananas: Bananas with lots of brown spots are sweeter and mash more smoothly, which adds natural sweetness and moisture.
• Do not skip the rest: Even 5 minutes of resting lets the oats soak and the baking powder start working, which gives you fluffier pancakes.
• Control the heat: Medium or medium-low heat is your friend. Too hot and the pancakes burn outside before cooking inside; too low and they dry out.
• Blend to your preferred texture: For ultra-fluffy, cake-like pancakes, blend until very smooth. For a rustic, hearty feel, pulse so a few oat flecks remain.
• Customize the sweetness: The recipe relies mostly on banana sweetness. If you prefer sweeter pancakes, blend in 1–2 Tbsp maple syrup or 1–2 tsp sugar with the wet ingredients.

Variations

• Chocolate Peanut Butter Protein Pancakes: Add 1–2 Tbsp unsweetened cocoa powder and a small handful of dark chocolate chips to the batter. Drizzle with a mixture of melted peanut butter and a little maple syrup.
• Berry Swirl Pancakes: After pouring the batter into the pan, gently press a few fresh or frozen blueberries or raspberries into each pancake. Cook as directed and serve with extra berries on top.
• Nutty Crunch Version: Stir 2–3 Tbsp chopped peanuts, walnuts, or pecans into the batter after blending for added texture and healthy fats.

Storage & Make-Ahead

Let leftover pancakes cool completely on a wire rack so they do not get soggy. Once cool, stack them with small pieces of parchment paper between each pancake to prevent sticking. Store in an airtight container in the refrigerator for up to 4 days.

For longer storage, freeze the parchment-separated pancakes in a freezer-safe bag or container for up to 2 months. To reheat, warm from chilled in a toaster, toaster oven, or dry skillet over medium heat for 2–3 minutes per side. From frozen, either thaw overnight in the fridge or reheat straight from frozen in a toaster or 325°F (165°C) oven until hot and fluffy.

Nutrition (per serving)

Approximate values per serving (recipe serves 3), including 1 scoop whey protein powder, 2% milk, and an estimated 2 tsp oil for cooking, but without extra toppings: about 440 calories, 27 g protein, 45 g carbohydrates, 18 g fat, 6 g fiber, and 8 g sugar (mostly from bananas). Using nonfat yogurt and unsweetened non-dairy milk will slightly lower the fat and calorie content. Adding generous toppings like extra peanut butter, nuts, or syrup will increase the calories and fat accordingly.