"This recipe I made because I wanted to use up some instant banana oatmeal I had. I don't use syrup on it because of the sweetness from the oatmeal and brown sugar." — Nscoober2
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light brown sugar
instant, banana-flavored oatmeal
These were SO good. So, so good.
I used buttermilk, used two packets of
organic caramel apple instant oatmeal (my batter seemed a little thin, so I folded in another packet), and added a little vanilla and pumpkin pie spice. These cooked up beautifully and I had no issues with pancakes that weren't done in the middle. Both the kids and I loved these and I'll for sure make these again.
For those who make these pancakes, don't
overmix! And this recipe made nine medium pancakes and between my kids and I, we ate them all!
EDITED TO ADD: These have become my kids' favorite pancakes. My son asks me almost every morning if I'm making "those really good pancakes". I can't thank the person who posted this recipe enough. Thank God Walmart has cheap instant oatmeal!
EDITED AGAIN: I now make these with whole wheat flour, half the sugar, a teaspoon of baking powder, and buttermilk and organic ingredients if I can. Still one of our favorite pancake recipes.
Edible, but won't make again.
delicious, they tasted even better than pancake mix. i added baking powder to make them fluffy and it helped a lot! definitely making them again. you can use any flavor instant oatmeal. meow.
This is a good "base" recipe that can be easily modified to suit individual tastes. I used mixed berry oatmeal instead of banana. My husband and I both enjoyed the pancakes and they had a nice texture and consistency. They also browned very nicely. My comments are: 1) Instead of using a combination of salt and baking soda, I used 1 tsp. of baking powder, which provides a little bit more fluffiness; 2) My other pancake recipe uses 1 Tbsp of white sugar for 8 servings so I scaled the sugar back to 1 tsp since the instant oatmeal obviously contains a lot of sugar. I cannot even imagine how unbearably sweet these would have tasted with a full 1/2 c. of brown sugar on top of all of the sugar in the instant oatmeal. For kids who have a sweeter palate, I would say maybe 1/8 c. of sugar would be okay, but any more than that would be a sugar overload.
very tasty ...but batter very thin , had to add about a 1/2 cup more of flour to thicken, then they came out Great
They tasted delicious! I didn't have a banana oatmeal package, so I substituted it for a Maple and Brown Sugar, it made the pancakes have an awesome flavor. Like double the brown sugar and maple from the syrup as well! I'm gonna try this same recipe with different flavors of oatmeal too! I fed them to my picky eater nephew and he loved them! My niece even ate them without syrup, and told me "These are the BEST pancakes I've ever had in the entire world!"
I think this recipe is great for children, but I made some changes to make them for "grownups". 1) I used a "weight control" banana bread oatmeal packet (less sugar, more fiber. etc). 2) I used 1/2 cup whole wheat flour, 1/2 cup unbleached all purpose flour. 3) I used 1/2 cup milk, 1/2 cup plain Greek yogurt (delicious!) 4) I substituted applesauce for the oil. After reading the other reviews, I agreed and used 1/2 the amount of brown sugar and baking powder instead of baking soda and salt, AND I let the oatmeal sit in the milk for 10 minutes before mixing everything else. Finally (seems I made a lot of changes...) I added some cinnamon to compliment the banana, around a tsp or so. I used butter flavored Pam cooking spray on the skillet so I could omit buttering them after they were cooked. My boyfriend and me ate them up quick...and my dog really enjoyed the little pancake I made out of the leftover batter! I had no problems with the batter being runny...maybe some of the changes I made fixed that!
Delicious & great texture! I made the batch and froze the leftovers and they even tasted great in the toaster later!
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Brown Sugar Pancakes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 90
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