Banana Brown Sugar Pancakes

Banana Brown Sugar Pancakes

34 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Recipe by  Nscoober2

“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.”

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Adjust Servings

Original recipe yields 10 pancakes



  1. Whisk together egg, oil, and milk until smooth. Sift together flour, baking soda, and salt; add to egg mixture along with brown sugar, and oatmeal; stir until just combined.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or spoon the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

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Reviews (34)

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Sarah Jo

Sarah Jo

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.



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.

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Amount Per Serving (4 total)

  • Calories
  • 353 cal
  • 18%
  • Fat
  • 10 g
  • 15%
  • Carbs
  • 58.5 g
  • 19%
  • Protein
  • 7.7 g
  • 15%
  • Cholesterol
  • 58 mg
  • 19%
  • Sodium
  • 517 mg
  • 21%

Based on a 2,000 calorie diet



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Whole Wheat, Oatmeal, and Banana Pancakes


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Awesome Banana Pancakes