Banana Split Oat Bran Pancakes

Banana Split Oat Bran Pancakes

6 Reviews 1 Pic
  • Prep

    9 m
  • Cook

    15 m
  • Ready In

    24 m
Recipe by  Smucker's®

“These oat-bran pancakes are garnished with the tasty toppings of an old-fashioned banana split!”

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Adjust Servings

Original recipe yields 12 pancakes



  1. Combine oat bran, flour, baking powder, sugar and salt in a small bowl. Mash two ripe bananas; combine with milk and egg. Add the egg mixture to the flour mixture stirring until the ingredients are just combined.
  2. Heat a griddle or large skillet over medium heat. Spray surface with a no-stick spray. Pour a scant 1/4 cup of batter for each pancake onto hot surface. Cook until bubbly; turn and cook remaining side until golden brown.
  3. Melt preserves in a small microwave safe bowl; cook on HIGH for 15 seconds. Stir. Serve pancakes topped with sliced bananas, drizzled strawberry preserves and hot fudge; dollop with whipped topping.

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Reviews (6)

Rate This Recipe
Sarah Jo

Sarah Jo

I used whole wheat flour instead of AP flour, regular sugar instead of sugar substitute and buttermilk instead of regular milk. Because I've cooked with oat bran before, I knew to let the batter sit about ten minutes so the mixture would have time to thicken up and soak up some of the liquid. My kids ate their pancakes with my homemade strawberry-banana jam on top and loved it. I'll make these again--very simple and used pantry ingredients that I already had which I appreciated. Next time, I think I might mash some of the bananas and use them in the actual batter recipe and cut the milk back a bit.



Forget the whipped cream and fudge sauce. These are delicious with just the melted strawberry preserves, and probably a bit healthier that way too. My family loves these pancakes. I did use just plain oat bran, I don't know if that is different than oat bran hot cereal, but they were good either way. Great way to use up bananas too ripe to eat alone-- and easier than banana bread.



This recipe was delicious and most imporant, quick and easy. We decided to to mash all 4 banans that the recipe called for; we then used two bananas in the actual pancake batter and combined the other two mashed bananas with 3 tablespoons of natural peanut butter and used it as a topping. We also sprinkled a bit of wheat germ in the pancakes while they were cooking to give them a little toasted flavor and healthier kick. Enjoy!

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Amount Per Serving (4 total)

  • Calories
  • 705 cal
  • 35%
  • Fat
  • 11.4 g
  • 17%
  • Carbs
  • 135.6 g
  • 44%
  • Protein
  • 15.3 g
  • 31%
  • Cholesterol
  • 58 mg
  • 19%
  • Sodium
  • 571 mg
  • 23%

Based on a 2,000 calorie diet



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Jif(R) & Smucker's(R) Peanut Butter Puffs


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Chicken with Peanut Curry Yogurt Sauce