Sunday Morning – Oatmeal Banana Pancakes with Cinnamon-Rum Maple Syrup

banana oatmeal pancakes with cinnamon rum maple syrup

I woke up this morningĀ  intent on making scones for breakfast. Zach had asked for scones last night and I have been dying to try Smitten Kitchen’s recipe for Oatmeal Maple Scones. I went to the kitchen with plan. A plan that was sadly thwarted with the absence of flour in my kitchen. How did I run out of flour? I almost always have a back up. Zach and I were very disheartened. We decided instead to make Oatmeal-Banana pancakes and cheated by using Bisquick. I didn’t flour and they were quick to make since I had wasted A LOT of time scouring my cabinets for the flour I was sure I had somewhere.

banana oatmeal pancakes with cinnamon rum maple syrup

The pancakes were so yummy we were able to put off all thoughts of scones for another day!

Whisk together the wet ingredients.

Then stir in the dry ingredients until just combined.

Cook on a hot buttered griddle. When these little bubbles appear on top and the edges start to look dry, flip your pancakes.

We made some plain and some banana.

Recipe: Quick Oatmeal Banana Pancakes

Summary: Adapted from Random Anderson


  • 1 Egg
  • 1 cup Buttermilk
  • 2 Tbs Unsalted Butter, melted & cooled
  • 3/4 Tbs pure Maple Syrup
  • 1/4 tsp Vanilla Extract
  • 1/3 cup Old Fashioned Oats
  • 1 scant cup Bisquick
  • 1 Tbs Brown Sugar
  • 1/2 tsp Cinnamon
  • Dash of Nutmeg
  • 1/4 tsp Kosher Salt
  • 1 Banana, sliced


  1. Heat griddle.
  2. In a medium bowl, beat egg and whisk in buttermilk, butter, maple syrup and vanilla extract. Stir in oats, Bisquick, brown sugar, cinnamon, nutmeg and salt until just combined. Set aside.
  3. Grease griddle with butter. Lay a few slices of banana on the griddle grouped together. Using a 1/4 cup measuring cup pour batter over banana slices. Repeat with remaining bananas & batter.
  4. When the pancakes begin to bubble on top and the edges begin to look dry, flip them. Cook about two minutes on the other side, until golden brown. Remove to a platter and keep warm in a 225 degree oven until all the pancakes are finished.
  5. While pancakes are cooking prepare the syrup.

Recipe: Cinnamon – Rum Syrup


  • 1 Tbs Unsalted Butter
  • 1 cup Pure Maple Syrup
  • 1 Cinnamon Stick
  • 1/8 cup Dark Rum


  1. Melt butter over medium-high heat.
  2. Add in maple syrup and cinnamon stick.
  3. Bring to a boil and then simmer for 10 minutes.
  4. Remove cinnamon stick.
  5. Remove the pan from the heat and add the rum. Return to the heat using a long lighter set a flame to to the mixture to burn off the rum.
  6. Remove from heat and serve warm.
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