These 3 Ingredient Banana Oatmeal Pancakes are just what you need for a simple and tasty breakfast. Made with ripe bananas, quick oats, and eggs, they come together quickly and have a naturally sweet flavor with a nice, soft texture. No extra flour or sugar needed, which makes them a great option when you want something wholesome but still delicious.
One thing I love about this recipe is how easy it is to make and customize. I usually mash the bananas really well to get a smooth batter, then mix in the oats and eggs, and cook them up like regular pancakes. They’re filling and satisfying, plus you get the goodness of fruit and oats all in one bite. If you want, you can toss in a little cinnamon or vanilla for an extra boost, but even plain, they’re great.
I like serving these pancakes with a drizzle of maple syrup or a spoonful of nut butter on top. Sometimes I add fresh berries or a sprinkle of chopped nuts for texture. These pancakes remind me of lazy weekend mornings when the whole family gathers around the table and starts the day with something simple, warm, and made with love.
Key Ingredients & Substitutions
Bananas: Ripe bananas are the star here. They add natural sweetness and moisture so no sugar or extra liquid is needed. Overripe bananas work best—they mash easily and give great flavor.
Rolled oats: I prefer rolled oats for the texture they bring. You can swap with quick oats, but avoid steel-cut as they won’t blend smoothly. For a gluten-free option, make sure your oats are certified gluten-free.
Eggs: Eggs help bind everything together and add protein. If you’re vegan or allergic, try chia or flax eggs as a substitute (1 tbsp chia/flax + 3 tbsp water per egg).
How Can I Make These Pancakes Cook Perfectly Without Falling Apart?
Because these pancakes are made with simple ingredients, a few tips help keep them together and perfectly cooked:
- Blend the batter well so oats break down, creating a smooth, thick mixture.
- Preheat your pan and cook on medium heat to avoid burning the outside while the inside cooks through.
- Use a non-stick skillet or lightly grease the pan to prevent sticking.
- Don’t flip too early—wait until bubbles form and the edges look set for easier flipping.
- Flip gently and cook until both sides have a golden-brown color.
Equipment You’ll Need
- Blender or food processor – makes mixing the bananas, oats, and eggs quick and smooth without lumps.
- Non-stick skillet or griddle – helps cook pancakes evenly and prevents sticking without much oil.
- Spatula – you’ll need this to flip the pancakes gently without breaking them.
- Mixing bowl (optional) – great if you don’t have a blender, you can mash bananas and mix ingredients by hand.
- Measuring cups – to get the right amount of oats and eggs for perfect texture.
Flavor Variations & Add-Ins
- Add ground cinnamon or nutmeg for warm, cozy flavors that pair well with banana.
- Mix in a handful of blueberries or chocolate chips for bursts of sweetness in every bite.
- Swap eggs for flax eggs to make it vegan-friendly and add a mild nutty taste.
- Stir in a spoonful of peanut butter or almond butter to boost protein and add richness.
3 Ingredient Banana Oatmeal Pancakes
Ingredients You’ll Need:
Main Ingredients:
- 2 ripe bananas
- 1 cup rolled oats
- 2 large eggs
Optional Toppings:
- Maple syrup
- Banana slices
How Much Time Will You Need?
This recipe takes about 10 minutes total. You’ll spend 5 minutes prepping the batter and about 5 minutes cooking the pancakes. It’s fast, easy, and perfect for a quick breakfast!
Step-by-Step Instructions:
1. Blend the Batter:
In a blender or food processor, combine the ripe bananas, rolled oats, and eggs. Blend until the mixture is smooth and well combined. The batter should be thick but easy to pour.
2. Heat the Pan:
Place a non-stick skillet or griddle over medium heat. If you like, lightly grease the surface with a little oil or butter to prevent sticking.
3. Cook the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Let them cook for 2-3 minutes until you see bubbles forming on top and the edges look set.
4. Flip and Finish Cooking:
Carefully flip the pancakes using a spatula. Cook the other side for about 2 more minutes until they are golden brown and cooked through.
5. Serve and Enjoy:
Stack your pancakes on a plate and top with banana slices and a drizzle of maple syrup or your favorite toppings. Serve warm and enjoy your simple, delicious breakfast!
Can I Use Frozen Bananas for These Pancakes?
Yes! Just make sure to thaw them completely and drain any excess liquid before blending. This will help keep your batter from becoming too runny.
Can I Make These Pancakes Ahead of Time?
Absolutely! Cook the pancakes, then store them in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave before serving.
What Can I Substitute for Eggs?
You can use flax eggs or chia eggs as a vegan alternative. Mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water per egg, let it sit for 5 minutes, and then add to your batter.
How Should I Store Leftover Pancakes?
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.
