These 3 Ingredient Banana Oatmeal Pancakes are a simple, wholesome twist on your classic breakfast treat. Made just with bananas, oatmeal, and eggs, they have a naturally sweet flavor with a soft and slightly chewy texture from the oats. It’s a perfect way to start the day without any fuss or complicated ingredients.
I love how easy these pancakes are to whip up, especially when I’m short on time or ingredients. Just mash the bananas, mix in the oats and eggs, and you’re good to go! They feel like a little morning win — healthy and tasty without having to think too much about it. I also like to keep the batter thick so the pancakes hold their shape well on the griddle.
My favorite way to serve them is with a drizzle of maple syrup and some fresh fruit on the side. Sometimes I add a dab of peanut butter or a sprinkle of cinnamon for an extra touch. These pancakes are great for busy mornings but still cozy enough to share on a slow weekend brunch. They’ve become my go-to breakfast when I want something homey and satisfying, but easy enough to enjoy any day of the week.
Key Ingredients & Substitutions
Bananas: Use ripe bananas with brown spots for the best natural sweetness and flavor. If you don’t have bananas, unsweetened applesauce can work but won’t bind as well.
Oats: Rolled oats give a nice texture here. If you only have quick oats, that’s okay—they’ll make the pancakes softer. For gluten-free, choose certified gluten-free oats.
Eggs: Eggs help bind the batter and add moisture. For a vegan option, try using flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) but the texture may be softer.
How Do You Flip These Pancakes Without Breaking Them?
Because these pancakes are a bit more delicate, flipping can be tricky. Here’s what helps me:
- Use a non-stick pan and a little butter or oil to prevent sticking.
- Wait until you see bubbles forming and the edges look set before flipping—this usually takes 2-3 minutes.
- Use a thin, wide spatula for better support.
- Flip gently and cook for another 2 minutes to finish.
- If the batter feels too wet, add a spoonful of oats to thicken it slightly.
Taking your time with low to medium heat helps the pancakes cook through without falling apart.
Equipment You’ll Need
- Blender or food processor – makes mixing the bananas, oats, and eggs quick and smooth.
- Non-stick skillet or griddle – helps the pancakes cook evenly and prevents sticking.
- Spatula – use a thin, wide spatula to flip the delicate pancakes easily.
- Measuring cups – handy to portion out oats and batter for consistent pancakes.
Flavor Variations & Add-Ins
- Add cinnamon or vanilla extract for a warm, comforting flavor boost.
- Fold in a handful of blueberries or chopped nuts for extra texture and taste.
- Swap oats for oat flour for a lighter, fluffier pancake texture.
- Mix in chocolate chips for a sweet treat, great for weekend breakfasts.
3 Ingredient Banana Oatmeal Pancakes
Ingredients You’ll Need:
Main Ingredients:
- 2 ripe bananas
- 2 large eggs
- 1 cup rolled oats
For Cooking:
- Cooking oil or butter, for the pan
Optional Toppings:
- Sliced bananas
- Blueberries
- Raspberries
- Maple syrup
How Much Time Will You Need?
Making these pancakes takes about 10 minutes: 5 minutes to blend the ingredients and another 5 minutes to cook and stack the pancakes. It’s a quick recipe that’s perfect for busy mornings or whenever you want a simple, healthy breakfast.
Step-by-Step Instructions:
1. Make the Batter:
Put the ripe bananas, eggs, and rolled oats into a blender or food processor. Blend everything together until the batter is smooth and thick.
2. Heat the Pan:
Warm a non-stick skillet or griddle over medium heat. Lightly grease it with cooking oil or butter to keep the pancakes from sticking.
3. Cook the Pancakes:
Pour about 1/4 cup of batter onto the hot pan for each pancake. Let them cook for 2 to 3 minutes, until you see bubbles on the surface and the edges look set.
4. Flip and Finish Cooking:
Carefully flip each pancake with a spatula. Cook for another 2 minutes on the second side until the pancakes are golden brown and fully cooked.
5. Serve:
Stack the pancakes on a plate. Top with banana slices, blueberries, raspberries, and drizzle with maple syrup if you like. Enjoy your healthy and tasty breakfast!
Can I Use Frozen Bananas for These Pancakes?
Yes! Just make sure to thaw the bananas completely and drain any excess liquid before blending. This helps keep the batter from becoming too watery.
How Should I Store Leftover Pancakes?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or on a skillet for best texture.
Can I Make These Pancakes Gluten-Free?
Absolutely! Use certified gluten-free rolled oats to keep the recipe gluten-free. This swap won’t affect the flavor or texture much.
What Can I Add to Change the Flavor?
Try mixing in a pinch of cinnamon, vanilla extract, or some chocolate chips for extra flavor. You can also add fresh berries to the batter before cooking!
