Name: 3-Ingredient Banana Oatmeal Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2 ripe bananas; 2 large eggs; 1 cup rolled oats (quick oats also work); Optional: 1/2 teaspoon cinnamon; Optional: 1 teaspoon vanilla extract; Optional: A pinch of salt; Optional: Chocolate chips or berries for topping

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Wholesome, fluffy, and incredibly simple, these 3-ingredient banana oatmeal pancakes are my go-to breakfast when I want something quick, healthy, and filling. With nothing more than ripe bananas, oats, and eggs, this recipe delivers soft and naturally sweet pancakes that are perfect for busy mornings.

3-Ingredient Banana Oatmeal Pancakes

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 ripe bananas

2 large eggs

1 cup rolled oats (quick oats also work)

Optional Add-ins:

½ teaspoon cinnamon

1 teaspoon vanilla extract

A pinch of salt

Chocolate chips or berries for topping

Directions

I place the bananas, eggs, and oats into a blender and blend until smooth and creamy. When I’m in the mood for more texture, I mash the bananas by hand and mix everything together in a bowl.

I heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil.

Then I pour about ¼ cup of the batter onto the skillet for each pancake.

I let it cook for 2–3 minutes, until bubbles start to form on the surface and the edges look set.

I flip the pancakes and cook for another 1–2 minutes until they’re golden and cooked through.

I serve them warm, often with maple syrup, almond butter, or a handful of fresh berries.

Servings and timing

This recipe makes about 8 pancakes.

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Calories per pancake: Approximately 95 kcal

Variations

I like to play around with different flavors and toppings to keep things exciting. Sometimes I add cinnamon and vanilla extract for a warm, cozy taste. For extra indulgence, I mix in a few chocolate chips or top the pancakes with fresh blueberries. If I want more protein, I occasionally add a scoop of protein powder and a splash of almond milk to thin the batter. These pancakes are super flexible, so I can make them my own every time.

Storage/Reheating

I store any leftover pancakes in an airtight container in the fridge for up to 3 days. When I need a quick breakfast, I just reheat them in the microwave for about 20–30 seconds or pop them into a toaster for a crisp edge. They also freeze well—just separate them with parchment paper and freeze in a zip-top bag. To reheat, I toast or microwave straight from frozen.

FAQs

Can I use instant oats instead of rolled oats?

Yes, I often use quick or instant oats when I don’t have rolled oats. They blend up just as well and give a slightly smoother texture.

Are these pancakes gluten-free?

They are naturally gluten-free as long as I use certified gluten-free oats. I always check the label to be sure.

Can I make these pancakes vegan?

Since the eggs are a key binding ingredient, I haven't found a perfect vegan substitute that gives the same texture. However, some people use flax eggs or a plant-based egg substitute with decent results.

Can I make the batter ahead of time?

I don’t recommend letting the batter sit too long, especially if it’s blended. It thickens up as the oats absorb moisture, so I prefer to cook the pancakes right away. If I must prep ahead, I keep the ingredients unblended and mix just before cooking.

How do I know when to flip the pancakes?

I wait until bubbles form on the surface and the edges start to look set—usually around the 2–3 minute mark. Then I gently flip and cook for another minute or two.

Conclusion

These 3-ingredient banana oatmeal pancakes are a lifesaver on hectic mornings and a wholesome option I feel good about eating. They're simple, adaptable, and full of flavor with zero fuss. Whether I’m feeding the family or just need a quick solo breakfast, this recipe always hits the spot.

Recipe:

3-Ingredient Banana Oatmeal Pancakes

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Author: Cheryl
Total Time: 15 minutes
Yield: 8 pancakes
Diet: Gluten Free

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Description

Wholesome, fluffy, and easy-to-make banana oatmeal pancakes using just three ingredients. Naturally sweet, healthy, and perfect for busy mornings.

Ingredients

2 ripe bananas

2 large eggs

1 cup rolled oats (quick oats also work)

Optional: ½ teaspoon cinnamon

Optional: 1 teaspoon vanilla extract

Optional: A pinch of salt

Optional: Chocolate chips or berries for topping

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Instructions

Place the bananas, eggs, and oats into a blender and blend until smooth and creamy. Alternatively, mash the bananas by hand and mix with the other ingredients in a bowl for more texture.
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour about ¼ cup of the batter onto the skillet for each pancake.
Cook for 2–3 minutes, until bubbles form on the surface and the edges look set.
Flip the pancakes and cook for another 1–2 minutes until golden and cooked through.
Serve warm with maple syrup, almond butter, or fresh berries.