Name: 3-Ingredient Banana Oatmeal Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2 ripe bananas; 1 cup rolled oats (or quick oats); 2 large eggs

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These 3-ingredient banana oatmeal pancakes are a wholesome, quick, and delicious breakfast I love to make when I want something filling but fuss-free. With just ripe bananas, oats, and eggs, these pancakes are naturally sweet, gluten-free, and perfect for busy mornings or lazy weekends alike.

Why You’ll Love This Recipe

I love how easy and healthy these pancakes are. There’s no flour, no added sugar, and no dairy—just three ingredients I usually already have in my kitchen. They’re soft, slightly sweet from the banana, and surprisingly satisfying. Whether I eat them plain or dress them up with toppings, they always hit the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ripe bananas
Rolled oats (or quick oats)
Eggs

Directions

I mash the bananas in a bowl until smooth.
I add the eggs and oats to the mashed banana and stir until fully combined.
If I want a smoother texture, I blend everything in a blender for 20–30 seconds until it forms a thick batter.
I heat a nonstick skillet or griddle over medium heat and lightly grease it with oil or butter.
I scoop about 2–3 tablespoons of batter per pancake onto the skillet.
I cook for 2–3 minutes on the first side, or until bubbles form and the edges look set, then flip and cook for another 1–2 minutes.
I serve warm with my favorite toppings.

Servings and timing

This recipe makes about 6–8 small pancakes (2 servings).
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

Sometimes I add a pinch of cinnamon or vanilla extract for extra flavor. I’ve also stirred in mini chocolate chips, blueberries, or chopped nuts. For extra protein, I mix in a spoonful of peanut butter or a scoop of protein powder. If I want them extra fluffy, I let the batter sit for a few minutes so the oats absorb some liquid.

Storage/Reheating

I store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, I warm them in the microwave for 20–30 seconds or pop them in a skillet for a few minutes until heated through. I’ve also frozen them—just layer them between parchment paper and freeze for up to 1 month.

FAQs

Can I use instant oats?

Yes, I use rolled or instant oats. Both work well, but instant oats give a smoother texture.

Can I make this batter ahead of time?

Yes, I sometimes blend the batter the night before and store it in the fridge. It thickens slightly, so I may add a splash of milk before cooking.

Are these pancakes gluten-free?

They are, as long as I use certified gluten-free oats.

Can I double the recipe?

Absolutely. I often double or triple it for meal prep or to feed more people.

What toppings go well with these pancakes?

I love topping them with fresh fruit, nut butter, yogurt, or a drizzle of maple syrup. They’re also great with a handful of chocolate chips or chopped nuts.

Conclusion

These 3-ingredient banana oatmeal pancakes are a simple, healthy, and tasty way to start the day. I love how they come together in minutes and leave me feeling full and energized. Whether I eat them plain or piled high with toppings, they’re a breakfast I always feel good about.