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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When I need a healthy, fuss-free breakfast, I turn to these 3 Ingredient Banana Oatmeal Pancakes. They’re naturally sweet from ripe bananas, full of fiber from oats, and packed with protein from eggs. Best of all, they’re quick to make and kid-approved. I can whip up a batch in under 15 minutes, making them perfect for busy mornings.

Why You’ll Love This Recipe

I love these pancakes because they’re simple, wholesome, and incredibly versatile. The batter comes together in one bowl (or blender), and I can dress them up with different toppings or mix-ins. They’re naturally gluten-free and dairy-free, making them a great option for almost any diet. Plus, they taste like banana bread in pancake form — and I can’t resist that. 3 Ingredient Banana Oatmeal Pancakes

Ingredients

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

2 ripe bananas
1 cup rolled oats (or quick oats)
2 large eggs

Directions

Step 1: Prep the Batter
I mash the bananas in a bowl until smooth. I stir in the oats and eggs until everything is well combined. For a smoother texture, I blend the mixture in a blender.

Step 2: Heat the Pan
I preheat a non-stick skillet or griddle over medium heat and lightly grease it with oil or cooking spray.

Step 3: Cook the Pancakes
I scoop 2–3 tablespoons of batter for each pancake and spread it slightly. I cook for 2–3 minutes until bubbles form and the edges set, then flip and cook for another 1–2 minutes until golden.

Step 4: Serve
I stack the pancakes on a plate and enjoy them warm with my favorite toppings like fresh fruit, nut butter, or a drizzle of maple syrup.

Servings and timing

Servings: 6 pancakes
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Calories: Approximately 120 per pancake

Variations

I sometimes add ½ teaspoon cinnamon or nutmeg for warm spice.
For extra sweetness, I stir in chocolate chips or raisins.
Blueberries or chopped nuts folded into the batter give more texture.
A teaspoon of baking powder makes them fluffier.

Storage/Reheating

I store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet or toaster oven for best texture, though the microwave works in a pinch. For longer storage, I freeze them in a single layer, then transfer to a freezer bag — they reheat beautifully in the toaster.

FAQs

How do I make these vegan?

I replace the eggs with two flax eggs or chia eggs (1 tbsp seeds + 3 tbsp water per egg).

Can I use quick oats instead of rolled oats?

Yes. Quick oats give a smoother texture, while rolled oats make them heartier.

How can I make them fluffier?

I add ½ teaspoon of baking powder to the batter and let it rest for 5 minutes before cooking.

Do I need to add sugar or honey?

No, ripe bananas give plenty of natural sweetness.

Can I double the recipe?

Yes. I often double or triple it and freeze extra pancakes for meal prep.

Conclusion

These 3 Ingredient Banana Oatmeal Pancakes are one of my favorite quick and healthy breakfasts. They’re naturally sweet, hearty, and endlessly customizable. Whether I top them with yogurt and berries or enjoy them plain on a busy morning, they always leave me satisfied and energized. It’s the kind of recipe I keep coming back to week after week.