These 3 Ingredient Banana Oat Pancakes are made with just three ingredients and require only three steps! They're soft, fluffy, and naturally sweetened with bananas. Top with caramelized bananas to make them extra special! Great for breakfast or brunch.
Why This Recipe Works
The easiest pancakes - 3 ingredients and 3 steps are all you need to make these pancakes! It really couldn't get easier. Elaborate pancake recipes are fun but sometimes you just need a quick and simple, but still really good, breakfast. Enter these banana pancakes!
The perfect batter - Nobody likes pancakes that make a mess and are hard to flip. The batter for these is more on the thicker side and once you form your pancakes on the pan and they set on the bottom, they're really easy to flip!
Naturally sweet - The main star in these pancakes are ripe bananas. They add natural sweetness and moisture to the pancakes. They make the pancakes taste kind of like banana bread in pancake form, and who wouldn't want that, right?!
Easy to dress up - You can keep the recipe as simple as 3 ingredients or add more to spice them up. I like adding a touch of vanilla extract and ground cinnamon for extra flavor. Spices are your best friend here and if it's the holidays, feel free to add a good sprinkle of your favorite spice (apple pie, pumpkin pie, or gingerbread are all great!).
- Rolled oats - The oats will get blended into flour and it's important to use rolled oats here. Steel-cut oats won't work because they wouldn't blend well. Quick cooking oats can be used as well as long as they're just plain oats.
- Eggs - This is the most important ingredient because it helps bind everything together. I always choose large eggs.
- Bananas - You want them to be ripe just like those for making banana bread. The riper the bananas are, the easier they will be to mash.
- Add-ins: You can keep the pancakes simple or add more to dress them up. Add ground cinnamon, vanilla extract, or your favorite spices. I like seasonal ones like apple or pumpkin spice, or gingerbread! You can also add some cacao powder or chocolate chips to make the pancakes chocolate flavored.
These are probably the easiest pancakes you can make! Not only are there just three ingredients, but there are also only three steps! Plus, if you have oat flour instead of plain rolled oats, you can skip the first step. Talk about a simple breakfast!
Homemade Oat Flour
You can use store-bought oat flour but I like making my own since I always have oats on hand and they last longer in the pantry than oat flour does. I also prefer the coarser texture of blended oats in these pancakes.
Simply add your oats into a high-speed blender or a food processor and process on high until they turn into a coarse flour. It doesn't have to be perfect. You might have to pick it up and shake it a couple of times to get it to blend properly.
- To make the batter, add ripe bananas to a large bowl and mash them using a fork. If they're very ripe, this should be easy to do.
- Add the eggs and whisk them with the bananas until well combined.
- Add the oat flour and whisk it in until just combined.
- Set the batter aside to rest for 10 minutes to allow the oats to soak and the batter to thicken.
Cooking the pancakes
- To make the pancakes, heat a large pan over medium heat. When hot, add butter or cooking oil (I usually use butter or a mix of the two to prevent the butter from burning too much).
- When the butter melts, form the pancakes using 2-3 tablespoons of the batter per pancake. Be sure not to overcrowd your pan because it will make flipping them harder. Cook for 2-3 minutes on one side, flip and cook for 2-3 more minutes. You'll know they're ready to flip when the edges start to set and they're easy to pick up with a spatula.
- Repeat with the rest of the batter and add more butter as needed. If you notice your butter burning too much, use a paper towel to carefully wipe the pan and add fresh butter.
Keep your pancakes warm: Preheat your oven to 210F (100C). Keep your pancakes in the oven on a baking sheet in a single layer while you finish cooking the rest of them. This will keep them warm until you're ready to eat!
Serving and Storing
You can keep the toppings just as simple as the pancakes or you can dress them up. The classics are maple syrup, banana slices, and some butter.
I usually like to top them with fresh berries or if I only have frozen ones, I simmer them with some maple syrup in a saucepan on the stove for a few minutes to turn them into a hot berry sauce. You can use that instead of plain maple syrup. Other great toppings are nut butter, yogurt, caramelized banana, stewed apples or peaches, or just about anything else you like on your pancakes!
Store any leftovers in an airtight container in the fridge for 2-3 days or in the freezer for 2-3 months when frozen properly. You can wrap them in foil before placing them in a freezer-safe container to further prevent freezer burn.
To reheat them, simply pop them into a toaster with the defrost setting on. You can also reheat them in the oven at 350F until heated through.
I haven't tried but you can try using flax egg. Since the batter only has 3 ingredients, the eggs are vital for keeping the pancakes from falling apart. You might have to add more oats and they may not rise as much without baking powder.
Oats are naturally gluten-free. To make sure they didn't come in contact with any gluten, always choose certified gluten-free when shopping for your oats.
Yes, the pancakes should work just as well with apple sauce.
Yes, these are freezer friendly. They won't be as fluffy after defrosting but they freeze well. Store them in an airtight container and pop them into the toaster to defrost and reheat. You can also reheat them in the oven at 350F.
If you're looking for more pancakes, definitely check out the four recipes linked below. They're not as simple as these banana pancakes but they're really delicious and all can be made gluten-free. The apple ring and peach pancakes are both my favorites! To see all the latest pancake recipes, head over to the Pancakes and Waffles category.
These pancakes incredibly simple, fluffy, delicious, and the perfect sweet breakfast or brunch!
- 2 cups rolled oats
- 2 ripe bananas
- 4 eggs
- ¼ tsp cinnamon (optional)
- 1 tsp vanilla extract (optional)
- Butter or oil for cooking
- For serving: maple syrup, berries, banana slices, nut butter, yogurt, and other toppings of choice for serving
- Add the rolled oats to a blender or a food processor and blend until it turns into a coarse flour. It’s ok if it’s not completely smooth. Set aside.
- Add the bananas to a large bowl and mash using a fork. If they’re ripe they should be really easy to mash.
- Whisk in the eggs.
- Add the cinnamon and vanilla extract if using.
- Add the blended oat flour and whisk until just combined. Set aside for 10 minutes to allow the oats to soak and the batter to thicken.
- Heat a large pan over medium heat and add 1 tablespoon of butter or oil.
- Form pancakes, using 2-3 tablespoon of the batter per pancake. Try not to overcrowd your pan. I usually do 3-4 pancakes at a time.
- Cook the pancakes for 2-3 minutes on each side. When the pancakes start to set around the edges they should be easy to flip.
- Continue with the rest of the batter and add more oil or butter as needed.
- To keep the pancakes warm while you finish making the rest, transfer them to a baking sheet and keep them in a preheated oven at 200F (100C).
The recipe makes about 14 pancakes.
Storing: Store any leftovers in an airtight container in the fridge for 2-3 days or in the freezer for 2-3 months.
Reheating: Add the pancakes to a toaster to warm up. If they're frozen, this will take a little longer. You can also defrost and reheat them in the oven at 350F.
Keywords: banana oatmeal pancakes, 3 ingredients