Imagine waking up to the gentle aroma of cinnamon toasted oats and ripe banana drifting from the kitchen as you flip these tender pancakes with a soft, slightly chewy crumb.
Make them when you want an easy, satisfying breakfast that feels like a treat but comes together in minutes with just three simple ingredients on your counter.
SaveI started testing these on rushed school mornings and they quickly became a cozy weekend ritual, and I hope they become a small daily joy in your kitchen too.
3 Ingredient Banana Oatmeal Pancakes Recipe
Ingredients
Pancakes
Toppings
Instructions
- Mash and mix
In a medium bowl, mash the bananas with a fork until mostly smooth, then whisk in the beaten eggs until combined.
- Add oats
Stir in the rolled oats gently; the batter will look thick and a little lumpy, which is perfect.
- Adjust texture
If the batter feels too thick, add a tablespoon or two of milk or water. If it seems too loose, add more oats a little at a time.
- Season
Sprinkle a pinch of salt, a teaspoon of cinnamon, and a touch of nutmeg if you like warm spice.
- Heat the pan
Place a nonstick or cast iron skillet over medium low heat and add a thin swipe of butter or a small drizzle of oil.
- Scoop batter
Using a two tablespoon measure, portion rounded scoops of batter onto the hot pan, spacing them about one inch apart.
- Cook slowly
Let each pancake cook for three to five minutes, until the edges look set and bubbles form on top.
- Flip and finish
Flip carefully and cook for another two to three minutes until golden on the second side and cooked through.
- Serve warm
Transfer pancakes to a plate and keep them warm in a low oven while you cook the remaining batches, adding more butter or oil as needed.
- Plate and garnish
Top each pancake with fresh berries, a drizzle of maple syrup, sliced banana, or a spoonful of Greek yogurt and nuts.
Substitutions and variations
- Use gluten free oats for a gluten free version.
- Replace eggs with a flax egg for a vegan option.
- Swap in frozen bananas when fresh ones are not available.
Chloe's tips
- For extra flavor, toast the oats in a dry pan for two to three minutes before blending or using them.
- Do not overmix the batter; a rustic, slightly chunky texture gives the pancakes more character.
- These pancakes freeze beautifully; cool completely, stack with parchment, and reheat in a toaster or air fryer.
How to store it
- Refrigerate leftover pancakes in an airtight container for up to three days.
- Reheat gently in a toaster or air fryer at 350°F for a few minutes to restore a tender crumb.
Serving suggestions
These pancakes are best served right off the pan with simple toppings that highlight their natural sweetness.
- A drizzle of maple syrup
- A handful of fresh berries
- A spoon of Greek yogurt or a sprinkle of chopped nuts
Frequently asked questions
Can I make these pancakes in advance?
Yes, cook the pancakes fully, cool them, and store in the refrigerator for up to three days or freeze for longer storage.
Why are my pancakes too dense?
Overmixing or too much oats can make them dense. Mix just until combined and adjust with a little milk if the batter is too thick.
Can I use oat flour instead of whole oats?
Absolutely, oat flour will give a smoother texture; use about three quarters of a cup of oat flour in place of the cup of rolled oats.
Are these pancakes kid friendly?
Yes, they are naturally sweet from the banana and easy to customize with toppings your children enjoy.
Let's get cooking!
These 3 ingredient banana oatmeal pancakes are an easy, comforting way to start your day, and they turn humble ingredients into soft, flavorful pancakes you will want to make again and again.
