Easy 3 Ingredient Banana Oatmeal Pancakes
Easy 3 Ingredient Banana Oatmeal Pancakes are a quick and healthy breakfast. Soggy or flat pancakes are a common problem. After making this many times, I know the secret to perfect results. Crispy and golden. Try this with my Honey Peach Cupcakes. If you love recipes like this, you’ll also enjoy Easy Honey Peach Cupcakes and Easy Sticky Mongolian Meatballs.
Why This Easy 3 Ingredient Banana Oatmeal Pancakes Is Pure Comfort
- Quick and easy
- Healthy and filling
- Perfect for breakfast
- Tastes like homemade
What You'll Need for Easy 3 Ingredient Banana Oatmeal Pancakes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 ripe bananas
- 1 cup rolled oats
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Optional: Maple syrup
- Optional: Fresh berries
- Optional: Sliced almonds
📝 Ingredient Notes
- Ripe bananas: Use bananas with brown spots for maximum sweetness.
- Rolled oats: Do not use quick oats. They will make the batter too wet.
- Egg: This recipe works best with a large egg for proper structure.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Prevents pancakes from sticking and ensures even cooking. → See on Amazon
- Mixing bowl — Use a large bowl for easy blending of ingredients. → See on Amazon
How to Make Easy 3 Ingredient Banana Oatmeal Pancakes
- Step 1: Mash the bananas in a bowl until smooth.
- Step 2: Add the rolled oats, egg, vanilla extract, baking powder, and salt. Mix well.
- Step 3: Heat a non-stick skillet over medium heat. Pour batter to form pancakes.
- Step 4: Cook until bubbles form on top. Flip and cook until golden brown.
- Step 5: Serve warm with your favorite toppings.
Cook's Tips for Perfect Easy 3 Ingredient Banana Oatmeal Pancakes
- Cooking technique: Use a non-stick skillet for even cooking and easy flipping.
- Common mistake and fix: If batter is too wet, add more oats. If too thick, add a splash of milk.
- Texture tip: Let the batter rest for 5 minutes before cooking. This helps the oats absorb more liquid.
- Serving suggestion: Top with a dollop of Greek yogurt for a protein boost.
Storing & Reheating Easy 3 Ingredient Banana Oatmeal Pancakes
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: Make a batch and freeze for quick breakfasts.
Freezing Easy 3 Ingredient Banana Oatmeal Pancakes
Freeze in a ziplock bag for up to 2 months.
How to Reheat Without Drying It Out
Oven: Warm in a preheated oven at 350°F for 5–7 minutes. Microwave: Heat in 30-second intervals until warm.
Recipe Notes
- Chef tip: For a lighter texture, use a mix of whole and half-and-half milk instead of egg.
- Best substitution: Replace the egg with 1/4 cup of buttermilk for a vegan version.
- Make-ahead: Make a batch and reheat for a quick breakfast.
- Scaling: Double the recipe for a larger batch. Adjust cooking time as needed.
- Troubleshooting: If pancakes are too dense, add a teaspoon of baking soda to the batter.
Want to level up this recipe?
Silicone spatula — Use a silicone spatula to mix ingredients without damaging the bowl. → Check price on Amazon
Easy 3 Ingredient Banana Oatmeal Pancakes
Ingredients
Main Ingredients
- 2 ripe bananas
- 1 cup rolled oats
- 1 large egg
Seasonings
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Optional Toppings
- Maple syrup
- Fresh berries
- Sliced almonds
Instructions
- Step 1: Mash the bananas in a bowl until smooth.
- Step 2: Add the rolled oats, egg, vanilla extract, baking powder, and salt. Mix well.
- Step 3: Heat a non-stick skillet over medium heat. Pour batter to form pancakes.
- Step 4: Cook until bubbles form on top. Flip and cook until golden brown.
- Step 5: Serve warm with your favorite toppings.
Notes
- Chef tip: For a lighter texture, use a mix of whole and half-and-half milk instead of egg.
- Best substitution: Replace the egg with 1/4 cup of buttermilk for a vegan version.
- Make-ahead: Make a batch and reheat for a quick breakfast.
- Scaling: Double the recipe for a larger batch. Adjust cooking time as needed.
- Troubleshooting: If pancakes are too dense, add a teaspoon of baking soda to the batter.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a ziplock bag for up to 2 months.
- Oven reheat: Warm in a preheated oven at 350°F for 5–7 minutes.
- Microwave reheat: Heat in 30-second intervals until warm.
- Make ahead: Make a batch and freeze for quick breakfasts.
Nutrition Per Serving
- Calories: 180
- Protein: 6g
- Fat: 5g
- Carbs: 28g
- Fiber: 4g
- Sugar: 10g
- Sodium: 150mg
- Cholesterol: 50mg
- Sat. Fat: 1g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy 3 Ingredient Banana Oatmeal Pancakes FAQs
Yes, substitute 1/4 cup of buttermilk for the egg. The pancakes will be slightly lighter.
Soggy pancakes often happen if the skillet is too hot or if the batter is too wet. Reduce heat and adjust the consistency before cooking.
Store in an airtight container in the fridge for up to 3 days. Freeze for longer storage.
No. Quick oats will make the batter too wet. Use rolled oats for the best texture.
Reheat in a preheated oven at 350°F for 5–7 minutes. Avoid the microwave for best results.
A Warm Final Note
I can’t wait for you to try Easy 3 Ingredient Banana Oatmeal Pancakes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
