Name: 3-Ingredient Banana Oatmeal Pancakes Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 large ripe banana; 1/2 cup rolled oats; 1 large egg

A blender, a ripe banana, oats, and an egg are all you need for pancakes that taste like banana bread and oatmeal had a baby. They come together in minutes and cook up golden and tender.

No flour, no added sugar, no dairy. Just three pantry staples and a hot skillet.

Why These Pancakes Work

These pancakes are surprisingly light for having no flour. The oats break down in the blender into a coarse batter that puffs up when it hits the heat, and the banana brings natural sweetness and moisture.

They’re sturdy enough to flip but still tender inside. I make them when I want a breakfast that feels like a treat without any of the effort.

The best part? They’re naturally gluten-free as long as you use certified gluten-free oats. You can dress them up with berries or a dollop of yogurt, but they’re great on their own.

Ingredients

1 large ripe banana: the spottier, the sweeter
1/2 cup rolled oats: old-fashioned or quick oats both work; use certified gluten-free if needed
1 large egg: binds everything together

Variations / Substitutions

Make them fluffier: blend in 1/4 tsp baking powder and a pinch of salt
Add vanilla: 1/2 tsp vanilla extract gives a warmer, rounder flavor
A pinch of cinnamon: adds a cozy spice note that pairs perfectly with banana
No egg?: Whisk 1 tbsp ground flaxseed with 3 tbsp water, let sit 5 minutes to thicken, then use in place of the egg; the pancakes will be slightly denser but still tasty
Dairy-free?: This recipe is already dairy-free as written

If you like these, you’ll love my 2-Ingredient Banana Egg Pancakes.

How to Make 3-Ingredient Banana Oatmeal Pancakes

Step 1: Blend the Batter

Add the banana, 1/2 cup oats, and the egg to a blender. Blend on high until completely smooth and thick, about 30 seconds, scraping down the sides if needed. The batter should be pourable but not runny. If it seems too thick, add a teaspoon of milk or water and blend again.

Step 2: Cook the Pancakes

Heat a nonstick skillet or griddle over medium heat and lightly coat it with oil or butter. Once hot, pour about 2 tablespoons of batter per pancake into the pan. Cook for 2 to 3 minutes, until the edges look set and bubbles form on the surface. Flip carefully and cook for another 1 to 2 minutes, until golden on both sides.

Step 3: Serve Them Up

Slide the pancakes onto a plate and serve warm. Drizzle with maple syrup, scatter some fresh berries over the top, or add a spoonful of yogurt. They’re best right off the skillet while the outsides still have a slight crispness.

Tips for the Best Banana Oatmeal Pancakes

Let the batter rest for 5 minutes after blending. This gives the oats time to absorb moisture, making the pancakes thicker and easier to flip.
If the batter seems too thick because your banana was small, add a splash of milk until it’s pourable. If too thin, blend in a tablespoon more oats.
Keep the pancakes small, about 2 tablespoons each, so they cook evenly and you can flip them without breaking.
The batter can be made the night before and stored in the fridge. Stir it gently before cooking.

Scale it for a crowd:

For Serving	Ripe Banana	Rolled Oats	Egg
2 (original)	1	1/2 cup	1
4	2	1 cup	2
6	3	1 1/2 cups	3

Storing Leftovers

Refrigerate: store cooled pancakes in an airtight container for up to 3 days.
Reheating: pop them in the toaster or reheat in a dry skillet over medium-low heat until warmed through. They crisp up again nicely.

Frequently Asked Questions

Can I use quick oats instead of rolled oats?

Yes. Quick oats will work, but the texture inside the pancake will be slightly mushier because they break down more easily.

Can I make these without a blender?

You can. Mash the banana very well with a fork until smooth, then stir in the oats and egg. The batter will be chunkier and the oats will have a bit more bite, but the pancakes still turn out fine.

Can I freeze the pancakes?

Absolutely. Let them cool completely, then layer between sheets of parchment paper in a zip-top bag. Freeze for up to 2 months and reheat straight from frozen in the toaster.