Quick 3-Ingredient Oatmeal Pancakes
These 3-ingredient oatmeal pancakes are the kind of breakfast you can pull together faster than your coffee machine warms up. No flour, no added sugar, just a blender and three things you probably already have in the kitchen.
They come out soft in the middle with edges that crisp lightly in the pan. Sturdy enough to flip without falling apart, but tender enough to soak up whatever you pour on top.
What Makes These Oatmeal Pancakes So Good
The oats do all the heavy lifting here. Rather than turning into a gritty paste, they blend into a batter that cooks up surprisingly fluffy. The banana handles the sweetness, so there is no need for extra sugar.
The egg gives enough structure to hold a pancake shape. It is not quite like a classic buttermilk stack, but it is satisfying in a wholesome, stick-to-your-ribs kind of way. If you keep a couple of brown spotted bananas around, this is what they are for.
Ingredients
- 1 cup rolled oats: old-fashioned oats give the best texture; do not swap in quick oats or they turn gummy.
- 1 large ripe banana: the more brown speckles, the sweeter your pancakes will taste.
- 1 large egg: binds everything together, so skip the carton whites here.
Variations / Substitutions
- Make it vegan: replace the egg with 1 tablespoon of flaxseed meal whisked with 2½ tablespoons of water. Let it sit for 5 minutes to thicken, then blend in.
- Add warmth: a pinch of cinnamon or a drop of vanilla extract changes the flavor without adding another real ingredient. Stir in by hand after blending.
For a baked version of this same idea, try our Banana Oat Blender Muffins.
How to Make 3-Ingredient Oatmeal Pancakes
Step 1: Blend the Batter
Set a nonstick pan or griddle over medium heat. In a blender, combine the 1 cup rolled oats, 1 ripe banana, and 1 large egg. Blend for about 30 seconds, stopping once to scrape down the sides, until the mix is completely smooth and no whole oat flakes remain. The batter should look thick but slowly pour off a spoon.
Step 2: Cook the Pancakes
Lightly grease the hot pan with a dab of butter or a drop of neutral oil. Pour about 2 tablespoons of batter per pancake onto the surface, leaving room to flip. Let them cook for 2 to 3 minutes, until small bubbles break the surface and the edges look matte instead of glossy. Slide a thin spatula underneath, flip, and cook the second side for 1 to 2 minutes more until golden.
Step 3: Stack and Serve
Lift the pancakes straight from the pan onto a plate, stacking them as high as you like. They are best while still warm, so pour over a little maple syrup, add a handful of fresh berries, or spoon on some yogurt.
Tips for the Best Oatmeal Pancakes
- Use the ripest banana you have. A green tipped one will leave the batter bland and starchy, so wait until the peel is mostly brown.
- Pulse the blender rather than running it on high. Overblending the oats can release too much starch and make the pancakes gluey.
- Keep the heat at medium or a shade lower. These pancakes are thicker than traditional ones, and a scorching pan will burn the outside while the center stays raw.
- The batter thickens quickly as it sits. Cook it immediately after blending, and if it ever gets too stiff to pour, stir in a teaspoon of milk or water.
To make a bigger batch, simply multiply:
| Servings | Oats | Bananas | Eggs |
|---|---|---|---|
| 1 | 1 cup | 1 | 1 |
| 2 | 2 cups | 2 | 2 |
| 4 | 4 cups | 4 | 4 |
Storing Leftover Pancakes
- Refrigerate: stack cooled pancakes in an airtight container and keep in the fridge for up to 2 days.
- Reheating: a toaster or a dry nonstick skillet brings the edges back to life. Skip the microwave, which makes them soft and floppy.
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
No. Quick oats are cut so fine they turn the batter into a sticky, gluey paste that does not cook properly.
What if I do not have a blender?
You can mash the banana thoroughly with a fork and stir in the egg and oats by hand. The batter will be chunkier and the pancakes slightly denser, but they will still cook into something good.
Can I freeze these pancakes?
Yes. Cool them completely, then separate with sheets of parchment paper and freeze in a zip top bag. Reheat directly from frozen in the toaster.
Will egg whites from a carton work here?
No. You need the fat and structure from the whole egg. Liquid egg whites produce thin, crumbly pancakes that break apart when you flip them.
3-Ingredient Oatmeal Pancakes Recipe
Ingredients
Method
- Blend the oats, banana, and egg until smooth and no flakes remain, about 30 seconds.
- Pour 2-tablespoon portions onto a greased, medium heat pan. Cook 2 to 3 minutes per side until golden.
- Stack and serve warm with your favorite toppings.
