3-Ingredient Oats Pancake Recipe
These 3-ingredient oat pancakes come together in a blender and cook up fluffy and golden with no flour, no added sugar, and just a ripe banana for sweetness. You’ll have a stack of warm pancakes ready in under 15 minutes.
The batter is so simple—just toss everything in and blend. They’re the kind of breakfast you can pull off on a groggy morning and still feel like you made something real.
Why These Oat Pancakes Work
The banana is doing a lot of work here: it binds the batter, sweetens it naturally, and keeps the pancakes tender without any oil or butter.
Unlike many oat pancakes that turn out dense, this version stays light with crisp edges from a hot skillet. The texture is soft in the middle, almost like a banana bread pancake.
I keep rolled oats and a couple of ripe bananas on the counter just for these. When I want a quick, wholesome breakfast that doesn’t leave me in a sugar crash by 10 AM, this is the one I reach for.
Ingredients
- 1 cup old-fashioned rolled oats: use certified gluten-free if you need this recipe to be gluten-free
- 1 large ripe banana: the spottier the banana, the sweeter the pancakes
- 1 large egg: room temperature helps the batter blend smoothly
- Pinch of salt: just enough to wake up the flavors
- 1/2 teaspoon vanilla extract: (optional)
- 1/2 teaspoon baking powder: (optional, for a little extra lift)
Variations / Substitutions
- Swap the banana: use 1/4 cup unsweetened applesauce plus 1 tablespoon maple syrup, though the pancakes will be slightly less fluffy
- Make them vegan: replace the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let it sit for 5 minutes before blending
- Add spice: a dash of cinnamon or cardamom blended right into the batter
- Chocolate chip version: fold a small handful of dark chocolate chips into the batter after blending
- Nutty boost: blend in 2 tablespoons of almond butter or peanut butter for more staying power
If you like these, you might also like our simple banana oatmeal blender muffins.
How to Make Oats Pancakes
Step 1: Blend the Batter
Add the rolled oats, banana, egg, salt, and any optional ingredients to a blender. Blend until completely smooth, stopping to scrape down the sides if needed, about 30 seconds.
The batter will be thick but should still pour slowly off a spoon. If it seems too thick to scoop easily, add a splash of milk or water and pulse a couple of times to loosen it.
Step 2: Heat the Skillet
Set a large nonstick skillet or griddle over medium heat and let it warm up for a couple of minutes. The pan is ready when a few drops of water flicked onto the surface dance and sizzle right away.
Lightly grease the skillet with a little butter or coconut oil, using just enough to coat the bottom so the pancakes release without frying.
Step 3: Cook the Pancakes
Pour a scant 1/4 cup of batter per pancake onto the hot skillet, leaving enough room to flip them. Cook for about 2 to 3 minutes, until the edges look set and bubbles rise through the top and start to pop.
Flip carefully with a thin spatula and cook the other side for another 1 to 2 minutes, until golden brown on both sides. The pancakes will puff slightly as they finish cooking.
Step 4: Stack the Pancakes and Serve
Transfer the finished pancakes to a plate, stacking them as you go. Serve right away with sliced banana, a drizzle of maple syrup, a spoonful of yogurt, or whatever toppings you like.
If you’re making a larger batch, keep the cooked pancakes warm in a 200°F (95°C) oven on a baking sheet while you finish the rest.
Tips for the Best Oat Pancakes
- Use old-fashioned rolled oats. Quick oats can turn the batter gummy and won’t give you the same fluffy texture.
- Let the batter rest for 5 minutes after blending. This gives the oats time to absorb liquid and results in lighter pancakes, not heavy ones.
- Add a handful of fresh blueberries or raspberries: right after pouring the batter onto the skillet for a fruity twist. Fold in gently so the berries don’t break.
Keeping Oat Pancakes Fresh
- Refrigerate: Store leftovers in an airtight container for up to 3 days. They’ll hold their shape well.
- Reheat: Pop them in the toaster or a dry skillet over low heat until warmed through. The edges will crisp back up nicely.
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
No, quick oats tend to make the pancakes gummy. Stick with old-fashioned rolled oats for the best texture.
Is there a way to make these without banana?
Yes, substitute the banana with 1/4 cup unsweetened applesauce and 1 tablespoon maple syrup. The texture will be slightly different, but they still work.
Are these pancakes gluten-free?
They are gluten-free as long as you use certified gluten-free rolled oats. Oats themselves don’t contain gluten, but cross-contact during processing is common.
Why did my pancakes turn out dense?
The batter may have been over-blended or too thick. Try letting it rest for 5 minutes and thinning it with a tiny splash of milk before cooking.
Oats Pancake Recipe
Ingredients
Method
- Add oats, banana, egg, salt, and any optional ingredients to a blender. Blend until smooth, about 30 seconds.
- Heat a nonstick skillet over medium heat and lightly grease with butter or coconut oil.
- Pour a scant 1/4 cup of batter per pancake onto the skillet. Cook 2 to 3 minutes until bubbles form on top, then flip and cook 1 to 2 minutes more, until golden.
- Stack pancakes on a plate and serve warm with your favorite toppings.
