These 3-ingredient banana pancakes are what happens when breakfast needs to be easy, fast, and made from things you probably already have.
No pancake mix, no long ingredient list, and no pretending we are opening a brunch restaurant before 8 a.m.
They are soft, lightly sweet, and perfect for using up that one banana sitting on the counter getting more dramatic by the hour. You know the one. Too spotty for casual snacking, but perfect for pancakes.
Made with banana, eggs, and oats, these pancakes are simple enough for weekdays but cozy enough for weekends.
Why You’ll Love This Recipe
- You only need 3 basic ingredients.
- It is naturally sweet from banana.
- It is quick enough for busy mornings.
- It is a great way to use ripe bananas.
- It works for kids and adults.
Ingredients You’ll Need
Banana: Use a ripe banana with brown spots. The riper the banana, the sweeter the pancakes.
Eggs: Eggs help hold the pancakes together and add protein.
Oats: Rolled oats or quick oats both work. They help give the pancakes more structure.
Optional extras: Cinnamon, vanilla, baking powder, chocolate chips, blueberries, or a pinch of salt.
How to Make 3-Ingredient Banana Pancakes
Mash the banana in a bowl until mostly smooth. A few small lumps are fine.
Add eggs and oats. Stir until everything is combined. If you want smoother pancakes, blend the mixture for a few seconds.
Heat a nonstick skillet over medium-low heat. Lightly grease it with butter or oil.
Spoon small amounts of batter into the pan. Keep the pancakes small because they are more delicate than regular pancakes.
Cook until the edges look set and the bottoms are golden. Flip gently and cook the other side.
Serve warm with maple syrup, yogurt, berries, peanut butter, or a little honey.
Tips for Success
Keep the pancakes small. Big banana pancakes love to break apart just when you start feeling confident.
Use medium-low heat. If the heat is too high, the outside browns before the inside sets.
Let the batter sit for 5 minutes if you have time. This helps the oats soften.
Use a thin spatula for flipping.
If the batter feels too loose, add another spoonful of oats and let it sit for a few minutes.
Easy Variations
Add cinnamon for a warm flavor.
Add vanilla for a bakery-style smell without bakery-level work.
Add blueberries or mini chocolate chips for a fun version.
Add a spoonful of peanut butter to the batter for extra richness.
Use gluten-free oats if needed.
What to Serve With Them
Serve these pancakes with fresh fruit, Greek yogurt, nut butter, maple syrup, or scrambled eggs for extra protein.
They also make a great snack. Cold pancake from the fridge? Honestly, not the worst decision.
How to Store Leftovers
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheat them in the microwave, toaster oven, or a skillet.
You can also freeze them with parchment paper between each pancake for up to 2 months.
FAQ
Can I make these without oats?
You can make banana egg pancakes without oats, but they will be softer and harder to flip.
Can I blend the batter?
Yes. Blending makes the pancakes smoother and gives them a more classic pancake texture.
Are these pancakes very sweet?
They are lightly sweet. Add maple syrup, honey, or chocolate chips if you want more sweetness.
Can I double the recipe?
Yes. This recipe doubles easily.
Can I make these gluten-free?
Yes. Use certified gluten-free oats.
Easy 3-Ingredient Banana Pancakes
Ingredients
Equipment
Method
- Mash the banana in a mixing bowl until mostly smooth.
- Add the eggs and oats, then stir until combined.
- Let the batter sit for 5 minutes if possible so the oats can soften.
- Heat a lightly greased nonstick skillet over medium-low heat.
- Spoon small pancakes into the skillet.
- Cook until the edges look set and the bottoms are golden.
- Flip gently and cook the second side until golden.
- Serve warm with your favorite toppings.