3 Ingredient Banana Oat Pancakes

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These 3 ingredient banana pancakes are so quick and easy to make, you could make them every morning. Banana, oats and milk blended together into a smooth batter. Moist on the inside and golden brown on the outside.

3 ingredient pancakes topped with banana slices and maple syrup on a white plate, on a warm marble table.

These pancakes are great when you are in a rush in the morning and are looking for a quick breakfast. If you have more time, try these oat milk pancakes that are perfect for a weekend brunch.

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Why these are the best 3 ingredient pancakes
Ingredients
Instructions
FAQ
Expert Tips
3 Ingredient Banana Oat Pancakes
Other Pancake Recipes

Why these are the best 3 ingredient pancakes

They are quick to make. Just add the ingredients to a blender, blend and the batter is ready to be cooked.
They don’t use extra dishes. There are no mixing bowls, or tons of dirty measuring cups to wash, which saves you even more time cleaning up.
They are tasty. Granted, with only 3 ingredients these aren’t the same as decadent pancake recipes with 10+ ingredients. However, they are still incredibly tasty, moist on the inside and golden brown on the outside.

Ingredients

Rolled Oats: Make sure to use rolled oats or old fashioned oats, which are different from steel cut or quick oats.

Instructions

Add the oats, milk and banana to a blender. Blend well until the batter is almost completely smooth and slightly runny.

Melt a tablespoon of butter on a nonstick griddle over medium heat. Add ⅓ cup scoop of pancake batter to the pan.

When small bubbles start to appear in the batter, flip the pancake. Cook until golden brown.

Cinnamon being sprinkled on top of a stack of banana oat pancakes.

FAQ

Can I make these pancakes vegan?

Yes. To make these pancakes vegan, use almond milk or oat milk instead of cow’s milk.

What are some optional add-ins for these pancakes?

Cinnamon, vanilla extract, chocolate chips, or chopped walnuts are all great ideas for optional add-ins to these pancakes.

Overhead view of a stack of pancakes topped with banana slices, on a warm marble table covered with scattered oats.

Expert Tips

Don’t flip the pancakes too early. Wait until you see small bubbles in the pancake batter forming before you flip them.
Use a small blender for small portions. Unless you are making a large batch, use a small smoothie cup blender. The smaller blender makes a smoother batter. If you don’t have a small blender cup, make sure to blend the mixture long enough so the rolled oats are broken down.
Adjust the batter consistency. The pancake batter should be thick, slightly liquid and mostly smooth. The consistency may vary depending on the size of the banana you use and how long you blend the batter for. If the batter is too runny, add a small scoop of rolled oats, and blend until you get the right consistency. If the batter is too thick, add a small spoonful of milk and blend.
Don’t set the temperature too high. Use medium heat to cook the pancakes. Using too high a temperature won’t make the pancakes cook faster. It will just make the outside cook too quickly, leaving the inside uncooked.