3 Ingredient Banana Oatmeal Pancakes
Fluffy, naturally sweet banana oatmeal pancakes with caramelized edges – just 3 ingredients, one bowl, and 10 minutes. No blender required.
Equipment
- Mixing Bowl
- Fork
- Non-stick skillet or cast iron pan
- Thin metal spatula
Ingredients
- 1 medium very ripe banana (spotty is best)
- 2 large eggs (room temperature if possible)
- 1/3 cup old-fashioned rolled oats (not quick or steel-cut)
- 1 tablespoon butter or oil for the pan
- 1/8 teaspoon salt (optional but recommended)
- 1/4 teaspoon cinnamon (optional)
- 1/2 teaspoon vanilla extract (optional)
Instructions
- In a medium bowl, mash the banana with a fork until it's mostly liquid with just a few tiny lumps. Add the eggs and whisk until combined. Stir in the oats, salt, and cinnamon if using. Let the batter sit for 2 to 3 minutes while the pan heats. This rest is non-negotiable – it makes the oats tender instead of crunchy.
- Place a non-stick skillet or well-seasoned cast iron pan over medium heat. Add a small pat of butter or a drizzle of oil. Swirl to coat. The butter should sizzle gently – if it browns immediately, the pan is too hot; lower the heat and start over.
- Drop about 2 tablespoons of batter per pancake into the pan. Spread it slightly with the back of a spoon. Cook until edges look dry and bottom is deep golden, about 90 seconds to 2 minutes. Small bubbles will form on the surface.
- Flip carefully with a thin metal spatula. Cook for another 60 to 90 seconds on the second side, pressing down gently to ensure even browning.
- Transfer to a plate. Repeat with remaining batter, adding more butter to the pan as needed. Serve hot with maple syrup, extra banana slices, cinnamon, or just as they are.
Notes
Storage: Store leftover pancakes in an airtight container with a paper towel in the fridge for 4-5 days. Freeze in a single layer on a baking sheet, then transfer to a zip-top bag for up to 2 months. Reheat in a toaster on low for crispy edges (microwave works but softens them).
Common Mistakes: Don't skip the 2-minute rest. Use medium heat – not high. Make small pancakes (2 tbsp batter each). Add mix-ins (like chocolate chips or blueberries) sparingly – 1 tablespoon max per batch.
Variations: For fluffier pancakes, add 1/4 tsp baking powder. For peanut butter banana, add 1 tbsp peanut butter to the batter. For dairy-free, use coconut oil in the pan.