Table of Contents
Introduction
3 ingredient oatmeal pancakes are the ultimate win for anyone juggling a mile-long to-do list before their coffee even kicks in. Whether you’re trying to get the kids out the door with something healthy in their bellies, or you just want breakfast that doesn’t involve a sink full of dishes—this recipe is your new best friend.
Samuel from Trips Recipes puts it best: “Food should bring joy, not stress. Even a simple breakfast like this tells a story—a story of nourishing yourself with what you have on hand.” These 3 ingredient oatmeal pancakes are made with just three pantry staples, but they deliver big on flavor and satisfaction. Perfect for mornings when life feels a little too loud.
Ingredients You Will Need
Just three ingredients. That’s it. No flour. No sugar. No stress.
- 1 ripe banana – the riper, the better (hello natural sweetness!)
- 2 eggs – for binding and fluffiness
- ½ cup rolled oats – old-fashioned or quick oats both work
Optional (but tasty) add-ins:
- Pinch of cinnamon or nutmeg
- Splash of vanilla extract
- A handful of blueberries or chocolate chips
How to Make 3 Ingredient Oatmeal Pancakes
Step 1: Mash It Up
In a medium bowl, mash your banana until it’s smooth with only small lumps. Think baby food—but way tastier.
Step 2: Stir It Together
Add the eggs and oats to your mashed banana. Stir until fully combined. The mixture will look a bit runny, but that’s totally normal.
Step 3: Cook Like a Pro
Heat a non-stick skillet over medium heat. Lightly grease it with cooking spray or butter. Scoop about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form and the edges are set, then flip gently and cook another 1-2 minutes.
Step 4: Stack, Serve, and Smile
Serve warm with maple syrup, fresh fruit, or a dollop of Greek yogurt. You’ve earned this.
Tips & Tricks
- Use a non-stick pan: These pancakes are delicate and soft. A well-greased non-stick skillet helps them flip like a charm.
- Let the batter sit: If you have 5 extra minutes (we know—luxury), let the batter rest so the oats absorb moisture and thicken up.
- Double it up: The base recipe makes about 4 small pancakes. Double or triple if you’re feeding a crowd… or just yourself on a really hungry morning.
- Make them ahead: These freeze well! Reheat in a toaster or microwave for an ultra-quick breakfast.
For more breakfast inspiration, check out our Fluffy Buttermilk Pancakes and Classic French Toast recipes.
- Mini Pancakes recipe
- Kodiak Pancake Recipe
- Viking Pancakes
- 3-Ingredient Pancakes No Egg
- Cinnamon Swirl Pancakes
- Pancake House Catering
You can visit our Facebook Page for more choices: Trips Recipes
A Little Magic in a Simple Pancake
Here’s the thing: 3 ingredient oatmeal pancakes aren’t just convenient—they’re a small act of self-care. You’re using what’s in your kitchen to create something nourishing, satisfying, and completely doable even on your wildest weekday. As Samuel reminds us, “It’s not about perfection—it’s about connection.” And there’s something deeply connecting about sitting down to warm pancakes, even for five minutes.
FAQs About 3 Ingredient Oatmeal Pancakes
What are the three ingredients in pancakes with oats?
The magic trio for oatmeal pancakes with just three ingredients is:
– Banana – adds natural sweetness and moisture
– Eggs – act as the binder and give structure
– Rolled oats – bring in fiber, texture, and wholesome goodness
That’s it! No flour, no sugar, no dairy—just three simple ingredients that come together to create a surprisingly fluffy and satisfying breakfast.
How to make a 3 ingredient pancake?
Making a 3 ingredient pancake is as easy as mash, mix, and cook:
– Mash one ripe banana in a bowl.
– Mix in two eggs and ½ cup of rolled oats. Stir until it’s all combined.
– Cook on a non-stick skillet over medium heat, flipping when bubbles form on the surface (about 2-3 minutes per side).
Tip: Add a dash of cinnamon or vanilla if you want a little extra flair. Serve warm with fruit or syrup—boom, breakfast is served!
How to make pancakes out of oatmeal?
To turn oatmeal into pancakes, you can use whole rolled oats or blend them into oat flour. Here’s the easiest way:
Start with ½ cup rolled oats, 1 ripe banana, and 2 eggs (the classic trio!).
Blend the oats if you prefer a smoother texture.
Combine everything and cook like regular pancakes.
If you’re going for a thicker, fluffier pancake, let the batter rest for 5–10 minutes so the oats soak up moisture.
These oat-based pancakes are naturally gluten-free (if using certified oats) and packed with fiber, which keeps you full longer.
What are the healthiest pancakes to eat?
The healthiest pancakes are the ones that nourish without unnecessary extras—and taste good enough that you want to keep making them! Some of the top contenders include:
– Oatmeal pancakes (like the 3-ingredient version): Whole grains + natural sweeteners = win.
– Banana pancakes: A naturally sweet, flourless option.
– Almond flour or coconut flour pancakes: Great for low-carb and gluten-free diets.
– Greek yogurt pancakes: High in protein, light in texture.
Want a healthy twist without sacrificing flavor? Try topping pancakes with fresh fruit, nut butter, or a drizzle of pure maple syrup instead of sugary syrups or spreads.