3-Ingredient Banana Pancakes

Start your day off right with wonderfully fluffy pancakes that are a breeze to make. These 10-minute 3-ingredient banana pancakes are outrageously delicious. They are made with bananas, eggs and oat flour, making for a light and easygoing kid-friendly breakfast recipe. This is the perfect breakfast for perfect breakfast for a baby, toddler, or grownups. And best of all, you can make them up, pop them in the freezer, and take them out when you’re ready to make breakfast.

Why You’ll Love It

Easy as pie: These pancakes are super easy to make and are ready in under 10 minutes.
Make ahead: You can freeze the pancakes and take out as many as you need.
For banana lovers: If you love banana flavor, this is the recipe for you!

Ingredients for 3 Ingredient Banana Pancakes

A complete list of ingredients and amounts can be found in the recipe card below.

Ripe bananas: Use ripe, nearly soft bananas in these banana egg pancakes. A ripe banana will mash easily and have a delicious taste. You know the bananas with the black spots on them? Those are the ones!
Eggs: Eggs add structure and fluffiness to the pancakes. Use large eggs at room temperature.
Oat flour: Oat flour adds a mild, nutty flavor and makes the pancakes more filling.
Oil (optional): Using oil is optional but recommended for greasing the pan. It prevents this banana pancake recipe from sticking and helps get a golden brown crust.

How to Make Banana Pancakes

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare the overripe bananas: Put the bananas in a bowl. Mash them with a fork until they are mostly smooth with a few lumps.
Mix ingredients: Add the eggs and oat flour to the mashed bananas. Stir until everything is well combined.
Scoop the batter: Use a ¼ cup to pour the batter onto a greased, heated griddle.
Cook the pancakes: Cook each pancake for 2 to 3 minutes on each side, or until they are golden brown.

Substitutions and Variations

Gluten-free banana pancakes: Ensure your oat flour is certified gluten-free.
Substituting bananas: Try pumpkin puree in place of bananas – this version is also absolutely delicious.
Replacing eggs: For a vegan option, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. Let it sit for a few minutes to thicken. Similarly, use 1 tablespoon of chia seeds mixed with 3 tablespoons of water for each egg.
Alternative flours: Use almond flour for a different texture and nutty flavor. It can be used in the same amount as oat flour. Coconut flour can be used, but reduce the amount to ¼ cup as it absorbs more moisture. For a more traditional pancake, use whole wheat flour instead of oat flour.
Other flavor add-ins: For extra flavor, add 1 teaspoon of vanilla extract to the batter. Try mixing in 1 teaspoon of ground cinnamon for a warm, spiced flavor.
Toppings: Top the pancakes with fresh berries, sliced bananas, or apple slices. Spread almond butter, peanut butter, chocolate chips, or cashew butter on top!
Add-ins: Add chopped nuts like walnuts or pecans to the batter for added crunch. Sprinkle chia seeds, flaxseeds or sunflower seeds into the batter for extra nutrition.

Serving Suggestions

Appetizer: Start with a fresh blue smoothie bowl or an oatmeal breakfast bowl.
Main: Serve breakfast tacos or a hearty brekkie skillet. These easy sheet pan eggs are so incredibly easy as a main brunch or breakfast dish.
Dessert: End off with these easy banana pancakes, topped with fresh fruit, a dollop of whipped cream and a drizzle of warm maple syrup or a dollop of nut butter.

How to Store Banana Pancakes

Store: Place leftover pancakes in an airtight container. Refrigerate them for up to 3 or 4 days. The remaining batter can also be kept in the fridge for a few days.
Freezer: Arrange the cooled pancakes in a single layer on a baking sheet. Freeze them for about an hour, then transfer the frozen pancakes to a freezer-safe bag or container. They can be stored in the freezer for up to 2 months.
Thaw: Remove the desired number of pancakes from the freezer. Thaw them in the refrigerator overnight or at room temperature for about an hour.
Reheat: To reheat, place the pancakes in a toaster, toaster oven, or microwave. Heat them until they are warmed through. In the microwave, reheat for about 20 or 30 seconds; in the toaster, toast on a low setting to avoid burning.

3 Ingredient Banana Pancakes FAQs

Banana Oat Egg Pancake Recipe

Get ready to fall in love with this scrumptious 10-minute, 3-ingredient banana pancakes! Whipped up with only bananas, eggs, and oat flour, these fluffy delights are the epitome of a hassle-free breakfast. Perfect for the entire family, you can whip up a batch, freeze it and heat it when ready for a quick, delicious start to your day.

Other Banana Recipes to Try

• My banana cream pie rum puddings are a grown-up treat you will love.
• This easy breakfast banana split is so delicious and quick to whip up.
• Make a smooth and dreamy banana and mango smoothie to kick off the day with.
• Banana muffins are also really tasty.
• This recipe gives you soft fluffy banana cake, similar to banana bread, for an afternoon treat.
• Quick and cozy campfire banana boats are the perfect outdoorsy breakfast.