Why You’ll Love Banana Pancakes (3 Ingredients) Recipe
These pancakes require only three basic ingredients and come together in just 10 minutes.
They are naturally sweet thanks to the ripe banana, making them a great alternative to traditional pancakes that rely on added sugar.
The recipe is dairy-free, customizable, and perfect for busy mornings.
They’re also blender-friendly, which means minimal cleanup and effortless preparation.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ripe banana
1 cup oats (rolled oats, quick oats, or oat flour)
1 cup non-dairy milk
Directions
Add the ripe banana, oats, and non-dairy milk to a blender. Blend until the mixture is completely smooth. If desired, stir in optional add-ins such as cinnamon, chocolate chips, or blueberries after blending.
Heat a large non-stick skillet or pan over medium-low heat.
Once the pan is hot, pour approximately 1/4 cup of batter for each pancake onto the cooking surface.
Cook for 2–3 minutes, or until bubbles begin to appear on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 1–2 minutes until golden brown and cooked through.
Serve warm with your favorite toppings and enjoy.
Servings and timing
Servings: 9 pancakes
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
Variations
Add 1/2 teaspoon cinnamon for warm spice flavor.
Mix in fresh blueberries, raspberries, or chopped strawberries.
Stir in dairy-free chocolate chips for a sweeter treat.
Add a tablespoon of peanut butter or almond butter to the batter for extra richness.
Blend in a teaspoon of vanilla extract for additional flavor.
Top with sliced bananas, maple syrup, nut butter, or fresh fruit before serving.
Storage/Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 4 days.
To freeze, place cooled pancakes in a freezer-safe container with parchment paper between layers. Freeze for up to 2 months.
Reheat refrigerated or frozen pancakes in the microwave for 20–30 seconds, in a toaster, or in a skillet over low heat until warmed through.
FAQs
Can I use oat flour instead of oats?
Yes. Oat flour works perfectly and creates an even smoother pancake batter.
What type of non-dairy milk works best?
Almond milk, oat milk, soy milk, and coconut milk all work well in this recipe.
Can I make these pancakes gluten-free?
Yes. Use certified gluten-free oats or oat flour to ensure the pancakes are gluten-free.
Why are my pancakes falling apart?
The batter may be too thin, or the pancakes may be flipped too early. Wait until the edges are set and bubbles form before flipping.
Can I add sweetener?
Yes. Although the banana provides natural sweetness, you can add maple syrup, honey, or another sweetener if desired.
How ripe should the banana be?
A very ripe banana with brown spots works best because it is sweeter and blends more easily.
Can I make the batter ahead of time?
Yes. The batter can be stored in the refrigerator for up to 24 hours before cooking.
Do I need a blender?
A blender creates the smoothest texture, but you can also mash the banana thoroughly and mix the ingredients by hand.
What toppings go well with these pancakes?
Fresh fruit, maple syrup, nut butter, dairy-free yogurt, coconut flakes, and chopped nuts are all great options.
Can I double the recipe?
Yes. This recipe doubles easily for larger families or meal prep.
Conclusion
These 3-Ingredient Banana Pancakes are proof that a delicious breakfast doesn’t need a long ingredient list. Quick, wholesome, and naturally sweet, they’re perfect for busy mornings and easy to customize with your favorite mix-ins and toppings. Keep this simple recipe on hand whenever you need a fast and satisfying homemade breakfast.
Banana Pancakes (3 Ingredients)
These simple banana pancakes are made with just three wholesome ingredients and come together in minutes. They are soft, naturally sweet, and perfect for a quick breakfast or snack.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 9 servings
- Category: Breakfast
- Method: Pan Fry
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 ripe banana
- 1 cup oats (rolled or quick oats, or oat flour)
- 1 cup non-dairy milk
Instructions
- Add the banana, oats, and non-dairy milk to a blender and blend until smooth. If desired, stir in add-ins such as cinnamon, chocolate chips, or blueberries.
- Heat a large non-stick pan over medium-low heat.
- Pour about 1/4 cup of batter per pancake onto the hot pan.
- Cook for 2–3 minutes until bubbles form on the surface and the edges begin to set.
- Flip the pancakes and cook for another 1–2 minutes until golden brown.
- Serve warm with your favorite toppings.
Notes
- Use a very ripe banana for the best natural sweetness.
- Rolled oats, quick oats, or oat flour all work well in this recipe.
- Add cinnamon, blueberries, or dairy-free chocolate chips for extra flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Freeze cooked pancakes for up to 2 months and reheat before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 55 kcal
- Sugar: 2 g
- Sodium: 20 mg
- Fat: 1 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 0.7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
