I’ve always believed the best recipes are the ones that sneak up on you. You know, the kind you make once out of desperation because there are three bananas on the counter looking way too spotted, and suddenly it becomes a breakfast staple. These 3 ingredient banana pancakes are that kind of recipe. Ripe bananas, eggs, and oats—that’s it. And the result? Soft, golden pancakes that taste like you put in way more effort than you did. Sometimes mornings move fast, and the last thing I want is a pile of dishes. This is where these pancakes save the day. They’re quick to stir together, easy to flip, and let’s be real, the smell of bananas sizzling in the pan could probably wake me faster than my alarm clock. The kids love them, I love them, and my sink loves them—because it doesn’t fill up with dirty bowls. If you’ve been searching for recipes for ripe bananas, or just want more simple breakfast ideas that don’t feel like you’re eating cereal for the third morning in a row, give these a try. They check all the boxes: Healthy Sweet Treats, Simple Healthy Breakfast, and one of those healthy treats recipes you can feel good about. They’re the perfect way to turn a couple of overripe bananas into something that feels warm, comforting, and a little impressive without any fuss.

1) Key Takeaways
2) Easy 3 Ingredient Banana Pancakes Recipe
3) Ingredients for 3 Ingredient Banana Pancakes
4) How to Make 3 Ingredient Banana Pancakes
5) Tips for Making 3 Ingredient Banana Pancakes
6) Making 3 Ingredient Banana Pancakes Ahead of Time
7) Storing Leftover 3 Ingredient Banana Pancakes
8) Try these Breakfast Recipes next!
9) 3 Ingredient Banana Pancakes
10) Nutrition

1) Key Takeaways

These pancakes use only three simple ingredients: ripe bananas, eggs, and oats.
A great way to use up spotted bananas sitting on the counter.
Perfect for quick breakfast ideas and simple healthy breakfast routines.
You can cook them in minutes and top them with anything from yogurt to peanut butter.

2) Easy 3 Ingredient Banana Pancakes Recipe

I never thought a recipe this simple would become part of my daily life, but here we are. With just bananas, eggs, and oats, you can have pancakes ready in minutes. The trick is letting the bananas be ripe enough, because they bring natural sweetness that makes the pancakes taste like a treat. When I say quick breakfast ideas, this recipe sits right at the top of the list.

Think about mornings when time is short and everyone is hungry. That’s when I turn to this recipe. It doesn’t need any fancy equipment or long prep. Mix, pour, flip, done. It feels almost unfair how something so simple can be this good. I’ve had mornings where these pancakes saved me from resorting to cold cereal again.

What I love most is the flexibility. You can dress them up with fruit or keep them plain for a healthy sweet treat. On busy weekdays or lazy weekends, these banana pancakes always deliver.

3) Ingredients for 3 Ingredient Banana Pancakes

Ripe Bananas: The star of this recipe. They add natural sweetness and a soft texture. The riper the bananas, the better. I’ve used ones that looked nearly too far gone, and they made the pancakes rich in flavor.

Eggs: These hold the batter together and give the pancakes protein. Two eggs are just enough to balance the bananas without overpowering their flavor.

Rolled Oats: The oats create body in the batter. They make the pancakes filling and wholesome, turning what could be dessert into one of those simple healthy breakfast options that fuel you for hours.

4) How to Make 3 Ingredient Banana Pancakes

Step 1. Mash the bananas in a bowl until smooth. This step sets the base. If you like a bit of texture, leave some small chunks. They soften as they cook and make little pockets of flavor.

Step 2. Crack in the eggs and whisk until combined. This helps the mixture bind together. I’ve found that whisking by hand works best, as it gives you better control over the texture.

Step 3. Stir in the oats until you get a batter. It won’t look like traditional pancake batter, but trust me, it cooks beautifully.

Step 4. Heat a skillet over medium heat and add a little oil or butter. Pour the batter in small circles. Cook until bubbles form, then flip. Each side should be golden brown.

Step 5. Serve warm with toppings of your choice. Peanut butter, yogurt, fresh berries, or even a drizzle of honey all work well. This is where you can make it one of those healthy treats recipes that feels indulgent but isn’t.

5) Tips for Making 3 Ingredient Banana Pancakes

I’ve made these pancakes more times than I can count, and a few things stand out. First, size matters. Keep them small, like silver dollars. They flip easier and cook evenly. Larger pancakes can fall apart because the batter doesn’t have flour to hold it together.

Second, use medium heat. High heat burns the outside before the inside cooks. Low heat makes them rubbery. Medium strikes the right balance, giving you soft insides and golden edges. Think of this as one of those simple recipes for dinner 3 ingredients can’t always pull off, but breakfast gets right.

Finally, experiment with toppings. Try yogurt with cinnamon for a simple breakfast idea, or almond butter if you want something richer. Each choice changes the mood of the meal without complicating the recipe.

6) Making 3 Ingredient Banana Pancakes Ahead of Time

I often make these pancakes ahead when I know mornings will be busy. They store well in the fridge for a couple of days. Reheating them in a toaster or skillet keeps them close to fresh. It’s like bringing back that just-cooked comfort.

If I have extra bananas, I double the recipe. That way I can pack them in a container and my kids have a ready snack. They’re soft, sweet, and fill the gap between meals better than packaged snacks. That’s what makes this one of my favorite healthy treats recipes.

You can even freeze them. Stack them with parchment in between and warm them in a toaster when you need a quick breakfast. They don’t lose their flavor, and they stay handy for weeks.

7) Storing Leftover 3 Ingredient Banana Pancakes

When I store leftovers, I use airtight containers. In the fridge, they stay good for three days. I reheat them in a skillet for the best texture. The edges crisp back up and the centers stay tender.

For longer storage, freezing is the way to go. I stack them with parchment between each pancake, then slip them into a freezer bag. They last for about a month this way.

To reheat from frozen, I use a toaster or warm skillet. Microwaving works too, but it softens them more than I like. That’s the beauty of a simple healthy breakfast—you can keep it flexible without losing flavor.

8) Try these Breakfast Recipes next!

9) 3 Ingredient Banana Pancakes