Recipe

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Whip up these simple 3 ingredient banana pancakes without eggs in the blender real quick!

Plus, don’t miss out on the tips in this post to help you make the best batter for these no egg 3-ingredient banana pancakes.

large stack of pancakes with banana slices and blueberries on top

3 Ingredient Banana Pancakes Without Eggs

With the success of my 3-ingredient banana pancakes, came the many requests from my readers for a similar recipe but without the eggs.

One of the many recipe tests became my 2-ingredient banana pancake recipe; and while they’re good, I wanted a bit more “structure” to the pancakes, so I kept on adjusting the recipe.

And just like my original eggless pancakes keep the best of the fluffy pancakes intact, this version is just like the original 3-ingredient banana oat pancakes but without eggs.

Ingredients

The amounts needed to make these 3-ingredient pancakes without eggs are below, but first, here are some notes for you:

Bananas: the riper, the sweeter the pancakes. Since the blender makes the batter smooth, a ripe banana without being totally brown works just fine.
Milk: dairy or non-dairy works for this recipe.
Old-Fashioned Oats: The thicker texture of old-fashioned oats will yield a thicker batter than if quick cooking/instant oats are used.

3 ingredients in a blender before and after blending into pancake batter

How to Make Eggless 3 Ingredient Banana Pancakes

Making these is super easy. Some helpful tips within each step to help you achieve great pancakes include:

Make the batter
Add the milk first, then the banana, and the oats on top. This helps the blender achieve a thick and smooth batter texture.
Wait
The batter will be thick out of the blender, but to ensure that the first pancake comes out as great as the last, wait 5 minutes for the oats to absorb the liquid in the batter.
Cook the pancakes
A non-stick pan or griddle is essential for these pancakes since this batter only has 3 ingredients and no fat. Once hot, grease it with oil, spray, or butter to prevent them from sticking. Keep these pancakes on the smaller side, no more than ¼ cup, to make them easier to flip and ensure they cook through.
Serve them hot
These are best fresh out of the pan topped with pancake syrup and your favorite healthy toppings.

two pancakes cooking on a pan before and after flipping

Why You Need to Blend Them

Since there are no eggs in this 3-ingredient banana pancake recipe, the blender will dissolve the oats and mix them with the other ingredients to create the pancake batter.

Perfect Batter Texture

Although the batter will be thick after blending, blender batters with oats will continue to thicken after blending. For this reason, waiting a few minutes is a great idea to ensure the pancakes are consistent.

large stack of pancakes topped with blueberries and banana slices

Tips and Tricks for Making Eggless 3 Ingredient Pancakes

If this is your first time making these, some additional tips to prevent pancake fails include:

The batter is thick and can be gently spread using the back of a measuring cup or spoon once you put it on the pan.

Wait to flip these pancakes until the edges are defined and they lift easily to prevent them from falling apart.

Avoid pressing them down with the spatula once you flip them. They’ll turn gummy and uncooked batter will ooze out on the sides.

Serving These Easy Pancakes

I usually keep the toppings healthy such as a few additional banana slices, fresh berries, and a drizzle of nut butter over the pancake stack.

3 Ingredient No Egg Banana Pancakes

Servings: 2

Prep Time: 5

Wait time: 5

Cook Time: 10

Total Time: 20

Whip up these simple 3 ingredient banana pancakes without eggs in the blender real quick!

5 from 5 votes

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Ingredients

1 ripe banana
1 ¼ cups milk, any
1 ½ cups old-fashioned oats

Instructions

Make the batter:

Place the banana, milk, and oats in the blender jar (in that order). Blend for 45 seconds at medium-high speed until the oats have dissolved into the batter.

Wait:

Wait 5 minutes for the batter to thicken up. The oats begin to absorb the liquid in the batter during this time, giving these pancakes a more consistent texture. Transfer the batter out of the blender into a bowl or batter dispenser.

Cook the pancakes:

Heat a non-stick griddle or large pan over medium heat. Once hot, grease with oil, spray, or melt butter on the hot surface. Greasing your non-stick surface is a must for these pancakes to flip without breaking.
Immediately after greasing, pour ¼ cup of pancake batter onto the greased pan. Cook the pancakes for about 2 minutes, until the edges begin to look defined and some bubbles form. Flip the pancakes over and cook for another 2 minutes on the other side. Avoid pressing down on the pancake after flipping. Remove the pancakes from the pan onto a plate and keep them warm while you cook the rest of the batter.

Serve:

Serve warm, topped with pancake syrup and your favorite toppings.

Notes

Flavor add-ins:
¼ teaspoon cinnamon
½ teaspoon vanilla
Double this recipe to make 4 servings (8 pancakes) by using 2 ripe bananas, 2 ½ cups of milk, and 3 cups of oats.

Quick or instant oats will work with this recipe too.