Recipe

A simple recipe for 3-ingredient banana pancakes you can whip up quickly!

3 ingredients are all you’ll need to make banana pancakes. Plus, in this post, I share my tips for a no-fail stack. Ready?

front view of 3 ingredient banana pancakes stacked on a plate topped with sliced bananas and syrup

Simple Banana Pancakes with 3 Ingredients

Laura fuentes holding a skillet of food standing in front of a blue door

This recipe uses traditional, all-purpose flour. If you want to use oats, head over to the 3-ingredient Banana Oat Pancakes recipe. I’ve separated them because each requires its own tips for the best pancakes.
I’ve held off sharing how to make banana pancakes with 3 ingredients for years. Mostly because my Banana Pancake recipe is so good that why go any further? But with thousands of visitors making my pancake recipes each weekend and receiving many requests for this recipe, it was time. And this recipe nails it.

What are the Three Ingredients in Banana Pancakes

All-purpose flour: a little goes a long way but something has to hold the batter together. If you only have bananas and eggs, use my 2-ingredient banana pancakes recipe.
Eggs: one egg per person also adds protein to each serving.
Ripe bananas: the riper the better. Check out my tip below on how to mash them for the best batter texture.

overhead view of the 3 ingredients needed to make 3-ingredient banana pancakes: bananas, flour, and eggs

Are They Healthier Than Regular Pancakes?

The eggs add 6g of protein per serving and these 3-ingredient pancakes are naturally sweetened by the bananas. I’d say, they’re a great choice!

How to Make 3 Ingredient Banana Pancakes

The short video in the recipe card walks you step by step. Here are a few noteworthy tips:

Make the batter by mashing the bananas to a paste-like texture first (see my tip below). This helps the bananas bind more effectively with the eggs to form a cohesive liquid, so the pancakes hold their shape and texture better. Otherwise, it’s pretty straightforward: mix the 3 in a bowl, and you’re set!

2 image collage of 3-ingredient banana pancakes. on left all bananas are in a zip bag so they're mashed creamy and on right they're in a bowl

Cook the pancakes in a non-stick pan or griddle. Sorry, Grandma, a cast-iron skillet just won’t do. Plus, after the pan is hot, you’ll want to grease it or spray it so they’re easy to flip. They take about 2 minutes per side to cook.

2 image collage of 3-ingredient banana pancakes. on left cooking two pancakes on a pan, on right, after the pancakes are flipped

Serve them warm, straight out of the pan, topped with your favorite pancake syrup, fresh fruit, a drizzle of nut butter, or Nutella.

How to Mash Bananas for Pancakes

Grab your ripe banana, place it in a zip bag, and mash it up! This simple technique will give your pancakes the best texture.

Texture Differences in 3-Ingredient Pancakes

These banana pancakes are moist and sweet, and although they’re on the thinner side, they can still support your favorite toppings, don’t worry!

Mix-Ins and Add-Ons

I like to keep any batter add-ins to a minimum with this recipe, such as ground cinnamon or vanilla extract. Larger mix-ins, like fruit or chocolate chips, will cause the pancake to break during cooking. Save any bigger items for topping.

front view of 3 ingredient banana pancakes stacked on a plate topped with sliced bananas and syrup. the pancakes have been sliced to show their nice fluffy texture

Always See My Recipes In Google

3 Ingredient Banana Pancakes (16g Protein)

Servings: 2

Prep Time: 5

Cook Time: 10

Total Time: 15

A simple recipe for 3-ingredient banana pancakes you can whip up quickly!

5 from 30 votes

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Watch how it’s made:

Ingredients

2 ripe bananas
4 eggs
½ cup all-purpose flour

Instructions

Make the batter:

In a medium bowl, mash the bananas using a fork until you achieve a banana paste-like texture. For best results, place the bananas inside a zip bag, mash it with your hands, cut the tip of the bag to make an opening, and squeeze the banana through into the bowl.
Add the eggs to the bowl, and whisk them with a fork until they’re mixed with the banana. Then, add the flour and mix until there’s no visible flour left.

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. When using an electric griddle, heat it somewhere between 300 and 350F.
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. 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: ½ teaspoon cinnamon ½ teaspoon vanilla
Making half of this recipe (2 servings): this recipe yields 8 pancakes and can be halved by using 1 ripe banana, 2 eggs, and ¼ cup flour.
Make them fluffy: add 1 teaspoon of baking powder.