3 Ingredient Banana Pancakes

There’s something incredibly satisfying about the smell of fresh pancakes cooking on a griddle. As the steam rises and the aroma fills the kitchen, you know it’s breakfast time. Today, I’m excited to share a delightful recipe for 3 Ingredient Banana Pancakes that can be whipped up in under 10 minutes. Simple, quick, and oh-so-delicious, these pancakes are a perfect way to start your day with a touch of sweetness and wholesome goodness.

This recipe is perfect for anyone looking for an easy breakfast option, especially when you have an overripe banana sitting on your counter. Ideal for busy mornings or leisurely weekends, you can even store leftovers for up to three days in the refrigerator; they taste great reheated.

Why You’ll Love This Recipe

• Made with just three ingredients, it’s super easy to prepare.
• The pancakes are naturally sweet and fluffy, thanks to the ripe banana.
• Cooking time is short, allowing for a breakfast in minutes.
• Perfectly customizable with toppings for extra flavor and fun.

What You’ll Need

Gather the following ingredients to make these delicious pancakes:

For the Batter

• 1 very ripe banana (don’t compromise on this!)
• 2 eggs (no substitutions)
• 1/3 cup all purpose or whole wheat flour*

*It’s essential to use a very ripe banana for the best flavor.

Substitutions & Swaps

• Use almond flour for a gluten-free option.
• Replace the banana with applesauce for a change.
• Substitute eggs with flaxseed meal mixed with water (1 tbsp + 3 tbsp water) for a vegan version.

How to Make It

Let’s get cooking these tasty pancakes in just a few simple steps!

1. Mash the Banana

In a medium bowl, mash the banana thoroughly with a fork until smooth. This will be the base of your pancake batter.

2. Combine Ingredients

Stir in the eggs and all-purpose flour, mixing everything together well with a fork. If desired, add a pinch of kosher salt to enhance the flavors.

3. Heat the Skillet

Heat a griddle or skillet over medium heat and lightly grease it with a bit of butter or oil. This ensures your pancakes don’t stick and helps them develop that lovely golden-brown color.

4. Cook the Pancakes

Pour the batter onto the skillet in 1/4 cup scoops. Cook for about one to two minutes until the bottoms are golden brown; keep an eye on them and check early to avoid overcooking.

5. Flip and Finish Cooking

Carefully flip the pancakes and cook for another 30 seconds until they’re cooked through. Remove to a plate and serve warm.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, for longer storage.
Reheat: Microwave for 20-30 seconds or until warmed through.

Tips for Best Results

• Use only very ripe bananas for maximum sweetness and flavor.
• Ensure your skillet is adequately heated before adding the batter for even cooking.
• Don’t overmix the batter; a few lumps are perfectly fine for fluffy pancakes.
• Adjust the heat as necessary to prevent burning.

Serving Suggestions

• Top with maple syrup and fresh banana slices for added sweetness.
• Serve with a dollop of Greek yogurt for a creamy texture.
• Pair with berries or nuts for extra flavor and nutrition.