3 Ingredient Banana Pancakes

A stack of sliced banana pancakes topped with banana slices sits on a white plate, with syrup drizzled over the pancakes. A fork holds a piece of pancake, and bananas are visible in the background.

These 3 ingredient banana pancakes are quick, easy, and made with simple pantry staples and one ripe banana. They’re naturally sweet, come together in minutes, and are perfect for busy mornings, toddlers, or a healthier breakfast option!

Course Breakfast

Cuisine American

Keyword 3 ingredient banana pancakes

Prep Time 5

Cook Time 10

Total Time 15

Servings small pancakes

Calories 51

Author Gayle Bialas

Equipment

Ingredients

2 ripe bananas (the more brown spots, the sweeter the pancakes will be)
2 large eggs
¼ cup all-purpose flour
Butter or oil for cooking

Optional:

2 teaspoons vanilla bean paste (or vanilla extract)
1 teaspoon ground cinnamon

Instructions

In a medium bowl, add bananas and mash well.
Add in eggs and whisk to combine. If using vanilla and/or cinnamon, stir into banana mixture. Then add flour and stir until combined.
Heat a griddle or large skillet over medium heat and melt butter or add oil. Pour a little less than ¼ cup of pancake mixture onto hot griddle. Batter will be thin! Cook for 3-4 minutes, or until edges begin to bubble slightly and the bottom turns lightly golden brown. Gently flip over to other side and let cook for another 1-2 minutes. Repeat with remaining batter until all pancakes are cooked. Serve immediately with butter and syrup, if desired.

Notes

Leftover pancakes will keep in an airtight container in the refrigerator for up to 3 days.
To freeze pancakes, store in a freezer-safe container or bag in the freezer for up to 3 months. When ready to eat, let thaw completely in the refrigerator.
See my tips and tricks for making these 3 Ingredient Banana Pancakes above the recipe box

Nutrition