3 ingredient pancakes are quick, easy and healthy banana pancakes made with just three simple ingredients. These melt in your mouth 3 ingredient pancakes with bananas are adaptable, versatile and make the perfect breakfast both kids and adults will love.
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Why Should You Make This Recipe
I love quick and easy breakfast recipes ideally a stack of warm pancakes. My Oat Flour Pancakes, Pancakes without Milk, Apple Cinnamon Pancakes and Lemon Pancakes are a few delicious pancake recipes that I absolutely adore. This easy banana pancake recipe made with just 3 ingredients is just as delicious and easy to make as regular pancakes.
- You love healthy and simple pancakes. These banana pancakes use three simple ingredients and have no added sugar.
- Easy to make, bake and eat. These simple pancakes with bananas are super simple to make in one bowl with a whisk. Just mash, mix and cook.
- Kid friendly pancakes that adults also love. Keep these pancakes simple or add your favorite mix-ins such as mini chocolate chips. These pancakes are endlessly adaptable and make an easy breakfast everyone will love.
Ingredients
These three ingredient pancakes with bananas require only 3 basic pantry ingredients. Here’s what you will need to make these easy pancakes.
Gather ripe bananas, eggs and self rising flour.
Substitutions
Here are my recommended substitutions to make these easy three ingredient pancakes if you need them.
- Self Rising Flour: This is a key component for these banana pancakes with three ingredients. Make a DIY self rising flour by mixing ½ cup (60 g) all purpose flour with ½ teaspoon baking powder. If you prefer, use the same amount of buckwheat, oat flour or whole wheat flour.
- Mashed Banana: Make sure the bananas are fully ripened with some brown spots.
- Eggs: This recipe hasn’t been tested without eggs.
Variations
- Flavor Boosters: This recipe stays true to the name, “3 ingredients” by not using flavor boosters such as ground cinnamon or vanilla extract. For the best 3 ingredient banana pancakes, I suggest adding up to 1 teaspoon ground cinnamon and 1 teaspoon vanilla extract.
- Mix-ins: Add ½ cup mini chocolate chips or berries right after mixing in the flour. Add 1 - 2 tablespoons peanut or other nut butter at the same time as the eggs and mashed bananas.
How To Make
Learn how to make 3 ingredient banana pancakes in a few easy steps.
- In a large mixing bowl, mash the ripe bananas until mostly smooth with very few lumps. The smoother the bananas, the better the pancakes. Whisk the eggs into the mashed banana until smooth and well combined. Stir in the flour until just combined. A few lumps in the batter are fine. If you are adding mix-ins such as chocolate chips or berries, do so now. Allow the banana, flour and egg pancake batter to rest while the skillet or griddle pre-heats.
- Heat a non stick skillet or griddle to low- medium heat while the batter rests for a few minutes. Drop a small amount of pancake batter onto the preheated skillet to test if the skillet is ready. In a preheated non stick skillet or griddle, melt some butter, coconut oil or other oil on the skillet. Using a ¼ cup (59 ml) measuring cup, drop the banana pancake batter onto the hot skillet. When bubbles start to form, pop and stay on surface of the pancake, it’s time to flip. This takes about 2 - 3 minutes. Flip the pancakes and cook for an additional 1- 2 minutes.
3. Transfer the pancakes to a cooling rack or plate. Continue cooking the pancakes until all the batter is used. Serve as soon as possible with your favorite toppings. I like topping my banana pancakes with more sliced bananas and maple syrup.
How To Serve, Store, Freeze and Thaw
- Serve: Pancakes are the perfect dish to use any toppings you like. They would be especially delicious with more sliced bananas and maple syrup or honey.
- Store: Place the pancakes in an airtight container the fridge for up to 2 - 3 days. These banana pancakes are best enjoyed the same day or kept frozen to enjoy at a later date.
- Freeze: Make sure the pancakes are completely cooled to room temperature. Lay the pancakes in a single layer on a baking sheet and flash freeze them for about 20 minutes. Transfer them to an airtight and freezer safe container like a ziplock bag. Store in the freezer for up to 3 months.
- Thaw: The easiest and fastest way to thaw these banana three ingredient pancakes is to lay 1 - 2 on a microwave safe plate. Heat in the microwave for about 45-60 seconds, flipping them halfway through the reheating time.
M’s Expert Tips
- Use ripe bananas. Just like making banana bread, use slightly firm bananas with lots of brown spots. Make sure not to use overly ripe or under ripe bananas.
- Bring cold ingredients to room temperature: This allows the ingredients to mix together more evenly which requires less mixing, resulting in soft and fluffy pancakes.
- Use a ¼ cup measuring cup: This is the easiest, quickest and cleanest way to get perfectly sized pancakes.
- Add some flavor boosters. This recipe stays true to the name, “3 ingredients” by not using flavor boosters such as ground cinnamon or vanilla extract. For the best 3 ingredient banana pancakes, I suggest adding up to 1 teaspoon ground cinnamon and 1 teaspoon vanilla extract.
- Add butter or coconut oil: Melt some butter on the warm skillet or griddle after each batch of pancakes. This simple step makes these the best 3 ingredient banana pancakes.
- Use low-medium heat. It’s easy to increase the heat, but takes more time to reduce an over heated pan. Cook these pancakes with bananas over low-medium heat to ensure they don’t burn before they’re finished cooking.
- Look for bubbles. Bubbles should form, pop and stay open on the surface of the pancake when it is finished cooking and is ready to be flipped. Note, the bubbles on these banana 3 ingredient pancakes aren’t as prominent.
FAQs
What are three ingredient banana pancakes made from?
These easy pancakes with banana are made using mashed bananas, flour and eggs.
Can you make banana pancakes without eggs?
Yes, the banana acts as a binder and flavor enhancer in a standard banana pancake recipe. However, this banana pancake recipe with 3 ingredients has not been tested without eggs.
How do I keep pancakes warm?
Place them on a lined baking sheet in a warm (200 F/ 93 C) oven until ready to serve.
Other 3 Ingredient Recipes to Try
If you try this 3 Ingredient Banana Pancakes recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to make. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!
3 Ingredient Banana Pancakes Recipe
3 ingredient pancakes are quick, easy and healthy banana pancakes made with just three simple ingredients. These melt in your mouth 3 ingredient pancakes with bananas are adaptable, versatile and make the perfect breakfast both kids and adults will love.
Equipment
- 1 large bowl
- 1 fork
- 1 whisk
- 1 ¼ cup measuring cup optional
Ingredients
- 2 large bananas
- 2 large eggs, room temperature
- ½ cup (60 g) self rising flour
Instructions
- In a large mixing bowl, mash the ripe bananas until mostly smooth with very few lumps. The smoother the bananas, the better the pancakes.Whisk the eggs into the mashed banana until smooth and well combined. Stir in the flour until just combined. A few lumps in the batter are fine.2 large bananas, 2 large eggs, room temperature, ½ cup (60 g) self rising flour
- If you are adding mix-ins such as chocolate chips or berries, do so now. Allow the banana, flour and egg pancake batter to rest while the skillet or griddle pre-heats.
- Heat a non stick skillet or griddle to low- medium heat while the batter rests for a few minutes. In a preheated non stick skillet or griddle, melt some butter, coconut oil or other oil on the skillet. Drop a small amount of pancake batter onto the preheated skillet to test if the skillet is ready.
- Using a ¼ cup (59 ml) measuring cup, drop the banana pancake batter onto the hot skillet. When bubbles start to form, pop and stay on surface of the pancake, it’s time to flip. This takes about 2 - 3 minutes. Flip the pancakes and cook for an additional 1- 2 minutes.
- Transfer the pancakes to a cooling rack or plate. Continue cooking the pancakes until all the batter is used. Serve as soon as possible with your favorite toppings. I like topping my banana pancakes with more sliced bananas and maple syrup.
Notes
Store: Place the pancakes in an airtight container the fridge for up to 2 - 3 days. These banana pancakes are best enjoyed the same day or kept frozen to enjoy at a later date.
Flavor Boosters: This recipe stays true to the name, “3 ingredients” by not using flavor boosters such as ground cinnamon or vanilla extract. For the best 3 ingredient banana pancakes, I suggest adding up to 1 teaspoon ground cinnamon and 1 teaspoon vanilla extract.
Mix-ins: Add ½ cup mini chocolate chips or berries right after mixing in the flour. Add 1 - 2 tablespoons peanut or other nut butter at the same time as the eggs and mashed bananas.
did you make this recipe?tag @olivesnthyme on Instagram
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