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It sounds too good to be true, but these 3 ingredient banana pancakes are fluffy, delicious, and ready in 10 minutes. They’re perfect for busy mornings or snacks!
Here’s a trick that’s worth knowing and a great use for a lone banana ripening on the counter: 3 ingredient banana pancakes! Of course like most internet “hacks,” it sounds too good to be true. But these pancakes are the real deal. I’ve even whipped them up in a pinch with my toddler on my hip and let me tell you: these really work.
Why we love this recipe: These pancakes are nutrient-dense, made mostly bananas and eggs with a small amount of flour. They come together in 10 minutes and they fry up into a fluffy, satisfying texture that feels like more than the handful of ingredients.
These have become a lifesaver in our household: we make them for our two kiddos on the regular and they gobble them up. They’re great warm or saved as leftovers: you can eat them cold, room temp, or reheated for snacks.
Ingredients in 3 ingredient banana pancakes
Who invented 3 ingredient banana pancakes? This trick has been making its rounds on the internet since 2017, when model Karlie Kloss shared this recipe on her YouTube channel with bananas, eggs, and oats. Like any good trend, it’s been made and remade thousands of times with different ingredients. For our version of this recipe, you’ll need the following:
- Ripe banana: The ripeness of the banana is what brings that signature fruity perfume to this recipe. It also makes the best texture. Avoid using a banana that is underripe or just ripe.
- Eggs: The eggs are crucial in this recipe for helping the pancakes to stick together. (We wouldn’t suggest trying this trick with a flax egg for vegan, because the egg is essential.)
- All purpose or whole wheat flour: These 3 ingredient banana pancakes work best with all-purpose flour or whole wheat flour. You can also make them gluten-free: we’d suggest using gluten-free 1-to-1 flour. Oat flour could also work well here.
Substitution tip
Avoid substituting almond flour, since it makes such a delicate texture for pancakes. Try these Almond Flour Pancakes if you’re looking for a pancake recipe formulated for almond flour.
A few notes for cooking
These 3 ingredient banana pancakes come together very quickly with just one bowl, a fork, and a griddle! I’ve made them holding my toddler when she wanted a snack, and they were easy enough to do with one hand (though I wouldn’t recommend that on the regular!). Here are a few tips for cooking the pancakes:
- Add a pinch of salt to bring out the flavors. This is not required, but it does bring out the flavors nicely. We typically don’t include salt in an ingredient count, since most cooks have have it on hand.
- Use butter or coconut oil for cooking. Again it’s not technically in the ingredient list, but you’ll need a cooking oil to fry the pancakes.
- Check for browning. These pancakes have a slightly different texture from your typical pancake, and they brown slightly differently. To check for doneness, simply slide a spatula under the bottom and check for browning. Flip once they are golden brown; be careful not to overcook!
Ways to serve 3 ingredient pancakes
Make these pancakes for breakfast for quick morning meals, or we love them as a snacks topped with peanut butter or almond butter. They are perfect for kids or adults, and taste great at any temperature.
If you want to step them up, you can add any sort of pancake topping! Here are a few ideas:
- Maple syrup and banana slices
- Strawberry puree or strawberry compote
- Blueberry syrup or blueberry sauce
- Fresh blueberries, raspberries or blackberries
- Nut butter like almond butter, peanut butter, pistachio butter or cashew butter
Leftover and storage info
Leftover pancakes last up to 3 days refrigerated and taste good cold, at room temperature, or gently reheated on the stovetop in a dry skillet.
A few more ripe banana recipes we love
When you’ve got ripe bananas, try one of these fun ideas for how to use them:
- Make Banana Waffles with one banana, or Banana French Toast where banana stands in for egg
- Go for fan favorite Banana Oatmeal Pancakes, Healthy Banana Muffins, or a Peanut Butter Banana Smoothie
- Mix up other banana breakfasts
- Bake up Our Best Banana Bread Recipe
01
Banana Waffles
02
Banana Oatmeal Pancakes
03
Peanut Butter Banana Smoothie
04
11 Banana Breakfast Recipes
Dietary notes
These 3 ingredient banana pancakes are vegetarian and dairy-free. For vegan, go to Vegan Banana Pancakes. For gluten-free, go to Banana Oatmeal Pancakes.
Frequently asked questions
Seriously, just 3 ingredients? What are they?
Yep, that’s all you need! This recipe typically uses ripe bananas, eggs, and some form of flour (whole wheat, all-purpose, even oat flour).
What kind of flour works best?
Most flours work! Whole wheat flour adds a nutty flavor and extra fiber. All-purpose flour is a classic choice, while oat flour offers a naturally gluten-free option.
The batter seems too thick! What should I do?
Since there are no added liquids like milk, the batter might be thicker than usual pancake batter. Don’t worry! This is normal. If it seems too difficult to work with, you can mash the bananas a little more before blending or add a tablespoon of milk at a time until it reaches a pourable consistency.
3 Ingredient Banana Pancakes
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- Author: Sonja Overhiser
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 1x
Description
It sounds too good to be true, but these 3 ingredient banana pancakes are fluffy, delicious, and ready in 10 minutes. Perfect for busy mornings or snacks!
Ingredients
Scale
- 1 very ripe banana (don’t compromise on this!)
- 2 eggs (no substitutions)
- ⅓ cup all purpose or whole wheat flour*
Instructions
- In a medium bowl, mash the banana with fork. Stir in the eggs and all purpose flour and mix to combine using a fork. If desired, add 1 pinch kosher salt to enhance the flavors.
- Heat a griddle or skillet to medium heat and lightly grease it with a bit of butter or oil. Add the batter onto the skillet in ¼ cup scoops. Cook for a minute or two until the bottoms are golden brown (check with a spatula early and often; the timing varies on your griddle and the exact heat level). Be careful not to overcook. Flip and cook another 30 seconds until cooked through.
- Remove to a plate and serve warm, topped with maple syrup and banana slices, if desired. Store leftovers refrigerated for up to 3 days.
Notes
*You can substitute gluten free flour for the all-purpose flour. Almond flour works better in Almond Flour Pancakes because it makes a more fragile batter.
- Category: Breakfast
- Method: Stovetop
- Cuisine: Breakfast
- Diet: Vegetarian
vegetarian
Published on / Last updated on
Categorized In:
- Recipes
About the authors
Sonja & Alex
Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.
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