I love how simple and quick these 3‑ingredient banana pancakes are—they’re naturally sweet, fluffy, and perfect for a cozy breakfast or snack.

Why You’ll Love This Recipe

I adore this recipe because it uses just ripe bananas, eggs, and a little flour (or oats), yet delivers tender, flavorful pancakes every time. There’s no added sugar, and they come together in minutes—ideal when I want something wholesome without fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ripe bananas
Eggs
All‑purpose flour (or rolled oats, blended into oat flour)

Directions

I mash the ripe bananas in a bowl until mostly smooth, with a few small lumps for texture.
I crack in the eggs and whisk until the mixture is combined and slightly fluffy.
I stir in the flour (or oat flour) until a thick batter forms—if it’s too thin, I add a bit more flour; if too thick, I thin it with a splash of milk or water.
I heat a nonstick skillet over medium‑low heat and lightly grease it.
I spoon small pancakes (about 2–3 tablespoons each) onto the skillet, shaping them gently into rounds.
I cook for about 2–3 minutes on the first side, until bubbles form on top and the edges look set.
I flip and cook for another 1–2 minutes, until golden and cooked through.
I keep pancakes warm in a low oven while I finish the batch, then serve hot.

Servings and Timing

Yield: About 6–8 small pancakes (serves 2–3)
Prep time: 5 minutes
Cook time: 8–10 minutes
Total time: 13–15 minutes

Variations

Gluten‑free: I use oat flour or certified gluten‑free flour instead of all‑purpose.
Protein boost: I fold in a scoop of protein powder or a spoonful of Greek yogurt.
Add‑ins: I stir in chocolate chips, blueberries, or chopped nuts for extra flavor.
Spiced: I mix in a pinch of cinnamon, nutmeg, or vanilla extract.
Vegan option: I replace eggs with flax or chia “eggs” (1 tbsp flax + 3 tbsp water per egg, set 5 minutes).

Storage/Reheating

I store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the toaster or warm them in a skillet over low heat until hot throughout. For longer storage, I freeze pancakes in a single layer on a tray, then transfer to a freezer‑safe bag for up to 1 month—then reheat from frozen in a toaster or oven.

FAQs

Will these pancakes hold together without flour?

I find the mashed bananas and eggs create a loose pancake that can be delicate; adding a little flour or oat flour gives structure and makes them easier to flip.

Can I use maple syrup instead of bananas?

Using syrup changes the texture and sweetness—bananas provide natural sweetness and body, so I don’t recommend replacing them entirely.

How do I make them low‑carb?

I swap the flour for almond flour or coconut flour—but I use less flour (about 2 tbsp) and add an extra egg or chia egg to maintain the right texture.

Can I double the recipe?

Yes—I double it in the same bowl and cook in batches. The cooking time stays about the same per pancake.

Are these vegan‑friendly?

They’re technically not vegan unless I swap eggs for flax or chia eggs. With those substitutions, the pancakes are vegan-friendly and still tasty.

Conclusion

These 3‑ingredient banana pancakes are a staple when I want a fast, wholesome breakfast with minimal cleanup. They’re naturally sweet, customizable, and satisfying—just what I need for a stress‑free morning.