Description

3Ingredient Banana Pancakes recipe mash bananas whisk eggs panfry for fluffy stacks in mins quick prep storage tips swap addins nutrition

Ingredients

Scale

1 large ripe banana, mashed
2 large eggs
3 tablespoons all-purpose flour (or oat/almond flour)
Pinch of salt
Butter or neutral oil for the pan (as needed)

Instructions

Prep the banana: Peel and place the banana in a bowl. Use a fork to mash it until mostly smooth with a few small lumps.
Whisk eggs and salt: Crack the eggs into the banana, add the pinch of salt, and whisk until the mixture is shiny and reasonably homogenous.
Add the flour: Sprinkle in the flour and gently fold until combined. Batter should be thick but spoonable; add 1 tbsp more flour if too thin. Let rest 2–3 minutes to hydrate.
Heat the pan: Warm a nonstick skillet or crepe pan over medium-low heat and add a little butter or oil. Aim for a gentle sizzle.
Spoon and cook: Drop 2–3 tablespoons of batter per pancake into the pan. Cook uncovered about 1½–2 minutes until edges look set and bubbles appear on the surface.
Flip and finish: Carefully flip with a thin spatula and cook 1–1½ minutes more until lightly golden and cooked through.
Keep warm and serve: Stack pancakes on a plate and tent with foil while you finish the rest. Add toppings right before serving.

Notes

Fast, tender banana pancakes made with just ripe banana, eggs, and a little flour. Perfect for lazy mornings, quick brunches, or a naturally sweet post-workout treat—easy to adapt for gluten-free or vegan diets.

Prep Time: 5 minutes
resting: 2–3 minutes
Cook Time: 12 minutes
Category: Breakfast
Method: Pan-fry
Cuisine: American

Nutrition

Calories: 175 kcal
Sugar: 8.5 g
Fat: 6 g
Carbohydrates: 26 g
Fiber: 2.5 g
Protein: 6 g

Keywords: banana pancakes, 3-ingredient pancakes, easy breakfast, quick brunch, gluten-free option, vegan option