Our 3-Ingredient Banana Pancakes are so easy to throw together in the morning and we feel great about eating them! They use only mashed banana, flour and egg. I often add vanilla extract, ground cinnamon or pumpkin pie spice depending on my mood. They can be easily made gluten-free also.
We love pancakes on a lazy weekend morning and always make extra to enjoy throughout the week. I try to make them a little healthier, like with our oat milk pancake recipe and almond milk pancake recipe. Sometimes we throw in protein powder to make protein pancakes and other times we add cocoa powder to make chocolate pancakes.
But for a simpler pancake recipe, and one that's great for using up all those over ripe bananas no one ate this week, our 3-ingredient banana pancake recipe is a winner. Serve with a side of scrambled eggs and air fried bacon or sausage patties to make a hearty breakfast.
Table Of Contents
Why You'll Love These 3 Ingredient Banana Pancakes
- They're quick and easy to throw together on a busy morning.
- Banana pancakes are a great alternative to making banana bread or banana muffins when you have over ripened bananas to use up.
Love banana flavored recipes? Our autumn-inspired pumpkin banana muffins are super moist and delicious, while our almond butter banana muffins make a wholesome breakfast or snack. If you want a protein-packed lunch, this creamy peanut butter and banana protein shake is a great choice.
Ingredients
- Mashed banana: use very ripe banana
- Whole wheat flour, all-purpose flour, bread flour or gluten free flour all work.
- Egg
Kristina's Tips
- For the best banana flavor use very ripe bananas, where the peels are beginning to brown and they feel very soft.
- Banana pancakes won't form bubbles like traditional pancakes when cooking. To ensure they are done, insert a toothpick into the middle of the pancakes. If it comes out clean, they are done.
How To Make 3-Ingredient Banana Pancakes
- In a mixing bowl combine the flour, mashed banana and egg. If using vanilla extract add it now. Use a fork to mix flour and egg into the mashed banana until thoroughly combined.
- Melt 1 tablespoon of butter over medium heat on a griddle or frying pan. Scoop 2 large spoonfuls of batter per pancake onto the buttered griddle. Fry for 2-3 minutes per side, until golden brown (subsequent batches will need less time).
- Serve warm with your choice of toppings, such as Greek yogurt, maple syrup, almond butter, peanut butter, whipped cream, chocolate chips, sliced bananas, blueberries, strawberries, raspberries and brown sugar.
Banana Pancake Variations
- Gluten-free: simply swap out the all-purpose flour for gluten-free flour.
- Enhance the banana flavor: add a teaspoon of banana extract.
- Add a half teaspoon of seasoning, such as ground cinnamon, nutmeg or pumpkin pie spice blend.
- Make banana pancakes sweeter by adding a teaspoon or so of white sugar, brown sugar or coconut sugar.
How To Store
Store in the fridge for 2-3 days. They are freezer-friendly for around 6 months. Wrap tightly in plastic wrap or use a freezer storage bag. Defrost overnight in the fridge or in the microwave.
Recipe
3 Ingredient Banana Pancakes
Equipment
- frying pan or griddle
Ingredients
- 1 cup mashed banana
- ½ cup flour
- 1 large egg
- 1 teaspoon vanilla extract optional
Instructions
- In a mixing bowl combine the flour, mashed banana and egg. If using vanilla extract add it now. Use a fork to mix flour and egg into the mashed banana until thoroughly combined.
- Melt 1 tablespoon of butter over medium heat on a griddle or frying pan. Scoop 2 large spoonfuls of batter per pancake onto the buttered griddle. Fry 2-3 minutes per side (subsequent batches will need less time).
- Serve warm with your choice of toppings, such as Greek yogurt, maple syrup, almond butter, peanut butter, whipped cream, chocolate chips, sliced bananas, blueberries, strawberries, raspberries and brown sugar.
Notes
Nutrition
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