3-Ingredient Banana Pancakes
This 3-ingredient banana pancake recipe is healthy and easy to make. It's family friendly, too—babies, kids and adults love these pancakes!
Updated by Kathryne Taylor on August 30, 2024
Maybe the world needs more banana pancakes. Yes, that’s just what we’re missing. Yes, that’s what I’m telling myself right now. This thirteen-year-old (!) recipe website already has several banana pancake recipes, each wonderful in its own way, and here I am with another.
My whole wheat banana pancakes are so nice and fluffy. My banana oat pancakes are tender and flavorful with oatmeal-like interiors. This blender oatmeal pancake recipe yields an all-around great pancake that’s less banana-y than the others. I even have banana waffle recipes—whole wheat and oat-based—those are great, too.
These are the banana pancakes I’m making most often at the moment. They are the simplest pancakes by far, with only three ingredients at the core: mashed banana, eggs and whole-grain flour (you have several flour options here). I often add cinnamon and hemp hearts or flaxseeds, but even then, they require fewer ingredients than the rest.
Nutritionally, these banana pancakes are about as healthy as pancakes can be. They’re significantly lower in carbohydrates than the other recipes, and slightly higher in protein. That’s a win! They don’t taste as much like a treat as the other recipes, but they’re truly very nice.
These pancakes are easy to throw together in the morning while Grace toddles around the kitchen. She loves them and I feel good about them. So, these banana pancakes are definitely baby-friendly and kid-friendly. These simple pancakes are for everyone!
3-Ingredient Banana Pancake Notes
I tried two-ingredient banana pancakes a long time ago (banana and egg only) and found nothing to like about them—they’re much too wet and eggy. Frankly, you’re better off eating scrambled eggs with a side of banana. Adding a little flour makes all the difference with these pancakes.
Your flour options for these pancakes include whole wheat flour, buckwheat flour or oat flour. They work equally well. Buckwheat flour has the most bold flavor, while whole wheat is the most subtle. Oat flour is hearty and offers a light oatmeal-like flavor. For gluten-free pancakes, choose certified gluten-free buckwheat or oat flour.
The eggs in this recipe are absolutely essential. Flax eggs will not work in this recipe. Do not attempt or you will end up with sad banana-flax mush. I know because I tried.
Use overripe bananas for this recipe. Ideally, they have at least a few brown spots. Overripe bananas are sweeter and impart more banana flavor.
You’ll need to dial down the heat as you cook these pancakes. Most pancakes contain some sugar, which not only makes the pancakes sweeter, but also helps prevent them from burning as they cook. Since these pancakes are entirely naturally sweetened with bananas (no added sweetener, not even maple syrup), they are especially sensitive to heat. If you notice that your pancakes are turning too golden on the outside before the insides are cooked, the skillet has become too hot.
Watch How to Make 3-Ingredient Banana Pancakes
Nutritious Mix-In Options & Serving Suggestions
These banana pancakes are very good in their most simple form, containing only banana, egg and flour. If you’d like to boost the flavor or nutrition, add any of the following:
- Ground cinnamon: I always add cinnamon because I love the flavor.
- Hemp hearts and/or ground flaxseed: Both offer healthy fat and fiber.
- Unsweetened shredded coconut: You could stir a couple tablespoons into the batter. You’ll get even better toasted flavor if you sprinkle a little coconut over the uncooked side of the pancake before flipping.
- Pinch of salt: I don’t think you’ll miss it, but a little bit of salt should amp up the overall flavor. Use up to 1/4 teaspoon.
For serving our daughter, I often add a light spread of runny almond butter sprinkled with hemp hearts or a pat of butter. I like them that way myself! For more of a breakfast treat, try a spread of peanut or almond butter or Greek yogurt for protein, plus additional sliced banana and a drizzle of maple syrup or honey.
More Banana Breakfast Treats to Try
- Banana Coconut Muffins
- Gluten-Free Banana Bread (Made with Almond Flour)
- Healthy Banana Bread
- Maple-Sweetened Banana Muffins
- Vegan Banana Nut Scones
Please let me know how your banana pancakes turn out in the comments! I love hearing from you.
3-Ingredient Banana Pancakes
These 3-ingredient banana pancakes are healthy and so easy to make. This recipe is family friendly as well—babies, kids and adults alike love these pancakes. Yields 8 pancakes (each about 4 inches in diameter, enough for 2 to 4 servings).
Ingredients
- 2 medium-to-large ripe bananas
- 4 large eggs
- ½ cup whole wheat flour or buckwheat flour or ⅔ cup oat flour
- Optional flavor/nutrition boosters: ½ teaspoon ground cinnamon, up to 2 tablespoons hemp hearts and/or ground flaxseed, up to ¼ teaspoon salt
- Butter, avocado oil or ghee, for cooking
Instructions
- In a medium mixing bowl, mash the banana with a large fork until it’s shiny and mostly smooth. Add the eggs and whisk until the eggs are evenly incorporated into the banana.
- Add the flour and any optional boosters. Gently stir until combined. Set aside while you preheat the skillet (the batter can rest for up to 1 hour if need be).
- Heat a large skillet (stainless steel, cast iron or nonstick) over medium-low heat (if using an electric griddle, heat it to 350 degrees Fahrenheit). You’re ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. If necessary, lightly oil the cooking surface with a pat of butter or oil, carefully wiping up excess with a paper towel (nonstick surfaces likely won’t require any oil).
- Scoop ¼ cup batter onto the hot skillet, leaving a couple of inches around each pancake for expansion. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes.
- Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more. Repeat the process with the remaining batter, adding more butter and dialing down the heat if the pancakes are turning dark on the outside before they are cooked through on the inside.
- Serve immediately or keep warm in a 200 degree Fahrenheit oven. Leftover pancakes can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.
Notes
Make it gluten free: Use certified gluten-free oat flour or buckwheat flour.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Hi Kate,
Have you ever beaten some of the egg whites for this recipe? Nancy
I haven’t, but it may make them fluffier.
Hi there!
Made these and I love them. Do you think I could at some quick oats to the batter?
Also, my family enjoys so many of your recipes! Thank you for all your work!
Thanks!!
I recommend this best as written. You can try my Blender Oatmeal Pancakes
I have made these before and they are delicious! How long can these be kept frozen and how should I reheat them? I was planning breakfasts for busy mornings and thought this recipe would be perfect! Thank you so much!!
Typically freezer food lasts up to 6 months before quality starts to go down. You can reheat toaster, microwave, oven. Options are endless!
Overripe bananas? Check! Oats from which to make oat flour? Check! Eggs? Check! Yummy and healthy banana pancakes? CHECK! Next time I think that I’ll let the batter rest longer than 10 minutes to see how that changes them. I haven’t yet made a recipe from you that wasn’t great. Thank you for the work you do.
My granddaughters loved them. Snuck in some flax seed and they didn’t even know :). I also used King Arthur gluten free flour.
Amazing recipe. I had 2 ripe bananas to use and had fresh eggs and blended oatmeal for the oat flour. Delicious! I made quite a few using my Dash griddle. I plan to freeze the ones I cannot eat in 3 days. Thank you so much for the recipe.
You’re welcome, Mack!
Lovely, I just bunged it all in my ninja…. Done in seconds
I just made these and they turned out great. my batch made nine medium size pancakes. I used two large bananas and four large eggs and 2/3 cup oats like in the directions, however, the batter was really runny, so I added more oat flour. I think in total I use about 1.5 flour. I made my own and did blend really fine. When making these, I would suggest using three eggs with two large bananas and then adding one more if batter is too thick.
Great to hear, Michelle!
I used Gluten free flour instead & they turned out amazing! Tasted like regular pancakes
Thank you! Absolutely delicious. Have stopped buying shop made cakes and biscuits following cancer treatment. Lovely with handful of sultanas, cinnamon, Greek yoghurt and reduced sugar strawberry jam.
I have make this recipe twice now and it’s great!
Thank you for sharing, Caroline!
Oh,my Goodness, this recipe is so easy specially because it’s not to easy measure buckwheat flour and I love to cook with buckwheat flour. I made pancakes for my 18 months twins and they love them.
Thank you so much!!!!
You’re welcome, Dina! I appreciate your review.
Easy recipe, and came out great. Added in a splash of vanilla as an additional mix in. Will be making these again!
Perfect for a long day working an election polling place. Wanted something healthy, tasty, and portable. This fit the bill exactly. Used the buckwheat plus flax and cinnamon. Thank you from an exhausted election officer!
About to make these! I have made the 2-ingredient banana pancakes and we actually loved them! But I guess they’re not for everyone! ;)
I’m glad to try this version, hoping it is more filling and tastes more like pancakes though
Question: can I use regular old white flour instead of whole wheat flour? I so t have any amd my littles might not love the whole wheat but I know it’s healthier! TIA
If you prefer, they should work just fine.
Is baking powder required for this recipe please? Would you add vanilla if not using cinnamon?
This recipe is best as written. I hope you try it!
My wife is G free and we had over ripe banana to use. I used King Arthur g free flour. My wife was impressed at how fluffy and light the pancakes were. I liked the flavor and fluffiness of the pancakes.
That’s great to hear! I appreciate your review.
Fabulous! Just made it using paleo flour, adding ginger, cinnamon, chocolate and chopped pecans.
Hi Kate – thank you for the recipe! I was wondering if I can just blend the bananas, eggs, and oat flour together in food processor for a more streamlined process? Would adding oatmilk (I have a ton of it in the fridge) make the pancakes more moist, or just ruin the texture? Thank you very much!
Hi Ann, I recommend this recipe best as written. You could try my Blender Oatmeal Pancakes.
I just couldn’t leave it as is, so I added both baking powder and baking soda as well as a tablespoon of greek yogurt (it needed to go). They came out great. I loved the taste of bananas and the natural sweetness. I will try half the recipe without the additions. I worried about them not being fluffy without the additions.
Hi, will the pancake turns hard if served cold instead of warm? Thanks!
I and my grandsons love these! Thank you!
You’re welcome, Jessica! Thank you for your review.
Loved these, so easy to make and delicious. I am going to offer to my 9 month old and even if she doesn’t like them I know I will :) Would love a roundup of your baby, toddler and kid-friendly recipes. Baby loved your falafels too!
Loved it! Easier and tastier than any other I have tried
I’m sorry for your loss….but this recipe was terrible. Too sweet, too eggy, and just not pancake-y enough. I made 3 pancakes, tried one with honey, one with pnut butter, and one with tahini. Just nope. Put the rest of the batter in the frig to make banana bread later.
I’m sorry to hear you didn’t love this recipe, Mary. I appreciate your feedback.
Anybody know if this recipe is good for diabetics? I’m new at diabetes and trying to find healthy diabetic friendly foods. Can someone help me please? My dr says not to eat certain foods but, sure the hell no help at all to me. Ugh
not for me. Too eggy.
I’m sorry to hear you didn’t love these. I appreciate your feedback, Sharon.
They are delicious
Great to hear, Loida!
Can I use just egg whites and not whole eggs? If yes, how much would you suggest?
This recipe is best as written. I hope you can try it!
Hi I was wondering if you could put the extra batter in the fridge and make more tomorrow?
This was so very good and easy. Young daughters loved them. Passed the kid friendly test. Thanks so much.
I tried the recipe and I must say, I will always make my pancakes like this. I love how simple the recipe is. Truly amazing.
Absolutely brilliant. Added hemp hearts and the cinnamon. Mind blown. Great recipe for bananas that are over ripe. Loved, loved it. Thank you!
These Pancakes are perfect for birthdays
Loved these! Served with vanilla bean yogurt, berries & a drizzle of honey with cinnamon! (Added a bit of cinnamon to mixture too). Yummmm
Thank you for sharing, Tamara!
So good! I halved the recipe since i was eating for one but everything still held up great. I added a dash of cinnamon, a teapsoon of brown sugar and 1/8th teapsoon of vanilla extract for flavouring and they were incredible! thank you for the recipe
Hi, I live in the UK and I’ve not heard of the flours you have suggested. Could I use plain white flour (not self raising). Thank you
Sure, that should work out ok.
Wow this is the most delicious morning food ive ever tried. I was wanting something healthy instead of eating procssed store waffles and cereal and found it. Thank you! Accidentally made them first time for one person and used 1 egg, 1 banana and 1/3rd oat flour with a little cinnamon and dash of salt and it came out perfect. I was going to use 2 eggs but accidentally just used one and it came out good still. Will be eating this ALOT more often.
Hooray! That’s great to hear.
Flavor is ok but they are really thin and kinda rubbery. Definitely needs some leavener to make more airy or light.
I’m sorry to hear you didn’t love these.
So easy, so good, so healthy! Thank you.
Worst banana pancakes I’ve ever made..waste of eggs too. Recipe needs more flout and some baking powder. Definitely would not make again
Hi Victoria, I’m sorry to hear you didn’t love this recipe. I appreciate your feedback.
Love this recipe!
I cut the portions in half since it was only for myself and my 2yr old. I accidentally mashed 2 bananas instead of 1 but it still came out beautifully and tasted amazing. I still had a left over pancake but I’ll def try this again the correct way.
Thank you for sharing, Zarah!
Made them with hemp hearts, cinnamon and a pinch of salt. Also added vanilla extract. Used whole wheat flour. They were good and not overly sweet like I find so much breakfast food it. The pancakes were dense and filling. I am super excited for breakfast this week. I will for sure be retuning to this recipe again and again!
Can the banana pancakes be frozen?
Yes, this is a great freezer option.
Would you just defrost and re-fry?
You could or I know others who have just rewarmed and/or put them in the toaster on a low setting. I head mine up in my countertop convection oven.
Can I use regular flour?
Sure, it should still work out.
Just made these for my son and I. They were so good! I added some cinnamon and flax seed. The bananas I used weren’t very big so I only used 3 eggs and that worked perfectly! He loves blueberries so I made his into blueberry pancakes. Such a simple recipe with a tasty outcome
That’s great to hear, Brittany! I appreciate your review.
OMG these pancakes are AMAZING you can hardly tell that there is a banana.I used 1/4 cup of GF flour instead for 2 eggs and 1 banana
Hooray! I’m happy you loved them, Maya.
Two thumbs up! Legitimately easy and nutritious recipe. Flour is essential as I too made the soggy egg and banana pancake. I added flax and cinnamon very tasty!
Great to hear, Lorriane!
What an amazing recipe! I can’t believe how simple and delicious it is! My 4 year old made these with me and gobbled up 4 of the pancakes. We all enjoyed them! Thank you!
You’re welcome, Kim!
I had about 8 bananas that I didn’t want to compost and I found this recipe. I used 1/3 c almond butter for each banana.
These turned out delicious! Not too sweet, but just enough to decrease the amount of brown rice syrup.
And, I wanted some pancakes in the freezer for the mornings when we have to rush out the door. 8 bananas made about 36 pancakes. Keeping this recipe for sure.
Hello, would this work with normal all purpose flour? (If so how much flour should I use?) that’s all I’ve got. Thanks
If you try it, it should be the same amount.