3 Ingredient Banana Pancakes

photo of a stack of banana pancakes

I love starting my weekends with pancakes and these banana pancakes are perfect even when I’m feeling lazy.

The recipe is so simple. Just three easy ingredients and your batter is ready to go.
photo of syrup being poured over banana pancakes
The batter comes out a little thick so you do have to help the batter along to form circles. But they bubble up and cook just like regular pancakes. There’s also no sugar added to the batter so you’ll definitely need some syrup or add a tablespoon of sugar to the recipe.
photo of banana pancakes with syrup

I got the recipe idea from Thank Heavens, who recently posted a recipe for gluten-free banana pancakes. I don’t have gluten-free flour so I decided to try using regular flour and it still worked. I can’t wait to experiment with more variations.

3 Ingredient Banana Pancakes

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Breakfast
Cuisine: American
Servings: 1

These banana pancakes are so simple to make. Just three easy ingredients and the batter is ready to go.

Ingredients:

  • 1 large overripe banana
  • 2 large eggs
  • 1/4 cup all purpose flour

Directions:

  1. Whisk eggs and banana in bowl until no banana chunks remain. Whisk in flour until batter is thick and smooth. 
  2. Spray frying pan with oil and turn stove to medium heat. Pour a small circle of batter on pan. When pancake begins to bubble, flip over to other side and cook until done. Repeat with rest of the batter.

Notes:

Recipe adapted from Thank Heavens

Nutrition Facts
3 Ingredient Banana Pancakes
Amount Per Serving (1 batch)
Calories 344 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Cholesterol 327mg109%
Sodium 126mg5%
Potassium 543mg16%
Carbohydrates 51g17%
Fiber 3g13%
Sugar 14g16%
Protein 15g30%
Vitamin A 550IU11%
Vitamin C 10.2mg12%
Calcium 49mg5%
Iron 3.3mg18%
Net Carbs 48g96%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.

16 comments on “3 Ingredient Banana Pancakes”

  1. I like this recipe b/c I think I can get my hands on these 3 ingredients pretty easily. It kinda reminds me of your beer bread recipe from all those years ago!

  2. You actually don’t even need the flour. I just use 2 eggs, one ripe but not too squishy banana, and a half tsp salt. If they’re too ripe, I make them chocolate by adding 2 tblsp of cocoa. They are a little challenging to flip if you make them too big, but it works.

  3. Very cute 🙂 Pics look great!

    -Kristine from Thank Heavens

  4. could i substitute the banana for strawberries or kiwi or oranges or mango ?

  5. wow, this is a very easy recipe. Actually, i was able to make some cupcake because of your blog. Thank you! =)

  6. hey does banana need to be ‘brown’? Can i use overoverripe bananas becuz they are sweeter? 😀

  7. I mash the banana on a plate with a fork first, then add it to a bowl. Fast and easy to get a good smooth mashed banana. I used this recipe in my babycakes cupcake maker. They were great. I used Bob’s GF flour, added a bit of salt and vanilla. It made 15 mini muffin. Whenever I have a ripe banana I whip up a small batch of this type of muffin; GF and banana as the only sweetener. Then I freeze them. This recipe is a keeper.

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