Why make this recipe

If you’re on the lookout for a quick, healthy breakfast option that requires minimal ingredients and effort, then 3 Ingredient Banana Pancakes are perfect for you. Not only are they incredibly easy to whip up, but they also embrace the natural sweetness of ripe bananas, making them a delicious choice for a morning treat. With just three staple ingredients, this recipe combines nutrition and taste, all while being adaptable to your dietary needs. Whether you’re a busy parent, a student rushing to class, or anyone who loves pancakes, these fluffy delights are sure to become a favorite.

How to make 3 Ingredient Banana Pancakes

Ingredients

1 very ripe banana (don’t compromise on this!)
2 eggs (no substitutions)
1/3 cup all-purpose or whole wheat flour

Directions

In a medium bowl, mash the banana with a fork.
Stir in the eggs and all-purpose flour, mixing to combine using the fork. If desired, you can add a pinch of kosher salt to enhance the flavors.
Heat a griddle or skillet to medium heat and lightly grease it with a bit of butter or oil.
Add the batter onto the skillet in 1/4 cup scoops.
Cook for a minute or two until the bottoms are golden brown (check with a spatula early and often; the timing varies on your griddle and the exact heat level). Be careful not to overcook.
Flip and cook for another 30 seconds until cooked through.
Remove to a plate and serve warm, topped with maple syrup and banana slices if desired.
Store leftovers refrigerated for up to 3 days.

How to serve 3 Ingredient Banana Pancakes

Serving these delightful pancakes is as simple as it gets! Once cooked, stack them on a plate and drizzle with your favorite toppings. Classic maple syrup works wonders, but feel free to get creative—try adding fresh fruit, a dollop of yogurt, or crushed nuts for added texture and flavor. A quick dusting of powdered sugar can also give your pancakes an elegant touch for special occasions.

How to store 3 Ingredient Banana Pancakes

If you find yourself with leftovers (though we doubt that!), you can store the pancakes in an airtight container in the refrigerator for up to three days. Reheat them in the skillet or microwave when you’re ready to enjoy them again. For longer storage, consider freezing the pancakes in a single layer and then transferring them to a freezer-safe bag. When properly stored, they can last for up to two months in the freezer.

Tips to make 3 Ingredient Banana Pancakes

Ensure your banana is very ripe for maximum sweetness and ease of mashing.
Use a nonstick skillet or griddle to prevent sticking and make flipping easier.
Adjust the thickness of the batter by adding a bit more flour or a splash of milk if you prefer thinner pancakes.
For an extra flavor boost, try mixing in a pinch of cinnamon or vanilla extract with the batter.

Variation

These pancakes are incredibly versatile! For a touch of richness, consider adding a tablespoon of nut butter to the mixture. You can also incorporate mix-ins like chocolate chips, blueberries, or chopped nuts to suit your taste. If you’re looking for a gluten-free option, simply substitute the all-purpose flour with a gluten-free flour blend.

FAQs

Can I use frozen bananas?
Yes, frozen bananas work well in this recipe! Just make sure to thaw and drain any excess liquid before mashing.

Can I make these pancakes dairy-free?
Absolutely! This recipe is already dairy-free as it uses just bananas and eggs. If you choose to add butter or yogurt for serving, make sure to select dairy-free alternatives.

What if I don’t have flour?
You can try using oats or oat flour as a substitute. Blend rolled oats into a fine powder to create oat flour that will work similarly in the recipe.

Enjoy your delicious and easy 3 Ingredient Banana Pancakes!