3-Ingredient Banana Pancakes

With just three ingredients, a seriously fluffy texture, and the best flavor, these Banana Pancakes are a perfect breakfast for a baby, toddler, or grownups—SO yummy!

3-Ingredient Banana Pancakes

We have a lot of Banana Pancake recipes that we love including Oatmeal Banana Pancakes, Vegan Banana Pancakes, Mini Pancakes with Fruit, and this new recipe is 100% going into regular rotation because it’s so easy. Made with just three ingredients and with the fluffiest texture, this banana pancake recipe might just be my favorite.

The key is to use very ripe bananas so you get the best banana flavor and sweetness, and to use self-rising flour so you cut down on the rest of the ingredients you need.

These are great on their own, topped with syrup, or even topped with Caramelized Bananas.

Ingredients You Need

Here’s a look at the ingredients you need to make this easy pancake recipe to share with the kids.

• Bananas: Use very ripe or overripe bananas with brown spots for the best flavor and natural sweetness.
• Eggs: I use large eggs in my baking and that’s what I use here.
• Self-rising flour: This flour has levener already in it, so it’s handy for making the batter come together with fewer ingredients.
• Cinnamon, vanilla extract, and/or salt (optional): You can add 1 teaspoon cinnamon and vanilla and a pinch of salt for additional flavor if desired.
• Butter or oil for cooking: I usually cook my pancakes in butter since I prefer that flavor.

Step-by-Step Instructions

Below is an overview of how to make this recipe so you know what to expect from the process. Scroll down to the end of the post for the full recipe, including the timing and amounts.

1. Mash banana very smooth.
2. Add the egg and stir to combine.
3. Whisk in the flour to make a smooth batter.
4. Warm a skillet or griddle over medium heat. Cook pancakes on both sides and serve warm.

How to Store

Store leftover pancakes, once cooled, in an airtight container in the refrigerator for up to 5 days. Storing them in the fridge keeps them fresh. Or freeze in a freezer bag, with as much air removed as possible, for up to 6 months. Reheat briefly on a heat-safe plate in the microwave or pop them into the toaster oven.

Favorite Griddle and Pan

I use the Presto Slimline Griddle often since you can make an entire batch of pancakes at the same time, which is helpful for feeding a family. I also use Green Pans, pictured here.

Best Tips for Success

• Swap in 1 cup all-purpose flour and 2 teaspoons baking powder in place of the self-rising flour if needed.
• To ensure the pancakes are flavorful, use very ripe bananas with some brown spots.
• Add 1 teaspoon vanilla and cinnamon to the batter to add flavor.
• To make these gluten-free, use buckwheat flour or a 1:1 style of gluten-free flour blend like the one from King Arthur Flour plus 2 teaspoons baking powder.
• This is not a great recipe to try to make egg-free due to the high amount of eggs.
• If you have self-raising flour to use up, try it in my Greek Yogurt Pizza Dough.
• Top with a nut butter such as peanut butter or almond butter, or a drizzle of maple syrup, honey (for kids over age 1) or applesauce as you like.
• Add a few blueberries, other diced or sliced fresh fruit, or chocolate chips to the batter if desired.

I’d love to hear your feedback on this post, so please rate and comment below!

• Add the banana to a wide, shallow bowl or plate and mash smooth with a fork or potato masher. Add the egg and stir to combine. (You can also do this step in a blender if you prefer.)
• Stir in the flour to make a smooth batter. Add an optional dash of cinnamon and salt, if using.

• Warm a skillet or griddle over medium heat. Melt butter to coat the pan.

• Add ¼ cup batter for each pancake and cook for 2 minutes on each side, or flip when you see bubbles form around the edges and golden brown on both sides.

• Serve warm with fruit, maple syrup, applesauce, or other desired dips or condiments.

• Store leftover pancakes, once cooled, in an airtight container in the refrigerator for up to 5 days. Or freeze in a freezer bag, with as much air removed as possible, for up to 6 months.
• Swap in 1 cup all-purpose flour and 2 teaspoons baking powder in place of the self-rising flour if needed.
• To ensure the pancakes are flavorful, use very ripe bananas with some brown spots.
• Add 1 teaspoon vanilla to the batter to add flavor.
• To make these gluten-free, use buckwheat flour or a 1:1 style of gluten-free flour blend like the one from King Arthur Flour plus 2 teaspoons baking powder.

Calories: 186kcal, Carbohydrates: 29g, Protein: 8g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 164mg, Sodium: 64mg, Potassium: 345mg, Fiber: 2g, Sugar: 9g, Vitamin A: 286IU, Vitamin C: 7mg, Calcium: 31mg, Iron: 1mg