It sounds too good to be true, but these 3 ingredient banana pancakes are fluffy, delicious, and ready in 10 minutes. They’re perfect for busy mornings or snacks!
Now I didn’t invent this concept, but it’s a trick that’s worth knowing and a great use for a lone banana ripening on the counter: 3 ingredient banana pancakes! Of course like most internet “hacks,” it sounds too good to be true. But take it from this real human who has made countless batches. These nutrient-rich pancakes really do come out sweet, fluffy, and delicious!
I’ve even whipped them up in a pinch with my toddler on my hip and let me tell you: these really work. Slather them with nut butter and they’re perfect for a quick breakfast or tasty afternoon snack! It goes with saying they’re great for kids too—we’re amazed at the speed our two kiddos can demolish them.
Who invented 3 ingredient banana pancakes? This trick has been making its rounds on the internet since 2017, when model Karlie Kloss shared this recipe on her YouTube channel with bananas, eggs, and oats. Like any good trend, it’s been made and remade thousands of times with different ingredients.
This version of 3 ingredient banana pancakes uses a ripe banana, eggs, and all purpose or whole wheat flour. We tried these years ago, but they had an odd texture and didn’t come out right. So we’ve finally perfected the correct ingredients and ratios! Like the original pancakes you can also use oats in banana pancakes, but for the best pancake texture we prefer blending the oats like in these Banana Oatmeal Pancakes.
These pancakes are nutrient-dense, made mostly bananas and eggs with a small amount of flour. They come together in 10 minutes and they fry up into a fluffy, satisfying texture that feels like more than the handful of ingredients.
These have become a lifesaver in our household: we make them for our two kiddos on the regular and they gobble them up. They’re great warm or saved as leftovers: you can eat them cold, room temp, or reheat them.
A few notes for cooking them
These 3 ingredient banana pancakes come together very quickly with just one bowl, a fork, and a griddle! I’ve made them holding my toddler when she wanted a snack, and they were easy enough to do with one hand (though I wouldn’t recommend that on the regular!). Here are a few tips for cooking the pancakes:
Use a very ripe banana. The ripeness of the banana is what brings that signature fruity perfume to this recipe. It also makes the best texture. Avoid using a banana that is underripe or just ripe.
Add a pinch of salt to bring out the flavors. This is not required, but it does bring out the flavors nicely. We typically don’t include salt in an ingredient count, since most cooks have have it on hand.
Use butter or coconut oil for cooking. Again it’s not technically in the ingredient list, but you’ll need a cooking oil to fry the pancakes.
Check for browning. These pancakes have a slightly different texture from your typical pancake, and they brown slightly differently. To check for doneness, simply slide a spatula under the bottom and check for browning. Flip once they are golden brown; be careful not to overcook!
Substitutions for 3 ingredient banana pancakes
These 3 ingredient banana pancakes work best with all-purpose flour or whole wheat flour. You can also make them gluten-free: we’d suggest using gluten-free 1-to-1 flour. Oat flour could also work well here.
Avoid substituting almond flour, since it makes such a delicate texture for pancakes. Try these Almond Flour Pancakes if you’re looking for a pancake recipe formulated for almond flour.
Ways to serve them
Make these pancakes for breakfast for quick morning meals, or we love them as a snacks topped with peanut butter or almond butter. They are perfect for kids or adults, and taste great at any temperature.
If you want to step them up, you can add any sort of pancake topping! Here are a few ideas:
Leftover and storage info
Leftover pancakes last up to 3 days refrigerated and taste good cold, at room temperature, or gently reheated on the stovetop in a dry skillet.
A few more ripe banana recipes we love
When you’ve got ripe bananas, try one of these fun ideas for how to use them:
It sounds too good to be true, but these 3 ingredient banana pancakes are fluffy, delicious, and ready in 10 minutes. Perfect for busy mornings or snacks!
1 very ripe banana (don’t compromise on this!)
2 eggs (no substitutions)
⅓ cup all purpose or whole wheat flour*
In a medium bowl, mash the banana with fork. Stir in the eggs and all purpose flour and mix to combine using a fork. If desired, add 1 pinch 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 ¼ 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 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.
Notes
*You can substitute gluten free flour for the all-purpose flour. Almond flour works better in Almond Flour Pancakes because it makes a more fragile batter.
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