Craving pancakes but don’t want to spend ages in the kitchen? These 3-Ingredient Banana Pancakes are the perfect solution! They’re incredibly easy to make, requiring just three simple ingredients: ripe bananas, eggs, and a touch of milk. Plus, they’re packed with flavor and naturally sweetened by the bananas, making them a healthier breakfast option.
This post contains affiliate links. This means that if you make a purchase through one of my links, I may receive a small commission at no extra cost to you.
Ingredient Tips & Equipment Information:
- Use ripe bananas: The riper the bananas, the sweeter the pancakes.
- Choose full-fat milk: For richer flavor and a more tender pancake.
- Equipment: Large bowl, fork, non-stick skillet, spatula
How to Make 3-Ingredient Banana Pancakes:
- Mash the bananas: In a large bowl, mash the bananas with a fork until smooth.
- Whisk in eggs and milk: Add the eggs and milk to the mashed bananas and whisk until well combined.
- Cook the pancakes: Heat a lightly oiled skillet over medium heat. Pour ¼ cup of batter onto the hot skillet for each pancake.
- Flip and cook: Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve immediately: Top with your favorite toppings and enjoy!
FAQ’s:
Can I use a different type of flour?
Yes, you can add a small amount of flour (such as all-purpose, whole wheat, or oat flour) to the batter for a thicker pancake.
Can I make this gluten-free?
Yes, use gluten-free flour instead of all-purpose flour.
How long will they last?
These pancakes are best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
More Tips for Making 3-Ingredient Banana Pancakes:
Get creative with toppings: Try topping your pancakes with fresh berries, maple syrup, honey, chocolate chips, nuts, or whipped cream.
Add some flavor: Stir in a pinch of cinnamon, nutmeg, or vanilla extract to the batter for extra flavor.
Make them savory: Add chopped spinach or herbs to the batter for a savory twist.
For thicker pancakes: Let the batter sit for 5-10 minutes before cooking to allow the flour to absorb the liquid.
Troubleshooting:
Pancakes are too thin: Add a little more flour to the batter.
Pancakes are sticking to the pan: Make sure the pan is hot enough and lightly greased.
Recommended Equipment & Ingredients:
More Pancake Recipes:
3-Ingredient Banana Pancakes
Ingredients
- 2 ripe bananas
- 2 large eggs
- ¼ cup milk
- Optional: Oil or butter for cooking
Instructions
- Mash the bananas: In a large bowl, mash the bananas with a fork until smooth.
- Whisk in eggs and milk: Add the eggs and milk to the mashed bananas and whisk until well combined.
- Cook the pancakes: Heat a lightly oiled skillet over medium heat. Pour ¼ cup of batter onto the hot skillet for each pancake.
- Flip and cook: Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve immediately: Top with your favorite toppings and enjoy!
Notes
- Adjust the amount of milk as needed to achieve your desired consistency.
- For thicker pancakes, let the batter sit for 5-10 minutes before cooking.
