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! You can make them in a pan or bake them in the oven as a sheet pan pancake, too.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 186kcal

Author Amy Palanjian

Equipment

Ingredients

2 cups sliced very ripe banana (from about 2 large)
4 large eggs
1 cup self-rising flour
Dash cinnamon and/or salt (optional)
Butter or oil for cooking

US Customary - Metric

Instructions

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 1/4 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.
(To bake as a sheet pan pancake: Prepare the batter, then add to a greased rimmed quarter baking sheet lined with parchment paper. Add the batter to the prepared pan, and bake for about 12 minutes at 400 degrees F, or until firm to the touch and a cake tester inserted into the center comes out cleanly. Remove from oven and slice into pieces to serve.)

Video

Notes

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.

Nutrition