3-Ingredient Banana Pancakes
This 3-ingredient banana pancake recipe is healthy and easy to make. It's family friendly, too—babies, kids and adults love these pancakes!
Updated by Kathryne Taylor on August 30, 2024
Maybe the world needs more banana pancakes. Yes, that’s just what we’re missing. Yes, that’s what I’m telling myself right now. This thirteen-year-old (!) recipe website already has several banana pancake recipes, each wonderful in its own way, and here I am with another.
My whole wheat banana pancakes are so nice and fluffy. My banana oat pancakes are tender and flavorful with oatmeal-like interiors. This blender oatmeal pancake recipe yields an all-around great pancake that’s less banana-y than the others. I even have banana waffle recipes—whole wheat and oat-based—those are great, too.
These are the banana pancakes I’m making most often at the moment. They are the simplest pancakes by far, with only three ingredients at the core: mashed banana, eggs and whole-grain flour (you have several flour options here). I often add cinnamon and hemp hearts or flaxseeds, but even then, they require fewer ingredients than the rest.
Nutritionally, these banana pancakes are about as healthy as pancakes can be. They’re significantly lower in carbohydrates than the other recipes, and slightly higher in protein. That’s a win! They don’t taste as much like a treat as the other recipes, but they’re truly very nice.
These pancakes are easy to throw together in the morning while Grace toddles around the kitchen. She loves them and I feel good about them. So, these banana pancakes are definitely baby-friendly and kid-friendly. These simple pancakes are for everyone!
3-Ingredient Banana Pancake Notes
I tried two-ingredient banana pancakes a long time ago (banana and egg only) and found nothing to like about them—they’re much too wet and eggy. Frankly, you’re better off eating scrambled eggs with a side of banana. Adding a little flour makes all the difference with these pancakes.
Your flour options for these pancakes include whole wheat flour, buckwheat flour or oat flour. They work equally well. Buckwheat flour has the most bold flavor, while whole wheat is the most subtle. Oat flour is hearty and offers a light oatmeal-like flavor. For gluten-free pancakes, choose certified gluten-free buckwheat or oat flour.
The eggs in this recipe are absolutely essential. Flax eggs will not work in this recipe. Do not attempt or you will end up with sad banana-flax mush. I know because I tried.
Use overripe bananas for this recipe. Ideally, they have at least a few brown spots. Overripe bananas are sweeter and impart more banana flavor.
You’ll need to dial down the heat as you cook these pancakes. Most pancakes contain some sugar, which not only makes the pancakes sweeter, but also helps prevent them from burning as they cook. Since these pancakes are entirely naturally sweetened with bananas (no added sweetener, not even maple syrup), they are especially sensitive to heat. If you notice that your pancakes are turning too golden on the outside before the insides are cooked, the skillet has become too hot.
Watch How to Make 3-Ingredient Banana Pancakes
Nutritious Mix-In Options & Serving Suggestions
These banana pancakes are very good in their most simple form, containing only banana, egg and flour. If you’d like to boost the flavor or nutrition, add any of the following:
- Ground cinnamon: I always add cinnamon because I love the flavor.
- Hemp hearts and/or ground flaxseed: Both offer healthy fat and fiber.
- Unsweetened shredded coconut: You could stir a couple tablespoons into the batter. You’ll get even better toasted flavor if you sprinkle a little coconut over the uncooked side of the pancake before flipping.
- Pinch of salt: I don’t think you’ll miss it, but a little bit of salt should amp up the overall flavor. Use up to 1/4 teaspoon.
For serving our daughter, I often add a light spread of runny almond butter sprinkled with hemp hearts or a pat of butter. I like them that way myself! For more of a breakfast treat, try a spread of peanut or almond butter or Greek yogurt for protein, plus additional sliced banana and a drizzle of maple syrup or honey.
More Banana Breakfast Treats to Try
- Banana Coconut Muffins
- Gluten-Free Banana Bread (Made with Almond Flour)
- Healthy Banana Bread
- Maple-Sweetened Banana Muffins
- Vegan Banana Nut Scones
Please let me know how your banana pancakes turn out in the comments! I love hearing from you.
3-Ingredient Banana Pancakes
These 3-ingredient banana pancakes are healthy and so easy to make. This recipe is family friendly as well—babies, kids and adults alike love these pancakes. Yields 8 pancakes (each about 4 inches in diameter, enough for 2 to 4 servings).
Ingredients
- 2 medium-to-large ripe bananas
- 4 large eggs
- ½ cup whole wheat flour or buckwheat flour or ⅔ cup oat flour
- Optional flavor/nutrition boosters: ½ teaspoon ground cinnamon, up to 2 tablespoons hemp hearts and/or ground flaxseed, up to ¼ teaspoon salt
- Butter, avocado oil or ghee, for cooking
Instructions
- In a medium mixing bowl, mash the banana with a large fork until it’s shiny and mostly smooth. Add the eggs and whisk until the eggs are evenly incorporated into the banana.
- Add the flour and any optional boosters. Gently stir until combined. Set aside while you preheat the skillet (the batter can rest for up to 1 hour if need be).
- Heat a large skillet (stainless steel, cast iron or nonstick) over medium-low heat (if using an electric griddle, heat it to 350 degrees Fahrenheit). You’re ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. If necessary, lightly oil the cooking surface with a pat of butter or oil, carefully wiping up excess with a paper towel (nonstick surfaces likely won’t require any oil).
- Scoop ¼ cup batter onto the hot skillet, leaving a couple of inches around each pancake for expansion. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes.
- Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more. Repeat the process with the remaining batter, adding more butter and dialing down the heat if the pancakes are turning dark on the outside before they are cooked through on the inside.
- Serve immediately or keep warm in a 200 degree Fahrenheit oven. Leftover pancakes can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.
Notes
Make it gluten free: Use certified gluten-free oat flour or buckwheat flour.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Kate – thanks so much! Love these for baby led weaning. We are still trying to find a tasty yogurt for baby – any recommendations for what Grace likes?
Hey MG! Grace enjoys plain Greek yogurt, maybe because that’s what I started her on. I’m thankful it’s one of the foods we can count on, because she is changing her mind and turning down a lot of other healthy foods right now! I often stir in some nut butter, or some cinnamon/ginger/pumpkin spice blend, or shredded unsweetened coconut. If your baby prefers some sweetness, you could try mashing in some banana or stirring in some lightly mashed defrosted berries (blueberries or raspberries are nice and soft). Hope that helps—we probably need to branch out more from yogurt in the mornings, but it works for us right now!
Made the…Used half teaspoon of vanilla bean extract.
Hi there! LOVE LOVE your site AND have your book!
Wondering if I could use frozen bananas or would it be too watery once thawed?
Thanks!
Thank you, Nancy! I’m really not sure how defrosted bananas would do in this recipe. In theory, the freezing the bananas shouldn’t add any extra moisture, but they do seem more watery after defrosting. I know for sure that this recipe works better with bananas mashed by hand rather than blended in the blender. If you give it a try, please let me know!
I made these with frozen bananas today. I had to use more flour but other than that they came out great! I probably ended up using 3/4-1 cup of whole wheat flour
I woke to find 2 ripe bananas, an almost empty bag of oat flour, and thought how fortuitus to open your recipe. My husband loved them. Thank you
I love when that happens! Thank you for sharing, OmaP.
These look great but the recipe doesn’t tell you how much flour?
Hi! It’s listed in the ingredients in the recipe card. ½ cup whole wheat flour or buckwheat flour or ⅔ cup oat flour
Thanks for some reason it just shows up as a not sure why. Cant wait to make them
I like the recipe. Thinking to give it a try asap. Thanks!
Can you use regular oats if you use a blender?
The recipe sounds very similar to a baby blender pancake recipe I use a lot
Looking forward to trying it!
I recommend this recipe best as written. I hope you love it!
I love anything made with banana. This could be the next best recipe to Banana Cake! I am really looking forward to testing it.
I need to make these gluten free. I have some coconut flour in my pantry, do you think that would work?
Unfortunately, coconut flour isn’t usually a good 1:1 substitute. Sorry! The recipe definitely works well with oat flour or buckwheat flour, though. If you have oats or buckwheat groats, you could blend them into flour!
Love your cookbook and also the emails you send out, thank you. Two things I love about your recipes, simple and most ingredients I have( not a bunch of ingredients il’l never use), opps 3 things and good
Thank you, Collette!
Hi Kate, I am looking forward to trying these banana pancakes! Can I use white whole wheat flour instead of the whole wheat flour?
Sure you can use that and it should be ok. Let me know what you think, Joanne!
Who doesn’t LOVE banana pancakes? And this is a fantastic recipe, a keeper, and I’m not waiting until Saturday morning!!! Thanks, oh and my dog, Goober approves also and he thinks Cookie is cute!
Oh my goodness!! SO good! I too have done the egg+ banana pancakes and thought it was too eggy, but with the addition of just a little WW flour to taste is completely changed for the better. It was sweet and soft and my kids loved them. Plus it was an easy recipe to allow the toddler to help with. Another solid recipe! Thanks, Kate!
Wonderful to hear, Katie! Thank you for sharing.
Nice and easy! I used almond flour and just one big egg, in addition to cinnamon and flax seed. They came out fluffy, slightly toasted on the outside and soft on the inside. Thank you for such an easy an healthy recipe!
Thank you for your review, Carmen!
I halved this recipe because I only had one banana and it turned out great! I’m so happy to have a recipe that supplies the comfort of pancakes so easily:). I do think a pinch of salt would perfect this recipe.
Great to hear, Tessa!
Hello Cookie and Kate, hope you both doing well. We tried and had the 3-ingredient banana pancake recipe for breakfast this morning. Oh my goodness, truly the pancakes are so delicious and light. Even without the maple syrup. The boys loved the pancakes so much. It was easy to prepare and of course need only 3 ingredients. It’s a cool recipe. Thank you very much for sharing. Take care.
I’m glad you hear you enjoyed them, Maby! I appreciate your review.
Hi! Would bob’s red mill 1:1 flour work? These look great!
Hey Shaina! I haven’t tried with that flour specifically, but I think it would work. I know it works with oat flour and buckwheat flour, which are both gluten free (if certified)!
Oh my, yum! I have made these twice. Once with buckwheat flour, then today with oat flour. I think I like the oat flour a little better- slightly more fluffy, a little less “eggy” but they were both really good! I added flax seeds and a little almond butter, along with cinnamon and a pinch of salt. They cook up so nicely and are fast even for a work morning! I heated up some frozen triple berries- the juices add a little sweetness. Feels so good to eat these high powered pancakes- high protein, high fiber, high nutrition- a win! Thanks for sharing!
Amen, they are fast enough for busy mornings! I’m so glad you enjoyed this recipe, Kat. I love defrosted frozen berries, too, and hadn’t thought to serve them on top of these.
Delicious!! Cooked in iron pan on wood stove during 4- day power outage. Made 1/2 recipe as only had 2 eggs which made 6 each – 3″ pancakes. I added blue berries and used 00 pizza flour for our. Very yellow, but cooked like normal pancakes if not better. Fabulous, as no salt, no sugar, no baking powder, no baking soda, no milk, etc. Simple ,& easy!!! Shared with family and friends!!! Want to try making as waffles when power back on, etc.
That’s a long time without power! Stay warm, and I’m so glad this pancake recipe came in handy!
I’ve made these with both buckwheat and oat flour and they were equally good..however, I think the batter needs salt. How much do you recommend adding?
Also, we topped with chocolate chips, almond butter, strawberries and hemp seeds. Hefty but yummy!
Thanks, Bethany! Glad you’re enjoying the recipe! Based on my other pancake recipes with similar yields, I think you could just up to 1/4 teaspoon salt. I’m sure that would help ramp up the flavor a bit!
I made this for dinner tonight as I had all the ingredients on hand and wanted something quick and easy, plus who says you can’t have pancakes for supper? They were delicious and satisfying! I added a pinch of salt and 1/2 tsp cinnamon as suggested — think that took them over the top. Of course I served them with some good ole’ Canadian maple syrup on top, eh? Just love your recipes Kate, and I appreciate all the tips and info you provide.
Hooray! I love breakfast for dinner! So glad you enjoyed the pancakes.
I was doubltful that these banana pancakes would be as good as some of the reviews claimed! I was so wrong…they are delicous and so easy to make. I will make these again and again and pass this great recipe onto family members. Looking forward to trying more of your great recipes. Thank you so much for sharing!
Also, I wanted to let you know that I used frozen bananas and they turned out great. I did pour off a little of the excess juice first.
I’m glad you tried them and loved them! Good to know they work well with frozen bananas too.
Just made this today! I don’t love bananas plain but I so very much enjoyed this as pancakes. My husband even liked them!
Great to hear, Alyssa! I appreciate your review.
I made the 3 Ingredient Pancakes with almond flour. My husband and my mailman loved them. (Note: my mailman is slightly older than our grandsons so he gets spoiled.)
That’s great to hear, Tina! Thank you for sharing.
I made these with a 1:1 gluten free flour (1/2 c) and an extra banana (because I had three overripe ones) and they were spectacular. Will be making again!
Hi huge fan and I have your cookbook I haven’t made these yet but was curious why 4 eggs? Your almond flour pancakes call for 2 eggs. Is it because you’re using a different flour here? I’m gonna use Almond flour (all I have). I saw another reader used almond flour.
Hi Kathy, I don’t have an almond flour pancake recipe. I’m not sure which one you are referring to? I recommend this recipe best as written.
I made these with 1 tablespoon of flaxseed meal and they were DELICIOUS! Thanks for this awesome recipe!
Wonderful to hear, Asa!
I have tried this recipe and this was so yummy. Thanku
These pancakes are a winner! So easy, filling, and already sweet from the banana. My husband and toddler love them, too. Thanks for this time saver recipe!!
That’s great to hear, KR! Thank you for your review.
Kate, these were amazing! Thank you for such easy, delicious recipes. So nice to have recipes that call for staples so no list needed.
As always, thank you!
Cheryl
You’re welcome, Cheryl! Thank you for your review.
These were just ok. My two little kiddos did not enjoy these at all. I use whole wheat flour in a number of different things, so I’m not sure what it was as they are used to that taste. Maybe they wanted the regular kind of buttermilk pancakes that I make?
I’m sorry to hear that. I appreciate your feedback.
These are amazing! I made them with 1 banana, 1 egg, almond flour, pinch of salt, some ginger, nutmeg, cinnamon and a splash of vanilla. The hardest part was waiting for them to cook! My 7 year old even liked them. Thank you, i will definitely be making this again!
Great to hear, Stella! I appreciate your review.
These are delicious! I halved the recipe because it was just for myself, and used ground oatmeal for the flour, then added a bit of cinnamon & a bit of vanilla extract – perfect! I’m making an effort to eat more protein, so these will really help with that. Thanks for a great recipe!
Cookie and kate never disappoint! If i see one of your recipes when I am searching i always choose yours!
I know I’m way behind, but congrats on your baby.
One third of my kids loved this. One liked it but my baby wouldn’t touch it :/ i liked it with honey
Happy to hear you think so, Tiffany! I appreciate your review.
Hi Kate,
Tried this one and my husband (total banana fan) loved it! Actually, we both did. First time trying whole wheat flour but I think it works very well in these pancakes. Used the add-ins suggested too! Thanks so much for making this so easy and accessible for home cooks interested in cooking more healthy. Delicious and nutritious!
I love to hear that, Debbie! Thank you for your review.
thank you for sharing
You’re welcome, Liz! I appreciate your review.
Brilliant recipe. I was sceptical initially but gave it a try and was very impressed with the results. Did started with beating the eggs to very fluffy and added the thoroughly mashed bananas. The result was fluffy and unexpectedly sweet pancakes. We had them with smoked salmon and soured cream (no babies around here), was lovely. Thanks x
You’re welcome! Thank you for your review.
Hello!
We loved these and wanted to make more so wondered is it best to make and cook them and then freeze them or is it best to make the dough freeze it and use when needed? Thanks so much!
You’re welcome! I would freeze them once made up and cooled.
I just made them this morning for my daughter and she loved them! I did put some dark chocolate chips in the mixture and they turned out just great. Perfect for school lunch box too :)
Thank you for the recipe – simple and delicious – just as I like it!
Thank you for your review, Maria! I appreciate your review.
Love this and it is not super eggy. So simple and straightforward for the times when I want something that satisfies my craving for pancakes without blowing up the waistline. Sure, bananas have carbs, but the sane way of looking at all of this is it is not processed junk. Pair it with some other protein and enjoy. Pumpkin spice works well with this.
followed the recipe and they turned out gross
I’m sorry to hear, Katie. What did you not like? Taste, texture? Did they not come together?
came out rubbery and didn’t taste very good.
I’m sorry to hear that. How long did you cook them?
I was out of our normal boxed pancake mix so found this simple recipe tonight for “brunch for dinner”, and it was a huge hit with my husband and 3 kids! So yummy!
I’m happy to hear these were a hit, Sara! I appreciate your review.
Excellent for babies or big people! Added some cinnamon and a splash of vanilla. Tastes kind of like banana bread.
Thank you for sharing, Katie!
Looking forward to trying these! Would using almond flour work? Thank you!
Almond flour isn’t a great 1:1 substitute. Sorry!
Just made these and, wow! I admit I was a touch skeptical after trying other versions, but this was spot on. I did add a pinch of salt and cinnamon but I am not even sure it was necessary. Question, I have extra batter left over. Have you ever tried freezing the batter? Any tips? Thanks again for the recipe, will definitely be making this again!
I don’t recommend freezing the batter. These pancakes do freeze well once cooked.
These are delicious!! I used 1:1 gluten free flour, 1/2 cup, and they turned out great. My oat flour was expired and I didn’t want to risk it, so I’m glad the 1:1 worked!! The pinch of salt is essential, it made the flavors come together, and the ground flax and cinnamon contributed beautifully. Thank you for this delicious recipe! My 11 year old (an EXTREMELY picky child) even ate these!!! Thank you!
You’re welcome, Callie!
This are excellent! I usually make and use them the next day for a quick breakfast. I think they heat up nice and top with peanut butter! Yummy. Thanks :)
This is the best pancake recipe I’ve ever used. Whether I stick to it strictly or switch it up, thank you so much!
You’re welcome, Jamie! Happy to hear you enjoyed it.
Nice easy recipe. I made a thinner, larger crepe type version by adding 1/2 almond milk and cooking at 400 degrees
Hello,
I tried the recipe with cinnamon and a touch of vanilla and very little almond extract. Awesome!
Today I used 3 eggs and added 1/2 cup of oatmeal and 1/4 cup of milk because of the wheat flour and oatmeal (I’m sure plant based milk would also work). My new go to pancake recipe! They were fabulous!!!
hank you for sharing, Jeanne!
This has become one of our go-to breakfasts for my toddler. So easy and quick to whip up a batch, even on weekday mornings. Thank you!!!