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!

Stack of 3 ingredient banana pancakes on pink plate with syrup on top.

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.

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Ingredients You Need

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

Ingredients for banana pancakes on countertop.
  • 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.

how to make 3 ingredient banana pancakes in grid of images (2).
  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.
3 ingredient banana pancakes on cooling rack.

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.

3 ingredient banana pancakes on three plates with sides.

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.

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Stack of 3 ingredient banana pancakes on pink plate with syrup on top.

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.
5 from 10 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Cuisine American
Course Breakfast
Calories 186kcal
Servings 4

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
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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 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.
  • (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

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
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    My 4 year old and 1 year old LOVED these this morning, as did the grown ups! Definitely will be a regular in our breakfast rotation!

  2. 5 stars
    The perfect way to use up the overripe bananas at the end of the week. I made a batch this morning, kids (and parents!) loved them and now we have a quick breakfast to grab for the next few days!