These fluffy 3-ingredient banana pancakes are my favorite quick fix for a cozy, wholesome breakfast that feels indulgent but couldn’t be simpler. With no flour, no added sugar, and no fancy equipment required, this recipe is perfect for mornings when I want something fast, satisfying, and naturally sweet.
Why You’ll Love This Recipe
I love how easy these pancakes are to make with just a banana, eggs, and baking powder. That’s it. No flour, no dairy, and no added sugar, yet the pancakes turn out soft, golden, and packed with natural sweetness. They’re gluten-free, high in protein, and totally kid-friendly. Whether I’m meal-prepping or craving a warm breakfast on a lazy morning, these pancakes always come through.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Ripe banana
- Eggs
- Baking powder
directions
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I mash the banana in a bowl until smooth, leaving a few small lumps for texture if I like.
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I whisk in the eggs until well combined, then stir in the baking powder to give the pancakes a bit of lift.
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I heat a non-stick skillet over medium-low heat and lightly grease it with oil or cooking spray.
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I pour small amounts of the batter into the skillet and cook each pancake for 1–2 minutes, until bubbles form on the surface and the edges look set.
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I flip gently and cook the other side for another minute until golden and cooked through.
Servings and timing
This recipe makes about 6 small pancakes (2 servings) and takes just 10 minutes from start to finish. It’s perfect for a solo breakfast or sharing with someone else.
Variations
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I like adding a dash of cinnamon or vanilla extract for extra flavor.
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Sometimes I mix in mini chocolate chips, chopped nuts, or blueberries right before cooking.
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For a heartier meal, I top the pancakes with almond butter, maple syrup, or Greek yogurt.
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To keep things low-carb, I serve them with fresh fruit and skip the syrup.
storage/reheating
I store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over low heat or microwave for about 20 seconds. They also freeze well—I just stack them with parchment paper in between and reheat as needed.
FAQs
Can I make these pancakes vegan?
This version uses eggs, but I’ve had success using flax eggs or egg replacers, though the texture becomes a bit softer.
Do I need a blender?
Nope, I just mash everything with a fork in one bowl. If I want a super smooth batter, then a blender works great.
Are they supposed to be this soft?
Yes, they’re naturally softer than traditional pancakes since there’s no flour. Cooking them low and slow helps set the texture.
Can I double or triple the recipe?
Definitely. I just keep the ratio: one banana to two eggs and 1/4 tsp of baking powder per banana.
What kind of banana works best?
Very ripe bananas are best—those with brown spots. They mash easily and bring more sweetness and flavor.
Conclusion
These 3-ingredient banana pancakes are my go-to when I want something warm, quick, and wholesome in the morning. They’re naturally sweet, soft, and full of real ingredients I always have on hand. Whether I’m starting the day slow or rushing out the door, this simple recipe always hits the spot.
Print
Fluffy 3-Ingredient Banana Pancakes (No Flour Needed)
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Total Time: 10 minutes
- Yield: 6 small pancakes (2 servings)
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
These Fluffy 3-Ingredient Banana Pancakes are naturally sweet, gluten-free, and made without flour or added sugar. Perfect for a quick, wholesome breakfast in just 10 minutes, they’re soft, protein-packed, and made with pantry staples—just banana, eggs, and baking powder!
Ingredients
- 1 ripe banana (with brown spots)
- 2 large eggs
- 1/4 tsp baking powder
Instructions
- In a medium bowl, mash the banana until mostly smooth (a few small lumps are okay for texture).
- Whisk in eggs until well combined. Stir in baking powder.
- Heat a non-stick skillet over medium-low heat and lightly grease with oil or spray.
- Scoop small amounts of batter (about 2–3 tbsp per pancake) into the skillet.
- Cook for 1–2 minutes until bubbles form and edges are set. Flip gently and cook another minute until golden and cooked through.
- Serve warm with your favorite toppings.
Notes
- Add a pinch of cinnamon or vanilla for extra flavor.
- Mix in mini chocolate chips, nuts, or blueberries before cooking.
- Delicious topped with almond butter, Greek yogurt, or fresh fruit.
- For meal prep, pancakes store well in the fridge or freezer.
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