There’s something so comforting about pancakes, especially when they’re as simple as 3 Ingredient Banana Pancakes. I remember the first time I made these; I was rummaging through my kitchen, trying to find a quick breakfast fix. A very ripe banana was staring back at me, and I figured, “Why not?” The result was a delightful surprise—pancakes that were not only easy to whip up but also tender and flavorful.
What truly makes these pancakes special is their minimalism. You only need three core ingredients, making them a fantastic option for a quick breakfast or brunch that doesn’t skimp on taste. Plus, with a little loving care in the mixing and cooking, you may just find a new favorite morning treat.
Why you’ll love 3 Ingredient Banana Pancakes
- Quick and easy: You can whip up a batch in just minutes—perfect for busy mornings.
- Wholesome ingredients: With just a very ripe banana, eggs, and flour, these pancakes are a simple and nutritious choice.
- Flavorful and satisfying: The banana adds natural sweetness, making syrup optional (though it’s delicious if you choose to add it).
- Flexible recipe: The pancake batter can be customized with a few add-ins or variations, perfect for varying tastes.
- Great for leftovers: These pancakes can be stored and enjoyed later, making them a practical choice.
Ingredients
- 1 very ripe banana (don’t compromise on this!)
- 2 eggs (no substitutions)
- 1/3 cup all purpose or whole wheat flour*
Ingredient notes & substitutions
The banana is key to the pancakes’ sweetness and texture, so ensure it’s very ripe. The eggs help bind the mixture together, so no substitutions here. While all-purpose flour is common, you can swap it for whole wheat for a heartier feel. If you’d like, a pinch of kosher salt can enhance the natural flavors, though it’s optional.
How to make 3 Ingredient Banana Pancakes
Making these pancakes is as simple as it gets; here’s how you do it:
- In a medium bowl, mash the banana with a fork until smooth.
- Stir in the eggs and flour until everything is well combined. If you’d like, add a pinch of kosher salt.
- Heat a griddle or skillet over medium heat and lightly grease it with butter or oil.
- Pour the batter onto the skillet in 1/4 cup scoops.
- Cook for about 1–2 minutes until the bottoms turn golden brown (check with a spatula early and often; the timing can vary based on your griddle).
- Carefully flip the pancakes and cook for another 30 seconds until cooked through.
- Remove from the skillet and serve warm. Consider topping with maple syrup and banana slices!
Pro Tip: Keep an eye on the pancakes to avoid overcooking. Adjust your cooking time based on the heat level of your skillet.
How to serve 3 Ingredient Banana Pancakes
These pancakes shine when served warm. You can drizzle them with maple syrup or top them with additional banana slices, nuts, or even a dollop of yogurt for added creaminess. A sprinkle of cinnamon can add a lovely depth of flavor too!
How to store 3 Ingredient Banana Pancakes
Store any leftover pancakes in an airtight container in your refrigerator for up to three days. They can be reheated in the microwave for a quick breakfast treat or in a skillet to keep that delicious texture. While I wouldn’t recommend freezing, the pancakes can hold up decently if you need to store them longer than a few days.
Tips & troubleshooting
- Pancakes too dry? Ensure your banana is very ripe to provide moisture and sweetness. Consider adding a little more egg or a splash of milk to the batter.
- Bland flavor? A pinch of salt can boost flavors significantly. You could also try adding spices or vanilla for more depth.
- Soggy pancakes? Make sure your griddle is hot enough before cooking to develop a nice crust. Flip them promptly once the edges look set.
- Overcooked? Keep a close eye on cooking time, as different stoves and pans can change how quickly they cook.
- Too thick? If your batter is difficult to pour, add a touch of milk or water to loosen it.
Variations
- Nutty goodness: Add a handful of chopped nuts for crunch and texture.
- Choco-banana twist: Mix in some chocolate chips for a sweet surprise.
- Fruity delights: Incorporate blueberries or diced strawberries into the batter for added fruit flavor.
- Spiced option: A dash of cinnamon or nutmeg can elevate the flavor profile nicely.
FAQs
- Can I use another type of flour? While all-purpose and whole wheat are recommended, you can experiment with oat flour or almond flour, but expect a slightly different texture.
- Can I freeze these pancakes? While I wouldn’t recommend it for best texture, they can be frozen. Just ensure they are fully cooled and stored in an airtight container.
- How long do leftovers last? In the fridge, they’ll stay good for up to three days. Always reheat before eating for the best experience.
- What equipment do I need? A mixing bowl, fork, and a skillet or griddle are all you need. It’s that simple!
- Can I make these ahead of time? Yes, you can prepare the batter ahead and store it in the fridge overnight. Just give it a good mix before cooking.
3 Ingredient Banana Pancakes are not just an easy breakfast option; they’re a delightful way to start your day. The simplicity and flavor make them a staple in my kitchen, and I hope they’ll become a regular in yours too!
3 Ingredient Banana Pancakes
Ingredients
Method
- In a medium bowl, mash the banana with a fork until smooth.
- Stir in the eggs and flour until everything is well combined. Optionally, add a pinch of kosher salt.
- Heat a griddle or skillet over medium heat and lightly grease it with butter or oil.
- Pour the batter onto the skillet in 1/4 cup scoops.
- Cook for about 1–2 minutes until the bottoms turn golden brown, checking early and often.
- Carefully flip the pancakes and cook for another 30 seconds until cooked through.
- Remove from the skillet and serve warm with optional toppings like maple syrup and banana slices.