These 3 Ingredient Banana Pancakes are made with just ripe bananas, eggs, and cinnamon, creating naturally sweet, flourless banana pancakes that are soft, light, and perfect for a quick healthy breakfast.
A Quick Look at the Recipe
✅ Recipe Name: 3 Ingredient Banana Pancakes
🕒 Ready In: ~15 minutes
👪 Serves: 4
🍽 Calories: ~117 calories per serving (estimated)
🥣 Main Ingredients: Banana, eggs, cinnamon
📖 Dietary Info: Gluten-free, dairy-free, grain-free, flourless
👌 Difficulty: Very easy - just mix, cook, and flip
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Unlike typical banana pancakes made with flour or oats, this version stays totally grain-free, gluten-free, and dairy-free without losing texture or flavor. They cook in minutes and use ingredients you probably already have on hand, which makes them an easy weekday breakfast or a simple option for kids.
If you love simple breakfasts like Greek Yogurt Bagels, Avocado Egg Toast, or our Yogurt Parfaits, these banana pancakes fit right into that same simple-but-satisfying routine.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love these 3 Ingredient Banana Pancakes:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Easy 3 Ingredient Banana Pancakes:
- Recipe Notes & Tips:
- How to Store:
- 3 Ingredient Banana Pancakes FAQs:
- More Banana Recipes You'll Love
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- 3 Ingredient Banana Pancakes
Why You'll Love these 3 Ingredient Banana Pancakes:
Super Simple: Just 3 ingredients and a few minutes of prep make this one of the easiest pancake recipes ever.
Naturally Sweet & Healthy: No added sugar, just the natural sweetness of bananas for a guilt-free treat.
Gluten-Free & Dairy-Free: Perfect for those with dietary restrictions, as it contains no flour or milk.
Customizable: Enjoy them as is or add toppings like fresh fruit, nuts, or a drizzle of maple syrup.
Light & Soft: While not super fluffy, these pancakes have a tender, crepe-like texture that's deliciously satisfying.
Key Ingredients:
- banana. Use overripe bananas with brown spots for the best sweetness and smooth texture. The riper they are, the easier they mash and the better the flavor.
- eggs. These provide structure and help bind the pancakes together. For a fluffier texture, you can whip the egg whites separately before folding them into the batter.
- cinnamon. Adds warmth and depth of flavor. You can adjust the amount or swap it for other spices like nutmeg or pumpkin spice for variety.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Swap the cinnamon: Use nutmeg, pumpkin pie spice, or a dash of vanilla extract for a slightly different flavor profile.
- Make them fluffier: Add ½ teaspoon baking powder to help the pancakes rise a bit more (still just a small optional addition).
- Thicker texture option: Mix in 1-2 teaspoons almond flour or coconut flour to create sturdier pancakes while keeping them grain-free.
- Boost the protein: Stir in a spoonful of almond butter, peanut butter, or a tablespoon of your favorite protein powder.
- Add-ins for more flavor: Blueberries, chopped nuts, or dark chocolate chips can be folded into the batter once mixed.
How to Make Easy 3 Ingredient Banana Pancakes:
- Step 1: In a medium mixing bowl, mash the bananas until smooth.
- Step 2: Add the eggs and cinnamon, then whisk until fully combined.
- Step 3: Heat a pan over medium heat and melt a small amount of butter. Pour the batter into the pan, forming small pancakes.
- Step 4: Cover and cook for 1-2 minutes until the edges look set. Carefully flip and cook for another 1-2 minutes until fully set.
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Recipe Notes & Tips:
- Mash Bananas Well: Ensure the bananas are fully mashed to create a smooth batter. Small lumps are fine, but big chunks can make flipping harder.
- Cook on Medium-Low Heat: These pancakes cook best on medium-low heat to prevent burning while allowing them to set properly.
- Cover the Pan: Covering the pan while cooking the first side helps the pancakes firm up, making them easier to flip.
- Use a Nonstick Pan: Since these pancakes are delicate, a well-greased nonstick pan prevents sticking and breaking.
- Make Small Pancakes: Keeping them 2-3 inches wide makes flipping easier and prevents them from falling apart.
How to Store:
Storing Leftovers: Keep pancakes in an airtight container in the refrigerator for up to 3 days, stacking them with parchment paper to prevent sticking.
Freezing: I don't recommend freezing these pancakes, as their delicate texture may change and become too soft when reheated.
Reheating: Gently warm pancakes in a skillet over low heat with a little butter, microwave in short bursts, or toast for a crispier texture before serving.
3 Ingredient Banana Pancakes FAQs:
Flourless banana pancakes are naturally delicate because they rely on bananas and eggs for structure. For the best results, cook these 3 ingredient banana pancakes on medium-low heat, make them small (2-3 inches), and cover the pan so the batter can set before flipping. A nonstick pan and thin spatula also make a big difference in keeping them intact.
Yes. These are flourless banana pancakes made only with bananas, eggs, and cinnamon - no wheat, no oats, and no dairy. They're naturally gluten-free, grain-free, and work well for low-carb and paleo diets depending on your toppings.
Flourless pancakes tend to become too soft once thawed, so freezing isn't recommended. You can refrigerate leftovers for up to 3 days and reheat them gently in a skillet, toaster oven, or microwave.
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3 Ingredient Banana Pancakes
Equipment
Ingredients
- 2 bananas, overripe
- 4 eggs
- 1 teaspoon cinnamon
Instructions
- In a bowl, mash the bananas until smooth. Add the eggs and cinnamon, then whisk until fully combined.
- Heat a pan over medium heat and melt a small amount of butter.
- Pour the batter into the pan, forming small pancakes.
- Cook for 1-2 minutes until the edges look set and the bottom is golden. Cover the pan while cooking to help the pancakes steam and firm up.
- Carefully flip and cook for another 1-2 minutes until fully set.
- Serve warm as is, or with coconut cream and fresh strawberries.
Video
Nutrition
Notes
- Mash Bananas Well: Ensure the bananas are fully mashed to create a smooth batter. Small lumps are fine, but big chunks can make flipping harder.
- Cook on Medium-Low Heat: These pancakes cook best on medium-low heat to prevent burning while allowing them to set properly.
- Cover the Pan: Covering the pan while cooking the first side helps the pancakes firm up, making them easier to flip.
- Use a Nonstick Pan: Since these pancakes are delicate, a well-greased nonstick pan prevents sticking and breaking.
- Make Small Pancakes: Keeping them 2-3 inches wide makes flipping easier and prevents them from falling apart.
Marie says
My son is required to be on a gluten-free diet and he loved these.
G says
Lovely, easy to make recipe. I served it with green apples and plain yogurt and everyone loved it!
Christine says
Made these and they were really good.
Deb Cragan says
I'm on a weight loss drug and trying to find naturally sweet without fat or high cards. This was really easy to make. I halved the recipe( only me) and added 1 table spoon of maple syrup for 4 pikelets. Super yum. Very lite. And it filled that sweet hit. And filled me up.
L Moody says
Delicious and a great way to use up ripe bananas. Also, very filling I ate them plain I couldn’t believe how filling they were. Not super sweet but you could enhance that with sugar-free syrup or sugar-free jelly. Keeping this one on the menu.
Jayne L Hollingsworth says
So ridiculously good! I use blender, and it couldn't be easier. I definitely recommend putting the lid on for the first side, it definitely fluffs them up, and then leave it off for the second side.
Yum!!!
Melissa says
We did not love these as pancakes, but the batter makes AMAZING French toast with low carb bread!!
April says
I used 3 bananas and bobs redmills egg replacer, came out delish! Added vanilla extract choc chips & cinnamon