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.
Tina says
Hi there! I was wondering if these will be freezer friendly? And if so, would you suggest "defrosting" them before reheating? Or will it be fine to just microwave (for long long?) or if it'll be better to toast them in the toaster? Thanks! (:
Roche Woodworth says
Phew...I’ll have to do a bit of testing before I can answer for sure, but I would think that microwaving them for 10 seconds at the time until warmed though should do the trick.
Lisa says
Sorry I just read the disclaimer. It clearly explains.
Lisa Drake says
I love these banana pancakes but I have a question. How are these Keto friendly when they have over 19g of carbs. I'm new to Keto and trying to understand all this..
Carla says
These are great!
Roche Woodworth says
Thank you! Glad you enjoyed the recipe!:)
Michelle Garnica says
I'm in love with these. Easy, delicious, so good!
Roche Woodworth says
Glad you like them! Thanks for the feedback, Michelle!
Susan says
Made these for breakfast this morning & they are Wonderful! Topped them with fresh raspberries, very Yummy 🙂 I'm eating way less carbs and cut out all refined sugar to help with my anxiety. Thank you for this easy & delicious recipe.
Roche Woodworth says
Glad you liked it, Susan. Thanks for the feedback!
Sam says
I've been doing lazy keto/Low carb diet on and off since june I've lost 35lbs and I've eaten these twice. My 5 yr old niece LOVES them and even went home telling her parents about them. Definitely worth making!
Roche Woodworth says
Thank you so much for the feedback, Sam - happy you enjoy the recipe!
Dee says
I've been on keto for only 3 weeks and made these a couple of times now, I have lost 11lb so far and so I'm happy to keep eating them now and them x
Roche Woodworth says
Hi Dee - thank you so much for your feedback. Congrats on the weight loss so far and I’m happy these make a good occasional treat for you:)
Shannon Miles says
The recipe is great. It’s a great recipe for Gluten free and those suffering from digestive issues. As stated, these pan cakes are higher on the carb scale, and may throw serious Keto followers out of ketosis. I’m no expert on that issue. Most people following Keto will know this if they have done their homework on how to eat Keto. However, many of us on gluten free and following a healthy eating regime will appreciate having a “bread like” substitute for those days when you need “a little something”. And what a good thing for kids! I split the recipe in half to give it a try, using one banana only, two eggs plus the cinnamon and baking powder, no maple syrup required! They were truly lovely, lightly sweet and something I would probably make if I get sick with the flu or have a cold, when I only want to have a nice cup of tea and some bread. I missed the bit about putting a lid over the pan on the first side. It does take a while before you can flip them so be sure to cook at a reasonable temperature. Perfect! Thank you!
Jamie says
Thank you!! These are exactly what I needed 🙂
Samantha says
Keto or not.. strict or lazy Keto. This recipe is great! I came here for a Keto recipe for pancakes and I found one. Now, yes, everyone’s diet and body are all different and this may not be for everyone but aside from the Keto this is also an awesome recipe for low budgets. I’ll be making these often! I did only make them with 2 eggs instead of 4 as I am not a big egg eater. I gotta say these are delicious and taste like banana bread lol
JJ says
Lol were you meaning to say "appalled"? Not to mention that's a pretty exaggerated reaction over the title of A RECIPE ON THE INTERNET!
Man.
I personally love this recipe. For me- it's keto. Sorry you or anyone else doesn't approve, just move on. If you truly know the differences, why come here to a banana recipe at all, if you know they're not low carb!?
amanda says
These are FANTASTIC! My personal Keto carb limit is 30-35 carbs per day.. so what a treat these were to enjoy with my family and still stay within my limits! Thanks for posting this!
Roche Woodworth says
So glad you enjoyed the recipe, Amanda! Thank you for the feedback 😀
Zoie says
How long would this batter last in the fridge if I premade it?
Roche Woodworth says
Hi Zoie, the batter will last about 2-3 days in the fridge 🙂
Kat chinn says
My five year old son loves these pancakes. This is the best recipe I found so far, they don’t fall apart when I flip them.
Roche Woodworth says
Thanks for the wonderful feedback! Glad your little one enjoys it! Our two year old is a big fan as well and requests them a little too often haha 🙂