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
- Get a FREE Healthy Meal Planning Ebook
- 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.
Naomi says
So tasty and easy to make ! My every day go to.
Nancy Blau says
can you use frozen bananas in this recipe instead of fresh?
Kristen says
These hit the spot! I added a dash of cinnamon and a couple of chocolate chips. Really good! Thank you!
Raquel says
These are a mess to flip, and not too pretty, but delicious as they are. No need for syrup or anything else. Great way to put a leftover ripe banana to use on a Sunday morning.
Jack says
My go to pancake recipe perfect with some bacon and eggs!
Olga says
Just tried it and LOVED it!
What’s the serving size? Thank you!
Hourik Miller says
I want to know too!!
Lisa says
They’re delicious...blender does work best... definitely think of them as fritters rather than pancakes. I found it difficult to flip them without them breaking apart. I had them on low heat and waited for them to dry out on the top but they started to get too brown on the bottom so I had to flip them and the batter ran. I didn’t try covering the pan. Next time I’ll try that. Perhaps it will help keep the shape.
Mia says
I loved these pancakes! Delicious 😝😜😋 I do have to say that it took a lot of hard work and determination to cook them 😅😅 My batter had a load of clumps because of the bananas ... how did you get yours so smooth? I gave them to my mom and she loved them 😀😀😀 Thanks for the recipe.
Anne says
I’m not into Keto, just watching my carbs. Your recipe quotes 14g. Is that the entire quantity of the recipe? How many pancakes is your serving?
They are delicious!!
DF says
Pancakes are tasty and were super easy to make. The receipt and video do not match though...please correct the recipe to show the correct optional ingredient as Baking Powder, not Baking Soda.
Angelica says
Thank you for the disclaimer and the nutrition facts! I had bananas that were standing on their last legs and I didn’t know how to use them! I just started Keto and wanted to get them out of my house. I figured these were high in carbs but I’m willing to use a chunk of my intake for these delicious treats! ☺️
Naia says
Hey there is the Nutrition
info for one serving or all 4?
EAG says
Very tasty! At first I struggled to cook these on my high btu stove top using coconut oil, but finally had success when I switched to butter, spread the batter thin and cooked on low heat. Family approved so will attempt again soon.
tonda Montgomery says
Very easy to make and a delicious snack!
Roche Woodworth says
Thank you for the feedback! We’re happy you enjoyed the recipe:)
SUELYNN DUNN says
Tried them this morning for the first time, they where lovely!! And so easy to do. You also didn't need to sweeten them as they are sweet enough, gave them to my mum and she loved them too !