3 Ingredient Banana Pancakes
These quick 3-Ingredient Banana Pancakes are naturally sweet, soft, and fluffy pancakes that come together in minutes. Perfect for busy mornings or a cozy snack, they're kid-friendly, egg-free, and endlessly customizable.
Whether you're using up ripe bananas or craving something simple and warm, this recipe delivers comfort with minimal effort.
If you've got a ripe banana sitting on your counter and you're not in the mood for anything complicated, this is your kind of breakfast. These banana pancakes are quick, comforting, and made with just a few basics: banana, self-rising flour, and buttermilk. No eggs, no sugar, no baking powder. Just simple pantry ingredients working magic together.
Do you want more breakfast ideas? You have to check out this Hungarian Palacsinta. This the Hungarian-style crepes that are delicious and comforting at the same time. These Keto Grilled Cheese or Dairy-Free Protein Pancakes are also good choices for a quick and easy breakfast.
If you crave something different, like overnight oats, these Strawberry and Cream Overnight Oats or the Matcha Overnight Oats are the best for making your morning fuss-free.
Why You'll Love It
- only 3 ingredients. No eggs, no baking soda, no mess
- uses up a ripe banana beautifully
- naturally sweet with no added sugar
- soft, fluffy, and full of flavor
- ready in 15 minutes from start to finish
- pantry-friendly - uses ingredients you probably already have at home
- kid-approved - great for little hands
- Comfort food - it's a satisfying, warm breakfast
- freezer-friendly - make extra, freeze, and pop them in the toaster for a busy morning win
- easily customizable - add-ins like cinnamon, berries, or chocolate chips turn into a fun twist any time
What You'll Need for the 3-Ingredient Banana Pancakes
These 3-Ingredient Banana Pancakes are the kind of recipes that feel like a life hack - so simple, but so satisfying. They're proof that you don't need a dozen ingredients to make something tasty, cozy, and feel-good.
- Banana - the start of the show! The riper, the better - soft and speckled bananas mash easily and bring plenty of natural sweetness.
- Self-rising Flour - This is key to getting fluff without baking powder. Self-rising flour already includes leavening, so no need to add anything extra.
- Buttermilk - It gives the pancakes a slight tang and keeps them soft.
- If you don't have buttermilk, just mix ⅓ cup milk with 1 teaspoon of lemon juice or vinegar. Let it sit for 5 minutes
How to Make It
Mash the banana in a small mixing bowl until smooth with minimal lumps. Whisk in the self-rising flour and buttermilk until a thick batter forms. Don't overmix.
Heat a non-stick skillet over medium heat. Lightly grease if needed. Scoop batter onto the pan (about 2-3 tablespoons per pancake). Cook for 3 minutes per side, or until golden and fluffy.
Variations and Add-Ons
Even with just 3 ingredients, you can play with it.
- Add a pinch of cinnamon or vanilla extract for extra flavor.
- Mix in mini chocolate chips or blueberries.
- For extra protein, stir in a spoonful of peanut butter or Greek yogurt.
- Want it sweeter? Drizzle with maple syrup, honey, or a dusting of powdered sugar.
Tips for success
- Keep pancakes small so they're easier to flip - they're a bit delicate.
- Don't overmix the batter. A few small lumps are totally fine.
- If your batter is too thick, just thin it out with a splash of buttermilk.
- Want them crispier? Cook them in a little butter or oil spray.
Common Questions
Can I use all-purpose flour instead of self-rising flour? Yes, but you'll need to add 1 teaspoon of baking powder and a pinch of salt per ½ cup of all-purpose flour to get a similar rise.
What can I use instead of buttermilk? If you don't have buttermilk, mix ⅓ cup of milk with 1 teaspoon of lemon juice or vinegar. Let it sit for 5 minutes. It'll curdle slightly and work just like buttermilk.
Can I make it vegan? Yes! Use a plant-based milk with vinegar or lemon juice to make vegan "buttermilk". The banana already replaces the egg, so no need for anything extra.
Can I make the batter ahead of time? It's best made fresh, but you can prep the dry and wet ingredients separately and mix them just before cooking.
Why are my pancakes falling apart when I flip them? These pancakes are softer without egg, so keep them small and let the bottom set fully before flipping. Use a thin spatula and gentle hands.
3 Ingredient Banana Pancakes
Equipment
- 1 non-stick skillet
- 1 small mixing bowl
- measuring cups
- 1 kitchen whisker
Ingredients
- 1 cup self-rising flour (125g)
- 1 banana
- 1 cup buttermilk (240ml)
Instructions
- Mash the banana in a small mixing bowl until smooth with minimal lumps.1 banana
- Whisk in the self-rising flour and buttermilk until a thick batter forms. Don't overmix.1 cup self-rising flour, 1 cup buttermilk
- Heat a non-stick skillet over medium heat. Lightly grease if needed.
- Scoop batter onto the pan (about 2-3 tablespoons per pancake).
- Cook for 3 minutes per side, or until golden and fluffy.
Notes
- Ripe bananas work best - the riper, the sweeter and softer the batter will be.
- Self-rising flour already contains baking powder and salt, so no need to add either unless adjusting flavor or rise.
- Buttermilk adds a tangy flavor and tender texture. I you don't have it, you can make a quick substitute: mix ⅓ cup milk with 1 teaspoon lemon juice or vinegar and let it sit for 5 minutes.
- No eggs needed - the banana acts as a binder and gives the pancakes a moist, dense texture.
- The batter will be thick - this helps the pancakes hold their shape. Add a splash of buttermilk if it's too thick.
- Cook on medium heat to avoid burning the outside before the inside is set.
- These pancakes are best eaten fresh, but leftovers can be reheated in a toaster or pan.
This was so simple to make. I was skeptical first so I decided to make it for breakfast. I had a riped banana and it was just perfect for a try. Well, I never thought just with 3 ingredients I get a soft, and delicious pancake.
So good!!!!