3 Ingredient Banana Pancakes

Ingredients

• 1very ripe banana
• 2eggs
• 40 g (⅓ cup)plain flour or wholemeal flour

Instructions

1. 1

   Mash the banana

   In a bowl, mash the very ripe banana until smooth.

2. 2

   Whisk in eggs

   Crack the eggs into the mashed banana and whisk until evenly combined.

3. 3

   Add the flour

   Add the flour gradually, stirring just until it is incorporated.

4. 4

   Cook the pancakes

   Warm a non-stick frying pan over a medium heat. Pour in small portions of batter and cook each pancake for 2–3 minutes per side, until golden brown.

5. 5

   Serve them warm

   Serve the pancakes warm with your favourite toppings.

What are banana pancakes?

Banana pancakes are a simple, home-style take on a familiar breakfast, using mashed banana to bring sweetness and moisture to the batter. This three-ingredient version keeps the mixture straightforward: banana, eggs and flour.

The recipe works best with a very ripe banana, which mashes easily and blends smoothly with the eggs. Small pancakes are easier to flip and help the centres cook through.

Nutrition and macros by portion

The nutrition label shows one serving as written: 90 calories, 5g protein, 12g carbs, 3g fat.

The banana and flour provide most of the carbohydrates, while the eggs contribute protein and some fat. Serve with fruit and yoghurt for a more filling plate, or keep toppings modest if you want to stay close to the recipe's simple balance.

Choosing the ingredients

Ripe banana: Choose one with a soft texture and plenty of brown speckles; a firm, barely ripe banana is harder to mash and less sweet.

Flour: Plain flour gives a familiar, tender pancake, while wholemeal flour makes the result a little heartier. Measure the flour carefully so the batter does not become too thick.

Getting the batter right

Smooth base: Mash the banana well before adding the eggs, so fewer lumps remain in the finished batter.

Gentle mixing: Stir in the flour only until combined. Overmixing can make the pancakes less tender, while a few small lumps are not a problem.

Cooking and doneness

Steady heat: Use a non-stick pan over a medium heat and allow it to warm before adding the batter. If the pan is too hot, the outside may brown before the middle cooks.

Small portions: Make modest-sized pancakes so they are easier to turn. Cook for 2–3 minutes on each side, looking for a golden surface before flipping.

Toppings and serving

Fruit: Fresh berries or sliced banana pair naturally with the soft, sweet pancakes.

Something creamy: Yoghurt makes a simple topping, while a small drizzle of honey or nut butter adds extra richness. Add toppings just before serving.

Making a batch

Quick preparation: The banana is mashed straight into the mixing bowl, and the batter needs no resting time in the method provided.

Cook in rounds: Leave space between pancakes so you can turn them without crowding the pan. Keep finished pancakes warm while you cook the remaining batter.

Recipe notes & tips

• Use a very ripe banana so it mashes smoothly and sweetens the batter.
• Whisk the eggs thoroughly into the banana before adding the flour.
• Add the flour gradually to make it easier to avoid dry pockets.
• Keep the pancakes small so they are easier to flip and cook through.
• Adjust the heat if the pancakes brown too quickly before the centres are done.

Variations

• Wholemeal flour: Use wholemeal flour for a heartier texture.
• Berry topping: Add fresh berries at the table for a bright, fruity finish.
• Yoghurt topping: Serve with a spoonful of yoghurt for a cool, creamy contrast.
• Nut butter: Add a small spoonful on top for a richer finish.
• Cinnamon: Sprinkle a little cinnamon over the cooked pancakes for extra warmth.

Common mistakes to avoid

• Using a firm banana: It is harder to mash and less sweet; choose one that is very ripe.
• Leaving banana lumps: Mash the fruit well before mixing in the eggs for a more even batter.
• Adding flour all at once: Stir it in gradually to make the batter easier to combine.
• Overmixing: Stop stirring as soon as the flour is incorporated to help keep the pancakes tender.
• Making large pancakes: They are harder to turn; pour small portions into the pan.
• Cooking over high heat: The outside can brown too quickly; use a medium heat and adjust as needed.

How to store

Refrigerate cooled pancakes in an airtight container and eat within 2 days. Reheat briefly in a frying pan over a low heat or in the microwave; they can also be frozen with baking paper between them.

Frequently asked questions