3-ingredient Banana Pancakes Recipe

We lack it. I'm telling myself that now. One of several delicious banana pancake recipes on this thirteen-year-old website.  

– 2 medium-to-large ripe banana – 4 large egg – ½ cup whole wheat flour or buckwheat flour or ⅔ cup oat flour – Optional flavor/nutrition boosters: ½ teaspoon ground cinnamon, up to 2 tablespoons hemp hearts and/or ground flaxseed, up to ¼ teaspoon salt – Butter, avocado oil or ghee, for cooking


A large fork mashed banana in a medium bowl makes it smooth and shiny. Mix eggs and banana.  


Step 1

Flour, optional supplements. Carefully mix. The batter can wait an hour while you make the skillet.  

Step 2

An electric griddle or large skillet over medium-low heat (350 deg F). Pancakes when water sizzles.   

Step 3

Butter or oil the frying surface and remove excess with a paper towel (nonstick surfaces may not need oil).  

Step 4

Pour ¼ cup batter onto the heated skillet for expansion. The pancakes should bubble after 2–3 minutes.

Step 5

Flip and lightly brown pancakes 1–2 minutes. If pancakes are black but undercooked, reuse batter, butter, and decrease heat.  

Step 6

Instant or 200°F oven-warm serving. Cool or freeze pancakes for 3 days or 3 months. Microwave pancakes carefully in a towel.  

Step 7

Also See

Crêpes Recipe