Fluffy 3-Ingredient Pancakes (Ready in 10 Minutes)
These 3-ingredient pancakes come together fast with a ripe banana, a couple of eggs, and a scoop of flour. They cook up soft in the middle with lightly crisp edges, and the whole thing takes about 10 minutes from start to finish.
I make these when the morning feels too busy for a big recipe but we still want something warm. The banana carries all the sweetness, so you skip the sugar, and the batter blends into something surprisingly tender considering there is no butter or milk in the mix.
Why These Pancakes Work
They taste like a cross between a classic pancake and a crepe. The ripe banana gives a gentle fruitiness that pairs perfectly with a drizzle of honey or a handful of berries.
The batter is forgiving. If it comes out a little thin from a very juicy banana, you just stir in an extra spoonful of flour. If it is too thick, a splash of water loosens it right up. There is almost no way to mess this up.
Ingredients
- 1 very ripe banana, with lots of brown spots: the riper the banana, the sweeter and moister the pancakes
- 2 large eggs: they bind everything and add structure
- 1/4 cup all-purpose flour: whole wheat flour works too, though the pancakes will be a bit denser
Variations / Substitutions
- Gluten-free flour: use a 1-to-1 gluten-free blend; the pancakes will hold together just as well
- Almond flour: swap 3 tbsp almond flour for the all-purpose flour for a nuttier taste and a softer texture
- Add a pinch of cinnamon or a few drops of vanilla: both play beautifully with the banana, and neither pushes the ingredient count into four
- Fold in blueberries: gently press a few fresh berries into each pancake just after pouring the batter into the pan
- Try these pancakes alongside a glass of our smoothie recipe for a quick full breakfast.
How to Make 3-Ingredient Pancakes
Step 1: Mash the Banana
Peel the 1 ripe banana and place it in a medium bowl. Mash it with a fork until it is mostly smooth, with just a few small lumps left. Crack in the 2 large eggs and whisk until the mixture looks uniform and a little frothy. Sprinkle the 1/4 cup flour over the top and stir just until you no longer see dry streaks. The batter should be thick but pourable.
Step 2: Cook the Pancakes
Set a nonstick skillet over medium heat. Once the pan is warm, lightly grease it with a little butter or a quick spray of oil. Drop about 2 tablespoons of batter per pancake into the skillet, leaving space between them. Cook until the edges look set and bubbles appear on the surface, about 2 minutes. Flip each pancake and cook the other side for another 60 to 90 seconds, until golden underneath.
Step 3: Stack and Serve
Slide the pancakes onto a plate, stacking them loosely so they stay warm. Top with fresh fruit, a spoonful of yogurt, or a light drizzle of maple syrup. Serve while they are still hot and the edges have that slight crispness.
A Few Notes Before You Start
- Use a banana that is heavily spotted for the best natural sweetness. An underripe banana makes the pancakes taste bland and starchy.
- The batter thickens as it sits, so cook it right after mixing. If you need to wait a minute, give it a quick stir before scooping.
- Keep the heat at medium. High heat scorches the banana and burns the outside before the inside sets.
- If the pancakes stick at all, wipe the pan with a butter wrapper or brush on a thin layer of oil between batches.
What to Do with Leftover Pancakes
- Refrigerate: cool the pancakes completely, then store them in a sealed container for up to 3 days.
- Reheating: pop them in a toaster or a dry skillet over low heat until warmed through. They crisp back up nicely that way.
What to Serve with 3-Ingredient Pancakes
A bowl of plain yogurt with a little honey balances the warm pancakes without weighing them down. Fresh orange slices or a quick berry salad add a bright, juicy contrast. If you want something savory on the side, a couple of scrambled eggs turn the plate into a fuller meal.
Frequently Asked Questions
Can I make these pancakes vegan?
Yes. Replace each egg with 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, and let the mixture sit for 5 minutes before adding it to the banana. The pancakes will be slightly denser but still tender.
What if my banana is not ripe enough?
You can microwave a peeled banana for 30 seconds to soften it and draw out a little sweetness. The pancakes will not be as sweet, so you may want to serve them with a small drizzle of honey or maple syrup.
Can I double the recipe?
Doubling works perfectly. Use 2 bananas, 4 eggs, and 1/2 cup of flour, and cook the pancakes in batches. The batter consistency stays the same.
Why are my pancakes turning out rubbery?
Overmixing the flour into the wet ingredients can make the pancakes tough. Stir just until the flour disappears, and stop. Also, be sure the skillet is on medium heat, not low, so they cook through quickly without drying out.
3-Ingredient Pancakes Recipe
Ingredients
Method
- Mash the banana in a bowl, then whisk in the eggs until smooth. Stir in the flour just until combined.
- Heat a nonstick skillet over medium heat and lightly grease the surface. Drop 2-tablespoon portions of batter into the pan and cook until bubbles form on top, about 2 minutes. Flip and cook 60 to 90 seconds more.
- Stack the pancakes on a plate and top with fruit, yogurt, or maple syrup. Serve hot.
