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–+ servings
Banana Pancakes Another close, mouthwatering view of a pancake stack topped with fresh banana slices and syrup. The pancakes have crisp, caramelized edges and a soft, airy interior. Shredded coconut is sprinkled generously over the plate, and the warm lighting makes the syrup glisten. The gray plate and dark background create a beautiful contrast with the golden tones.

Banana Pancakes

Fluffy, naturally sweet banana pancakes made from overripe bananas. Easy, customizable, and perfect for weekends or quick breakfasts.
5 from 1 vote
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Course: Breakfast, Brunch
Cuisine: American
Keyword: Banana pancakes 3 ingredients, Banana pancakes no egg, Banana pancakes oats, Best banana pancakes, Easy banana pancakes, Healthy banana pancakes
Prep Time: 5 minutes
Cook Time: 15 minutes
Ready in: 20 minutes
Total Time: 40 minutes
Servings: 4
Calories: 210kcal
Cost: $4

Equipment

  • 1 Large mixing bowl (For mashing bananas and mixing batter)
  • 1 Fork (For mashing bananas)
  • 1 Whisk or spoon (For mixing wet and dry ingredients)
  • 1 Griddle or large non-stick skillet (Medium heat recommended)
  • 1 Thin spatula (For flipping pancakes)
  • As needed Measuring cups and spoons (Standard kitchen measuring tools)

Ingredients

  • 2 large Bananas - Very ripe mashed (about 1 cup)
  • 2 large Eggs - Room temperature
  • 1 cup All-purpose flour - Can swap with whole wheat or gluten-free flour
  • ½ cup Milk Any type - dairy or plant-based
  • 2 tablespoon Butter - Melted or coconut/vegetable oil
  • 1 tablespoon Sugar - Optional for extra sweetness
  • 2 teaspoon Baking powder
  • ½ teaspoon Vanilla extract
  • Pinch Salt
  • ½ teaspoon Cinnamon - Optional

Instructions

  • Peel and mash the bananas in a large bowl with a fork. Leave a few small lumps for texture.
    A white mixing bowl containing a smooth, creamy banana batter. A metal whisk sits inside the mixture, coated with the banana blend. To the left, a bunch of fresh yellow bananas lies on a folded kitchen towel. The scene is clean and bright, suggesting a baking process in progress.
  • Add eggs, milk, melted butter, and vanilla extract to the mashed bananas; whisk until smooth.
    A glass mixing bowl filled with a blend of dry baking ingredients, including flour, cornmeal, sugar, baking powder, and warm spices like cinnamon. The powders are unmixed, forming colorful patches. A wooden spoon rests inside the bowl, ready to stir. The setting is bright, with soft natural light highlighting the textures of the ingredients.
  • Add flour, baking powder, salt, sugar, and cinnamon; fold gently into the wet mixture. Don’t overmix.
  • Preheat a griddle or skillet over medium heat, add butter or spray, then pour batter to cook pancakes until golden, flipping once.
    A close-up of four golden-brown pancakes sizzling in a black cast-iron skillet on a stovetop. A hand holding a metal slotted spatula gently lifts one pancake, showing its crisp, evenly browned surface. The background is softly blurred, with a striped kitchen towel adding a cozy, home-cooking atmosphere.
  • Serve pancakes immediately with toppings like syrup, fruit, or peanut butter.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 130g | Calories: 210kcal (11%) | Carbohydrates: 31g (10%) | Protein: 6g (12%) | Fat: 4g (6%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 55mg (18%) | Sodium: 180mg (8%) | Potassium: 430mg (12%) | Fiber: 2g (8%) | Sugar: 10g (11%) | Vitamin A: 180IU (4%) | Vitamin C: 4mg (5%) | Calcium: 90mg (9%) | Iron: 1mg (6%)
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