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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.
    A tall stack of fluffy, golden-brown banana pancakes sits on a gray plate. Thin slices of banana are arranged on top, drizzled with glossy syrup. A dusting of shredded coconut surrounds the stack and melts slightly into the syrup. The lighting enhances the rich texture and appetizing shine of the pancakes.

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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