Easy Banana Pancakes (3 ingredients!)

This easy fluffy banana pancake recipe is a staple in our kitchen. It’s great for both babies, kids and adults and they are gluten-free, grain-free and made with just 3 ingredients.

I am obsessed with these fluffy banana pancakes. These may be the easiest banana pancake recipe you have tried. They are light, airy, made with pantry staples and one of my favorite ways to use up ripe bananas. Not to mention you can easily double or triple the recipe to make more too.

This pancake recipe is for all of my pancake lovers who don’t want to put a ton of effort into breakfast. But want to make a fluffy stack of pancakes. Or maybe you love pancakes but don’t love how decadent they can be. These are the easiest pancake recipe you can make that are nutritionally dense, packed with flavor and the ultimate banana pancake recipe to try.

I used to make these all the time for myself and have with chocolate chips and peanut butter. Then I started making them for my kids and they are hooked. And now my infant is loving these. He is 7 months old and I make them for him at least 1x week.

You will soon have this pancake recipe memorized and every time you have a spotty or ripe banana, you’ll want to make these if banana bread isn’t on the menu. They’re a great pancake recipe to prep for the week too. 

I cannot wait to hear what you guys think of these!

What ingredients are in these Easy Banana Pancakes:

• Ripe bananas – the riper the bananas, the sweeter the pancakes will be
• Eggs – I don’t recommend flax egg or egg replacement here
• Almond flour – or use oat flour or gluten-free flour if you prefer. Coconut flour is 1:1 sub
• Cinnamon, blueberries, chocolate chips, anything you want to for flavor 

How to make 3-ingredient banana pancakes: 

1. In a large bowl, mash the banana (it’s okay if there are lumps)
2. Add in eggs and flour then mix together
3. If adding in mix-in’s fold in now
4. Warm a large skillet then add grease/butter/oil
5. Add about 2 tablespoons of batter onto the pan to form pancake then repeat for remaining batter that can fit on pan without overcrowding it
6. Cook for 2-3 minutes then gently flip and cook until ready
7. Serve warm with maple syrup if desired

FAQs and tips making these banana pancakes:

• Don’t over-mix the batter! Mash the bananas a bit (clumps don’t hurt) then add in the other ingredients. Don’t stir too hard or you’ll make the pancakes tough and rubbery as opposed to light and fluffy.
• Let the better rest for a few minutes before cooking. This can give the pancakes a bit of time to become more uniform in texture and the batter will be lighter and fluffier.
• Let the skillet heat for a minute or so before cooking. I like to warm the skillet THEN add the grease/butter and cook on medium/low to make these. They will burn easily! So don’t cook on high.
• Can I add any mix-in’s? Absolutely! You can add in chocolate chips, blueberries, cacao nibs, anything you want.
• Do these freeze well? Yes for sure. Freeze them for up to 2 months! You can defrost in microwave or in fridge overnight.

A few other delicious and healthy pancake recipes to make:

Blueberry Cottage Cheese Pancakes

Gluten-free Spinach Banana Pancakes

Gluten-free Sheet Pan Pancakes

Gluten-free Mini Pancake Muffins