Introduction
Some mornings call for something warm, sweet, and done in minutes without a long ingredient list or a sink full of dishes. Enter these 3-Ingredient Banana Cinnamon Pancakes. They’re soft and custardy inside, lightly golden on the outside, and naturally sweet from ripe bananas. With just bananas, eggs, and cinnamon, you get a cozy “banana bread” vibe in pancake form. No refined sugar, no flour required, and no fussy techniques. Mash, mix, flip, and breakfast is ready. They’re perfect for busy weekdays, after-school snacks, or a simple weekend brunch that everyone at the table will love.
Table of Contents
Why This Recipe
- Seriously simple: One bowl and one skillet—minimal mess, maximum payoff.
- Pantry-friendly: Bananas, eggs, cinnamon. That’s it.
- Naturally sweet: Ripe bananas add sweetness and moisture, no sugar needed.
- Kid-approved texture: Soft, tender pancakes with nostalgic banana-cinnamon flavor.
- Make-ahead friendly: They store and reheat well for quick snacks all week.
- Flexible base: Keep them pure and simple or dress them up with toppings and add-ins.
Ingredients You Will Need
You only need three things. That’s not a typo.
- Bananas (the riper, the better)
- Eggs
- Ground cinnamon
Suggested ratio (for best results): 1 large ripe banana + 2 large eggs + 1/2 tsp cinnamon.
Keep the section above exactly as you prefer; the ratio is just guidance.
Substitutions & Add-Ins
- No cinnamon? Use vanilla, cardamom, or nutmeg.
- Egg-free option: Use 2 flax “eggs” (2 Tbsp ground flax + 5 Tbsp water; rest 5 min).
- More texture: Stir in a small handful of rolled oats.
- Berry moment: Fold a few blueberries into each pancake before flipping.
Step-by-Step Instructions
- Mash the banana
Peel the banana and place it in a bowl. Mash very well with a fork until mostly smooth. A few small bits are fine—they add texture and help the pancakes hold together. - Mix in eggs and cinnamon
Crack in the eggs and whisk with the banana until fully combined. Sprinkle in the cinnamon and stir again. Let the batter rest 2–3 minutes—this brief pause helps the mixture lightly thicken and set. - Preheat the pan
Warm a nonstick skillet over medium heat. Lightly grease with a touch of oil or butter. Too much heat can scorch the outside before the center sets, so stick to medium. - Portion and cook
Spoon about 2 tablespoons of batter per pancake to create small, sturdy rounds. Cook 2–3 minutes until edges look set and tiny bubbles appear on top. - Flip gently
Slide a thin spatula underneath, then flip carefully. Cook 1–2 minutes on the second side until golden and set in the center. - Serve warm
Transfer to a plate, cover loosely with a towel to keep warm, and repeat with remaining batter. Top as you like and enjoy immediately.
Tips for Perfect Results
- Use very ripe bananas for sweetness and easy mashing.
- Medium heat only: Too hot = burnt outside, gooey inside.
- Small pancakes hold shape and flip easier.
- Let batter rest a couple minutes for better structure.
- If sticking: Lightly re-grease the pan between batches.
Serving Ideas & Variations
- Classic: A light drizzle of pure maple syrup or honey.
- Protein boost: Greek yogurt on top with sliced banana or berries.
- Nutty crunch: Peanut or almond butter, plus chopped walnuts or pecans.
- Tropical: Toasted coconut and a sprinkle of cinnamon.
- Dessert-leaning: A few mini chocolate chips in the batter (fun for kids and kid-at-heart adults).
- Brunch board: Serve alongside fresh fruit, turkey bacon, or air-fried potatoes for a simple spread.
Troubleshooting
- Burning outside, raw inside: Heat is too high; lower to medium and cook a touch longer.
- Falling apart when flipping: Make smaller pancakes and wait until edges set before flipping.
- Sticking to the pan: Re-grease lightly between batches or switch to a reliable nonstick skillet.
- Too soft after cooking: Let pancakes rest on the plate for 1–2 minutes; they set further as they cool slightly.
Storage, Freezing & Reheating
- Fridge: Airtight container up to 3 days.
- Freeze: Layer with parchment; freeze up to 2 months.
- Reheat: Skillet on low heat or toaster; microwave 10–15 seconds per side in a pinch.
Recipe FAQs
Do they taste like “real” pancakes?
They’re softer and more custardy than classic flour pancakes, with a cozy banana-bread flavor.
Can I use frozen bananas?
Yes. Thaw and drain excess liquid before mashing.
How can I add more flavor?
Try vanilla, a pinch of salt, or a few chocolate chips for a treat.
Are they dairy- or gluten-free?
As written, yes. Just check any add-ins you use.
Conclusion
Conclusion
With three everyday ingredients and a skillet, you can turn ripe bananas into a cozy stack of pancakes that tastes like a treat and takes just minutes. These Banana Cinnamon Pancakes are simple, flexible, and perfect for busy mornings or snack time. If you tried this recipe, please leave a comment and a ⭐⭐⭐⭐⭐ rating—it helps more readers find it. Share your stack on Pinterest or Facebook and tag us so we can cheer you on. What’s your favorite topping—berries and yogurt, nut butter and honey, or a simple maple drizzle?
“For more cozy comfort food ideas, visit our Facebook page for daily inspiration. You can also find more easy recipes on our Pinterest boards to keep your meals exciting.”
3 Ingredient Banana Pancakes
Ingredients
Main Ingredients
- Bananas the riper, the better
- Eggs
- Ground cinnamon
- Suggested ratio for best results: 1 large ripe banana + 2 large eggs + 1/2 tsp cinnamon.
- Keep the section above exactly as you prefer; the ratio is just guidance.
Instructions
Preparation
Mash the banana
- Peel the banana and place it in a bowl. Mash very well with a fork until mostly smooth. A few small bits are fine—they add texture and help the pancakes hold together.
Mix in eggs and cinnamon
- Crack in the eggs and whisk with the banana until fully combined. Sprinkle in the cinnamon and stir again. Let the batter rest 2–3 minutes—this brief pause helps the mixture lightly thicken and set.
Preheat the pan
- Warm a nonstick skillet over medium heat. Lightly grease with a touch of oil or butter. Too much heat can scorch the outside before the center sets, so stick to medium.
Portion and cook
- Spoon about 2 tablespoons of batter per pancake to create small, sturdy rounds. Cook 2–3 minutes until edges look set and tiny bubbles appear on top.
Flip gently
- Slide a thin spatula underneath, then flip carefully. Cook 1–2 minutes on the second side until golden and set in the center.
Serve warm
- Transfer to a plate, cover loosely with a towel to keep warm, and repeat with remaining batter. Top as you like and enjoy immediately.