3 Ingredient Banana Pancakes
Delicious and easy-to-make pancakes using just bananas, eggs, and cinnamon, perfect for a quick healthy snack or meal prep.
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.
Notes
For the best results, use super ripe bananas and monitor heat to prevent burning. Options for storage include refrigeration for up to three days or freezing for two months.