These easy, healthy 3-ingredient banana pancakes show that a delicious breakfast doesn’t need to be complicated. Ready in under 20 minutes and sugar-free, these fluffy banana pancakes are perfect for busy mornings and are loved by kids.
Why we love this recipe
These three-ingredient pancakes are surprisingly tasty and fluffy, and they make an excellent lighter option for breakfast. With just ripe bananas, eggs, and self-rising flour, you get a naturally sweet, sugar-free batter that bakes into soft, tender pancakes.
Whether you want a quick weekday breakfast, something kid-friendly, or a healthier pancake alternative, this recipe fits the bill. Topped with honey-caramelised bananas they become a comforting weekend treat as well.
You won’t miss boxed pancake mixes after trying this simple homemade version—it’s quick, wholesome, and easy to customize.
If you enjoy banana pancakes, try gluten-free buckwheat banana pancakes for another great option.
Ingredients
You only need three basic ingredients to make these banana pancakes. The ripeness of the bananas determines the sweetness, so choose very ripe fruit for best results.
For the full quantities see the recipe card below. Main ingredients:
- Ripe Bananas – the riper they are, the sweeter the pancakes.
- Eggs – medium size, room temperature works best.
- Self-Rising Flour – if you only have plain flour, add baking powder (see note on how to make self-rising flour).
No milk and no added sugar are required. Ripe bananas provide natural sweetness and moisture, making this a great sugar-free breakfast for kids and adults alike.
Note: banana and egg sizes affect texture. Very small bananas can make pancakes drier; very large bananas may require a bit more flour to prevent a soggy center. Medium bananas are ideal.
Additional ingredient ideas
Think of this recipe as a base you can adapt. A few tasty additions:
- Vanilla extract
- Ground cinnamon
- Chocolate chips
- Blueberries
- Chopped nuts
- Shredded or desiccated coconut
How to make these banana pancakes
These banana pancakes are very simple to prepare. The method is just three main steps:
- Mash ripe bananas in a bowl until mostly smooth. If bananas are not very soft, a few seconds in the microwave will help.
- Whisk in the eggs until combined.
- Stir in the self-rising flour until the batter comes together; small lumps from mashed banana are normal.
Cook on a greased non-stick skillet over medium heat. Pour a portion of batter, wait until bubbles form on the surface, then flip and cook until golden. Repeat with remaining batter.
Recipe troubleshooting
Because banana and egg sizes vary, treat the first pancake as a test and adjust as needed.
If the pancakes are soggy or raw in the middle: add more self-rising flour, one tablespoon at a time, until batter thickens. This often happens when bananas or eggs are large.
If the pancakes are dry: add a little more mashed banana (start with 1/2 banana) to increase moisture.
If pancakes burn before cooking through: lower the heat and cook a little longer so the center cooks without over-browning.
If pancakes are hard to flip: make sure bubbles appear on the surface and consider adding a bit more flour to firm the batter.
Recipe FAQs
How to make homemade self-rising flour
If you don’t have self-rising flour, mix 1 cup plain (AP) flour with 1 1/2 teaspoons baking powder and a pinch of salt. Use this mix wherever the recipe calls for self-rising flour. Adjust quantities as needed.
How to get perfectly round pancakes
Use a round pastry ring or large cookie cutter placed on the skillet. Pour batter inside, let it settle to the edges, then remove the ring so the pancake cooks in a neat circle.
Can I make them in advance?
Yes. Store cooked pancakes in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave.
Sugar-free caramelised bananas topping
To complement the pancakes, make a quick honey-caramelised banana topping:
- 1 banana, sliced
- 1 tablespoon honey
Heat the honey in a small skillet over low heat until it melts and bubbles. Add the banana slices and stir for about 30–60 seconds until they begin to color. Remove immediately to keep them from turning mushy, and serve warm over the pancakes. For a sweeter finish, drizzle a little extra honey when serving.
More topping ideas
Other delicious toppings include fruit sauces, compotes, nuts, yogurt, or a sprinkle of cinnamon. Choose your favorite to vary the flavor.
More easy breakfast ideas
- No-yeast cinnamon rolls
- Brioche French toast casserole
- Super-fluffy blueberry pancakes
- French buckwheat crêpes
- Chocolate chip banana bread
- Authentic French crêpes
- Brioche bread French toast
Made this recipe?
Let us know if you liked it by leaving a comment below, and tag us on Instagram @a.baking.journey with a photo of your creation!
Recipe
Ingredients
Banana Pancakes
- 2 Bananas, medium size
- 2 Eggs
- 1/2 cup Self-Rising Flour (*)
Caramelised Bananas
- 1 Banana, medium size
- 1 tbsp Honey
Instructions
Banana Pancakes
- Mash the bananas in a large bowl until mostly smooth.
- Add the eggs and whisk until combined. Whisk in the self-rising flour until well mixed and no large lumps remain.
- Grease a small skillet with cooking spray or butter and heat to medium. Pour batter to form pancakes. Cook until bubbles form on the surface (about 1 minute), flip and cook another minute. Repeat with remaining batter.
- Note: if the centre of the first pancake is mushy, add a little more flour and adjust as needed.
Caramelised Banana Topping
- Thinly slice the banana.
- Heat a small skillet on low and add the tablespoon of honey; it will melt and bubble.
- Add the banana slices and caramelise for about a minute, stirring occasionally to brown both sides.
- Serve warm over the pancakes. Optionally drizzle a little extra honey to sweeten.
Notes
Yield: Makes 4 large pancakes or about 8 small pancakes.
Ingredient notes: Start with 1/3 cup (≈50 g) of flour and add up to 1/2 cup (≈75 g) if the batter is too loose. Adjust by tablespoon increments to achieve a thick but pourable batter. Larger bananas or eggs may require more flour.
Instruction notes: Remove caramelised bananas from the heat as soon as they turn golden to avoid them becoming mushy.
Nutrition (per serving)
Calories: 129 kcal | Carbohydrates: 23 g | Protein: 5 g | Fat: 2 g | Sugar: 7 g (approx.)