These remarkably simple yet delicious pancakes require just three basic ingredients—eggs, bananas, and optional vanilla—to create fluffy, naturally sweet breakfast treats. No flour, no baking powder, no milk needed; just whisk, cook, and enjoy golden-brown pancakes that taste indulgent while being surprisingly wholesome. Perfect for busy mornings or anyone looking to simplify their breakfast routine without sacrificing flavor or texture.
Sometimes the best recipes are the simplest ones, and these 3-ingredient pancakes prove that culinary magic doesn’t require a long ingredient list. This recipe has taken the breakfast world by storm for good reason—it’s a game-changer for those watching their flour intake, managing blood sugar levels, or simply craving a quick, nutritious morning meal. The magic happens when ripe bananas and eggs combine to create a naturally sweet, custard-like batter that transforms into fluffy pancakes in minutes.
Oriinating from the paleo and keto diet communities, these pancakes have become beloved by home cooks everywhere who appreciate their simplicity and nutritional profile. What makes this recipe truly special is how it relies on just two staple ingredients (with vanilla as an optional flavor enhancer) to achieve restaurant-quality results. Whether you’re a busy parent, a fitness enthusiast, or simply someone who loves efficient cooking, these pancakes will become your new breakfast go-to.
Why You’ll Love This Recipe
- Incredibly simple with just 2-3 core ingredients that you likely already have in your kitchen
- Naturally sweet from bananas with no refined flour or refined sugar needed
- Packed with protein from eggs, making it a satisfying breakfast that keeps you full
- Perfect for various dietary needs including paleo, keto-friendly, and gluten-free diets
Ingredients
2 medium Ripe bananas (Should have brown spots, very soft and sweet)
2 whole Large eggs (Room temperature works best)
1/2 teaspoon Vanilla extract (Optional but highly recommended for flavor)
1/4 teaspoon Ground cinnamon (Optional, adds warmth and depth)
1 tablespoon Butter or coconut oil (For cooking the pancakes)
2 tablespoons Maple syrup (For serving, optional)
1/2 cup Fresh berries (For topping, optional)
1/4 cup Greek yogurt (For serving, optional)
1 tablespoon Honey or agave (Alternative sweetener for serving)
1 pinch Sea salt (Enhances banana flavor)
1 pinch Nutmeg (Optional spice for depth)
1 tablespoon Almond butter (For serving, optional)
Instructions
Peel 2 ripe bananas and break them into chunks into a blender or food processor. For best results, use bananas with brown spots on the skin, which indicates peak ripeness and sweetness. The riper the banana, the sweeter and more natural your pancakes will be.
💡 Don’t use green bananas—they lack the necessary sweetness and won’t bind as well. Freezing overripe bananas in advance is a great make-ahead strategy.
Crack 2 large eggs directly into the blender with the banana chunks. Add 1/2 teaspoon vanilla extract, 1/4 teaspoon cinnamon, and a small pinch of sea salt. For extra depth, you can add a tiny pinch of nutmeg if desired.
💡 Room-temperature eggs blend more smoothly than cold eggs. If you forgot to take them out, place them in warm water for 5 minutes.
Blend all ingredients on high speed for 30-45 seconds until you achieve a smooth, thick batter with no banana chunks visible. The mixture should resemble thick pancake batter and should be consistent throughout. If it seems too thick, you can add a splash of milk, but usually the eggs and banana create the perfect consistency naturally.
💡 Don’t overblend or the batter may become too airy and your pancakes might be rubbery. A few gentle pulses after achieving smoothness are okay.
Place a non-stick skillet or griddle over medium heat. Add 1 tablespoon of butter or coconut oil and let it melt completely, coating the entire cooking surface evenly. Allow the pan to heat for about 1 minute until it’s properly preheated—a drop of water should sizzle on contact.
💡 Medium heat is crucial; too high and your pancakes will burn on the outside before cooking inside. Too low and they’ll be dense and take forever to cook.
Pour approximately 1/4 cup of batter for each pancake onto the hot skillet, spacing them about 2 inches apart. Let them cook undisturbed for 2-3 minutes until the edges look set and the bottom is golden brown. You should see small bubbles forming on the surface, indicating it’s time to flip.
💡 These pancakes are more delicate than traditional ones, so use a thin, flexible spatula and flip with confidence. A quick, decisive flip prevents breaking.
Using a thin spatula, carefully flip each pancake and cook for another 1-2 minutes on the second side until golden brown and cooked through. The second side typically cooks faster than the first, so watch carefully to avoid burning. The pancake should feel firm to the touch when done.
💡 If your pancakes seem to be cooking too fast on the edges but not in the middle, lower your heat slightly for the next batch.
Transfer cooked pancakes to a warm plate or baking sheet. If making multiple batches, you can keep finished pancakes warm in a 200°F oven while you cook the remaining batter. Repeat steps 5-6 with remaining batter until all pancakes are cooked.
💡 If your first batch doesn’t turn out perfect, don’t worry—the heat of the pan may need adjustment. Each batch usually improves as the pan temperature stabilizes.
Stack warm pancakes on serving plates and top with your favorite toppings. Fresh berries, a dollop of Greek yogurt, drizzle of maple syrup, or almond butter all work beautifully. Serve immediately while the pancakes are still warm and fluffy.
💡 These pancakes taste best eaten immediately but can be reheated gently in a toaster or low oven if needed.
👨🍳 Chef’s Notes
The secret to perfect 3-ingredient pancakes lies in three key factors: using truly ripe bananas with brown spots, blending until completely smooth with no chunks, and maintaining medium heat throughout cooking. Many home cooks make the mistake of using underripe bananas or cooking on too-high heat, which results in dense, burnt pancakes. I recommend always using room-temperature eggs as they blend more smoothly and incorporate better into the batter. The batter is quite delicate compared to traditional flour-based pancakes, so use a thin, flexible spatula and flip with a quick, confident motion—hesitation leads to tears.
3-Ingredient Pancakes
These remarkably simple yet delicious pancakes require just three basic ingredients—eggs, bananas, and optional vanilla—…
Ingredients
- • 2 medium Ripe bananas
- • 2 whole Large eggs
- • 1/2 teaspoon Vanilla extract
- • 1/4 teaspoon Ground cinnamon
- • 1 tablespoon Butter or coconut oil
- • 2 tablespoons Maple syrup
- • 1/2 cup Fresh berries
- • 1/4 cup Greek yogurt
- • 1 tablespoon Honey or agave
- • 1 pinch Sea salt
- • 1 pinch Nutmeg
- • 1 tablespoon Almond butter
Instructions
- Peel 2 ripe bananas and break them into chunks into a blender or food processor. For best results, use bananas with brown spots on the skin, which indicates peak ripeness and sweetness. The riper the banana, the sweeter and more natural your pancakes will be.
- Crack 2 large eggs directly into the blender with the banana chunks. Add 1/2 teaspoon vanilla extract, 1/4 teaspoon cinnamon, and a small pinch of sea salt. For extra depth, you can add a tiny pinch of nutmeg if desired.
- Blend all ingredients on high speed for 30-45 seconds until you achieve a smooth, thick batter with no banana chunks visible. The mixture should resemble thick pancake batter and should be consistent throughout. If it seems too thick, you can add a splash of milk, but usually the eggs and banana create the perfect consistency naturally.
- Place a non-stick skillet or griddle over medium heat. Add 1 tablespoon of butter or coconut oil and let it melt completely, coating the entire cooking surface evenly. Allow the pan to heat for about 1 minute until it’s properly preheated—a drop of water should sizzle on contact.
- Pour approximately 1/4 cup of batter for each pancake onto the hot skillet, spacing them about 2 inches apart. Let them cook undisturbed for 2-3 minutes until the edges look set and the bottom is golden brown. You should see small bubbles forming on the surface, indicating it’s time to flip.
- Using a thin spatula, carefully flip each pancake and cook for another 1-2 minutes on the second side until golden brown and cooked through. The second side typically cooks faster than the first, so watch carefully to avoid burning. The pancake should feel firm to the touch when done.
- Transfer cooked pancakes to a warm plate or baking sheet. If making multiple batches, you can keep finished pancakes warm in a 200°F oven while you cook the remaining batter. Repeat steps 5-6 with remaining batter until all pancakes are cooked.
- Stack warm pancakes on serving plates and top with your favorite toppings. Fresh berries, a dollop of Greek yogurt, drizzle of maple syrup, or almond butter all work beautifully. Serve immediately while the pancakes are still warm and fluffy.
