4-Ingredient Banana Pancakes

Make breakfast cozy and simple with these quick banana pancakes, made with four ingredients and ready in fifteen minutes. They’re naturally sweet, with a rich banana flavor and a super fluffy texture. 

4-Ingredient Banana Pancakes That Taste Amazing

These banana pancakes are what I make when I want something warm and pancake-y but don’t feel like pulling out every ingredient in the pantry. They’re naturally sweet, super simple, and have that soft, custardy center that makes them feel a little extra (especially with a drizzle of maple syrup or a dusting of powdered sugar). Bonus: they come together in one bowl and taste like banana bread, meeting a crepe in the best way.

Ingredients

You only need four ingredients to make these pancakes. Here are a few simple substitution recommendations.

• 2 ripe bananas – Adds a natural sweetness and moisture to the pancakes. 
• 2 large eggs – Binds the ingredients together and help create the fluffy texture. 
• ¼ cup all-purpose flour – Gives structure to the pancakes. You can use oat flour as a substitute for all-purpose flour.  
• ½ teaspoon baking powder – Helps the pancakes rise.

How To Make 4-Ingredient Banana Pancakes

Mix the ingredients, cook, and serve. Let me show you how:

1. Start by mashing the bananas in a bowl until mostly smooth. A few small lumps are totally fine. 
2. Add the eggs and whisk everything until well combined. Stir in the flour and baking powder to create a thick but pourable batter.
   
3. Heat a nonstick skillet over medium heat and lightly grease it. Use about 2 tablespoons of batter per pancake. Cook for 1 to 2 minutes on each side until golden brown and set. They cook fast, so don’t wander off.
4. Serve warm with your favorite toppings. Maple syrup is classic, but these also shine with a dollop of yogurt, fresh berries, or even a swirl of almond butter. 
   

Make It A Meal

Serve these pancakes alongside some fresh fruit, bacon or sausage, and a glass of orange juice for a perfectly cozy breakfast or brunch.

5 from 2 votes

4-Ingredient Banana Pancakes

By Jillian Wade

There’s no better way to start your day than with these four-ingredient banana pancakes. They are fluffy, easy to make, and full of rich banana flavor.

Prep: 5 minutes mins

Cook: 10 minutes mins

Total: 15 minutes mins

Servings: 2 people

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Equipment

• mixing bowl
• measuring cups and spoons
• whisk
• Mixing spoon
• Skillet
• Pancake flipper

Ingredients 

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• ▢ 2 ripe bananas, the more freckled, the better
• ▢ 2 large eggs
• ▢ ¼ cup all-purpose flour, or oat flour if you’re feeling wholesome
• ▢ ½ teaspoon baking powder

US Customary – Metric

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Instructions 

Mash the bananas:

• In a medium bowl, mash the bananas until mostly smooth. A few little lumps are okay—think rustic, not pureed.

Mix it up:

• Crack in the eggs and whisk until combined. Stir in the flour and baking powder until the batter is thick and smoothish.

Cook the pancakes:

• Heat a nonstick skillet over medium heat. Lightly grease with butter or spray. Scoop about 2 tablespoons of batter per pancake and cook for 1 to 2 minutes per side or until golden and set. These cook fast, so keep an eye on them!

Serve warm:

• Stack them up and top with whatever makes you happy—maple syrup, fresh fruit, nut butter, or even a swipe of jam.

Notes

Here are some simple storage and make-ahead tips for these banana pancakes. 

To store: Keep leftovers in an airtight container in the fridge for up to 3 days.

To freeze: Let the pancakes cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer-safe bag.

To reheat: Toast in a toaster or warm in the microwave for 15 to 30 seconds.

Make ahead: You can make the batter a few hours ahead and keep it in the fridge. Just give it a quick stir before cooking. 

 

Nutrition

Serving: 3pancakes, Calories: 225kcal, Carbohydrates: 39g, Protein: 8g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 164mg, Sodium: 170mg, Potassium: 500mg, Fiber: 3g, Sugar: 15g, Vitamin A: 313IU, Vitamin C: 10mg, Calcium: 92mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast

Cuisine: American

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