4-Ingredient Banana Pancakes

5 from 2 votes

4-Ingredient Banana Pancakes

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 Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Keyword: banana, pancakes

Servings: people

Author: Jillian Wade

Equipment

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

Ingredients

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

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