Save Fluffy 3-ingredient banana pancakes are my go-to on rushed mornings when I want something wholesome and kid-approved These are naturally sweet easy to whip up and can be made gluten-free if needed You need only a ripe banana some eggs and a little flour and breakfast is sorted
I discovered this recipe when looking for something both filling and easy during a busy school week Now it is on regular repeat and my youngest calls them the smiley pancakes
Ingredients
- Ripe banana: brings natural sweetness and moisture opt for one with plenty of dark spots for best flavor
- Large eggs: add structure and protein make sure they are fresh for fluffier pancakes
- All-purpose flour or oat flour: gives the pancakes body and helps them hold together use oat flour if avoiding gluten
- Oil or butter for greasing the pan: ensures pancakes release easily choose a neutral oil or classic butter for taste
- Optional toppings like maple syrup fresh berries nut butter or yogurt: let you customize each serving to your mood
Instructions
- Mash the Banana:
- In a medium mixing bowl mash a ripe banana thoroughly with a fork until no large lumps remain This step is key as the texture of the banana impacts the fluffiness of your pancakes
- Mix in Eggs and Flour:
- Crack two large eggs into the bowl and add the flour Whisk well until you have a smooth batter The goal is a cohesive mixture with no flour streaks left
- Preheat and Grease the Skillet:
- Heat a non-stick skillet over medium heat and add a small amount of oil or butter to lightly coat the surface Let it heat until a drop of batter sizzles on contact
- Portion and Cook the Pancakes:
- Spoon out about two or three tablespoons of batter for each pancake into the hot skillet Leave space between pancakes to allow for easy flipping Let them cook for two to three minutes until you see bubbles forming on the surface and the edges look set
- Flip and Finish Cooking:
- Gently flip each pancake using a small spatula Cook for another one to two minutes until both sides are golden and the centers are cooked through Use moderate heat to avoid burning
- Serve and Add Toppings:
- Transfer the pancakes to a plate and serve warm Top with fresh fruit a drizzle of maple syrup or a dollop of yogurt to make them extra special
Save Banana is the real star here I love how its sweetness means I never miss added sugar These pancakes are also a lifesaver on weekends when the kids burst into the kitchen begging for something fast and tasty We laugh over platefuls every single time
Storage Tips
Leftover pancakes keep well in an airtight container for two days in the fridge Reheat in a toaster or pan for best results You can also freeze them in a single layer then pop straight into the toaster kids love pulling out their own mini stacks
Ingredient Swaps and Substitutions
If you have no flour on hand try quick oats pulsed in a blender or almond meal for a nutty twist Want a touch of spice a pinch of cinnamon or dash of vanilla is lovely Unsweetened coconut flakes added to the batter make for a fun variation as well
Serving Suggestions
Serve these pancakes with classic maple syrup or go healthy with yogurt and berries A sprinkle of crushed nuts turns them into a protein boost For a fun twist make mini pancake sliders with thin apple slices and nut butter between
Cultural Touch
Banana pancakes pop up around the world especially in places where bananas are plentiful They are comfort food in my house but also remind me of Southeast Asian banana roti or Caribbean banana fritters just on the lighter side
Seasonal Adaptations
Swap in mashed pumpkin or cooked sweet potato in autumn Use strawberries or blueberries in the batter when in season Spring mornings call for lemon zest in the mix and fresh ricotta on top
Success Stories
My eldest loves helping mash the banana while the little one lines up berries for topping One morning my daughter insisted on chocolate chips and since then they have become a birthday breakfast tradition These pancakes have saved breakfast scrambles more times than I can count
Freezer Meal Conversion
Batch cook double or triple the recipe on weekends Let pancakes cool then stack with parchment between Freeze in zip bags Reheat in a hot skillet or toaster straight from frozen and serve with a splash of syrup for a treat on busy days
Save Pancakes like these mean every busy person can become a breakfast hero with just three ingredients Wholesome and fun they are always met with smiles
Recipe FAQ
- → Can I use a different type of flour?
Yes, oat flour or other gluten-free flours work as alternatives to all-purpose flour for a gluten-free option.
- → How do I keep the pancakes from sticking?
Use a non-stick skillet and lightly grease the pan with oil or butter before cooking each batch.
- → Can I add extra flavors?
Absolutely! Try mixing cinnamon or vanilla extract into the batter for a tasty twist.
- → What toppings pair well?
These pancakes are delicious with maple syrup, fresh berries, nut butter, or yogurt as toppings.
- → How should I store leftovers?
Let leftovers cool, then refrigerate in an airtight container for up to two days or freeze for later.