These 3-ingredient healthy banana pancakes are naturally gluten-free and come together in just 12 minutes. Made with ripe bananas, eggs, and a touch of cinnamon, they’re a simple breakfast that kids and adults both love.
If you’re looking for more easy breakfast ideas, try these baked pancakes (with pancake mix) or Bisquick waffles. You can also browse my Make-Ahead Breakfast Recipes for meals you can prep in advance.
Table of Contents
Before You Get Started
A few quick tips to help you get the best results:
- Let them set before flipping. Wait until the edges look firm and the bottom is golden before you flip. Rushing this step can cause them to fall apart.
- Use very ripe bananas. The more brown spots, the better! Ripe bananas are sweeter, mash more smoothly, and help the pancakes hold together.
- Keep the heat at medium or medium-low. These pancakes are more delicate than traditional ones, so a gentler heat prevents burning and gives them time to set before flipping.
- Make them small. Use about a tablespoon of batter per pancake. Smaller pancakes are much easier to flip and hold their shape better.
How to Make 3-Ingredient Banana Pancakes
Step 1: Mash the Banana
Start by mashing one very ripe banana in a medium bowl. You want it as smooth as possible to avoid lumps in your batter. A fork works great for this.
Step 2: Whisk in the Eggs
In a separate bowl, whisk together two eggs. Add the eggs to the mashed banana and whisk until thoroughly combined. The mixture will be thin and pourable, which is exactly what you want.
Whisk in 1/4 teaspoon of cinnamon and 1/8 teaspoon of salt.
** NOTE: The salt is optional but highly recommended. It enhances the flavor and balances the sweetness of the banana.
Step 3: Cook the Pancakes
Preheat a griddle or large skillet over medium heat. Spray with cooking spray or add a small amount of butter. Use a tablespoon to drop small rounds of batter onto the griddle.
Let the pancakes cook for a few minutes until the edges look set and the bottom is golden. Flip carefully with a thin spatula and cook for another minute or two on the other side.
** TIP: If you’re short on time, pour all the batter into a small skillet to make one giant pancake. It’s much faster than flipping individual ones!
Step 4: Serve and Enjoy
These mini pancakes are sweet enough on their own, but they’re also delicious with a side of maple syrup for dipping. I love to spread some peanut butter on top for extra protein and flavor.
You can also prep these in advance and store them in the refrigerator for a few days. Just microwave to reheat and breakfast is ready.
Variations
There are plenty of ways to customize these healthy banana pancakes:
- Switch up the spices. Omit the cinnamon and try pumpkin pie seasoning, apple pie seasoning, or just a dash of nutmeg.
- Add toppings. While butter and syrup are classic, other great options include peanut butter, almond butter, Greek yogurt, fresh berries, or sliced bananas.
- Boost the protein. Stir a spoonful of nut butter into the batter or top with Greek yogurt.
Frequently Asked Questions
Are banana pancakes healthy?
Yes! These pancakes are made with just bananas, eggs, and cinnamon, so they’re naturally gluten-free, grain-free, and packed with protein from the eggs. They’re a great way to get fruit and protein into your morning without added sugar or flour.
Can I freeze these banana pancakes?
Absolutely. Let them cool completely, then store in a freezer-safe bag with parchment between the layers. Reheat in the microwave or toaster for a quick breakfast.
Why are my banana pancakes falling apart?
This usually happens if the heat is too high or you flip too soon. Keep the heat at medium or medium-low and wait until the edges are set before flipping. Making smaller pancakes also helps them hold together better.
Can I make these without eggs?
Eggs are what help these pancakes bind together, so they’re essential for this particular recipe. If you need an egg-free option, you might try a banana oatmeal pancake recipe that uses different binders.
More Easy Breakfast Ideas
Thanks to my friend Caryn and her toddler Reid for sharing this fun recipe!
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
3-Ingredient Healthy Banana Pancakes
Ingredients
- 1 very ripe banana, mashed
- 2 eggs
- 1/4 teaspoon cinnamon
- Optional, but highly recommended: 1/8 teaspoon salt
Instructions
- Mash banana in a medium bowl until smooth.
- In a separate bowl, whisk together the two eggs.
- Add eggs to banana and whisk until thoroughly combined. Whisk in salt and cinnamon.
- Preheat a griddle or large skillet over medium heat. Spray with cooking spray.
- Use a tablespoon to drop small rounds of batter onto the griddle.
- Let cook for a few minutes until edges are set and bottom is golden. Flip carefully with a thin spatula.
- Cook for an additional minute or two on the remaining side. Remove to plate and serve.
Notes
- Use very ripe bananas with lots of brown spots. They’re sweeter and mash more smoothly.
- Keep the heat at medium or medium-low. These are more delicate than regular pancakes and burn easily.
- Make them small. Tablespoon-sized pancakes flip much easier than larger ones.
- Wait to flip until the edges look set and the bottom is golden.
- For a faster option, pour all the batter into a small skillet to make one large pancake.
- Storage: Keep in the refrigerator for up to 3 days. Microwave to reheat.
- Freezing: Cool completely, store in a freezer bag with parchment between layers. Reheat in microwave or toaster.
- The entire recipe serves 1 adult or 2 small children.
Nutrition
Originally published in May, 2013, this post was updated in December, 2025.
Thank you so much! My one year old rarely eats eggs or meat so I struggle to get protein into him. I found this recipe through a random online search. I made these today without much hope. I ended up with 7 small pancakes – he ate 5. He actually put his milk down to eat these first! Very easy and fast to make. Thank you!
That’s awesome, Tania! I’m so glad that your little one approves! 🙂
Love these! They are just like warm banana bread!
Thank you! 🙂
I just tried making these pancakes twice this morning. I followed the directions and used all the same ingredients yet I never got any pancakes as a final product. Just burnt blobs of banana egg slop. The recipe is described as simple and easy but not functionable.
it would be a disgrace to call theses pancakes, they are utterly disgusting. save yourself the time and energy to make normal pancakes or, alternatively, just eat the bananas raw is you are looking for a healthy snack! consider a nice, warm bowl of oatmeal with sliced bananas instead.
*if
For what it is (a healthy substitute for regular pancakes), this recipe is delicious! I added some oatmeal and peanut butter and really enjoyed it. Not as flat as I thought it would be. Thanks for sharing!
Sounds perfect! Thanks, Ive!
These pancakes are so delicious best pancake I’ve tried. I made a big one for myself and topped it with frozen berries, passion fruit, Greek yogurt and maple syrup, new regular for me. Can’t wait for my little girl to try them when she can eat . They also cook to just the right thickness. Quick and easy too. Thank you so much for the recipe.
Thanks, Kerri! I appreciate you taking the time to leave me a note, and I’m so glad that you enjoyed them! 🙂
These pancakes were not good. They have an unpleasant spongey texture and are extremely thin, like crepes. My family took one bite and wouldn’t touch them.
I just love banana flavour in everything
It si amazing recipe for breakfast. I also added a teaspoon of honey. Thank for recipe.
I wasnt a fan of these. Just tasted like a banana omelette and it wasnt pleasant 🙁
Unfortunately these are weird banana scrambled eggs
It wasn’t good and didn’t even really work. It’s needs a binder more then just egg. If this is supposed to be gluten free, use a gluten free oat flour. That’s my suggestion since that’s what I did to make it work.
Didn’t work for us. I was picturing a more pancake-y texture, but it was more like banana eggs. My kid, 17 months, didn’t like them beyry much, unfortunately.
I made these because I found out last minute I was out of oats. I was actually really happy with how they turned out. The batter is going to be runny since it’s just egg and banana but it wasn’t hard to get a passable pancake shape and nice, thin crepe-like texture in the end. I struggled to get all the banana lumps out of the batter but I was rushing. Either way, I will probably make these again, they are simple, convenient, and tasty. A nice way to eat more whole eggs too!
Thank you, Regan!
Taste wise, these are great! But very tricky to make since they don’t hold any sort of form and they turn into a mess when you try to flip them.
Simple and delicious! A great alternative to regular pancakes.
Thanks, Laura! So glad that you enjoyed them. 🙂
LOVED !!!! I tried these & with just adding just a little bit maybe a little less than 1/2 cup of pancake/ waffle mix , it came out perfect!
I also used just ONE banana (: & TWO eggs (: ! With a touch of cinnamon and a dash of vanilla!
Thanks, Mia! Those are great suggestions!
I added a tablespoon of gluten free flour, some nutmeg, vanilla and cinnamon to mine and they turned out great. I roll them up like crepes with homemade jam and berries in the middle. Yum!
Thanks, Jana!
Yummy. Thanks
We’re glad you enjoyed it, Catherine!