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.
Made it myself on WordPress!
Do I add banana into the pancake batter or just banana?
Hi, Tamara! The “batter” just consists of the eggs, mashed banana, cinnamon and salt — nothing else. So everything gets combined and cooked on the griddle. Hope that helps! 🙂
The recipe was too wet. Nothing to bind it I could not even flip the pancake as it was all mush. Very disappointed. Mixture tastes nice though.
YESSSSS Agree 100% with Sophia Miller wanted to Love these just could
not get them to FLIP
Do these freeze and reheat well?
Hi, Meg! I honestly don’t know! I’ve never had any last that long in my house…they’re always consumed instantly. 🙂 If you try freezing a few, come back and let me know how they turn out!
Blair, thank you for posting real food that little (and big) boys like. I like that your recipes are high in protein and low in gluten or grains. Banana pancakes with eggs and no flour….brilliant! I’ll have to experiment with apples, pears and other high Vit C fruits. Will let you know how they turned out : )
Thanks so much, Alicia!!! 🙂
A winner with my little ones. Thanks for posting!
Excellent! Thanks so much for letting me know, Keyla!
Hi, love ur blog and the recipes. Just one question though, the recipe calls for eggs but i have a 9 mns old and should not give egg white, will this work with yolks only? If yes should i add more eggs? Thx a lot
Hi, Sally! I honestly have no idea! I’ve never tried the recipe with only yolks, but I’m worried that the consistency would be different without the whites. If you’re curious, you can certainly give it a try and let me know! 🙂
My almost 3 year old devoured these. So easy to make too! Thank you!
That’s great, Stephanie! Finding a healthy breakfast for the little ones can be tough, so I’m glad that these were a success! 🙂
Lovely! Doubled the recipe and topped with banana and a little maple syrup
Thanks, Summer!
I was really excited to try these since they didn’t have flour and my family and I are trying to cut gluten from our diet and eat healthier. I was a little dissapointed when they were too thin and didn’t turn out. I read all the reviews and everybody’s turned out and people seemed really happy. Any advice on what I could do to improve this? I did exactly what the recipe said…
Hi, Emily! I don’t think that you did anything wrong, although the texture of your pancakes can vary slightly depending on the size of the bananas that you’re using. The fact is, these are not fluffy flour-based buttermilk pancakes in the traditional sense. There’s no gluten, there’s no leavening agent, so the end result can’t be expected to turn out exactly like a standard pancake. I like to think of these more like the texture of crepes (i.e., thinner) and form a big stack of the pancakes on my plate and eat them together that way. Long story short, I don’t think you did anything “wrong,” it’s just that this type of pancakes has a different texture than a fluffy traditional pancake. 🙂
Mine turned out the same way. Way runny and didn’t turn out. I was so bummed. Very disappointed with the recipe.
Hello, wondering how many ingredients more I need to add in order to feed 14 people?
Hi, Desirae! It depends on everyone’s appetites, but I generally consider this recipe a single serving. Since it’s made with 2 eggs and 1 banana, that’s about the right amount for an adult’s meal. If you’re feeding toddlers, they might only eat half of the recipe.
Assuming you’re feeding 14 adults, I would multiply the ingredients by 14. So you’d want 14 bananas, 28 eggs, 3.5 teaspoons of cinnamon, and 1.75 teaspoons of salt. 🙂
I made these for my 14 month old and he absolutely loves them! He likes them with maple syrup or peanut butter. Thank you for such an easy and delicious recipe!
Awesome, Kelly! Thanks for letting me know — I love them too, and I make them for myself all the time! 🙂 For a shortcut, when I’m doing them for myself, I just use the batter to cook one big pancake in a small skillet!
I added 1/2cup of oats and my 1 year old daughter loved them! I love finding simple healthy foods for her!
Great! Thanks for letting me know, and I’m so glad that your daughter enjoyed them!
Would it work if i used a regular Banana not ripe?
Hi, Mabel:
The ripe banana is sweeter (so that’s just a taste preference), and it’s also easier to mash into a smooth consistency. If you’re using an unripe banana and you don’t mind the taste, it would be fine as long as you can mash it into a smooth, lump-free texture. Enjoy!
I made these pancakes for myself and they are sooo good
Thanks, Marie! I make them for myself all the time, too. Love them for a healthy breakfast or snack!
Yes I know, I just made these and I thought they were gross. No offense.
Hi, My son 16 months has allergies to milk, fish and egg. I dont have a problem subsisting the milk, but what can i use instead of the eggs?
Hi, Anna! I honestly don’t know. With just 3 ingredients, the eggs are obviously a very large component of this recipe. I’m not sure that any substitute would work quite the same. I’m also not familiar with cooking for allergies, so it’s not a regular accommodation that I experiment with. That said, I know that a lot of vegans use “flax eggs” as an egg substitute in many recipes, so that’s what I would suggest trying. The flax eggs act as a binder in a similar way, but might not puff up as much as an egg. If you want more information on how to make a flax egg, here’s a good post: https://minimalistbaker.com/how-to-make-a-flax-egg/
Hope that helps! 🙂
Try mixing Chia seeds with your child’s favorite juice, (maybe add small amount homemade preserves). I heat the juice just a little, then soak chia seeds until they form a thick gel. You can then use in place of eggs for binding, though not for leavening!!
FYI: I use this as a low calorie, excellent, chilled desert. You may add fruit, jams, preserves to the soaking chia seeds, place in individual cups or in bowl and chill. Wonderful!!!.
Thanks for that tip, Jenny!
Try banana oat pancakes. https://eatrealshit.com/3-ingredient-pancakes/. You need a blender but no eggs!
Just found this recipe today and very hopeful my picky 16 month old eater will enjoy! I taste tested it and thought it was delish!! Thanks very much for posting this.
Wonderful! So glad that you like them! 🙂
To cut calories could you substitute egg beaters for whole eggs?
Hi, Fran! I’m honestly not sure. I’ve never tried it that way.
I’ve never made pancakes before, but I wanted to make a breakfast my boyfriend would like that is different from cereal and milk. This recipe was easy, required few ingredients and is very healthy. Being gluten free and with no added sugar, I decided to give it a go. Even without cinnamon, it was delicious! My boyfriend is a bit picky but he said it smelled amazing and tasted even better! Thanks so much 🙂
That’s great, Cynthia! So glad that the boyfriend approved as well! 🙂
Wanted to cook something different for breakfast for my hubby this morning and gave your recipe a try.
Great flavor but they flattened after cooking :(. How much do you mush up the banana?
Other than that we loved them! Tasted like a healthy version of banana bread.
l’m going to crush up some pecans and add sprinkle them on top before serving next time for the full Banana Nut bread flavor ????
Hey, Sarah! These pancakes are definitely flat, since they don’t have any leavener like baking soda or baking powder. I mash up the banana pretty smooth, but there are always still a few chunks. Since they’re thin, they’re more like crepes than a traditional fluffy flour-based pancake, so I like to stack them in one big pile and eat them that way. 🙂
Thanks for letting me know.
Think I might try cooking your receipt as a Crepe’ and stuff it with strawberries for brunch!
I have made this recipe quite a bit and I love it. Someone had asked if they freeze well, yes they do. I have only myself to cook for so I usually try to find easy recipes that I can freeze and take out when I am ready. I love that these use no flour of any kind. This is the only recipe I use when I want pancakes now. Thank you!
Thank you, Julie! That makes me so happy to hear!
What? No way! No flour? I am amazed. These banana pancakes look amazing. Pinning now. I can’t wait to try them!