3 Ingredient Banana and Egg Pancakes

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Three Ingredient Banana and Egg Pancakes come together in less than 10 minutes with three simple ingredients - eggs, bananas, and flour. They are delicious, good for you, and a recipe you will make again and again.

213 CAL 34g CARBS 5g FAT 9g PROTEIN 1

These healthy Banana and Egg Pancakes are a staple in our house. I make them almost every week and love that I can quickly make them with any type of flour including whole wheat flour, all-purpose flour, coconut flour, almond flour, or oat flour for any dietary needs. 

They are quick, easy, healthy, and super tasty. We also love these Flaxseed Meal Pancakes, Almond Flour Pancakes, and Banana Oatmeal Pancakes.

When I wake up feeling tired, grouchy, or unmotivated, I like to start my day with a meal that will likely improve my mood. Pancakes almost always do the trick. 

There is something so relaxing about the process of making them and then sitting down to smother them in fruit, syrup, or melted nut butter.

However, since there isn't always time for a complex pancake recipe, these three-ingredient banana pancakes can be the perfect solution.  Made with just bananas, eggs, and your choice of flour you can make them from start to finish in under 10 minutes.  They are also so kid-friendly and great for toddlers.

And when it comes to toppings, I like to top mine with melted almond butter and fresh blueberries. 

Three Ingredient Banana and Egg Pancakes stacked on a plate with bananas and strawberries

Key Ingredients and Substitutions

Here is everything you need to make these delicious banana and egg pancakes. 

  • Bananas: Always start with ripe bananas to add the most natural sweetness. The more brown, the more sweetness. Mash the bananas using a fork until they are smooth. Frozen bananas can be used, just defrost them first. If the bananas aren't ripe, you may need to add a touch of maple syrup or honey.
  • Eggs: Eggs bind the banana and flour together. Egg whites can be used. Chia eggs or flax eggs can also work as a vegan pancake option. To make, combine 1 tablespoon of chia seeds or flaxseed meal with 2.5 tablespoons of water per egg. Let sit for at least five minutes to thicken. 
  • Flour: One of the best things about this recipe is that it works with all kinds of flour. Use regular white flour, whole wheat flour, chickpea flour, oat flour, or almond flour. Coconut flour also works, but you may need a splash of water or milk to thin out the batter as needed. 

Recipe Tips and Ideas (Plus a Paleo and Gluten-Free Option)

There are many ways to customize and make these three-ingredient pancakes your own. 

  • Paleo and gluten-free: If you are Paleo or gluten-free, these pancakes can be made with coconut flour or almond flour. Store bought Paleo flour, like this one, will also work.
  • Add cinnamon and vanilla: Although I call these three-ingredient pancakes, I usually add some cinnamon and vanilla extract to my pancakes as well. It adds a nice flavor to the pancakes.
  • Add protein: To up the protein in the pancakes, add some nut butter to the batter. You can also mix in some protein powder or a couple tablespoons of cottage cheese.
  • Top with fruit: These pancakes come out relatively thin so I don't like to add fruit to the actual batter. Instead, serve it on top of the pancakes.
  • Without bananas: If you don't like bananas, these pancakes can also be made with applesauce, canned pumpkin, or butternut squash.
  • Use oatmeal: These pancakes can be made with oatmeal as well. I like to use oat flour for a smoother texture, but whole oats or quick oats will work as well. If you are making a large batch, you can mix the batter right in the blender for a smoother option.

How to Make 2-Ingredient Pancakes

This recipe can easily be adapted to just have two ingredients - banana and egg only! 

First, mash the banana in a bowl and then stir in the egg. Then cook in a skillet over medium-high heat, flipping after about 3 minutes when the batter is no longer runny.

These pancakes will come out much thinner since there is no flour. They are almost crepe-like. Many people love this option for gluten-free pancakes and for softer pancakes for babies.

Four Ingredient Pancakes: Some people prefer a thinner pancake and add 1-2 tablespoons of milk to thin out the batter. Any milk can be use including dairy milk, almond milk, or oat milk.

Egg and mashes banana pancake batter being made in a bowl.

Freezing Banana Egg Pancakes

Banana pancakes freeze well and will last in the freezer for 3-4 months if stored in an airtight container.

For the best results, let the pancakes cool completely after they are cooked. Then place them on parchment paper on a baking sheet. Place in the freezer for 3-4 hours.

This freezes the moisture from the outside of the pancakes. Then you can add them to a freezer-friendly storage bag and they won't stick together.

To reheat, pop in the microwave, toaster, or saute pan and cook until heated through.

Please note, two-ingredient pancakes (without flour) do not freeze as well in my opinion, and sometimes come out a little rubbery when reheated.

Storage and Leftovers

Banana and egg pancakes will last 4-5 days in the fridge if stored in an airtight container.

They come out best when reheated in a skillet but can also be reheated in the microwave or a toaster oven. 

Flour Options for Banana Egg Pancakes

This banana pancake recipe works with almost any type of flour. I have made it with regular all-purpose flour, whole wheat flour, almond flour, gluten-free flour, coconut flour, and chickpea flour.

With eggs and banana, it is super versatile and works to fit most diets and needs. 

Frequently Asked Questions

Here are some of the most common questions about making these egg and banana pancakes.

The most common reason that banana pancakes fall apart is not mashing the bananas enough. When there are large chunks of banana, there isn't enough moisture to bind the flour, eggs, and banana together.

The most common reason pancakes turn out rubbery is due to overmixing the batter, which causes the gluten in the flour to get stiff. Mix the batter until just combined for the best results.

If you prefer a very smooth texture or don't want to mash the banana by hand, you can add the batter ingredients to a blender and pulse until just combined. 

Three ingredient banana egg pancakes on a plate with maple syrup.
The Recipe
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3 Ingredient Banana and Egg Pancakes

213 CAL 34g CARBS 5g FAT 9g PROTEIN 1
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  • 1 banana
  • 1 egg
  • 2 tbsp whole wheat flour (or coconut)

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Mash the banana using a fork. The riper your banana, the easy it will be to mash and the more flour it will have.


Whisk in the egg using a fork. Stir well so fully combined.


Then whisk in the flour and stir until just combined. Do not overmix.


Heat a nonstick skillet over medium heat. Spray with cooking spray and add the batter. Cook for 2-3 minutes per side, flipping when bubbles begin to pop and edges brown.


Serve hot with all your favorite toppings.


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Nutritional Facts
Serving Size: 2-3 pancakes
Amount Per Serving
Calories 213
Calories from Fat 49
% Daily Value *
Total Fat 5g
Saturated Fat 2g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 186mg
Sodium 72mg
Total Carbohydrate 34g
Dietary Fiber 5g
Sugars 12g
Protein 9g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
† We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
On 3 Ingredient Banana and Egg Pancakes
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May 31, 2024 - 06:15
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These are incredible! Quick and easy. I used Robin hood Gf flour
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August 15, 2023 - 17:02
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Love these! I’m wanting to meal prep a ton for my toddler and keep in the freezer. Do you know if these can be made in the oven on a aheet pan?
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Itse Isaackson
June 3, 2023 - 03:29
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This is such a great recipe to try at home, the first time I tried it, I used plain flour instead and it was absolutely delicious, so I am sure it would still taste great with any other types of flour! A definite recommend.
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Ronnita MacKay
September 4, 2022 - 07:31
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Made these again i love them i add a þable spoon of vanilla to mine .
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Grant Block
October 31, 2021 - 13:25
Can I use sorghum flour
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November 1, 2021 - 17:55
I have tried this successfully with lots of different flours but haven't tried sorghum yet! Let me know how it turns out if you try it.
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October 10, 2018 - 12:51
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We just started making these banana egg pancakes and I am obsessed. My kids love them and I feel like it is a really health and filling option. Usually I use oat flour or whole wheat flour since it is healthier. Has any one tried freezing them yet?
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Kimberly Burkett
August 3, 2018 - 23:28
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Easy and very good... even my husband liked them. :)
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Jacqueline Liggett
July 7, 2018 - 18:43
What is the nutritional values if you use coconut flour
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Ana Maria Redondo
March 24, 2018 - 08:12
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Very Good
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Jorge Dom
January 16, 2018 - 08:30
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The pancakes are delicious, but the banana perfectly complements them!

Thanks for these tips.
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January 3, 2018 - 12:57
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Love these pancakes
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Joan Tirpak
February 9, 2021 - 05:47
Great receipe and fast my only concern is the receipe for 1 serving? Looking at other receipes I don’t see serving size
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