Description
A simple, quick, and fuss-free recipe for fluffy banana pancakes made with just ripe bananas, eggs, and flour. Perfect for busy mornings or lazy weekend brunches.
Ingredients
Scale
- 2 medium ripe bananas
- 2 large eggs
- 1/4 cup (30 grams) all-purpose flour
Instructions
- Peel and mash 2 ripe bananas in a medium bowl with a fork or potato masher until mostly smooth with a few small lumps remaining.
- Crack 2 large eggs into the bowl with the bananas and whisk together until fully combined and slightly frothy, about 1-2 minutes.
- Gently fold in 1/4 cup (30 grams) all-purpose flour until no dry flour remains. Do not overmix.
- Heat a non-stick skillet or griddle over medium heat for about 3 minutes until a drop of water sizzles and evaporates quickly.
- Lightly grease the pan with butter or oil if needed. Pour small 2-tablespoon scoops of batter onto the hot surface, spacing about 2 inches apart.
- Cook for 2-3 minutes until bubbles appear on the surface and edges look set.
- Carefully flip each pancake with a thin spatula and cook the other side for 1-2 minutes until golden brown and cooked through.
- Transfer pancakes to a plate and cover loosely with foil to keep warm while finishing the batch.
Notes
Use ripe bananas with brown spots for best sweetness and texture. Keep pan at medium heat to avoid burning or undercooking. Let batter rest 5 minutes before cooking for better texture. If batter is too runny, add a tablespoon of flour; if too thick, add a teaspoon of milk or water. Use a thin, flexible spatula to flip pancakes gently.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 2 small pancakes
- Calories: 150170
- Sodium: 50
- Fat: 3
- Saturated Fat: 0.8
- Carbohydrates: 25
- Fiber: 2
- Protein: 6
Keywords: banana pancakes, easy breakfast, 3-ingredient pancakes, fluffy pancakes, quick pancakes, healthy breakfast, kid-friendly