There’s nothing I love more than a recipe that’s wholesome and incredibly simple… These 3 Ingredient Banana Pancakes are a staple because they use ingredients I always have on hand: ripe bananas, farm-fresh eggs, and a bit of flour.
Whether you’re looking for a quick breakfast before chores or a healthy snack for the kids, these pancakes deliver. They are naturally sweet, protein-packed, and take less than 10 minutes from bowl to plate. Plus, it’s the perfect way to use up those bananas sitting on your counter that are just a little too ripe!
The Simple Ingredients
One of the reasons this recipe is a staple at Farmhouse Harvest is that it relies on three basic, wholesome ingredients. Here is what you’ll need and my best tips for choosing the right ones:
Very Ripe Bananas: You want bananas that are heavily spotted or even starting to turn brown. These provide all the natural sweetness for the recipe, so the riper they are, the better the flavor!
Farm-Fresh Eggs: I always reach for our own farm eggs here. They provide the protein and the “lift” that makes these pancakes custardy and delicious.
The Flour Options: All-Purpose gives the most traditional, light pancake texture. Whole Wheat or Fresh-Milled flour add a nutrient-dense, heartier option… I love using fresh-ground Einkorn flour is my favorite for this!
For the most consistent results, measure your flour by weight. Use 64 grams for this batch. Freshly milled flour can be “fluffier” than store-bought, so weighing it ensures your batter isn’t too thin or too dry. 😉
Tips & Tricks for the Perfect Banana Pancake
After making these countless times for my family, I’ve learned a few “farmhouse secrets” that make the difference between a mushy mess and a perfect stack.
The “Wait for the Bubble” Rule: Because these are naturally sweetened and high-protein, they don’t behave exactly like a boxed mix. Wait until you see small bubbles form around the edges and the center looks “matte” rather than shiny. That is your signal that the egg has set enough to support a clean flip.
Milling Your Own Grains? Weigh Them! If you are using freshly milled flour (like Einkorn or Soft White Wheat), I cannot stress this enough: use a kitchen scale. Fresh flour is much more aerated than store-bought.
- The Magic Number to aim for is 64 grams.
- This makes sure you have the right density to balance the moisture in the bananas, especially if yours are extra large or very “syrupy.”
Control Your Heat: If your pancakes are browning too fast but staying gooey inside, your skillet is too hot. I find that a cast iron griddle or a heavy-bottomed stainless steel pan over a consistent medium-low heat works best. It gives the flour time to hydrate and the eggs time to firm up without scorching the natural sugars in the banana.
Customize the Texture: For a Fluffier Pancake: Add 1/2 teaspoon of baking powder to your flour before mixing. Keep the flour at the lower end (around 6 tablespoons) if you prefer a softer, melt-in-your-mouth texture similar to a French crepe.
We drizzled these with real maple syrup and added banana slices but my strawberry freeer jam is also a hit ontop of these beauties!
I wanna know what YOU think! Please review the recipe card.
3 Ingredient Banana Pancakes (No Added Sugar!)
Ingredients
- 2 large very ripe bananas
- 4 large farm-fresh eggs
- 8 tbsp all-purpose flour or 64 grams whole wheat flour
Instructions
- Mash Bananas: Peel the ripe bananas and place them in a medium mixing bowl. Use a fork or a potato masher to mash them until they reach a mostly smooth, pudding-like consistency. A few small lumps are okay!
- Whisk in Eggs: Crack the 4 farm-fresh eggs into the bowl with the bananas. Whisk vigorously until the eggs and bananas are fully combined and the mixture looks slightly frothy.
- Add Flour: Add the 8 tablespoons of flour (approx. 64g) to the wet ingredients. Stir gently with a spatula or spoon until the flour is just incorporated. Don’t overmix here, or the pancakes will lose their tenderness.
- Preheat & Grease: Heat a non-stick skillet or griddle over medium-low heat. Lightly grease the surface with a small amount of butter or coconut oil.
- Pour the Batter: Use a 1/4 cup measuring cup to pour the batter onto the hot skillet. This ensures all your pancakes are a uniform size and cook evenly.
- The First Flip: Cook for about 2–3 minutes. Watch for the edges to look set and small bubbles to form on the surface. Carefully slide a thin spatula underneath and flip.
- Finish & Serve: Cook the second side for 1–2 minutes until golden brown. Remove from heat and serve immediately while warm.
Video
Notes
Nutrition
About Juliea
Juliea is a mother of six, a sourdough baker, and a homestead builder living in Idaho. Alongside her husband and their horse, Dude, she manages a busy farmhouse and shares her love for scratch-cooking and simple homemaking. Through her blog and YouTube channel, she helps millions of families every year master the art of the handmade home.
