Have you ever bought a bundle of bananas only to find that they’ve turned overripe and soft before you had a chance to eat them? It happens to the best of us. Rather than letting them go to waste, transform those mushy bananas into something delicious: banana pancakes!
During my college years as a resident assistant, I often found myself buying a big bundle of bananas to save myself another grocery trip. This meant I ended up with an abundance of overripe bananas.
If you find yourself in the same banana boat, fear not! There is a 3-ingredient pancake recipe that can save the day. Not only is this recipe adjustable to the number of bananas you have on hand, but you can also substitute all-purpose flour with gluten-free options to accommodate different dietary restrictions.
I’ve made this recipe for many of my residents and they have all appreciatively inhaled stacks of these banana pancakes.
Use Overripe Bananas
Overripe bananas are perfect for this recipe since they provide an extra kick of sweetness and intense banana flavor and aroma. They are also soft and easy to mash.
Plus, if you’re in a pinch (like many college students are), you just saved yourself from buying another ingredient—sugar. The banana provides sweetness and flavor, the flour adds body to the pancake, and the egg helps bind the ingredients together.
Tips for Making 3-Ingredient Banana Pancakes
- Because this pancake recipe only has 3 ingredients, the batter will not bubble like traditional pancakes. Instead of waiting for bubbles as a visual indicator to flip the pancake, gently slide your spatula under the pancake to see if it is sticking to the pan. If it slides smoothly and is browned, it is ready to be flipped.
- Thanks to the overripe bananas in this recipe, the pancakes will be significantly sweeter and have a lot more sugar than other pancake recipes. The browning that occurs during cooking is due to the caramelization of the sugars, and it will give your pancakes lightly toasty and sweet notes. It will also make them brown a bit irregularly. While browning is welcomed, be careful not to burn your pancakes. Keep an eye on them as they cook to ensure that they turn out just right.
- It is best to use a nonstick pan to avoid sugars sticking to the pan. However, as long as you grease the pan after each pancake addition, you should be good to go.
How to Make these Pancakes Gluten-Free
This recipe is really flexible and can be easily adapted to suit different preferences and dietary needs. For example, I’ve tested it with chickpea flour and it was a popular favorite with my gluten-sensitive residents. Feel free to experiment and use whatever you have available in your pantry.
You can also tweak the recipe to your tastes, adding a pinch of salt, a little vanilla or cinnamon, or even a handful of mini chocolate chips.
Breakfast Banana Bonanza
- Whole Banana Bread
- Banana Nut Muffins
- Berry Banana Smoothie
- Vegan French Toast with Caramelized Bananas
- Peanut Butter Banana Smoothie
Prepare the banana batter:
Add the bananas to a bowl and mash with a fork until there are no chunks. Add the eggs and flour to the bowl and mix until combined.
Cook the pancakes:
Melt about 2 teaspoons of butter in a nonstick pan over medium heat. Add a quarter of the pancake batter and use a silicone spatula to gently spread the batter from the center towards the edges to create a circular shape about 6 inches across.
Cook one side for 2 minutes and gently slide your spatula underneath to see if it is sticking to the pan. If it is still sticking, continue cooking for another minute. If it slides smoothly and is browned in spots, flip the pancake to the other side and cook until both sides separate from the pan, are nicely browned, and the edges lift slightly, another 2 to 3 minutes.
Carefully wipe out the pan with a paper towel. Repeat with the remaining pancake batter, adding more butter to grease the pan each time.
Garnish with your favorite pancake toppings and serve.
Leftover batter can be kept in an airtight container in the fridge for up to 2 days. Let any leftover cooked pancakes cool before storing in an airtight container in the fridge for up to 3 days. For the best leftovers, preheated an oven or toaster oven to 350°F. Place the pancakes on a baking sheet lined with a cooling rack and bake for 8 to 10 minutes.
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