Flourless 3-Ingredient Banana Pancakes

Flourless 3-Ingredient Banana Pancakes turn one ripe banana and two eggs into a warm, lightly sweet breakfast in minutes. Baking powder adds a gentle lift, while the banana helps the pancakes brown beautifully and keeps the centers soft and tender. They are thinner and more delicate than classic flour pancakes, with a texture somewhere between a pancake and the custardy middle of French toast—which is exactly part of their charm.

The batter comes together in one bowl, and the small ingredient list makes this recipe especially handy for busy mornings. Keep the pancakes modest in size, give the first side time to set, and they flip cleanly without falling apart. Serve them straight from the skillet with banana slices and maple syrup, as pictured, or add berries, Greek yogurt, cinnamon, or nut butter. Simple, cozy, and naturally sweet, these banana egg pancakes make excellent use of that spotted banana on the counter.

Recipe Yield: 6–8 pancakes, about 3–4 inches each (2 servings)

INGREDIENTS

1 large ripe banana, mashed (about ½ cup)
2 large eggs
¼ tsp baking powder

INSTRUCTIONS

1. Mash the banana:
In a medium bowl, mash the banana until nearly smooth and creamy, with no large pieces. A few small lumps are fine.

2. Mix the batter:
Add the eggs and baking powder. Whisk until evenly combined and slightly foamy. The mixture will be loose and pourable, not thick like traditional pancake batter. Cook it promptly after mixing.

3. Heat the pan:
Heat a large nonstick skillet over medium-low heat for 1–2 minutes. A reliable nonstick skillet can be used dry. If needed, wipe the surface with a barely visible layer of butter or coconut oil. Do not leave puddles in the pan.

4. Cook the pancakes:
For each pancake, spoon about 2 tbsp of the banana-egg mixture into the skillet, leaving space between them. Cook for 2–4 minutes, until the edges are set, the surface is no longer very shiny, and the underside is golden when gently lifted. Slide a thin spatula well underneath each pancake and flip slowly. Cook for another 1–2 minutes, until the center is set and the second side is lightly browned.

5. Serve warm:
Transfer the pancakes to a plate and repeat with the remaining mixture. Serve immediately with banana slices and maple syrup, or add your favorite toppings.

Helpful Tips to Perfect This Recipe

• Measure the banana: Keep the mashed amount close to ½ cup. Too much banana makes the mixture looser and the pancakes harder to flip.
• Keep the portions modest: About 2 tbsp produces a 3–4-inch pancake that holds together well. Larger pancakes are much more delicate.
• Let the first side set: Do not rush the flip. Wait until the edges look firm and the underside is golden, then turn each pancake slowly with a thin spatula.