3 Ingredient Pancakes

5 from 166 votes

These 3 ingredient pancakes are delicious and so easy to prep. Perfect for busy mornings! They are dairy-free and will make a welcome addition to any brunch table!

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Making pancakes for breakfast has never been easier! These 3 ingredient pancakes take minutes to prep and they come out so wonderfully fluffy! These banana egg pancakes are dairy-free and are easily made gluten-free. The perfect start to the day!

3 Ingredient Pancakes on a plate topped with yogurt and raspberries
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What 3 ingredients do you need for the pancakes?

  • Banana: Use a very ripe banana for these pancakes. The riper they are the more sweetness they have and they also contain more nutrients than unripe ones. It’s a great way to use up any bananas you have!
  • Egg: The egg helps to bind the ingredients together. To make these vegan, you can use a flax egg or ¼ cup of applesauce.
  • Flour: I like to add just a little whole wheat flour, it really adds to the texture. The recipe will work well with other kinds of flour too, including gluten-free.
The 3 ingredients to make the pancakes

How do you make banana egg pancakes

  • Mash the banana and whisk in the egg and flour.
  • Place some of the batter on to a hot griddle. Cook until the edges firm up and then flip and cook the other side.
  • Repeat for the remaining batter and serve with your favorite toppings.
The ingredients mixed together in a white bowl

Tips for making banana egg pancakes

  1. Make them gluten-free by using oat flour or almond flour. You can even skip the flour entirely, but I think it gives it a much better texture.
  2. Use a ripe banana. We’re not adding any sweetener for making these banana egg pancakes, so make sure the banana is ripe to lend sweetness to the recipe and help to mash it well.
  3. Preheat the griddle before you add the batter. If the griddle isn’t hot, the pancakes will spread. Take care not to have it on too high a heat though, otherwise the outsides will over cook and the middle can still be raw.
  4. Make them your own! Finish these pancakes with your favorite toppings. I like to serve them coconut yogurt and raspberries, but use whatever you like. Chocolate sauce, strawberries and whipped cream are all good choices!

Frequently asked questions

Can you make them vegan?

These pancakes are dairy-free, but they contain egg so they are not vegan. I haven’t tried it, but I suspect you would be able to replace it with a flax egg and get great results.

Can you make them ahead of time?

These 3 ingredient pancakes are best enjoyed as soon as you’ve made them. If you do have leftovers though, they will keep covered in the fridge for about 3 days. You can reheat them for 1-2 minutes in the microwave or in the oven at 350F for 5 minutes until they are heated through.

Do we need to add milk to these pancakes?

No, there is no dairy in these pancakes! They still come out wonderfully fluffy and the egg and the banana contain enough moisture that you don’t need additional milk.

Three pancakes on a plate served with a fork

These banana egg pancakes are so perfect for those busy mornings. So quick and easy to make and they will keep you feeling full til lunch. With only 3 ingredients, what’s not to love?!

More Easy Pancake Recipes

I love how quick and easy it is to make these 3 ingredient banana, egg pancakes! No need to wait for the batter to settle and they take minutes to prep. So perfect for busy mornings!

If you try this healthy-ish feel good 3 Ingredient Pancakes recipe or any other recipe on FeelGoodFoodie, then please come back to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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3 Ingredient Pancakes

These 3 ingredient pancakes are delicious and so easy to prep. Perfect for busy mornings! They are dairy-free and will make a welcome addition to any brunch table!
5 from 166 votes
Servings 3 servings
Calories 72
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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  • In a large bowl, mash a banana with a fork until smooth. Place the egg and flour in the bowl and whisk to combine.
  • Heat a nonstick griddle over medium-low heat. Spray with coconut oil cooking spray or leave the pan dry.
  • Pour ⅓ cup of the batter into the hot griddle. Cook for 3-4 minutes, until the edges firm up and you can slide spatula under the pancake. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through on the bottom. Repeat for the remaining batter. Recipe yields about 3 pancakes.
  • Serve immediately with topped with coconut yogurt and raspberries or any other toppings of choice.


Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Freezing Instructions: Cool the pancakes, then place them between layers of wax paper, then place in an airtight container or freezer-safe bag. Freeze for up to 3 months. To reheat, place in the microwave for 1-2 minutes or in the oven at 350ºF until they’re hot and heated through, about 5-7 minutes.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • I tested this recipe with a whole wheat white flour, but it will work with other all purpose flours.
  • To make this gluten-free, use an all-purpose gluten-free flour or omit it.


Calories: 72kcal, Carbohydrates: 12g, Protein: 3g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 55mg, Sodium: 21mg, Potassium: 178mg, Fiber: 2g, Sugar: 5g, Vitamin A: 104IU, Vitamin C: 3mg, Calcium: 8mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Breakfast, Brunch

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Recipe Rating


  1. Grace says:

    Delicious! The banana taste was very strong which I loved and the small list of ingredients is perfect 🙂

    1. Yumna J. says:

      So glad you enjoyed it, Grace!

  2. Angela says:

    I made these for myself this morning to use up a very ripe banana. I added a small pinch of salt and a large dash of cinnamon and topped with real maple syrup. What a treat! I will definitely be making these again. Super delicious and felt healthy. Thank you!

    1. Yumna J. says:

      You’re so welcome! Glad you liked them!

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