3-Ingredient Pancakes Recipe (Featured in 3-Ingredient Breakfasts)

 

3-Ingredient Pancakes

Featured in 3-Ingredient Breakfasts

These pancakes saved my mornings.

I do not need flour. I do not need baking powder. I do not need to fuss. I just need 3 ingredients that I probably already have: eggs, banana, and a little cinnamon. I mash them, mix them, and fry them. That is it.

 

These 3-Ingredient Pancakes come out soft, naturally sweet, and a bit like banana bread in pancake form. The outside of these 3-Ingredient Pancakes gets golden in the pan while the inside stays tender. These 3-Ingredient Pancakes are gluten-free, protein-packed, and ready in 15 minutes.

 

These 3-Ingredient Pancakes are perfect for kids, meal prep, or those days when I want pancakes but do not want to shop. I can add berries, nut butter, or maple syrup. It feels like a real breakfast treat.

Why I love these 3-Ingredient Pancakes

 

I love these 3-Ingredient Pancakes because they are proof that breakfast does not have to be complicated to be good.

 

First, these 3-Ingredient Pancakes only need 3 ingredients. When I am out of flour or milk, I can still make these 3-Ingredient Pancakes. Eggs and banana are magic. The banana makes these 3-Ingredient Pancakes sweet. Binds everything the eggs make them fluffy and protein-rich.

 

Second, these 3-Ingredient Pancakes are fast. From craving to plate in 15 minutes. I do not have to wait for batter to rest; I do not have to measure 8 things. My kids can help me mash the banana. Fewer dishes mean less stress.

 

Third, these 3-Ingredient Pancakes actually taste good. Not like “pancakes" that are sad and rubbery. These 3-Ingredient Pancakes are soft. Have that caramelized banana flavor. The edges get crispy. I can add a pat of butter. They disappear.

 

I also love how customizable these 3-Ingredient Pancakes are. I can add chocolate chips for the kids. I can add protein powder after a workout. I can add blueberries for antioxidants. These 3-Ingredient Pancakes are naturally gluten-free and dairy-free too, so they work for everyone.

 

My favorite part is that these 3-Ingredient Pancakes do not spike my blood sugar like pancakes. The banana and egg combo keeps me full until lunch. These 3-Ingredient Pancakes freeze great for grab-and-go mornings.

 

These 3-Ingredient Pancakes are the pancakes I make when I want comfort without the crash.

 

Prep time: 5 minutes

Cooking time: 10 minutes

time: 15 minutes

Serves: 4; makes about 8 small pancakes

Difficulty level: Easy

 

Ingredients

The 3 ingredients for these 3-Ingredient Pancakes:

·       2 ripe bananas, the browner the better

·       4 large eggs

·       1 tsp cinnamon

 

Optional for serving these 3-Ingredient Pancakes:

·       Butter

·       Maple syrup or honey

·       Fresh berries

Tools

o   Mixing bowl

o   Fork or potato masher

o   Whisk

o   Nonstick skillet

o   Spatula

 

Step-by-Step Instructions

 

Step 1.

Mash the bananas for these 3-Ingredient Pancakes: I put 2 bananas in a bowl. I mash well with a fork until there are no big chunks. The riper they are, the easier they mash.

 

Step 2.

Add eggs and cinnamon to these 3-Ingredient Pancakes: I crack in 4 eggs. I add 1 tsp cinnamon. I whisk everything together until it is smooth. The batter will be thin; that is normal. I let it sit 1 minute, so it thickens slightly.

 

Step 3.

Heat the pan for these 3-Ingredient Pancakes: I put a nonstick skillet over low heat. I add a bit of butter or oil and swirl to coat. Medium-low is important here. Hot, and these 3-Ingredient Pancakes burn before the middle cooks.

 

Step 4.

Pour the 3-Ingredient Pancakes: I use a 1/4 cup to scoop batter into the pan. I make them small, 3 inches wide. They are delicate, so smaller is easier to flip. I should get 3-4 per batch.

 

Step 5.

Cook these 3-Ingredient Pancakes low and slow: I cook 2-3 minutes until I see bubbles and the edges look set. The bottom should be golden brown.

 

Step 6.

 Flip these 3-Ingredient Pancakes gently: I slide a spatula under and flip carefully. These 3-Ingredient Pancakes are softer than pancakes. I cook another 2 minutes on the side.

 

Step 7.

Keep these 3-Ingredient Pancakes warm: I transfer them to a plate. Cover with foil. I repeat with the remaining batter. I add a little butter to the pan between batches.

 

Step 8.

Serve these 3-Ingredient Pancakes: I serve warm with my toppings.

 

Approximate Macros per serving of these 3-Ingredient Pancakes

v  Calories: 160 kcal

v  Carbohydrates: 18 g

v  Protein: 8 g

v  Fat: 6 g

v  Fiber: 2 g

v  Sugar: 9 g

v  Sodium: 120 mg

Per serving makes 4 servings of these 3-Ingredient Pancakes

 

What to serve with these 3-Ingredient Pancakes

I can top these 3-Ingredient Pancakes with butter and a drizzle of maple syrup. I can add berries and Greek yogurt for protein. I can spread almond butter on top for staying power. These 3-Ingredient Pancakes are great with a side of bacon or turkey sausage. For dessert-style, I can add chocolate chips and whipped cream.

 

Tips and Variations for these 3-Ingredient Pancakes

·       Bananas are key for these 3-Ingredient Pancakes: Green bananas will not be sweet and will be lumpy. I use spotted ones.

·       3-Ingredient Pancakes: I do not make them big. They are harder to flip. Can fall apart.

·       Fluffy 3-Ingredient Pancakes: I can add 1/4 tsp baking powder. 4 Ingredients, but worth it.

·       Chocolate chip 3-Ingredient Pancakes: I can stir in 2 tbsp mini chocolate chips to the batter.

·       Savory version of these 3-Ingredient Pancakes: I can skip cinnamon and banana. I can use mashed potato + egg + salt.

 

Substitutes Note for these 3-Ingredient Pancakes

o   No banana: I can use 1/2 cup unsweetened pumpkin applesauce. Texture will be different. Still works.

o   No eggs: I can use 2 flax eggs, 2 tbsp ground flax + 5 tbsp water. These 3-Ingredient Pancakes will not be as fluffy.

o   No cinnamon: I can use vanilla extract or pumpkin pie spice.

o   Protein boost: I can add 1 scoop vanilla protein powder. I can add 1-2 tbsp milk to the batter.

o   Dairy-free: These 3-Ingredient Pancakes are already dairy-free. I just use oil or butter in the pan.

 

Frequently Asked Questions about these 3-Ingredient Pancakes.

 

1. Do these 3-Ingredient Pancakes taste like banana?

Yes, but not overpowering. More like banana bread. If I hate banana, these are not for me.

 

2. Why did my 3-Ingredient Pancakes fall apart?

The pan was too hot. The 3-Ingredient Pancakes were too big. I use low heat and make them small.

 

3. Can I make the batter ahead for these 3-Ingredient Pancakes?

Best made fresh. I can mix and refrigerate for 30 minutes. I whisk again before cooking.

 

4. Are these 3-Ingredient Pancakes gluten-free?

Yes. No flour at all. Great for gluten-free diets.

 

5. Can I freeze these 3-Ingredient Pancakes?

Yes. I cool completely and freeze in a bag. I reheat in a toaster or skillet.

 

6. How do I make these 3-Ingredient Pancakes less eggy?

I use ripe bananas and add 1/2 tsp of vanilla. The banana flavor will cover the egg more.

 

These 3-Ingredient Pancakes are proof that simple can be delicious. Fast, healthy. So comforting. Once I try these 3-Ingredient Pancakes, I will keep bananas on hand for this.