These 4-Ingredient Banana Pancakes are so easy to make and perfectly light and fluffy! Make a big batch of these pancakes on the weekend and enjoy them on busy mornings throughout the week!
Pancakes are a simple breakfast, and they are oh so satisfying! They don't have to be complicated either. All you need for this easy recipe are 4 simple ingredients that you probably already have on hand!
This recipe is based off of my pancakes with self rising flour, one of my most popular recipes!
Ingredients You'll Need
- Self-rising flour. My favorite type is King Arthur, but you can use whichever you have.
- Overripe bananas. You will want them to have lots of brown spots. Too brown and they will be too ripe, and too yellow they will be too hard to mix into the pancake batter.
- Eggs. Two eggs will keep the pancakes together.
- Milk. Whole milk is what I am using but your favorite plant-based milk, almond milk, or 2% milk can be used.
Different Types of Flour
Self-rising flour is all purpose flour that has baking powder and a small pinch of salt already in it. Classic southern recipes usually use self-rising flour instead of regular flour. Even though some people may think it is self-raising flour, it is actually self-rising flour.
King Arthur is my favorite variety of self-rising flour. If you don't have a bag of it in your pantry, you can make your own self-rising flour really easily!
Cake Flour is used to make cakes. It is a finer flour so the cakes stay nice and light and airy. It usually has a lower protein content as well so cakes don't get tough.
Bread flour is used to make breads like sourdough bread. It has a higher protein content which helps develop the gluten in bread. Bread flour is also made from a harder grain, so it holds up better to making bread and the kneading process.
Equipment To Gather
How To Make 4 Ingredient Banana Pancakes
In a large bowl, mash the bananas. Add the eggs and milk to the mashed banana. Mix until combined.
Add the self rising flour to the bowl and mix until the dry ingredients are just combined with the wet ingredients. There will be lumps of banana in the pancake batter. Do not be alarmed if the pancake batter is not smooth.
Add a pat of butter or a little bit of coconut oil to the pan.
Preheat a skillet or a non-stick pan over medium heat or medium low heat and melt 1 tablespoon of butter onto the griddle.
Pour a ½ cup of batter onto the hot griddle. If you want smaller pancakes, use ¼ cup or an ice cream scoop. Allow the pancakes to cook for 3-4 minutes on the first side. When you see air bubbles coming up through the pancake and the edges start to look dry, you are ready to flip the pancakes.
With a spatula, carefully flip the pancakes over to the second side. Cook for them 2-3 minutes more until they are golden brown. Serve immediately.
Hot Tip: Resist the urge to push the pancakes down with the spatula once you flip them. Let them cook on their own and only touch them each time you flip them. Pushing them down while they cook with result in a tough, dense pancake.
- Add some spices! Add a teaspoon of cinnamon, vanilla extract, or pumpkin spice seasoning to kick up the flavor!
- Make them chocolate chip! Chocolate chip pancakes are a staple in my house. My kids love a 1 cup of semisweet chocolate chips added to the pancake batter! Sometimes I even just let my little helper throw handfuls of chocolate chips into the batter. You only live once, right?
- Make them in a sheet pan! To make these in a sheet pan, add a layer of parchment paper to a sheet pan and spray the edges. Pour the entire batter into the sheet pan and then bake for 20 minutes.
Frequently Asked Questions
These pancakes are perfect with fresh fruit, good quality butter, and lots of maple syrup! These pancakes would also be delicious slathered in peanut butter and topped with more bananas.
If you are going to use another type of flour like all purpose flour, almond flour, or oat flour, you will need to add two teaspoons of baking powder to the batter as well.
Instead of regular eggs, add flax seed egg and your favorite nondairy milk to the mash banana.
Leftover pancakes can be stored in an airtight container in the refrigerator. To heat them up, you can add them to a toaster oven or you can preheat them right on a dry non-stick skillet.
Once the pancakes are cooked, allow them to cool completely. Wrap them in plastic wrap and place them in a Ziploc bag. Freeze the pancakes up to 4 months. To reheat the eggnog pancakes, place them in the toaster oven for 2 minutes or reheat them in a dry pan over the stovetop.
More Great Recipes!
- Nutella Pancakes
- Applesauce Pancakes
- Cottage Cheese Pancakes
- Eggnog Pancakes
- Pumpkin Pancakes with Pancake Mix
The Easiest 4 Ingredient Banana Pancakes
- 2 Ripe Bananas Brown and Spotty
- 2 large Eggs
- 2 cups Whole Milk 2% or plant based can be used
- 2 cups Self Rising Flour
- In a large bowl, mash the bananas. Add the eggs and milk to the mashed banana. Mix until combined.
- Add the self rising flour to the bowl and mix until the dry ingredients are just combined. There will be lumps of banana in the pancake batter. Do not be alarmed if the pancake batter is not smooth.
- Preheat a skillet or a non-stick pan over medium heat or medium low heat and melt 1 tablespoon of butter onto the griddle.
- Pour a ½ cup of batter onto the hot griddle.
- Allow the pancakes to cook for 3-4 minutes on the first side.
- With a spatula, carefully flip the pancakes over to the second side. Cook for them 2-3 minutes more until they are golden brown. Serve immediately.
- Depending on the amount of batter you make each pancake will vary the amount of pancakes this recipe makes.
- If the batter gets too thick, add a splash more of milk.