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Home » Recipes » Breakfast Recipes » 4 Ingredient Banana Pancakes (So Easy!)

4 Ingredient Banana Pancakes (So Easy!)

Published: Jan 11, 2023 by Lynn Polito · This post may contain affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases.

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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!

the 4 ingredient banana pancakes are stacked and topped with whipped cream

Disclosure: This post may contain affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases. However this is at no cost to you. Read my affiliate links full disclosure policy here.

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!

Jump to:
  • Ingredients You'll Need
  • Different Types of Flour
  • Equipment To Gather
  • How To Make 4 Ingredient Banana Pancakes
  • Variations
  • Frequently Asked Questions
  • More Great Recipes!
  • 📖 Recipe

Ingredients You'll Need

An overhead shot of the ingredients for 4 ingredient banana pancakes
  • 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.

A fork cut into the stack of pancakes

Equipment To Gather

  • Mixing Bowls
  • Measuring Cups
  • Measuring Spoons
  • Liquid Measuring Cup
  • Spatula
  • Griddle Or Non-Stick Pan

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.

Two bananas are in a large bowl
The milk and eggs are added to the mashed bananas

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.

The self rising flour is added to the bowl
The 4 ingredient banana pancake batter is ready to be cooked.
A pancake is cooked in a pan.

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.

Variations

  • 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.
A stream of maple syrup is being poured on the 4 ingredient banana pancakes.

Frequently Asked Questions

How should I serve these pancakes?

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.

Can I use other types of flour?

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.

Can I make this banana pancake recipe vegan?

Instead of regular eggs, add flax seed egg and your favorite nondairy milk to the mash banana.

What should I do with leftover pancakes?

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.

Can I freeze pancakes?

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.

A piece of the stack of 4 ingredient banana pancakes is missing

More Great Recipes!

  • Nutella Pancakes
  • Applesauce Pancakes
  • Cottage Cheese Pancakes
  • Eggnog Pancakes
  • Pumpkin Pancakes with Pancake Mix

Did you love this recipe? If you did, please leave a 5 ⭐️ rating below! Follow along on Instagram and Facebook!

📖 Recipe

the 4 ingredient banana pancakes are stacked and topped with whipped cream

The Easiest 4 Ingredient Banana Pancakes

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!
5 from 5 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes minutes
Cook Time: 6 minutes minutes
Servings: 12 Pancakes
Calories: 129kcal
Author: Lynn Polito

Equipment

  • Measuring Cups
  • Mixing Bowls
  • Spatula
  • Griddle

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

  • 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.

Nutrition

Calories: 129kcal | Carbohydrates: 22g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 36mg | Sodium: 28mg | Potassium: 164mg | Fiber: 1g | Sugar: 4g | Vitamin A: 124IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 0.4mg
Tried this Recipe? Tag me Today!Mention @LynnsWayofLife or tag #lynnswayoflife!
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Comments

  1. Peggy

    January 25, 2023 at 5:46 pm

    These pancakes are divine. I had a hard time keeping them on my plate. They were so lite and fluffy they wanted to fly away. So easy and so wonderful. I've found my forever pancake batter. Thank you Lynn.

    Reply
    • lynnswayoflife

      January 26, 2023 at 8:06 am

      I am so happy to hear that! Thank you for making my recipe!

      Reply
  2. Vladka

    January 23, 2023 at 5:13 am

    5 stars
    I used to make either the classic batter pancakes or banana pancakes before. Since I tried this recipe, I don't want to go back to my classic pancake recipes.

    Reply
  3. Healing Tomato

    January 22, 2023 at 4:51 pm

    5 stars
    My family is nuts about banana pancakes, so I knew I had to make this. It was the perfect Sunday brunch pancakes. They were so fluffy and moist. Can't wait to make it again.

    Reply
  4. Greta

    January 22, 2023 at 2:34 pm

    5 stars
    The classic banana pancakes never dissapoints! My kids favorite in the morning, and today they helped me to mash the bananas and mix the ingredients. Thank you like always x

    Reply
  5. Jenn

    January 22, 2023 at 12:17 pm

    5 stars
    These pancakes are genius! I used to make them with sliced bananas but they'd burn and the pancakes wouldn't cook around the slices. But mashing them into the batter!?! Worked like a charm!

    Reply
  6. Lara

    January 22, 2023 at 9:32 am

    5 stars
    These came out delicious! I usually use bisquick but I was out and found your recipe and they came out perfect!

    Reply
    • lynnswayoflife

      January 23, 2023 at 6:38 am

      I love hearing that!

      Reply

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Hey there! I'm Lynn and I'm based just outside of Boston. I'm a wife and mom of two with a passion for cooking and creating homemade food for my family.

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