3-Ingredient Pancakes - Quick 13-Minute Breakfast

You can make these 3-ingredient pancakes in one single bowl with just a banana, two eggs, and a dash of cinnamon. You do not need flour, milk, or added sugar to get a warm breakfast onto your plate in fifteen minutes.

The batter is naturally thin without gluten to stiffen it. Keep your pancakes small in the pan so they are simple to turn without tearing.

Step-by-Step Instructions

1. Mash the banana

Place the banana in a medium bowl. Mash it with a fork until smooth with no large lumps left.

2. Mix the batter

Crack the eggs into the bowl and add the cinnamon. Stir until the mixture is completely smooth and slightly bubbly.

3. Cook first side

Heat a nonstick skillet over medium heat. Drop small spoonfuls of batter onto the hot pan and cook for 3 to 4 minutes until the bottom is golden brown.

4. Flip and finish

Slide a flat spatula under each pancake, flip carefully, and cook for another 3 to 4 minutes until cooked through.

5. Serve warm

Transfer the cooked pancakes to a warm plate. Top with maple syrup or honey before serving.

Variations

• Stir a tablespoon of mini chocolate chips into the batter right before cooking.
• Mix in a tablespoon of creamy peanut butter for a richer flavor.

How to Store 3-ingredient Pancakes

Frequently Asked Questions

3-Ingredient Pancakes – Quick 13-Minute Breakfast

Make simple 3-ingredient pancakes using ripe banana, fresh eggs, and cinnamon. They cook in under ten minutes for a healthy, naturally sweet meal.

5 minPrep time8 minCook time13 minTotal4Servings

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Ingredients

• 1 banana
• 2 eggs
• ¼ teaspoon cinnamon
• maple syrup (or honey, to serve)

Instructions

1. 1Mash the banana — Place the banana in a medium bowl. Mash it with a fork until smooth with no large lumps left.
2. 2Mix the batter — Crack the eggs into the bowl and add the cinnamon. Stir until the mixture is completely smooth and slightly bubbly.
3. 3Cook first side — Heat a nonstick skillet over medium heat. Drop small spoonfuls of batter onto the hot pan and cook for 3 to 4 minutes until the bottom is golden brown.
4. 4Flip and finish — Slide a flat spatula under each pancake, flip carefully, and cook for another 3 to 4 minutes until cooked through.
5. 5Serve warm — Transfer the cooked pancakes to a warm plate. Top with maple syrup or honey before serving.

Cook's note: If your pancakes break apart during flipping, you are likely turning them too soon or pouring large rounds. Keep them silver-dollar sized and wait until the bottom is fully golden brown.

Servings: 4

Cuisine: American

Course: Breakfast

RecipesCooker5 minutes8 minutes13 minutes

Written by Marta Kowalczyk
Muffins & quick breads are my whole kitchen philosophy: one bowl, a whisk, and a batter that goes from counter to oven before the coffee cools. I write for cooks who want banana bread and blueberry muffins that work on a Tuesday, with ingredient swaps and bake times tested in an ordinary home oven. My angle is making quick breads forgiving, so a slightly overripe fruit or a forgotten timer still ends in something worth slicing.