If you want the simplest banana pancakes recipe, this is it. These banana pancakes use just four pantry ingredients—no eggs, no milk, and no fuss. Naturally sweet and ready in minutes, they’re ideal for busy weekday mornings or relaxed weekend breakfasts.
Why You’ll Love This Banana Pancakes Recipe
These banana pancakes show that a few simple ingredients can deliver a delicious breakfast. If you crave banana bread but don’t want the time or effort, this is a perfect shortcut. What sets them apart:
- Only 4 ingredients (or 3 if you don’t count water)
- Egg-free—naturally without eggs
- Quick to make—ready in minutes for a fast breakfast
- An excellent way to use overripe bananas
- Soft, fluffy texture and warm banana-bread flavor
Ingredients You’ll Need
This minimalist banana pancakes recipe uses pantry staples and comes together in one bowl.
- Ripe bananas, mashed
- Pancake mix (buttermilk mix works well; use a regular mix if you prefer no milk)
- Ground cinnamon
- Water to thin the batter
Banana Pancakes with Pancake Mix
Using a pancake mix makes this recipe very reliable: the leavening is already included, so you get consistent rise and texture without eggs. Mashed bananas act as the binder and add moisture, producing tender, fluffy pancakes with a pleasant banana-bread note.
How to Make Banana Pancakes
- Place ripe bananas in a large bowl and mash with a fork.
- Add the pancake mix, cinnamon, and water.
- Whisk until combined—some small lumps are fine. Let the batter rest 3–5 minutes for extra fluffiness (this hydrates the mix).
- Heat a griddle or large nonstick skillet to medium (about 350°F if using a griddle). Grease lightly with cooking spray or a little oil.
- Pour ¼ cup of batter for each pancake, leaving space between them. Cook until edges set, bottoms are golden, and tops begin to bubble, about 2–3 minutes.
- Flip and cook 1–2 minutes more until golden and cooked through. Transfer to a plate and cover with a towel to keep warm while you finish the batch.
Tip: Keep the batter thick—start with the recommended water amount and add only as needed. Too much water makes flat pancakes.
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Serving and Storing
- To serve: Warm pancakes with banana slices and maple syrup, or your favorite toppings.
- To store: Keep pancakes in an airtight container in the refrigerator for up to 7 days. Reheat in the microwave or toaster.
- To freeze: Cool completely, then stack pancakes in a freezer bag with parchment between layers. Freeze up to 3 months. Reheat from frozen in the toaster or microwave until hot.
Recipe Notes
Tips for Perfect Banana Pancakes
- Use very ripe bananas: The brown-speckled ones give the best natural sweetness and flavor.
- Keep the batter thick: Start with less water and add only if needed.
- Cook over medium heat: This prevents the outsides from burning before the centers cook.
- Flip gently: Treat the pancakes lightly to keep them airy and tender.
Banana Bread Pancakes Flavor (With Just Cinnamon)
Ripe bananas and cinnamon give these pancakes a warm banana-bread flavor. To enhance that profile, optionally add:
- A pinch of nutmeg
- Chopped walnuts or pecans
- A splash of vanilla extract
Even with only the original four ingredients, these pancakes are comforting, quick, egg-free, and delicious—perfect for mornings when you want flavor without fuss.
Banana Pancakes Recipe
Ingredients
- ¾ cup (210 g) mashed banana (about 2 small bananas)
- 1 cup (135 g) pancake mix, dry
- ½ tsp ground cinnamon
- ½ cup (120 ml) water
Equipment
- Large mixing bowl
- Whisk or fork
- Griddle or large nonstick skillet
- Turner or spatula
Instructions
- In a large bowl, mash bananas with a fork. Add pancake mix, cinnamon, and water. Whisk until combined; small lumps are fine. Let rest 3–5 minutes if possible.
- Heat griddle to medium (about 350°F) or heat a nonstick skillet over medium. Lightly grease.
- Scoop ¼ cup batter per pancake onto the griddle, leaving space between pancakes. Cook 2–3 minutes until edges set and bubbles form on top.
- Flip and cook another 1–2 minutes until golden and cooked through. Keep finished pancakes covered to stay warm and serve with banana slices and syrup.
Notes
- Extra fluffiness: Let the batter rest 3–5 minutes before cooking to hydrate the mix.
- Storage: Refrigerate in an airtight container up to 7 days; reheat in microwave or toaster.
- Freezing: Cool completely, stack with parchment between layers, freeze up to 3 months. Reheat thoroughly.
Nutrition (per pancake)
Calories: 81 kcal | Carbohydrates: 18 g | Protein: 2 g | Cholesterol: 12 mg | Sodium: 83 mg