These 5 Ingredient Banana Pancakes with No Milk are super fluffy and ready in just 10 minutes! This recipe uses simple ingredients that the whole family will love.
Why I love this recipe
These are great for busy mornings any day of the week. Adding bananas to pancakes is my favorite way to eat them.
As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.
Have you seen my Cookbook?
Easy Home Cooking For Two - by Zona Cooks features 60 main dish recipes giving you two months' worth of simple homemade food that will impress any night of the week. Check Cookbook Price
Ingredients
(amounts are listed in the recipe card at the bottom of the post)
self-rising flour
white sugar
ripe bananas
eggs
baking soda
Optional toppings - Banana slices, peanut butter, pure maple syrup, strawberry jam, fresh fruit, or fresh berries
Substitutions and additions
Instead of self-rising flour, you can Just use this basic formula: For every 1 cup of all-purpose flour, add 1 ½ teaspoons baking powder and ¼ teaspoon fine salt.
Try adding chocolate chips to the batter, or a pinch of cinnamon.
Equipment used for this recipe
How to make easy Banana Pancakes
Step 1 - In a medium bowl (or in the bowl of a stand mixer), mash the bananas with a fork (or the mixer paddle attachment).
Step 2 - To the mashed banana, add the eggs, sugar, baking soda, and self-rising flour. Mix until well combined and it is thick pancake batter.
Step 3 - Heat a large non-stick skillet (or an electric griddle) on medium-high heat (or 350 degrees F), and lightly coat with vegetable oil or cooking spray.
Step 4 - Once the pan is nice and hot, scoop out about ¼ cup of the banana mixture per pancake, onto the skillet. Cook the first side for about 2-3 minutes or until bubbles form in the pancakes around the edges.
Step 5 - Flip and cook the second side for about 1-2 minutes or until golden brown.
Step 6 - Repeat with the remaining batter.
Step 7 - Serve with your favorite toppings.
Pro Tips
Store extra pancakes in an airtight container in the fridge for 3-4 days. Reheat in the toaster oven using the toast setting.
Recipe FAQs
Extra ripe banana is great for pancakes. Bananas with brown spots are your friend.
You may also enjoy
- Lazy Pancakes
- 4 Ingredient Breakfast Casserole
- Brioche French Toast Casserole
- Texas French Toast
- Cast Iron Quiche Recipe
- 5 Ingredient Quiche with Spinach
- Easy Banana Bread Muffins Recipe
- 6 Ingredient Biscuits and Gravy Casserole
5 Ingredient Banana Pancakes with No Milk
Ingredients
- 1 cup self-rising flour
- ¼ cup white sugar
- 3 ripe bananas
- 2 large eggs
- ¼ teaspoon baking soda
- Optional toppings - Banana slices, peanut butter, pure maple syrup, strawberry jam, fresh fruit, or fresh berries
Instructions
- In a medium bowl (or in the bowl of a stand mixer), mash the bananas with a fork (or the mixer paddle attachment).
- To the mashed banana, add the eggs, sugar, baking soda, and self-rising flour. Mix until well combined and it is thick pancake batter.
- Heat a large non-stick skillet (or an electric griddle) on medium-high heat (or 350 degrees F), and lightly coat with vegetable oil or cooking spray.
- Once the pan is nice and hot, scoop out about ¼ cup of the banana mixture per pancake, onto the skillet. Cook the first side for about minutes or until bubbles form in the pancakes around the edges.
- Flip and cook the second side for about 1-2 minutes or until golden brown.
- Repeat with the remaining batter.
- Serve with your favorite toppings.
Notes
- Store extra pancakes in an airtight container in the fridge for 3-4 days. Reheat in the toaster oven using the toast setting.
- Instead of self-rising flour, you can Just use this basic formula: For every 1 cup of all-purpose flour, add 1 ½ teaspoons baking powder and ¼ teaspoon fine salt.
- Try adding chocolate chips to the batter, or a pinch of cinnamon.
Nutrition
Hi and welcome. I’m Zona and I love creating recipes for easy dinners or desserts.