Skip to Content

5 Ingredient Banana Pancakes

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.

Easy Banana Pancakes
Easy Banana Pancakes

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 1/2 teaspoons baking powder and 1/4 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).

bananas mashed in a bowl.

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.

mashed banana, eggs, sugar, baking soda, and self-rising flour mixed in a bowl.

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 1/4 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.

4 banana pancakes cooking in a skillet.

Step 5 – Flip and cook the second side for about 1-2 minutes or until golden brown.

4 golden brown banana pancakes cooking in a skillet.
5 Ingredient Banana Pancakes

Step 6 – Repeat with the remaining batter.

Step 7 – Serve with your favorite toppings.

Banana Pancakes stacked on a plate.
Banana Pancakes with No Milk

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

Can bananas be too ripe for banana pancakes?

Extra ripe banana is great for pancakes. Bananas with brown spots are your friend.

You may also enjoy

Lazy Pancakes

Thick and Fluffy Waffles

Brioche French Toast Casserole

Texas French Toast

Cast Iron Quiche Recipe

5 Ingredient Quiche with Spinach

Yield: 8 Medium Pancakes

5 Ingredient Banana Pancakes with No Milk

Banana Pancakes stacked on a plate.

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.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 1 cup self-rising flour
  • 1/4 cup white sugar
  • 3 ripe bananas
  • 2 large eggs
  • 1/4 teaspoon baking soda
  • Optional toppings - Banana slices, peanut butter, pure maple syrup, strawberry jam, fresh fruit, or fresh berries

Instructions

  1. In a medium bowl (or in the bowl of a stand mixer), mash the bananas with a fork (or the mixer paddle attachment).
  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.
  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.
  4. Once the pan is nice and hot, scoop out about 1/4 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.
  5. Flip and cook the second side for about 1-2 minutes or until golden brown.
  6. Repeat with the remaining batter.
  7. 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 1/2 teaspoons baking powder and 1/4 teaspoon fine salt.
  • Try adding chocolate chips to the batter, or a pinch of cinnamon.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 207Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 47mgSodium: 265mgCarbohydrates: 41gFiber: 3gSugar: 20gProtein: 5g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

Did you make this recipe?

Please leave a comment on the blog and Pin this to Pinterest.

Hi and welcome. I’m Zona and I love creating recipes for easy dinners or desserts. Here you will find quick recipes, recipes that take minimal effort, or recipes that have few ingredients. Eat, drink, and enjoy!

Skip to Recipe