These 5-ingredient banana pancakes require no milk, are irresistibly fluffy, and come together in about 10 minutes. With just a few pantry staples you can make a family-friendly breakfast that’s fast, comforting, and naturally sweetened by ripe bananas.
Why I love this recipe
This recipe is perfect for busy mornings or casual weekend brunches. I love adding mashed bananas to pancake batter because they bring moisture, flavor, and natural sweetness without needing any dairy. The texture is tender and light, and the pancakes pair well with a variety of toppings—from maple syrup and fresh fruit to peanut butter or a sprinkle of cinnamon.
Table of Contents
- Why I love this recipe
- Substitutions and additions
- How to make easy Pancakes with Bananas
- Pro Tips
- Recipe FAQs
- You may also enjoy
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Substitutions and additions
If you don’t have self-rising flour on hand, you can make a quick substitute: for every 1 cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt. That creates a similar rise and texture.
Customize the batter with add-ins: chocolate chips, a pinch of cinnamon, or a few chopped nuts work very well. You can also fold in a small handful of blueberries or swap white sugar for coconut sugar or a more natural sweetener if preferred.
How to make easy Pancakes with Bananas
Step 1 – Mash the bananas. In a medium bowl (or the bowl of a stand mixer), mash 3 ripe bananas with a fork or paddle attachment until mostly smooth with a few small lumps remaining.
Step 2 – Combine remaining ingredients. Add 2 large eggs, 1/4 cup white sugar, 1/4 teaspoon baking soda, and 1 cup self-rising flour to the mashed bananas. Stir until the mixture forms a thick pancake batter. Do not overmix—stop when the ingredients are fully combined.
Step 3 – Heat the pan. Preheat a large non-stick skillet or electric griddle to medium-high (about 350°F/175°C). Lightly grease the surface with vegetable oil or cooking spray.
Step 4 – Cook the pancakes. Spoon roughly 1/4 cup of batter per pancake onto the hot skillet. Cook the first side 2–3 minutes, until bubbles appear around the edges and the underside is golden.
Step 5 – Flip and finish. Flip gently and cook the second side 1–2 minutes until golden brown and cooked through.
Step 6 – Repeat. Continue with the remaining batter, adjusting heat if pancakes are browning too quickly. Stack and keep warm in a low oven if needed.
Step 7 – Serve. Top with your favorite accompaniments—banana slices, peanut butter, pure maple syrup, jam, or fresh berries are all great choices.
Pro Tips
- Use very ripe bananas for the best flavor and sweetness—those with brown spots are ideal.
- Do not overmix the batter; a few small lumps are fine and will keep the pancakes tender.
- Adjust skillet heat as needed. Medium-high is a good starting point; reduce slightly if the pancakes are browning too fast.
- Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in a toaster oven or skillet to restore texture.
Recipe FAQs
Extra ripe bananas are actually better for pancakes—their sweetness and soft texture make the batter moister and more flavorful. Bananas with brown spots are perfect.
You may also enjoy
- Lazy Pancakes
- 4-Ingredient Breakfast Casserole
- Brioche French Toast Casserole
- Texas French Toast
- Cast Iron Quiche
- 5-Ingredient Quiche with Spinach
- Easy Banana Bread Muffins
- 6-Ingredient Biscuits and Gravy Casserole
5 Ingredient Banana Pancakes with No Milk Recipe
Ingredients
- 1 cup self-rising flour (or 1 cup all-purpose flour + 1 1/2 tsp baking powder + 1/4 tsp salt)
- 1/4 cup white sugar
- 3 ripe bananas, mashed
- 2 large eggs
- 1/4 teaspoon baking soda
- Optional toppings: banana slices, peanut butter, pure maple syrup, jam, or fresh berries
Equipment
- Mixing bowl
- Fork or mixer paddle
- Large non-stick skillet or electric griddle
- Spatula
Instructions
- Mash the bananas in a medium bowl.
- Add the eggs, sugar, baking soda, and self-rising flour. Stir until just combined into a thick batter.
- Preheat a skillet or griddle over medium-high heat and lightly grease it.
- Scoop about 1/4 cup batter per pancake onto the hot surface. Cook 2–3 minutes until bubbles form at the edges.
- Flip and cook 1–2 minutes more until golden brown.
- Repeat with remaining batter and serve warm with desired toppings.
Notes
- Leftovers keep in the refrigerator for 3–4 days in an airtight container. Reheat in a toaster oven or skillet for best texture.
- To make your own self-rising flour substitute, combine 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt.
- Mix-ins like chocolate chips or cinnamon are great additions. Blueberries folded in just before cooking are a delicious option as well.
Nutrition (per serving)
Calories: 136 kcal | Carbohydrates: 28 g | Protein: 4 g | Fat: 1 g | Fiber: 2 g | Sugar: 12 g
Hi there—I’m Zona House. I share simple, satisfying recipes that make everyday cooking easier and more enjoyable. I believe good food should be accessible, flavorful, and comforting. Thanks for stopping by—happy cooking!