3 Ingredient Banana Pancakes

Ingredients

• 2ripe bananas⚠ The batch shown in the video; she notes you can scale up or down.
• 4eggs⚠ Ratio is about 2 eggs per banana.
• —all-purpose flour⚠ Not stated in the video — she measures by eye. See the video's description for exact measurements. Add 1 extra tablespoon if the batter is runny.
• —butter, for greasing the pan⚠ Amount not stated. Oil or cooking spray work too.

Steps

1. Mash the bananas. For the best texture, put a ripe banana in a zip-top bag, seal it, and squeeze with your hands until smooth — this helps hold the batter together. (You can also just mash them with a fork in the bowl.) ⏱ 0:27 watch
2. Snip a bottom corner off the bag and pipe the mashed banana into your bowl. This method leaves no big banana lumps. ⏱ 0:43 watch
3. Add the eggs to the banana. With a fork, break up the yolks first, then whisk the yolks, whites, and banana together. Mash any leftover banana lumps against the side of the bowl. ⏱ 1:07 watch
4. Add the all-purpose flour and mix it into the batter with your fork. Measure it straight into the bowl rather than overpacking, so you don't add too much. ⏱ 1:27 watch
5. Check the batter. If it looks thinner or runnier than a thick pancake batter, mix in 1 extra tablespoon of flour. ⏱ 1:52 watch
6. Heat a griddle or non-stick pan and grease the surface with butter (or oil/spray). ⏱ 2:06 watch
7. Pour about ¼ cup of batter per pancake onto the hot greased surface. Cook the first side for about 2 minutes. ⏱ 2:17 watch
8. When the edges look set and a spatula slides underneath easily, flip the pancakes — flipping in the same order you poured them. Cook the second side, then remove. ⏱ 2:26 watch