3 Ingredient Banana Pancake with Cinnamon

How to Master the Ultimate 3 Ingredient Banana Pancake with Cinnamon

I still remember the first time I tried making these. It was one of those rainy Tuesday mornings where the fridge looked depressing and the fruit bowl held nothing but a solitary, leopard spotted banana.

I honestly thought it was destined for the bin until I realized that those ugly brown spots are actually just pockets of pure, concentrated sugar waiting to be unleashed. This recipe delivers a simple and delicious 3 Ingredient Banana Pancake with Cinnamon.

There's something incredibly soothing about the ritual of mashing a banana. The way it transforms from a firm fruit into a glossy, fragrant puree feels like a small kitchen miracle.

When that batter hits the hot buttered surface of my grandmother's old cast iron skillet, the aroma of toasted cinnamon fills the air instantly. It's the kind of scent that pulls the whole family into the kitchen before the first flip even happens.

We've all had those mornings where we want something special but don't want to deal with a mountain of flour and measuring spoons, and this is my go to solution every single time.

You'll find that the texture is slightly different from your standard diner hotcake. It's denser, richer, and carries a natural sweetness that makes maple syrup almost optional. But what about the sogginess? We'll get to that.

The trick lies in the heat control and the patience to wait for that perfect golden brown crust to form. It's a humble dish, but when you see the steam rising from a stack of these, you'll realize you don't need a long list of ingredients to create a memory.

The Secret to the Binding Power

Starch Gelatinization: The dry pancake mix contains pre treated starches that absorb the moisture from the mashed banana and egg, creating a stable structure without extra liquid.

Maillard Reaction: The high sugar content in overripe bananas reacts with the egg proteins under heat, resulting in a deeper, caramelized flavor and a beautiful brown exterior.

Choosing the right method changes how the sugars react with the pan. While a non stick pan is very forgiving, a cast iron skillet (like a Lodge) creates those slightly charred, crispy bits that contrast so well with the soft interior. If you're looking for a different vibe entirely, you might enjoy my Healthy Overnight Oats recipe for those days when you need a cold, grab and-go option.

Component Analysis for Better Results

Selecting the Right Components for a Velvety Cinnamon Batter

• 1 cup (125g) high-quality dry pancake mix: Provides the necessary structure and leavening agents. Why this? It acts as a shortcut for flour, salt, and baking powder in one go.
  • Substitute: 1 cup All purpose flour + 1.5 tsp baking powder (yields a less sweet base).
• 1 large (120g) overripe banana: The heart of the flavor and the primary liquid source. Why this? Overripe bananas provide natural moisture and a much deeper sweetness than yellow ones.
  • Substitute: 1/2 cup unsweetened applesauce (note: pancakes will be thinner and more delicate).
• 1 large grade A egg: Acts as the "glue" that keeps the fruit and flour together. Why this? The fats in the yolk add richness while the whites provide lift.
  • Substitute: 1/4 cup carbonated water (note: results in a vegan friendly, though much fluffier, texture).
• 1 tsp ground cinnamon: The aromatic bridge between the fruit and the grain. Why this? It cuts through the density of the banana and adds a warm depth.
  • Substitute: 1/2 tsp ground nutmeg or pumpkin pie spice for a different earthy profile.
• 1 tbsp butter for the pan: Ensures the pancakes don't stick and adds a nutty finish. Why this? Butter solids brown during cooking, creating a savory crust that mimics professional griddle cakes.
  • Substitute: 1 tbsp coconut oil (adds a tropical aroma and a very crispy edge).

The Essential Tools Required for a Golden Griddle Finish

Having the right gear makes the difference between a messy scramble and a stack of beauties. You'll need a large mixing bowl and a sturdy fork for mashing. Don't worry about getting the banana perfectly smooth; a few small lumps add character and little "flavor bombs" to the finished product.

A flat, wide spatula is also non negotiable here. Since these pancakes are a bit softer than traditional ones, a thin silicone or metal spatula allows you to slide right under the delicate batter without tearing the center.

A heavy bottomed skillet is your best friend for heat distribution. If your pan has hot spots, the cinnamon in the batter can burn before the middle is fully set. I've found that preheating the pan on medium low for a full 3 minutes before adding the butter prevents that frustrating first pancake fail we've all experienced. If you find yourself enjoying the process of making breakfast from scratch, you might also want to try my Fluffy Pancakes From recipe next weekend.

Walking Through the Process of Creating This Comforting Morning Meal

1. The Fruit Prep

Peel your 1 large overripe banana and place it in a medium bowl. Use the back of a fork to mash it thoroughly until it looks like a thick, bubbly liquid. Note: Small lumps are fine, but the more you mash, the better the batter will incorporate.

2. The Spice Bloom

Add your 1 tsp ground cinnamon directly into the banana mash. Whisk it in until the puree turns a deep, spiced tan color. Note: Mixing cinnamon with the wet ingredients first prevents "spice clumps" in the dry flour.

3. The Emulsion Phase

Crack the 1 large grade A egg into the bowl. Beat it vigorously into the banana mixture until the liquid is pale and slightly frothy.

4. The Batter Bind

Add the 1 cup (125g) high-quality dry pancake mix to the wet ingredients. Fold gently with a spatula until just combined and no large streaks of white powder remain. Note: Overmixing will lead to a rubbery pancake, so stop as soon as it's mixed.

5. The Pan Preparation

Heat your skillet over medium low heat and add the 1 tbsp butter. Swirl the pan until the butter sizzles and the foam subsides.

6. The Precision Pour

Drop 1/4 cup of batter per pancake onto the hot surface. Do not overcrowd the pan; leave at least two inches between each one.

7. The Bubble Watch

Cook for about 3 to 4 minutes. You are looking for the edges to look dry and matte. Note: These won't bubble as much as traditional pancakes because of the banana density.

8. The Golden Flip

Slide your spatula under the pancake and flip in one quick motion. Cook the second side for 2 minutes until golden brown and the center feels springy.

9. The Final Rest

Transfer to a warm plate. Let them sit for 60 seconds until the steam settles and the texture firms up.

10. The Serving Finish

Repeat with the remaining batter, adding a tiny bit more butter if the pan looks dry.

Fixing Common Mistakes for the Best Banana Pancake Texture

Why Your Pancake Is Too Mushy

If the center feels like warm pudding rather than cake, the heat was likely too high. High heat sears the outside too fast, leaving the moisture heavy banana center raw. This usually happens when we're in a rush. The solution is to lower the flame and extend the cooking time.

Common Mistakes Checklist

• ✓ Ensure the banana is actually overripe; yellow bananas lack the necessary moisture and sugar.
• ✓ Preheat the pan for at least 3 minutes so the first pancake doesn't soak up all the cold grease.
• ✓ Don't flip too early; wait for the edges to lose their "shine" and look cooked.
• ✓ Keep the pancakes small (about 4 inches) to make flipping much easier.
• ✓ Use a thin edged spatula to get under the soft fruit based batter without smashing it.

Creative Ways to Enhance Your Simple Three Ingredient Base

For the "Bananas Foster" Upgrade

If you want to take this to a "company is coming over" level, try slicing a second banana into thin coins. Press these coins into the wet side of the pancake before you flip it. As the pancake cooks on the second side, the banana slices will caramelize against the hot butter, creating a sticky, candy like crust that is absolutely heavenly.

For a Protein Packed Twist

You can easily swap the pancake mix for a protein based mix (like Kodiak Cakes). Since protein powders can sometimes make things dry, I usually add an extra tablespoon of the banana mash or a splash of almond milk. It makes for a very satisfying meal that keeps you full way past lunch.

For a Decadent Brunch

Right then, if you really want to go all out, toss a handful of dark chocolate chips into the batter at the very last second. The heat of the pan melts the chocolate into the cinnamon and banana, creating something that tastes more like a dessert than a breakfast. Trust me on this, it's brilliant.

How to Store and Save Your Leftover Spiced Pancakes

Storage: These keep surprisingly well in the fridge. Place them in an airtight container with a piece of parchment paper between each pancake to prevent sticking. They'll stay fresh for up to 3 days. When you're ready for more, avoid the microwave if you can.

A quick 2 minute toast in a dry pan or a toaster oven restores that slightly crisp edge that the fridge usually softens.

Zero Waste: If you find yourself with just one or two leftover pancakes, don't throw them away. I love to chop them up and stir them into vanilla yogurt or even use them as a "bread" for a peanut butter sandwich.

If your bananas are past the point of even mashing, peel them and toss them in a freezer bag. They work perfectly for this recipe later just thaw them in a bowl and use all the liquid that comes out, as that's where the sugar is!

Traditional Serving Suggestions for a Hearty Family Brunch Experience

There is a classic vs. fast debate in my house. My kids want them straight off the griddle with a dusting of powdered sugar, while I prefer the "classic experience" with a heavy hand of salted butter and a drizzle of Grade A maple syrup.

The salt in the butter is key here; it cuts through the intense sweetness of the banana and makes the cinnamon pop.

If you're serving a crowd, these look beautiful stacked high with a few fresh berries scattered on top. The red of a strawberry or the deep blue of a blueberry provides a sharp visual contrast to the golden brown cakes. Honestly, don't even bother with low-fat spreads here go for the real butter.

The way it melts into the spice scented crevices of the pancake is half the joy of the meal.

Precision Checkpoints

1. Mashing Time: Spend at least 60 seconds mashing the banana until it’s truly a liquid puree.
2. Resting Batter: Let the batter sit for 2 minutes before cooking to let the leavening activate.
3. Pan Temp: The butter should bubble and foam but not turn brown before the batter hits the pan.

If you want X, do Y

• If you want crispier edges, use coconut oil instead of butter and increase the heat slightly.
• If you want thicker pancakes, add an extra 2 tablespoons of pancake mix to the batter.
• If you want more spice, add a pinch of sea salt to the batter to amplify the cinnamon.

Searing meat does not "seal in juices," and similarly, high heat does not "seal" a pancake. In fact, for this recipe, the opposite is true. Because the banana is so high in sugar, it will burn long before the starch in the pancake mix has time to set if the heat is too high.

Low and slow is the secret to that velvety, fully cooked interior we’re after. It's a simple dish, but it respects the patience of the cook. Right then, let's crack on and get that griddle hot!