Save There's something almost magical about opening the fridge on a busy morning and realizing you can make pancakes with just three things sitting right there. I stumbled onto this combination completely by accident — I'd grabbed what I thought was flour and started mixing before realizing I'd picked up protein powder instead. Rather than start over, I just went with it, and what came out of the pan was so fluffy and satisfying that I've never looked back. Now it's my go-to when I want breakfast that actually sticks with me instead of leaving me hungry an hour later.
I made these for my sister last spring when she was staying with us training for a half-marathon, and she ate the whole batch without saying much, which for her meant they were perfect. She came back the next morning asking if I'd make them again before her run, and that's when I knew this recipe had staying power. It's become our thing now — whenever she visits, she expects a stack waiting.
Ingredients
- Eggs (2 large): These are doing all the heavy lifting here, providing structure and fluffiness while you skip the flour entirely — make sure they're at room temperature if you want the lightest pancakes.
- Banana (1 ripe): The riper the better, since the natural sweetness means you won't need sugar and the moisture makes everything tender; spotted skin is your friend.
- Protein powder (1 scoop, about 30g vanilla or unflavored): This adds structure and keeps you full, but unflavored works best if you don't want a strong flavor competing with the banana.
- Coconut oil or nonstick spray (1 tsp, optional): Just enough to keep the pancakes from sticking without making them greasy — a light hand matters here.
Instructions
- Mash the banana smooth:
- Break it up in a medium bowl until there are barely any chunks left — a few tiny pieces are fine, but lumpy batter means lumpy pancakes.
- Whisk in eggs and protein powder:
- Add both at once and whisk hard until everything is completely combined and you don't see any streaks or powder sitting at the bottom; this takes about a minute of actual whisking.
- Heat your skillet:
- Medium heat is the sweet spot — too hot and the outside cooks before the inside sets, too cool and they never get golden; let it warm for a minute before you grease it.
- Cook the first side:
- Pour roughly 2 tablespoons of batter per pancake and let it sit undisturbed for 1 to 2 minutes until you see small bubbles breaking the surface and the edges start to look opaque and set.
- Flip and finish:
- Slide your spatula underneath and flip gently, then give the other side just 30 to 60 seconds — these are thinner than regular pancakes so they cook faster than you'd expect.
- Plate and serve right away:
- They're best eaten warm while the inside is still slightly tender, topped with whatever makes you happy.
Save My nephew once asked why my pancakes tasted like a real breakfast instead of cardboard like his usual ones, and I realized he'd never eaten anything where the ingredients were actually whole foods doing their job. Now I make these whenever he visits and it's become this small ritual that feels like more than just cooking.
Why These Pancakes Hit Different
There's no milk, no flour, no baking powder — just banana, eggs, and protein creating structure through sheer chemistry. The banana dissolves into the eggs and adds natural sweetness without any processed sugar, which means you taste the actual food instead of generic pancake flavor. Most people are shocked when I tell them there's only three ingredients, because the texture is genuinely fluffy, not dense or weird the way you'd expect from a shortcut.
Toppings That Make It Shine
The beauty of this base is that it pairs beautifully with almost anything you have on hand. Fresh berries bring brightness, Greek yogurt adds tanginess and makes it more of a complete breakfast, and a drizzle of maple syrup or honey feels like a treat without weighing you down. I've topped them with almond butter and sliced strawberries, with cinnamon and a touch of honey, even with leftover roasted fruit from the day before, and they never disappoint.
Make It Your Own
The base recipe is flexible enough to play around with, and that's part of why I keep coming back to it. A dash of cinnamon or vanilla extract goes into the batter if you want more depth, and if you're avoiding dairy you can use plant-based protein powder and still get the same fluffy result. The real magic is that you can keep the core intact and still make it taste different every time.
- Add a pinch of cinnamon or vanilla to the batter for warmth and depth.
- Use plant-based protein powder for a completely dairy-free breakfast.
- Top with nut butter and a pinch of sea salt if you want savory-sweet complexity.
Save Once you've made these a few times, you'll find yourself reaching for them on mornings when you want something that feels special but doesn't require effort. That's when you know a recipe is worth keeping around.
Recipe FAQs
- → Can I use a plant-based protein powder?
Yes, plant-based protein powders work well and offer a dairy-free alternative without compromising texture or taste.
- → How do I know when the pancakes are ready to flip?
Wait for small bubbles to form on the surface and edges to look set before gently flipping for even cooking.
- → Can I add flavor variations to the batter?
Cinnamon, vanilla extract, or nut butter can be added to enhance flavor and add nutritional benefits.
- → What cooking oil is recommended?
Coconut oil or nonstick spray works best to prevent sticking and adds a subtle flavor.
- → Are these pancakes suitable for gluten-free diets?
Yes, with the ingredients used, these pancakes are naturally gluten-free and vegetarian-friendly.