Save My morning routine hit a wall one Tuesday when I realized I'd been eating the same bowl of oatmeal for weeks and my body was telling me to shake things up. A friend mentioned she'd started making these three-ingredient pancakes and suddenly had energy that lasted until noon, so I decided to give them a shot. The first batch came together in my kitchen faster than I could brew coffee, and by the time I flipped that second pancake, I understood why she'd been raving about them. These pancakes became my unexpected solution to those rushed mornings when I wanted something that felt like a real breakfast but didn't demand an hour of prep.
I made these for my roommate on a Saturday morning when she was stressed about a big presentation, and watching her face light up after the first bite was one of those small kitchen victories that stick with you. She asked for the recipe immediately, which made me realize this wasn't just a personal hack—this was something worth sharing. Now whenever we both have an early start, there's an unspoken agreement that we'll meet in the kitchen and make a double batch together.
Ingredients
- 2 large eggs: The structural backbone that creates that tender, slightly custardy crumb—make sure they're at room temperature if you can, though honestly room temp or cold makes almost no difference here.
- 1 ripe banana: This is where the sweetness and moisture live, so pick one that's already yellow with a few brown spots, not green and firm.
- 1 scoop vanilla or unflavored protein powder (about 30 g): This is your secret protein boost and it needs to be whisked in thoroughly or you'll bite into powdery spots that remind you this wasn't a perfectly planned recipe.
- Coconut oil or nonstick spray (1 tsp, optional): Just enough to prevent sticking without making the pancakes greasy, though nonstick pans often need barely anything.
Instructions
- Mash the banana:
- Break it down in a medium bowl until it's mostly smooth with maybe a few tiny flecks still visible—those flecks will disappear once you add the eggs anyway. Don't overthink it; you're not making baby food.
- Whisk everything together:
- Add your eggs and protein powder, then whisk like you mean it until the mixture is completely uniform and no chalky powder streaks remain. This is the one step where halfhearted effort shows up in your finished pancakes, so spend the extra 30 seconds here.
- Heat and grease your skillet:
- Medium heat is your friend—go too high and the outside browns before the inside cooks through, which I learned the hard way. A light coating of coconut oil or a quick spray makes all the difference between pancakes that slide and pancakes that stick.
- Pour and watch for bubbles:
- About 2 tablespoons per pancake is the sweet spot, which gives you sturdy, manageable pancakes instead of giant ones that are impossible to flip. You'll know it's time to flip when small bubbles dot the surface and the edges look set but the middle still has a slight jiggle.
- Flip with confidence:
- A quick, decisive flip (not tentative poking) gets you a golden underside that's cooked through in 30 to 60 seconds. If your first one falls apart, remember that the second batch always looks better because your pan is perfectly seasoned by then.
- Serve immediately:
- Warm pancakes with cold toppings is the contrast that makes them feel special—fresh berries, a dollop of yogurt, or maple syrup all work beautifully.
Save There's something quietly satisfying about standing in your kitchen on a busy morning and knowing you can pull together something nutritious and delicious in the time it takes to shower. These pancakes stopped being just a breakfast option and became proof that simple really does work better than complicated.
Flavor Riffs That Work
Once you nail the basic version, the variations start presenting themselves naturally. I've added a dash of cinnamon and vanilla extract for a warmer profile, and it shifted the whole flavor toward something that tastes intentional rather than minimal. A friend who's dairy-free swaps plant-based protein powder without any fuss, and they taste exactly the same—which is oddly reassuring when you're trying to accommodate everyone's preferences. The banana is flexible too; a slightly less ripe one gives a less sweet pancake, which some mornings is exactly what you're after.
Topping Strategy
The toppings are where these pancakes transform from a practical breakfast into something that feels a bit indulgent. Fresh berries provide a tartness that balances the banana sweetness, while Greek yogurt adds creaminess and extra protein so you're set for hours. A generous drizzle of maple syrup or a spoonful of nut butter brings richness and justifies eating pancakes on a Tuesday morning—and honestly, sometimes that mental permission matters as much as the nutrition does. I've also gone the savory route with a fried egg on top, which nobody expects and everyone remembers.
- Nut butters (almond, peanut, tahini) are your shortcut to turning these into a complete meal that sticks with you.
- Yogurt changes the texture and temperature contrast in a way that makes them feel less utilitarian and more luxurious.
- If you're adding extra protein, remember these pancakes already have 16 grams per serving, so you're building something genuinely substantial.
Storage and Make-Ahead
These don't keep beautifully in the fridge the way thick, fluffy pancakes do—they tighten up and lose the tenderness that makes them worth eating in the first place. I've tried storing them and reheating them, and they're better eaten fresh, so the three-serving philosophy makes sense here. That said, you can prep the batter the night before and store it in a sealed container, though it separates slightly and you'll need to whisk again before cooking.
Save These pancakes taught me that breakfast doesn't need to be complicated to feel nourishing, and some of the best kitchen discoveries come from wanting something simple that actually works. Now it's my go-to when I want something that tastes indulgent but lands in my body like fuel.