Whip up these 3-Ingredient Peanut Butter Pancakes in under 10 minutes for a breakfast that’s both indulgent and nourishing.
With just ripe bananas, eggs, and creamy peanut butter, you’ll get tender, protein-rich pancakes that taste like your favorite PB&J—no flour or added sugar required.
Perfect for busy mornings, post-workout refueling, or anytime you crave a sweet fix without the fuss!
Why You’ll Love This Recipe
Ultra-Simple – Only three ingredients and a single bowl.
Naturally Sweet – Ripe bananas supply just the right amount of sweetness.
Protein-Rich – Eggs plus peanut butter keep you full for hours.
Gluten-Free & Grain-Free – Ideal for special diets.
Customizable – Top with berries, chocolate chips, or a drizzle of honey.
What You’ll Need (Ingredient Highlights)
Ripe bananas: The sweeter, the better—mashed into pancake batter.
Eggs: Provide structure and lift for pillowy pancakes.
Peanut butter: Creamy richness and nutty flavor.
Pro Tips Before You Start
Perfect Pear: Use bananas with brown flecks for maximum sweetness.
Nonstick Pan: Essential for flipping these delicate, batter-light pancakes.
Rest the Batter: Let it sit 2–3 minutes so it thickens slightly for easier scooping.
Gentle Flip: Cook until edges set and bubbles form, then flip carefully.
Warm Plates: Keep plates in a 200°F oven to serve all pancakes hot.
How to Make 3-Ingredient Peanut Butter Pancakes
Step 1: Mash & Whisk
Mash ripe bananas in a bowl, then whisk in eggs and peanut butter until glossy.
Step 2: Rest the Batter
Let it sit a few minutes to thicken and hold shape.
Step 3: Heat & Scoop
Warm a nonstick skillet over medium.
Scoop batter onto the pan, spacing generously.
Step 4: Cook & Flip
Cook until edges set and bubbles appear, then flip and cook until golden.
Step 5: Stack & Serve
Transfer to a warm plate.
Repeat with remaining batter, stacking pancakes and keeping them warm until ready to serve.
What to Serve With 3-Ingredient Peanut Butter Pancakes
Fresh Berries: Strawberries, blueberries, or raspberries add a bright contrast.
Maple Syrup or Honey: A light drizzle enhances sweetness.
Greek Yogurt: Creamy tang cuts through the richness.
Chocolate Chips: Sprinkle into batter or on top for extra decadence.
Variations and Substitutions
Nut-Free: Swap peanut butter for sunflower-seed or almond butter.
Vegan: Replace eggs with flax “eggs” (2 Tbsp ground flax + 6 Tbsp water).
Spiced Twist: Stir in ½ tsp cinnamon or pumpkin-pie spice.
Protein Boost: Mix in a scoop of vanilla protein powder.
Toppings Bar: Offer sliced bananas, chopped nuts, or coconut flakes.
Storage Tips
Refrigerate: Store leftover pancakes in an airtight container for up to 2 days.
Reheat: Warm gently in a skillet or microwave until just heated through.
Freeze: Layer pancakes between parchment in a zip-top bag and freeze; toast straight from the freezer for a quick breakfast.
FAQs
Why are my pancakes sticky?
Batter may be too thin—let it rest longer to thicken, or add a spoonful more peanut butter.
Can I make a larger batch?
Double or triple the ingredients and cook in batches, keeping finished pancakes warm.
What pan works best?
A nonstick skillet or well-seasoned griddle over medium heat ensures easy flipping.
Can I use chunky peanut butter?
Yes—just expect little bits of peanuts for extra texture.
How do I keep pancakes from burning?
Adjust heat to medium-low if the skillet runs hot and cooks too quickly.
Are these suitable for meal prep?
Absolutely—make a big batch, refrigerate or freeze, and reheat on busy mornings.
Can I add mix-ins to the batter?
Blueberries, chocolate chips, or chopped nuts fold in beautifully—just don’t overload.
Final Thoughts
These 3-Ingredient Peanut Butter Pancakes show that fewer ingredients don’t mean less flavor.
They’re the fastest way to a warm, comforting breakfast that feels indulgent yet wholesome.
Next time you crave simplicity without sacrificing taste, flip up a batch and watch them disappear!
3-Ingredient Peanut Butter Pancakes
Ingredients
- 2 medium ripe bananas
- 2 large eggs
- ¼ cup creamy peanut butter
Instructions
- Mash bananas; whisk in eggs and peanut butter until smooth.
- Let batter rest 2–3 minutes.
- Heat nonstick pan over medium; lightly grease.
- Scoop ¼ cup batter per pancake; cook until edges set and bubbles form.
- Flip and cook until golden.
- Keep warm and serve with toppings of choice.
- See full steps with tips & photos → https://wimpysdiner.net/3-ingredient-peanut-butter-pancakes/
Notes
- Banana Tip: Use spotty, overripe bananas for the best flavor and sweetness.
- Peanut Butter Swap: Almond, cashew, or sunflower seed butter all work well.
- Add-Ins: Stir in mini chocolate chips, cinnamon, or chia seeds for variety.
- Storage: Store leftovers in the fridge for up to 3 days or freeze for a grab-and-go breakfast.
