3-Ingredient Peanut Butter Pancakes – Quick, Healthy & Gluten-Free

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!