This post may contain affiliate links. Please see our disclosure policy for more details.

It is true! 3 ingredients are all you need to make these light and fluffy pancakes with self-rising flour. They are perfect for busy mornings or those days when you just need a quick and delicious meal for you and your family.

A stack of 6 pancakes.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

The Best 3 Ingredient Pancakes

I’m all about keeping things simple in the kitchen. As a busy mom of two littles and a pediatric registered dietitian, my main mission is to make tasty and nutritious meals achievable, especially on those super hectic days.

So, I absolutely had to share this 3-ingredient pancake recipe with you.

Self-rising flour simplifies the cooking and baking process as it already contains a leavening agent. It ensures consistent results, is versatile for various recipes, and can be a cost-effective and convenient choice for spontaneous baking.

It works beautifully in this banana bread, high protein pizza dough, and these fluffy pancakes!

They freeze like a dream, making them the perfect make-ahead breakfast. And if you have some rolled oats, you should totally try these 3 ingredient banana oat pancakes also!

Ingredients

Ingredients for self-rising flour pancakes.

I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

  • Self-rising flour – this is a blend of all purpose flour with baking powder and salt. My personal favorite is one from King Arthur.
  • Bananas – use over-ripe bananas with plenty of brown spots. And if you often have more ripe bananas than you know what to do with, here’s a collection of healthy banana recipes that you’re going to love!
  • Eggs – use room temperature eggs for best results. I take them out of the refrigerator about 30 minutes prior to baking.

Step-by-Step Instructions

Mashed bananas in a mixing bowl.

Step 1: In a large mixing bowl, peel and mash the bananas using the back of a fork or a potato masher. Try to get it as smooth as possible but small lumps are fine.

All the ingredients in a mixing bowl.

Step 2: Add the self-rising flour, eggs, vanilla, and cinnamon. Gently mix the pancake batter with a spatula until it’s just combined. There will be small lumps and that’s OK! do NOT over mix!!

Pancake cooking in a skillet.

Step 3: Heat a large non-stick pan or griddle over medium heat. Add batter and cook on medium-low heat. You will start to see air bubbles appear on the surface.

A cooked pancake.

Step 4: Carefully flip the pancakes and cook for another minute or two, until golden brown.

Tips for Success

Sliced pancake to show the fluffiness of a pancake.
  • Do not over mix! Otherwise you will end up with tough and dense pancakes.
  • Wipe out the pan between batches, especially if you are using butter, which tends to burn easily.
  • Don’t rush it! You will know when they are ready when the bubbles form and the edges look set. To get that perfect flip, shove your spatula all the way underneath and turn them over quickly and confidently.

Substitutions and Variations

  • No self-rising flour? You can make it at home with just flour, baking powder, and salt. Refer to the FAQ section below
  • Stir-in peanut butter or nut butter (sunflower seed butter if there’s an allergy), fresh fruit (like chopped strawberries, grated apples, and blueberries), chocolate chips, or grated carrots

Equipment

I honestly didn’t think I needed an electric griddle until the husband gifted me one for Christmas two years ago, and I’m SO glad he went against my wishes :).

It definately saves me time, and I love that this one holds a consistent temperature (so less chance of burning the pancakes) and is super easy to clean.

I’ve also been using it to make eggs, cheese quesadillas, grilled cheese, quinoa wraps, tofu…it’s amazing.

Serving Suggestions

While delicious as is, you can top these self-rising flour pancakes with:

Storage

Store in an airtight container for 3-4 days in the fridge or cool completely on a wire rack and freeze for up to 3 months.

Here’s how to freeze pancakes as well as reheat them so they taste just as good as the day you made them.

FAQ

How do you make self-rising flour at home?

Combine 1 cup of all purpose flour with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Make sure your baking powder hasn’t expired.

What is the best way to reheat frozen pancakes?

I love whipping up a big batch and freezing it for a fast and easy breakfast down the road. There are several ways you can reheat. You can microwave in 15-20 second increments, place In the oven at 350°F for about 8-10 minutes, or warm in the skillet over low heat.

Is self-rising flour and self-raising flour the same?

According to epicurious, Self-rising flour is not exactly the same as self-raising flour, which is commonly found outside of the United States. Self-raising flour doesn’t contain salt and has more baking powder.

More Homemade Pancakes

Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

5 from 2 votes

3 Ingredient Pancakes with Self-Rising Flour

3 ingredients are all you need to make these light and fluffy pancakes with self-rising flour. They are perfect for busy mornings or those days when you just need a quick and delicious meal.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 8
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Ingredients 

  • 2 medium bananas (230g without peel)
  • 1 cup self-rising flour
  • 2 eggs, preferably at room temperature
  • 1 teaspoon vanilla extract (optional)
  • 1 teaspoon cinnamon (optional)

Instructions 

  • In a large mixing bowl, peel and mash the bananas using the back of a fork or a potato masher. Try to get it as smooth as possible but small lumps are fine.
  • Add the self-rising flour, eggs, vanilla, and cinnamon. Gently mix the pancake batter with a spatula until it's just combined. There will be small lumps and that's OK! do NOT over mix!!
  • Heat a large skillet or griddle over medium heat. Add batter and cook on medium-low heat. You will start to see bubbles appear on the surface.
  • Carefully flip the pancakes and cook for another minute or two, until golden brown.

Notes

  • Store in an airtight container for 3-4 days in the fridge or cool completely on a wire rack and freeze for up to 3 months.
 

Nutrition

Calories: 127kcal | Carbohydrates: 24g | Protein: 5g | Fat: 2g | Cholesterol: 41mg | Potassium: 144mg | Sugar: 4g | Vitamin A: 79IU | Calcium: 11mg | Iron: 0.5mg
Like this recipe? Rate and comment below!

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




4 Comments

  1. 5 stars
    They are so fluffy and my 20 month old likes it! I’ve made 3 batches already. Love how they freeze super well too. Thanks Min!

  2. Quick question, in the notes you say that if we don’t have self rising flour then we can add 3 tsp of baking powder to the flour. But in the FAQs it says 1 1/2 tsp per cup of flour. Which one should I use for this recipe?
    Thank you and love all your recipes!