Fluffy 3-Ingredient Banana Pancakes

Deliciously fluffy pancakes made with just three ingredients: ripe bananas, eggs, and self-rising flour. Perfect for breakfast or brunch.

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Measure and mash the bananas in a medium bowl until mostly smooth, with a few small lumps.
Whisk the eggs in a separate bowl until combined and slightly frothy.
Fold the whisked eggs into the mashed bananas until uniform.
Add the self-rising flour to the banana-egg mixture and fold until no dry streaks remain.
Rest the batter for 5–10 minutes at room temperature to hydrate the flour.
Preheat your skillet over medium heat and add butter or oil to coat.
Spoon 60 ml (1/4 cup) of batter per pancake into the pan and cook until bubbles form, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden.
Transfer cooked pancakes to a warm plate and serve immediately with your choice of toppings.

For extra fluff, separate the eggs and beat the whites to soft peaks before folding them into the batter. Can be made in advance and refrigerated.