These 3 Ingredient Pancakes are incredibly light and fluffy, leaving you satisfied without feeling heavy. Perfect for a weekend treat, they’re a low-calorie option that lets you indulge your sweet tooth with zero guilt!

😍Reasons to Love These 3 Ingredient Pancakes

Light and fluffy with just three ingredients—quick and easy to make.
Requires minimal ingredients you probably already have on hand.
Low in calories but satisfyingly sweet, perfect for a guilt-free treat.
Great for a quick breakfast or snack without the extra fuss.

Be sure to check out our Cottage Cheese Pancakes, The Fluffiest Buttermilk Pancakes, Lemon Blueberry Ricotta Pancakes, Double Chocolate Pancakes, and Fluffy Sourdough Discard Pancakes for even more delicious options!

✅Ingredient Notes

Eggs: Use large eggs for structure and richness. They bind the batter together and make a fluffy texture when cooked. Room-temperature eggs blend more smoothly with the milk, so take them out a bit before mixing for the best results.
Full-Fat Milk: The full-fat milk adds richness and a creamy texture to the pancakes. If you prefer a lighter option, you can substitute with low-fat or skim milk, but full-fat milk will give the pancakes a superior flavor and tenderness. Ensure the milk is fresh, as this affects both taste and texture.
Self-Raising Flour: This flour provides just the right amount of lift and lightness without needing additional leavening agents. Be sure to measure accurately to avoid dense or overly thick pancakes. For best results, sift the flour before adding it to the wet ingredients to keep the batter smooth and lump-free.

🔪How to Make 3 Ingredient Pancakes

Prepare the Batter: In a bowl, whisk together eggs and milk until smooth, then gradually add flour until the batter is lump-free.

Heat the Pan: Preheat a nonstick pan over low-medium heat, lightly greasing it to prevent sticking.

Cook the Pancakes: Pour ⅓ cup of batter per pancake (or about ¼ cup for a Nordic Ware pancake pan), cooking until bubbles form. Flip and cook until golden on both sides. Grease the pan as needed between batches.

❗Flipping pancakes in a Nordic Ware pancake pan: Use a toothpick to gently lift the edge of each pancake before flipping. This allows you to check if the bottom is golden without disturbing the shape. Once the edges look set and the bottom is golden, you can flip the pancake. This trick helps keep the pancakes perfectly round.

Toppings

For a classic touch, a drizzle of pure maple syrup or a dusting of powdered sugar offers simple sweetness that complements the pancakes’ delicate flavor. For a more indulgent experience, add a dollop of whipped cream or a scoop of vanilla yogurt, which bring creaminess and balance. Fresh berries like strawberries, blueberries, or raspberries add a vibrant burst of flavor, while sliced bananas or a sprinkle of toasted nuts provide texture and richness. For a decadent twist, consider a spoonful of Nutella or a drizzle of melted chocolate.

🗄️Storage and Reheating

Let them cool completely, then stack them with a small piece of parchment paper between each pancake to prevent sticking. Place them in an airtight container and refrigerate for up to 3 days. For longer storage, freeze the pancakes in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to 2 months. To reheat, simply warm them in a skillet over low heat, pop them in the toaster, or microwave for about 20-30 seconds.

If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!

Print Recipe

Easy 3 Ingredient Pancakes

Make breakfast easy with these fluffy 3-ingredient pancakes! All you need are eggs, milk, and self-raising flour to create soft, golden pancakes in minutes.

Author: chefjar

Prep Time10

Cook Time30

Servings:

Calories: 120kcal

Ingredients

2 large eggs
2 cups full fat milk
2 ¼ cups white self raising flour

Instructions

Prepare the Batter: In a large mixing bowl, whisk the eggs and milk until fully combined and smooth. Gradually add in the flour, whisking until the batter is completely smooth and free of lumps. At this stage, you can incorporate any additional flavorings or mix-ins, like vanilla extract or a pinch of cinnamon, if desired.
Heat the Pan: Preheat a nonstick pan over low-medium heat and lightly coat with cooking oil spray. Wipe away any excess oil with a paper towel, leaving just enough to prevent sticking.
Cook the Pancakes: Pour about ⅓ cup of batter onto the pan for each pancake. Cook for 1-2 minutes, or until bubbles form on the surface and the edges appear set. Flip the pancake and cook until the other side is golden brown. Transfer to a warmed plate and repeat with the remaining batter, lightly greasing the pan every second or third pancake if necessary. Note: For a Nordic Ware pancake pan, try using about ¼ cup of batter per pancake cavity. This amount should fill each cavity well, making perfectly thick pancakes without overflowing.
Serve your pancakes immediately, pairing them with toppings like yogurt, ice cream, whipped cream, maple syrup, or fresh berries.

Notes

Optional Add-ins:

Sweetness: Add 2-4 tablespoons of sugar to enhance flavor.
Extra Fluffiness: Incorporate 2 teaspoons of baking powder for an extra lift and a lighter texture.
Flavor Boost: Stir in 1 teaspoon of pure vanilla extract for depth of flavor.
Balance: Add a pinch of salt to highlight and balance the flavors.
Mix-ins: Fold in ⅓ cup of chocolate chips for a touch of indulgence, or ½ cup of fresh blueberries or raspberries for a fruity burst.

Flour Substitutions:

If you don’t have self-raising flour, substitute with plain or all-purpose flour and add 1 tablespoon of baking powder. Whisk until smooth.
Whole wheat or wholemeal flour can also be used for a heartier, slightly nutty pancake.

Flipping pancakes in a Nordic Ware pancake pan: Use a toothpick to gently lift the edge of each pancake before flipping. This allows you to check if the bottom is golden without disturbing the shape. Once the edges look set and the bottom is golden, you can flip the pancake. This trick helps keep the pancakes perfectly round.

Storage: Let them cool completely, then stack them with a small piece of parchment paper between each pancake to prevent sticking. Place them in an airtight container and refrigerate for up to 3 days. For longer storage, freeze the pancakes in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to 2 months. To reheat, simply warm them in a skillet over low heat, pop them in the toaster, or microwave for about 20-30 seconds.

Nutrition

Course: Pancake recipes

Cuisine: American

Keyword: 3 ingredient banana pancakes, 3 ingredient pancakes

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