Save The morning I discovered this recipe was entirely by accident. I had two bananas going brown on the counter and zero motivation for a grocery run, so I mashed them with eggs on a whim. The result was so surprisingly good that I actually laughed out loud at my own breakfast. Now these pancakes have become my go-to whenever I want something sweet but substantial without the post-pancake slump.
I served these to my skeptical sister who swore she hated healthy breakfast alternatives. She took one bite, raised her eyebrows, and immediately asked for the recipe. Something about the texture being both fluffy and substantial makes them feel indulgent despite being so simple.
Ingredients
- 1 large overripe banana: The browner and spottier the better. These have developed natural sugars that make the pancakes taste like dessert without any added sweetener.
- 2 large eggs: Room temperature eggs will incorporate more easily into the banana, creating a smoother batter.
- Fresh berries: The tartness of berries cuts through the sweetness perfectly.
- Maple syrup: A little drizzle adds that classic pancake comfort.
- Greek yogurt: Adds protein and creaminess if you want to make it more substantial.
- Chopped nuts: Walnuts or pecans add a lovely crunch.
Instructions
- Mash your banana:
- Use a fork or potato masher to thoroughly mash the banana until smooth with minimal lumps. Take your time here. The smoother your mash, the more uniform your pancakes will be.
- Combine with eggs:
- Beat the eggs in a separate small bowl, then pour them over your mashed banana. Mix everything together until a uniform batter forms. It will look thinner than traditional pancake batter and that is exactly right.
- Heat your pan:
- Warm a non-stick skillet over medium-low heat. You want it gentle enough that the pancakes cook through without burning. Lightly grease with a touch of oil or butter if you want extra insurance against sticking.
- Form the pancakes:
- Pour small rounds of batter onto the skillet. About 2 tablespoons each will give you 3-inch pancakes that are easy to flip.
- Cook and flip:
- Let them cook for 1 to 2 minutes until the edges are set and you see bubbles forming on the surface. Gently flip and cook for another 1 to 2 minutes until golden and cooked through.
- Repeat and serve:
- Cook the remaining batter and serve warm with your favorite toppings. They are best enjoyed fresh and hot.
Save Last Sunday I made these while visiting my parents. My dad watched me mash the banana into eggs with genuine concern, but by the end of breakfast he was already planning when to make them himself. That is the kind of recipe this is. Simple enough to question but delicious enough to convert.
Making Them Your Own
I have learned that a pinch of cinnamon or a drop of vanilla extract transforms this from basic to bakery-worthy. The spice warmth pairs beautifully with the banana sweetness. Sometimes I add a tiny sprinkle of sea salt too. It sounds strange but salt makes the natural flavors pop.
Timing Matters
Morning chaos can make these tricky so I sometimes mix the batter the night before. It actually develops even more flavor overnight. Just give it a quick stir in the morning and cook as usual. The texture stays perfectly fluffy.
Pairing Ideas
While these are lovely on their own, a few strategic additions make them feel like a complete meal. A dollop of Greek yogurt adds protein while keeping things light. A drizzle of almond butter gives them richness without being too heavy. And honestly, sometimes I just eat them standing at the counter with nothing at all.
- Try topping with a spoonful of chia seeds for extra omega-3s
- A squeeze of fresh lemon juice brightens everything
- Leftovers can be refrigerated and reheated in a toaster for 30 seconds
Save There is something deeply satisfying about turning two ingredients into something that feels like a treat. These pancakes taught me that simple does not have to mean boring. Sometimes the best breakfasts are the ones we stumble into by accident.
Recipe Questions & Answers
- → Why do the bananas need to be brown and spotty?
Overripe brown bananas are sweeter and easier to mash into a smooth batter. They provide better flavor and natural sweetness compared to yellow bananas, eliminating the need for added sugar.
- → Can I add flour to make them less delicate?
Yes, you can add 1-2 tablespoons of flour or oat flour to create a sturdier texture. This makes flipping easier while maintaining the simple ingredient list.
- → How do I prevent the pancakes from falling apart?
Keep the pancakes small (about 3 inches), cook over medium-low heat, and wait until the edges are fully set before flipping. Use a thin spatula and flip gently in one smooth motion.
- → Can I make the batter ahead of time?
It's best to cook these immediately after mixing, as the batter doesn't hold well. The mixture may separate if left sitting for more than a few minutes.
- → What toppings work best with these pancakes?
Fresh berries, maple syrup, honey, Greek yogurt, nut butter, chopped nuts, or a sprinkle of cinnamon all complement the natural banana flavor beautifully.
- → Are these suitable for meal prep?
Yes, cooked pancakes can be refrigerated for 2-3 days or frozen for up to 1 month. Reheat in a skillet or microwave before serving.