Brown Banana Pancakes (Printable Version)

Two-ingredient pancakes with ripe banana and egg—soft, naturally sweet, and ready in 15 minutes.

# Needed Ingredients:

→ Pancake Batter

01 - 1 large overripe banana (brown and spotty)
02 - 2 large eggs

→ Optional Toppings

03 - Fresh berries
04 - Maple syrup
05 - Greek yogurt
06 - Chopped nuts

# Preparation Steps:

01 - In a medium bowl, thoroughly mash the banana until smooth with minimal lumps.
02 - Beat the eggs in a separate small bowl, then add to the mashed banana. Mix until a uniform batter forms.
03 - Heat a non-stick skillet over medium-low heat. Lightly grease with a touch of oil or butter if desired.
04 - Pour small rounds of batter (about 2 tablespoons each) onto the skillet; pancakes should be about 3 inches wide.
05 - Cook for 1-2 minutes until the edges are set and bubbles form on the surface.
06 - Gently flip and cook for another 1-2 minutes until golden and cooked through.
07 - Repeat with remaining batter. Serve warm with your favorite toppings.

# Expert Advice:

01 -
  • The natural sweetness means you can skip the sugar entirely and still feel satisfied
  • They come together in literally five minutes with ingredients you probably already have
02 -
  • These pancakes are much more delicate than traditional ones. Use a thin spatula and flip with confidence but gentleness.
  • Medium-low heat is crucial. Too high and they will burn before cooking through.
03 -
  • Double the batch and freeze extras between parchment paper for busy mornings
  • Let the batter rest for 2 minutes before cooking. It helps the ingredients meld together.
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