Save My toddler was tugging at my leg, the kitchen was a mess, and I had exactly two brown bananas nobody wanted to eat. I cracked two eggs into a bowl, mashed the bananas with a fork, and stirred them together without much hope. Ten minutes later, we were sitting on the floor eating warm, golden pancakes with our fingers. Sometimes the best recipes happen when you stop overthinking.
The first time I served these to guests, I didnt mention what was in them. My friend took a bite, paused, and asked if I used some fancy almond flour blend. When I told her it was just banana and egg, she made me write it down on a napkin. Ive seen that napkin recipe posted on her fridge ever since.
Ingredients
- Overripe banana (brown and spotty): The browner, the better, those dark spots mean natural sugar and deep banana flavor that holds the batter together without any flour.
- Large eggs: They give structure and fluffiness, turning what could be mush into actual pancakes that flip without falling apart.
- Fresh berries: Tart and juicy, they cut through the sweetness and make every bite feel a little less like youre eating baby food.
- Maple syrup: A drizzle is all you need since the banana already brings sweetness, but it adds that classic pancake finish.
- Greek yogurt: Creamy and tangy, it balances the soft texture and sneaks in extra protein without trying too hard.
- Chopped nuts: A handful of walnuts or almonds gives crunch and makes the plate look like you planned this all along.
Instructions
- Mash the banana:
- Use a fork and press down hard until the banana is smooth with just a few tiny lumps. It should look like thick baby food, not chunky fruit salad.
- Mix in the eggs:
- Beat the eggs in a separate bowl first, then pour them into the banana and stir until the batter is pale yellow and slightly frothy. It will look thin, thats normal.
- Heat the skillet:
- Set your non-stick pan over medium-low heat and let it warm up for a full minute. If you rush this, the pancakes will stick and tear when you flip them.
- Cook small rounds:
- Pour about two tablespoons of batter per pancake, keeping them small so theyre easier to flip. Wait until you see bubbles on top and the edges look dry before you even think about turning them.
- Flip gently:
- Slide a thin spatula under each pancake and turn it in one smooth motion, no hesitation. Cook the second side for another minute or two until golden and slightly firm to the touch.
- Serve warm:
- Stack them on a plate and top with whatever makes you happy. These pancakes taste best when theyre still warm and soft, straight from the pan.
Save One Sunday morning, my son asked if we could make the banana pancakes again, and I realized wed been making them every weekend for a month. They werent fancy, they werent Instagram perfect, but they were ours. He started mashing the bananas himself, standing on a chair, tongue out in concentration.
Choosing Your Bananas
The bananas you ignore all week are the ones you need for this recipe. Look for deep brown spots, soft skin, and that overly sweet smell that makes you think theyve gone bad. Those sugars are what make these pancakes taste like dessert without adding a single grain of sugar. I keep a bag of them in the freezer now, thawed and ready whenever the craving hits.
Getting the Texture Right
The batter will never look thick like regular pancake batter, and thats okay. It should pour easily but still hold a round shape in the pan. If it spreads too thin, your banana wasnt ripe enough or you added too much egg. I learned to trust the process after my third batch, the first two were either rubbery or shapeless blobs.
Topping Ideas That Actually Work
Ive tried everything on these pancakes, and some things just make sense. Nut butter adds richness, honey keeps it simple, and a handful of blueberries makes it feel like you tried. Greek yogurt and a sprinkle of cinnamon is my weekday go-to when Im pretending to have my life together.
- Sliced strawberries and a drizzle of balsamic glaze if youre feeling fancy.
- A spoonful of almond butter and a pinch of sea salt for something that tastes more grown-up.
- Warm them up the next day in a toaster, they crisp up on the edges and taste like a different breakfast entirely.
Save These pancakes wont win any beauty contests, but theyll win over anyone who tries them. Keep a couple of brown bananas around, and youll always have breakfast figured out.
Recipe FAQ
- → Why use overripe bananas?
Overripe bananas are sweeter and have more flavor intensity, requiring no added sugar. They also mash more easily to create a smooth batter.
- → Can I make these ahead?
Yes, you can refrigerate the batter for up to 2 hours. Cook from chilled batter, adding a few extra seconds to each side if needed.
- → What toppings work best?
Fresh berries, maple syrup, honey, Greek yogurt, and chopped nuts all complement the natural banana flavor beautifully.
- → How do I prevent sticking?
Use a non-stick skillet and medium-low heat. A light greasing with oil or butter helps, and use a thin spatula to flip gently.
- → Can I add flavors to the batter?
Absolutely. A pinch of cinnamon, vanilla extract, or nutmeg adds wonderful depth without complicating the simple ingredient list.
- → Are these suitable for meal prep?
Yes, they freeze well for up to 2 weeks. Reheat in a toaster or skillet for a quick breakfast throughout the week.