Brown Banana Pancakes (Printable)

Naturally sweet pancakes made with overripe banana and eggs. Gluten-free, dairy-free, and ready in 15 minutes.

# What You'll Need:

→ 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

# How-To 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. Gently flip and cook for another 1–2 minutes until golden and cooked through.
06 - Repeat with remaining batter. Serve warm with your favorite toppings.

# Expert Tips:

01 -
  • Two ingredients you probably already have sitting on your counter right now.
  • No flour, no sugar, no guilt, just soft pancakes that taste like Saturday morning.
  • Quick enough to make before the kids start opening cereal boxes on their own.
02 -
  • If your bananas arent brown enough, the pancakes will taste bland and fall apart, so wait until they look too ripe to eat raw.
  • Medium-low heat is the secret, too hot and the outside burns while the inside stays gooey and raw.
  • Dont make them bigger than three inches or youll never flip them without a mess.
03 -
  • Add a pinch of cinnamon or a drop of vanilla extract to the batter for a little extra warmth without changing the texture.
  • Use the smallest spatula you own, these pancakes are fragile and need a gentle hand.
  • Let the first pancake be your test, adjust the heat and timing before you commit the whole batch.
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