Save Pin The day I discovered brown banana pancakes was like finding a hidden treasure in my fruit bowl. Those spotty bananas sitting on my counter, deemed too ripe for eating, transformed into the fluffiest, naturally sweet pancakes I'd ever tasted. I remember standing in my pajamas one lazy Sunday morning, staring at those brown bananas and wondering if they could become something more than banana bread. Two eggs and ten minutes later, I was hooked on this ridiculously simple recipe that's become my go-to breakfast solution.
Last month when my gluten-sensitive cousin visited, I panicked about breakfast options until remembering these pancakes. The look of surprise on her face when I mentioned there was no flour involved quickly turned to delight after the first bite. We ended up making a double batch, topping them with fresh blueberries from the farmers market, and chatting over coffee until noon. Sometimes the simplest foods create the most memorable mornings.
Ingredients
- Overripe banana: The browner and spottier, the better for these pancakes as they provide natural sweetness and a creamy texture that makes these pancakes special.
- Eggs: They provide structure and protein, turning what could be mashed banana into actual pancakes with a surprisingly fluffy texture.
- Optional toppings: Fresh berries, maple syrup, Greek yogurt or chopped nuts can transform these simple pancakes into something that feels downright luxurious.
Instructions
- Mash that banana:
- In a medium bowl, thoroughly mash your spotty banana until its smooth with minimal lumps. I find a fork works perfectly for this, creating a consistency thats almost pudding-like.
- Create your batter:
- Beat two eggs in a separate bowl, then pour them into your mashed banana and mix until you get a uniform, slightly frothy batter. The mixture will seem very wet compared to traditional pancake batter but dont worry, thats exactly what we want.
- Prepare your pan:
- Heat a non-stick skillet over medium-low heat. A light touch of oil or butter can help prevent sticking, but often isnt necessary if your pan is truly non-stick.
- Cook with patience:
- Pour small rounds of batter onto your warm skillet, about 2 tablespoons each, making pancakes around 3 inches wide. Keeping them small makes them much easier to flip later.
- Watch for the signs:
- Let them cook for 1-2 minutes until you see the edges setting and small bubbles forming on the surface. This is your signal that its safe to attempt the flip.
- Flip with confidence:
- Gently slide a thin spatula under each pancake and flip with a quick, confident motion. Cook the other side for another 1-2 minutes until golden and cooked through.
- Serve while warm:
- Stack them on a plate and top with whatever makes you happy. Fresh berries, a drizzle of maple syrup, or a dollop of Greek yogurt all complement the natural banana sweetness beautifully.
Save Pin One particularly chaotic morning, I made these for my toddler nephew who had been refusing to eat breakfast for days. The magic of watching those simple ingredients transform in the pan captivated him completely. He not only ate three pancakes topped with tiny blueberry faces but asked to help make them the next day. Sometimes food becomes the bridge that connects us when words fail, especially with picky little eaters.
Texture Tips
The consistency of your banana dramatically affects the final texture of these pancakes. For fluffier pancakes, use bananas that are very ripe but still have some structure. For denser, sweeter pancakes that hold together better, use bananas so ripe theyre practically black. Ive made them both ways and prefer the middle ground, when the banana skin is thoroughly spotted but hasnt gone completely dark.
Storage and Reheating
While these pancakes are best enjoyed fresh off the skillet, they actually store surprisingly well. Ive kept them in the refrigerator for up to two days, separated by small pieces of parchment paper to prevent sticking. A quick 10-second zap in the microwave brings them back to life, though they wont be quite as fluffy as when freshly made. Still perfect for busy mornings when you need breakfast in an instant.
Making It A Complete Meal
While delicious on their own, these pancakes can be turned into a nutritionally complete breakfast with thoughtful toppings. I often add protein with a spoonful of nut butter or Greek yogurt, healthy fats with some crushed walnuts, and extra vitamins with whatever fresh fruit is in season.
- For a savory twist, try topping with a dollop of ricotta and a sprinkle of cinnamon instead of syrup.
- Make them more substantial by adding a tablespoon of chia seeds to the batter, which adds fiber without changing the taste.
- For meal prep, make a double batch and freeze them with parchment paper between each pancake for grab-and-go breakfasts.
Save Pin These two-ingredient wonders have saved countless mornings in my home, proving that sometimes the simplest recipes become the most beloved. Whether youre cooking for yourself, entertaining weekend guests, or feeding picky eaters, these naturally sweet pancakes never disappoint.
Recipe FAQs
- → Why should I use brown bananas?
Brown, spotty bananas are ideal because they're fully ripe and have developed maximum natural sweetness. They also break down more easily when mashing, creating a smoother batter. This eliminates the need for added sugar.
- → Can I make these without a non-stick skillet?
Yes, but you'll want to grease your regular skillet well with butter or oil. Non-stick skillets make flipping easier since the batter is delicate, but a well-oiled cast iron or stainless steel pan works fine.
- → How do I know when to flip the pancakes?
Look for bubbles forming on the surface and edges that appear set and slightly firm. This typically happens after 1-2 minutes on medium-low heat. Flip gently using a thin spatula to avoid breaking them.
- → What toppings work best?
Fresh berries, maple syrup, Greek yogurt, and chopped nuts are classic options. You can also try honey, nut butter, cinnamon, or a drizzle of fruit compote for variety.
- → How can I enhance the flavor?
Add a pinch of cinnamon, vanilla extract, or nutmeg to the batter before cooking. These additions complement the natural banana sweetness without overpowering the delicate pancakes.
- → Can these be made ahead?
Yes, you can store cooked pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or toaster oven to restore their texture.