Brown Banana Pancakes (Print View)

Naturally sweet pancakes made with just ripe banana and egg. Gluten-free and dairy-free breakfast 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

# Step-by-Step Directions:

01 - Thoroughly mash the banana in a medium bowl until smooth with minimal lumps remaining.
02 - Beat the eggs in a separate small bowl, then add to the mashed banana. Mix until completely combined and uniform batter forms.
03 - Heat a non-stick skillet over medium-low heat. Lightly grease with a small amount of oil or butter if preferred.
04 - Pour small rounds of batter, approximately 2 tablespoons each, onto the skillet to form 3-inch wide pancakes.
05 - Cook for 1 to 2 minutes until edges are set and bubbles appear on the surface.
06 - Gently flip each pancake and cook for another 1 to 2 minutes until golden brown and cooked through.
07 - Repeat with remaining batter. Serve warm with desired toppings.

# Expert Suggestions:

01 -
  • These pancakes require just two ingredients you likely already have, saving you from those dreaded emergency grocery runs when the pantry feels empty.
  • The natural sweetness means you can skip the sugar but still feel like youre indulging in something deliciously special.
02 -
  • These pancakes are more delicate than traditional ones, so flipping them requires a bit more care and a properly heated pan makes all the difference.
  • Adding a pinch of cinnamon or vanilla extract transforms the flavor profile entirely, giving you a whole new pancake experience without any extra work.
03 -
  • Keep your heat on medium-low instead of medium-high as these pancakes brown much faster than traditional ones due to their natural sugar content.
  • Let the pancake cook until the edges look set and matte rather than shiny before attempting to flip them, which prevents the dreaded pancake collapse.
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