Save to Pinterest I was standing in my kitchen on a Sunday morning, staring at a banana so brown I almost tossed it, when I remembered a friend mentioning she made pancakes with just banana and eggs. It sounded too simple to work, but I cracked two eggs into a bowl and gave it a shot. The batter looked odd, almost too runny, but the moment those little rounds hit the hot pan, they puffed up and smelled like caramelized banana bread. I flipped one carefully, half expecting it to fall apart, and it held together beautifully. That first bite, soft and naturally sweet, convinced me I'd never look at overripe bananas the same way again.
The first time I made these for my kids, they were skeptical. They watched me mash that banana and mix in eggs, whispering to each other that it looked weird. But once I plated those golden little circles and drizzled a bit of maple syrup on top, they devoured them. My youngest asked if we could make them every weekend, and suddenly those brown bananas became something we fought over instead of ignored. It became our lazy Sunday ritual, the kind of recipe that turns into a memory without you even realizing it.
Ingredients
- Overripe banana: The browner and spottier, the better, because that sweetness is what makes these pancakes taste like dessert for breakfast, and the soft texture blends into a smooth batter without any effort.
- Eggs: They bind everything together and add just enough protein to make these feel substantial, plus they give the pancakes that light, airy lift when they cook.
Instructions
- Mash the banana:
- Grab a fork or potato masher and work that banana until its mostly smooth, a few tiny lumps are fine but the smoother it is, the easier it mixes. This step is oddly satisfying, like turning something forgotten into something useful.
- Mix in the eggs:
- Beat your eggs in a separate bowl first so they blend evenly, then pour them into the mashed banana and stir until you have a uniform, slightly runny batter. It wont look like traditional pancake batter, and thats exactly right.
- Heat your skillet:
- Set a non-stick pan over medium-low heat and let it warm up for a minute or two. If you want a little extra richness, add a tiny bit of butter or coconut oil, but these cook beautifully even without it.
- Pour small rounds:
- Use about two tablespoons of batter per pancake and keep them small, around three inches wide. Smaller pancakes are way easier to flip and they cook more evenly without getting soggy in the middle.
- Cook and flip gently:
- Let them cook for one to two minutes until the edges look set and you see little bubbles forming on top. Slide a thin spatula underneath and flip carefully, these are delicate but they hold together if you treat them gently, then cook another minute or two until golden.
- Serve warm:
- Stack them up and add whatever toppings make you happy, fresh berries, a drizzle of honey, a spoonful of yogurt. They taste best right off the pan, soft and warm and just sweet enough.
Save to Pinterest I remember making these on a rainy Tuesday when I had nothing else planned and just wanted something warm and comforting. I sat at the table with a stack of these little pancakes, a cup of coffee, and a book I'd been meaning to finish. It wasn't fancy or Instagram-worthy, just quiet and satisfying. That's when I realized some of the best meals are the ones that don't try too hard, the ones that just taste like home.
Choosing Your Bananas
The bananas you use make or break this recipe, and I learned that the hard way when I tried it with barely ripe ones. They need to be brown, spotty, and soft, the kind you'd usually freeze for smoothies or toss out. Those are the ones with concentrated sweetness and creamy texture that blend into the eggs without leaving chunky bits. If your bananas are still yellow, wait a few days or stick them in a warm spot to speed things up. Trust me, patience here pays off in flavor.
Texture and Flipping
These pancakes are softer and more delicate than regular ones, so flipping them takes a light touch. I used to try flipping them like thick buttermilk pancakes and ended up with a mess on my stovetop. Now I use a wide, thin spatula and slide it all the way under before lifting, keeping my movements slow and steady. If one tears, dont panic, it still tastes amazing and you can call it rustic. The key is waiting until the edges are fully set and the surface has bubbles before you even think about flipping.
Serving and Storing
These are best eaten right away, warm and fresh from the pan, but leftovers keep in the fridge for a day or two. I reheat them gently in a skillet or pop them in the toaster on low, though they never quite have that same fluffy softness. For toppings, I love fresh blueberries and a drizzle of real maple syrup, but almond butter or a sprinkle of cinnamon works just as well. My kids like them plain, which tells you how naturally sweet they are.
- Add a pinch of cinnamon or vanilla extract to the batter for extra warmth and depth.
- Top with Greek yogurt and berries for a protein boost that keeps you full longer.
- Make a double batch and freeze extras between parchment paper for quick breakfasts later.
Save to Pinterest These little pancakes have become my go-to whenever I need something quick, healthy, and comforting all at once. They remind me that the simplest recipes are often the ones that stick around the longest.
Common Recipe Questions
- → Why should I use overripe bananas?
Overripe bananas with brown spots are naturally sweeter and softer, making them perfect for creating a smooth batter. The ripeness provides the sweetness without added sugar.
- → Can I add flavorings to the batter?
Yes, a pinch of cinnamon or vanilla extract works wonderfully. Stir these in after mixing the banana and eggs for enhanced flavor without changing the texture.
- → How do I prevent the pancakes from falling apart?
Use a thin spatula and flip gently. Keep portions small (about 2 tablespoons each) and don't flip until bubbles form on the surface and edges are set—typically 1-2 minutes per side.
- → What toppings work best?
Fresh berries, maple syrup, Greek yogurt, chopped nuts, honey, or nut butter are all excellent choices. The naturally sweet banana base pairs well with both fruity and creamy toppings.
- → Are these suitable for specific diets?
These pancakes are naturally gluten-free, dairy-free, and vegetarian. Check any toppings or cooking sprays for allergens, and verify non-stick spray ingredients if used.
- → How do I store leftovers?
Keep cooled pancakes in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet or toaster oven to restore softness.