Brown Banana Soft Pancakes (Printer View)

Naturally sweet, soft brown banana pancakes made with just ripe bananas and eggs for a quick, healthy start.

# Components:

→ 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

# Method:

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, approximately 2 tablespoons each, onto the skillet to form pancakes about 3 inches wide.
05 - Cook each pancake for 1 to 2 minutes until edges set and bubbles appear on the surface. Flip gently and cook 1 to 2 minutes more until golden and cooked through.
06 - Repeat the cooking process with the remaining batter. Serve warm with desired toppings.

# Expert Advice:

01 -
  • They're ready in fifteen minutes flat, which means you can actually enjoy breakfast instead of rushing out the door.
  • No flour, no dairy, no complicated ingredient list—just banana, eggs, and the freedom to add whatever sounds good today.
  • The natural sweetness means you can skip the sugar and still feel like you're treating yourself.
02 -
  • Brown is the right color—those dark spots on the banana aren't a sign it's going bad, they're a sign it's ready to become something delicious.
  • Don't overmix or beat the batter; stir just until combined or you'll develop gluten-like toughness even without flour.
03 -
  • If your banana isn't quite ripe enough, you can add a tiny pinch of honey or maple syrup to the batter for extra sweetness, but brown bananas really do the job perfectly.
  • Flip gently using a thin spatula and remember these are softer than flour-based pancakes—quick, confident movements work better than hesitation.
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