Pin it My toddler was tugging at my sleeve one Saturday morning, and I had exactly one brown banana on the counter and two eggs left in the fridge. I thought I'd just scramble the eggs and call it breakfast, but she kept pointing at the banana and saying "cakes." So I mashed it up, whisked in the eggs, and poured tiny circles onto the skillet. The smell that filled the kitchen was like caramelized sugar and Sunday mornings, and she ate every single bite without asking for syrup.
I started making these on weekday mornings when I needed something fast but didn't want to reach for a granola bar. My neighbor saw me flipping them through the window once and texted me asking if I was making crepes. I told her it was just banana and egg, and she didn't believe me until I brought a plate over. Now she makes them for her kids every Sunday, and we joke that it's the laziest recipe that still makes you feel like you cooked something real.
Ingredients
- Overripe banana: The browner and spottier, the better—those dark spots mean the starches have turned to sugar, which gives you natural sweetness and a batter that holds together without falling apart in the pan.
- Eggs: They act as the binder and give the pancakes a soft, almost custardy texture, plus a boost of protein that keeps you full longer than regular pancakes ever could.
- Fresh berries: Blueberries or sliced strawberries add a tart pop that balances the sweetness of the banana.
- Maple syrup: A light drizzle is all you need since the banana already does most of the sweetening work.
- Greek yogurt: A dollop on top makes these feel like a complete breakfast and adds a creamy tang.
- Chopped nuts: Walnuts or pecans give a little crunch and make each bite feel more substantial.
Instructions
- Mash the banana:
- Use a fork or potato masher and press until the banana is smooth with just a few tiny lumps left—those little bits will caramelize in the pan and add sweet pockets of flavor. If the banana isn't ripe enough, the batter will be stiff and the pancakes won't taste as sweet.
- Mix in the eggs:
- Beat the eggs in a separate bowl first so they're fully combined, then pour them into the mashed banana and stir until the mixture looks uniform and slightly frothy. The batter will be thinner than regular pancake batter, almost like a loose custard.
- Heat the skillet:
- Set your non-stick skillet over medium-low heat and let it warm up for a full minute before adding any batter. If you skip the preheat, the first pancake will stick and tear when you try to flip it.
- Pour small rounds:
- Use about two tablespoons of batter per pancake and pour them gently so they spread into circles about three inches wide. Keep them small—larger pancakes are nearly impossible to flip without breaking.
- Watch for bubbles:
- Cook for one to two minutes until the edges look set and tiny bubbles appear on the surface, then slide a thin spatula underneath and flip in one smooth motion. The second side cooks faster, so stay close and watch for golden brown edges.
- Serve warm:
- Stack them on a plate as they come off the skillet and top with whatever you have on hand. They're best eaten right away while they're still soft and warm.
Pin it One morning I made a double batch and packed them into my daughter's lunchbox with a little container of almond butter for dipping. Her teacher sent me a photo at lunchtime of her sharing them with two other kids at the table. That's when I realized these weren't just a quick breakfast—they were the kind of simple, honest food that kids actually want to eat and share without being told to.
How to Know When They're Ready to Flip
The edges will start to look matte instead of shiny, and you'll see a few small bubbles pop on the surface. If you try to peek underneath with your spatula and it lifts easily without sticking, that's your sign. If it feels like it's glued to the pan, give it another thirty seconds and check again.
What to Do If the Batter Seems Too Thin
Don't panic—this batter is supposed to be thinner than traditional pancake batter. If it's so thin that it spreads into a shapeless puddle, your banana might not have been ripe enough or you may have used extra-large eggs. Next time, use a smaller egg or add a tiny pinch of almond flour to thicken it just enough to hold a round shape.
Make Them Your Own
I started stirring in a pinch of cinnamon and a drop of vanilla extract after the first few times I made these, and it felt like I'd unlocked a secret level of flavor. You can also fold in a handful of blueberries right before cooking, or sprinkle mini chocolate chips on top as soon as you pour the batter into the pan. My husband likes them with a smear of peanut butter and sliced banana on top, which makes them feel more like dessert than breakfast.
- Add a pinch of cinnamon or a splash of vanilla extract to the batter for warmth.
- Fold in fresh or frozen blueberries before cooking for bursts of juicy tartness.
- Top with nut butter, honey, or a sprinkle of shredded coconut for extra richness.
Pin it Some mornings the simplest things are exactly what you need, and these pancakes prove that you don't need a long ingredient list to make something worth sitting down for. Keep a brown banana on the counter, and you'll always have breakfast ready in less time than it takes to get dressed.
Recipe FAQs
- → Why should I use overripe bananas?
Overripe (brown, spotty) bananas are sweeter and softer, providing better natural sweetness and smoother texture. The starch converts to sugar as bananas ripen, eliminating the need for added sweeteners.
- → Can I make these without a non-stick skillet?
Yes, but you'll need to grease your regular skillet well with oil or butter to prevent sticking. Non-stick cookware makes cooking and flipping these delicate pancakes easier.
- → How do I prevent the pancakes from breaking?
Use a thin, flexible spatula and flip gently once bubbles form on the surface. Don't flip too early or too often. Avoid overmixing the batter, which can make them more fragile.
- → Can I add flavor variations?
Absolutely. Try adding a pinch of cinnamon, vanilla extract, or cocoa powder to the batter. Nutmeg, ginger, or almond extract also work beautifully with banana.
- → How should I store leftovers?
Keep cooled pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. You can also freeze them for up to a month.
- → Is this suitable for meal prep?
Yes, these pancakes work well for meal prep. Make a batch ahead, cool completely, stack with parchment between layers, and refrigerate or freeze. Reheat before serving.