Save to Pinterest I used to toss overripe bananas into the freezer with vague plans to make bread someday. One Saturday morning, out of eggs and flour both, I cracked two eggs into a bowl with one sad brown banana and figured I'd at least get something edible. What came out of the pan surprised me—tender, sweet, and honestly better than the elaborate pancake recipes I'd been using for years.
My neighbor's kid refused to eat anything green or healthy until I flipped a batch of these one morning while she was visiting. She ate four, asked if they were dessert, and her mom just stared at me like I'd performed a magic trick. Now I keep a stash of brown bananas in the freezer just in case she comes over.
Ingredients
- Overripe banana: The browner and spottier, the better—those sugars have converted and the flavor is deep and naturally sweet. If your banana is still yellow, wait a day or two.
- Eggs: They bind everything together and give you just enough structure to flip without disaster. I use large eggs, room temperature if I remember.
- Fresh berries: Blueberries or sliced strawberries add a tart contrast that keeps things interesting.
- Maple syrup: A drizzle is all you need since the banana does most of the sweetening.
- Greek yogurt: Creamy, tangy, and it turns this into something that feels like brunch.
- Chopped nuts: Walnuts or pecans add crunch and make it feel a little more substantial.
Instructions
- Mash the banana:
- Use a fork or potato masher and really go for it until the banana is smooth with just a few tiny lumps. The smoother it is, the easier it mixes and the more even your pancakes cook.
- Mix in the eggs:
- Beat the eggs in a separate bowl first, then pour them into the banana and stir until you have a uniform, slightly runny batter. It won't look like traditional pancake batter, and that's fine.
- Heat your skillet:
- Medium-low heat is key—too hot and the outside burns before the inside sets. I like to test with a drop of water; it should sizzle gently, not explode.
- Cook small rounds:
- Pour about two tablespoons of batter per pancake and keep them small, around three inches wide. They're delicate and small ones are way easier to flip without catastrophe.
- Flip gently:
- Wait until you see bubbles forming on the surface and the edges look dry, then slide a thin spatula under and flip in one smooth motion. Cook another minute or two until golden.
- Serve warm:
- Stack them up and add whatever toppings make you happy. I like mine with yogurt and berries, but my husband drowns his in syrup.
Save to Pinterest The first time I brought these to a potluck brunch, someone asked for the recipe and I said, Banana and eggs, and she laughed because she thought I was being coy. When I insisted that was it, she made me write it down on a napkin. She texted me a photo of her batch the next weekend.
Flavor Variations
A pinch of cinnamon or a splash of vanilla extract stirred into the batter transforms these from simple to cozy. I've also added a handful of mini chocolate chips when I'm feeling indulgent, and they melt into little pockets of sweetness. If you want more texture, fold in a spoonful of oats or a sprinkle of flaxseed before cooking.
Storage and Reheating
These keep in the fridge for up to three days in an airtight container, stacked with parchment between each pancake so they don't stick. I reheat them in a dry skillet over low heat for about thirty seconds per side, and they come back to life beautifully. You can also freeze them and toast them straight from frozen, which makes weekday mornings feel less chaotic.
Serving Suggestions
I love these with a dollop of almond butter and sliced banana on top, or with a smear of cream cheese and a handful of blueberries. They're also great as a base for a breakfast sandwich if you're feeling creative. If you're serving kids, let them build their own stack with toppings laid out buffet-style.
- Drizzle with honey or pure maple syrup for extra sweetness.
- Add a sprinkle of shredded coconut or a few cacao nibs for crunch.
- Serve alongside scrambled eggs or turkey sausage for a balanced plate.
Save to Pinterest These pancakes taught me that sometimes the best recipes are the ones you stumble into with almost nothing in the fridge. I hope they become your go-to for lazy mornings and overripe bananas.
Common Recipe Questions
- → What type of bananas work best?
Use very ripe, brown-spotted bananas to maximize sweetness and softness in the pancakes.
- → Can I add flavors to the batter?
Yes, a pinch of cinnamon or vanilla extract can enhance the flavor without overpowering the natural banana taste.
- → How should I cook the pancakes?
Cook on medium-low heat using a non-stick skillet, pouring small rounds and flipping gently once bubbles form and edges set.
- → Are these pancakes gluten-free and dairy-free?
Yes, they contain only bananas and eggs, making them naturally free of gluten and dairy.
- → What toppings complement these pancakes?
Fresh berries, maple syrup, Greek yogurt, and chopped nuts all add texture and flavor to the soft banana pancakes.