Brown Banana Soft Pancakes (Print Version)

Soft, naturally sweet pancakes made with just ripe bananas and eggs for a quick, wholesome start.

# 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

# How to Make It:

01 - In a medium bowl, mash the banana thoroughly until smooth with minimal lumps.
02 - Beat the eggs in a separate small bowl, then add them to the mashed banana, mixing until uniform batter forms.
03 - Preheat a non-stick skillet over medium-low heat and lightly grease with oil or butter if desired.
04 - Pour about 2 tablespoons of batter per pancake onto the skillet, forming rounds approximately 3 inches in diameter.
05 - Cook for 1 to 2 minutes until edges set and bubbles form on surface; gently flip and cook for another 1 to 2 minutes until golden and cooked through.
06 - Repeat with remaining batter and serve warm with preferred toppings.

# Additional Tips::

01 -
  • Two ingredients you probably already have sitting on your counter right now.
  • No measuring cups, no flour clouds, no guilt about the bananas you forgot about.
  • They cook fast and taste like a treat even though theyre just fruit and protein.
02 -
  • Do not use a banana that is still firm or barely spotty—it won't mash smoothly and the pancakes will taste starchy instead of sweet.
  • These are fragile compared to flour-based pancakes, so use a thin flexible spatula and don't rush the flip or they'll tear apart.
03 -
  • If your batter feels too thick, whisk in a teaspoon of water or milk to loosen it just slightly.
  • Let the skillet preheat for a full minute before adding batter—rushing this step leads to uneven cooking and sticking.
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