Banana Pancakes
- Servings
- 2
- Yield
- 8
- Prep time
- 5 min
- Cook time
- 10 min
Ingredients
- 1 large or 2 small ripe bananas
- 3 large eggs
- 3 tbsp flour (all-purpose, or oat flour for gluten-free)
- ¼ tsp cinnamon
- ¼ tsp vanilla extract (optional)
- 1½ tbsp butter or oil (for cooking)
For serving:
- Maple syrup or honey
- Fresh berries or sliced banana
- A dollop of yogurt
- Chopped nuts or seeds
- A squeeze of lemon juice with a sprinkle of sugar
Instructions
1. Make the batter
- Mash the banana(s) in a bowl with a fork until mostly smooth (a few lumps are fine).
- Add the eggs, flour, cinnamon, and vanilla.
- Stir until combined — don’t overmix. The batter should be thick but pourable.
2. Cook
- Heat 1 tbsp butter or oil in a non-stick pan over medium-low heat.
- Spoon about 2 tbsp batter per pancake into the pan — they’re easier to flip when small.
- Cook for 2–3 minutes until bubbles form on the surface and the edges look set.
- Flip carefully — banana pancakes are softer and more delicate than regular pancakes.
- Cook for another 1–2 minutes until golden on the bottom.
- Repeat with the remaining batter, adding more butter if needed.
3. Serve
- Stack the pancakes on a plate.
- Top with maple syrup, fresh fruit, yogurt, or whatever you like.
- Eat immediately.
Tips
- The riper the banana, the sweeter the pancakes. A banana with brown spots is perfect. A green banana won’t mash well or taste as good.
- Keep them small. These are more delicate than regular pancakes — small ones are easier to flip without breaking.
- Medium-low heat. Too hot and the outside burns before the inside cooks. Patience pays off.
- Flour is optional. Just banana and eggs works too — the pancakes will be thinner and more like crepes, but still delicious.
Variations
| Variation | Change | Notes |
|---|---|---|
| No flour | Omit the flour entirely | Thinner, more crepe-like, naturally gluten-free |
| Blueberry | Add a few blueberries to each pancake in the pan | Classic combo |
| Chocolate chip | Add 1 tbsp chocolate chips to the batter | Indulgent weekend treat |
| Peanut butter | Add 1 tbsp peanut butter to the batter, top with sliced banana | Rich and protein-packed |
| Oat flour | Replace flour with 2 tbsp blended oats | Whole grain, slightly nutty |
Result
Sweet, fluffy little pancakes that taste like banana bread — made with just a banana, two eggs, and a spoonful of flour. Faster than going to the café, and you probably have everything you need right now.