Brown Banana Pancakes (Print View)

Soft, sweet pancakes made with brown banana and egg. Quick, healthy breakfast ready in 15 minutes.

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

# Expert Insights:

01 -
  • You probably have everything you need right now in your kitchen
  • Naturally sweet without any added sugar or flour
  • Ready in fifteen minutes from start to finish
  • Perfect for when you want something that feels special but requires zero planning
02 -
  • The riper your banana, the sweeter your pancakes will be
  • These are more delicate than regular pancakes, so flip with care
  • Medium-low heat is essential; high heat burns them before the inside cooks
  • A thin spatula works better than a thick one for flipping
03 -
  • Use the back of your fork to press the banana against the bowl for the smoothest mash
  • If your batter feels too thin, let it sit for a few minutes to thicken naturally
  • A cast iron skillet holds heat beautifully but non-stick is more forgiving for beginners
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