Save to Pinterest The first time I made these banana pancakes was during a power outage when I needed to use up browning bananas before they spoiled. Standing in my kitchen with just natural light from the windows, I discovered that sometimes the simplest recipes are born from necessity. The batter came together in seconds, and as they sizzled in the pan, the sweet banana aroma filled the dim kitchen, turning what could have been a frustrating morning into a delightful discovery. Now these two-ingredient wonders have become my go-to breakfast when the fruit bowl contains those perfectly overripe bananas that nobody wants to eat.
My sister called unexpectedly one Sunday morning to say she was dropping by with her kids. With an empty fridge except for eggs and those browning bananas, I whipped up these pancakes in a panic. The children watched wide-eyed as I flipped the golden discs, skeptical of anything with fruit. Their giggles turned to silence as they took their first bites, then immediately asked for more. Now they request banana pancakes by name whenever they visit, and my sister texts me for the recipe at least once a month.
Ingredients
- Overripe banana: The browner and spottier, the better for this recipe as they provide natural sweetness and a more intense banana flavor that makes sugar completely unnecessary.
- Eggs: They provide structure and protein, transforming what could be banana mush into actual pancakes that hold their shape and flip beautifully.
- Optional toppings: Fresh berries, maple syrup, Greek yogurt, or chopped nuts can all elevate these simple pancakes into something special, depending on your mood.
Instructions
- Mash that banana:
- In a medium bowl, thoroughly mash your overripe banana until it reaches a smooth consistency with minimal lumps. I find using the back of a fork against the sides of the bowl helps catch any stubborn pieces.
- Create your batter:
- Beat the eggs in a separate small bowl before adding them to your mashed banana, then mix until you have a uniform, slightly frothy batter. The mixture will be thinner than traditional pancake batter but should still have some body to it.
- Prepare your pan:
- Heat a non-stick skillet over medium-low heat, adding just a whisper of oil or butter if you like. Too hot and these delicate pancakes will burn before cooking through, so patience is key here.
- Pour and cook:
- Add small rounds of batter, about 2 tablespoons each, to make pancakes roughly 3 inches wide. Smaller pancakes are much easier to flip than larger ones with this delicate batter.
- Watch for the signals:
- Cook for 1-2 minutes until you notice the edges setting and tiny bubbles forming on the surface. These pancakes tell you when theyre ready to flip if youre watching closely.
- Flip with confidence:
- Gently slide a thin spatula under each pancake and flip with a decisive yet gentle motion. Cook for another 1-2 minutes until the underside turns golden brown.
- Serve while warm:
- These pancakes are at their best straight from the pan to the plate. Add your favorite toppings and enjoy them while theyre still slightly steaming.
Save to Pinterest Last winter, I packed these pancakes as a surprise breakfast for a morning hike with friends. We reached the summit at sunrise, and I pulled out my container of cold banana pancakes wrapped in parchment paper. As we passed them around with thermoses of hot coffee, watching the pink sky brighten over frost-covered trees, my friend Maria closed her eyes after her first bite and said, This tastes like comfort wrapped in sunshine. Sometimes food becomes the anchor for a memory, and now these simple pancakes will forever remind me of that perfect morning.
Perfect Ripeness Guide
After making these pancakes countless times, Ive learned theres actually an ideal ripeness spectrum for the bananas. Yellow with some brown spots will work, but the bananas that look almost completely brown, the ones most people would throw away, create the sweetest, most flavorful pancakes. The starches have converted to sugars at this point, giving you natural sweetness without adding a grain of sugar. I now intentionally set aside bananas to ripen just for this recipe, rather than viewing them as forgotten fruit gone bad.
Flavor Variations
While the basic two-ingredient version is magnificent in its simplicity, Ive discovered some delightful additions over the years. A quarter teaspoon of cinnamon adds warmth, while a few drops of vanilla extract brings depth. For a tropical twist, a pinch of cardamom and a squeeze of lime zest transforms these into something that feels almost exotic. My personal favorite is adding a tablespoon of unsweetened cocoa powder to the batter for chocolate banana pancakes that taste completely decadent while remaining healthy.
Making Them Work For Everyone
These pancakes have become my secret weapon when hosting guests with dietary restrictions. Naturally gluten-free and dairy-free, theyre perfect for those with sensitivities, and most people cant believe theyre made with just two ingredients. For a vegan version, Ive successfully substituted the eggs with a quarter cup of chickpea flour mixed with a quarter cup of water, though the texture becomes slightly denser.
- For extra protein, add a tablespoon of chia seeds to the batter and let it sit for 5 minutes before cooking.
- If you need to make these ahead, they refrigerate well for up to two days and can be quickly reheated in a toaster.
- For a fun kid-friendly presentation, add a tiny dot of batter for eyes and a curved line for a smile before flipping to create pancake faces.
Save to Pinterest These humble banana pancakes remind me that good cooking isnt always about complexity or exotic ingredients. Sometimes its about seeing the potential in what you already have, like those overripe bananas that were days away from the compost bin.
Recipe FAQs
- → Why do the bananas need to be brown and spotty?
Overripe bananas are sweeter and easier to mash into a smooth consistency. The brown spots indicate higher sugar content, which enhances the natural sweetness and flavor of the pancakes without added sugar.
- → Can I make these pancakes ahead of time?
Yes, you can prepare the batter up to 2 hours in advance and store it in the refrigerator. Cooked pancakes can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat in a toaster or microwave.
- → Why are my pancakes falling apart when I flip them?
These pancakes are naturally delicate due to the lack of flour. Make sure they're fully set on the first side before flipping, use a thin spatula, and keep them small (about 3 inches). Cooking on medium-low heat also helps them hold together better.
- → Can I add other ingredients to the batter?
Absolutely! Try adding a pinch of cinnamon, vanilla extract, or a tablespoon of almond flour for extra texture. You can also fold in chocolate chips, blueberries, or chopped nuts for variety.
- → What's the best way to serve these pancakes?
Serve warm with fresh berries, maple syrup, Greek yogurt, honey, or nut butter. They pair wonderfully with crispy bacon or a side of fresh fruit for a complete breakfast.
- → Are these suitable for babies or toddlers?
Yes, these pancakes make excellent finger food for babies and toddlers. They're soft, naturally sweet, and contain only wholesome ingredients. Just ensure there are no egg allergies and cut into appropriate sizes to prevent choking.