Brown Banana Pancakes (Printable Version)

Soft, naturally sweet pancakes with ripe banana and egg—quick, healthy breakfast in 15 minutes.

# List of Ingredients:

→ 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, thoroughly mash the banana until smooth with minimal lumps using a fork or potato masher.
02 - Beat the eggs in a separate small bowl, then add to the mashed banana. Mix until a uniform batter forms.
03 - Heat a non-stick skillet over medium-low heat. Lightly grease with a touch of oil or butter if desired.
04 - Pour small rounds of batter (about 2 tablespoons each) onto the skillet; pancakes should be approximately 3 inches wide.
05 - Cook for 1 to 2 minutes until the edges are set and bubbles form on the surface.
06 - Gently flip and cook for another 1 to 2 minutes until golden and cooked through. Repeat with remaining batter.

# Expert Advice:

01 -
  • These pancakes transform those spotted bananas you were about to toss into something so delicious you might start letting bananas ripen on purpose.
  • The entire process from bowl to plate takes less than 15 minutes, making this perfect for those mornings when the coffee hasnt kicked in yet but hunger has.
02 -
  • If your pancakes are falling apart when you flip them, wait a few more seconds until the edges are visibly set and you can see bubbles forming on top.
  • The batter will oxidize and darken if left sitting too long, so its best to cook all pancakes right after mixing for the most appetizing golden color.
03 -
  • Use a non-stick pan without any oil or butter for the first test pancake, this way you can gauge if your pan needs more help before committing to a cooking fat.
  • Let the pancakes cook until they look almost dry around the edges before attempting to flip them, patience here prevents the heartbreak of torn pancakes.
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