Pin this The day my toddler decided she was done with food completely happened to be the same morning I spotted two nearly black bananas on my counter. In desperation, I mashed them with a couple of eggs and poured the mixture into a pan, not really expecting much. The smile that spread across her previously stubborn face when she took her first bite was nothing short of magical. Those two simple ingredients transformed into something so satisfyingly pancake-like that I could hardly believe it myself.
Last winter during a power outage, I made these on our gas stove while my family huddled under blankets in the kitchen. The familiar smell of caramelizing bananas filled our cold, dark house, and for a moment, everything felt normal and warm again. My daughter still asks for "blackout pancakes" whenever she sees bananas getting spotty on the counter, completely unaware that their proper name is anything else.
Ingredients
- Overripe banana: The browner and spottier, the better - those black bananas you might consider tossing are actually pancake gold, offering natural sweetness and a rich flavor that yellow bananas simply cant match.
- Eggs: These provide structure and protein, transforming what could be banana mush into proper fluffy pancakes that flip beautifully when cooked right.
- Optional toppings: Fresh berries, maple syrup, Greek yogurt or chopped nuts can turn these simple pancakes into something that feels decidedly gourmet and satisfying.
Instructions
- Mash that banana:
- In a medium bowl, thoroughly mash your spotty banana until its smooth with minimal lumps. I find a fork works perfectly, pressing and dragging until you have something that resembles baby food consistency.
- Create your batter:
- Beat two eggs in a separate small bowl before adding them to your mashed banana. Mix until you see a uniform, slightly frothy batter forming.
- Prep your pan:
- Heat a non-stick skillet over medium-low heat. A touch of oil or butter creates a nice crust, but its optional if your pan is truly non-stick.
- Pour and cook:
- Spoon about 2 tablespoons of batter for each pancake, aiming for circles about 3 inches wide. Smaller pancakes are much easier to flip successfully.
- Watch for the signals:
- Cook for 1-2 minutes until edges look set and tiny bubbles form on the surface. This is your cue that the first side is ready.
- Flip with care:
- Gently slide a thin spatula under each pancake and flip with a confident but gentle motion. Another 1-2 minutes and youll have golden perfection.
- Serve while hot:
- These taste best straight from the pan to the plate. Add your favorite toppings and enjoy the simple, natural sweetness.
Pin this My neighbor dropped by unexpectedly one morning as I was making a batch of these pancakes. She was going through a tough divorce and hadnt been eating well. The simplicity of the recipe made her laugh through tears, and we sat in comfortable silence, eating pancakes topped with frozen berries Id quickly thawed. Sometimes the most uncomplicated food carries the most profound comfort.
Perfect Pairings
Ive discovered that a dollop of almond butter melting into the warm surface of these pancakes creates a protein-rich breakfast that keeps me full for hours. For special mornings, I warm some frozen berries in a small saucepan until they break down into a natural compote that turns these simple pancakes into something that feels restaurant-worthy.
Making Ahead and Storage
While these pancakes are at their absolute best fresh off the griddle, Ive found they can be made ahead and stored in the refrigerator for up to two days. A quick 15 seconds in the microwave brings them back to life remarkably well. For longer storage, place cooled pancakes with parchment paper between layers in an airtight container in the freezer, where theyll keep for about a month.
Variations Worth Trying
The beauty of this two-ingredient wonder lies in its versatility as a blank canvas for additional flavors. One morning when I was feeling particularly adventurous, I added a sprinkle of cardamom instead of the usual cinnamon, and it transported the entire experience to something unexpectedly exotic.
- A pinch of cinnamon or vanilla extract adds warmth without compromising the simplicity or healthfulness.
- For a protein boost, add a tablespoon of chia seeds or hemp hearts to the batter before cooking.
- Create a dessert version by folding in a few mini chocolate chips - still healthier than traditional pancakes but with a special treat factor.
Pin this Sometimes the most memorable recipes come from the simplest ingredients and desperate moments. These banana pancakes have become our familys reset button - the meal we make when the week has been too busy for proper grocery shopping or when comfort is needed more than complexity.
Frequently Asked Recipe Questions
- → Why do the bananas need to be brown and spotty?
Overripe bananas are sweeter and softer, making them easier to mash and providing natural sweetness to the pancakes without added sugar.
- → Can I add flour to make them fluffier?
Yes, you can add 1–2 tablespoons of flour or oats for a slightly thicker texture, though it will change the two-ingredient simplicity and may affect the gluten-free quality.
- → Why are my pancakes falling apart when I flip them?
These pancakes are naturally delicate. Use a thin spatula, make sure the edges are fully set before flipping, and cook over medium-low heat to prevent burning while allowing them to firm up.
- → Can I make the batter ahead of time?
It's best to cook the batter immediately after mixing, as the eggs and banana can separate or oxidize if left sitting. The mixture takes only minutes to prepare fresh.
- → What toppings work best with these pancakes?
Fresh berries, maple syrup, Greek yogurt, honey, nut butter, or chopped nuts all complement the natural banana flavor beautifully. A sprinkle of cinnamon also enhances the taste.
- → How do I store leftovers?
Store cooked pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave. They can also be frozen for up to 1 month.