Brown Banana Pancakes (Printer-Friendly)

Soft pancakes with overripe banana and egg—naturally sweet, gluten-free 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

# Method:

01 - Peel the overripe banana and place it in a medium mixing bowl. Using a fork or potato masher, thoroughly mash the banana until smooth with minimal lumps remaining.
02 - Crack the eggs into a separate small bowl and beat lightly with a fork until yolks and whites are combined. Pour the beaten eggs over the mashed banana and mix until a uniform batter forms.
03 - Place a non-stick skillet over medium-low heat. Allow the pan to warm for 1-2 minutes. Lightly grease with a small amount of oil or butter if desired.
04 - Pour approximately 2 tablespoons of batter per pancake onto the heated skillet. Space them apart to form rounds about 3 inches in diameter.
05 - Cook for 1 to 2 minutes until the edges appear set and small bubbles form across the surface. Watch for a light golden color to develop on the bottom.
06 - Gently slide a thin spatula under each pancake and flip carefully. Cook for another 1 to 2 minutes until golden brown and cooked through. Transfer to a serving plate.
07 - Repeat with remaining batter, adjusting heat as needed. Serve warm topped with fresh berries, maple syrup, Greek yogurt, or chopped nuts as desired.

# Expert Suggestions:

01 -
  • These pancakes require just two ingredients you probably already have sitting in your kitchen right now, perfect for those mornings when the pantry feels mysteriously empty.
  • The natural sweetness from overripe bananas means no added sugar, but your taste buds will never notice the difference.
02 -
  • The pan temperature is crucial - too hot and these will burn before cooking through, too cool and theyll stick and fall apart during flipping.
  • Unlike regular pancakes, the batter wont bubble dramatically when ready to flip, so watch for the edges to set instead as your main indicator.
03 -
  • Let your batter rest for 3-5 minutes before cooking - this allows the eggs to fully incorporate with the banana and results in pancakes that hold together better when flipping.
  • Keep finished pancakes warm in a 200°F oven while you cook the remaining batches, placing them in a single layer on a baking sheet rather than stacking which can make them soggy.
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