Brown Banana Soft Pancakes (Print Version)

Soft, sweet brown banana pancakes made with just ripe banana and eggs. Ideal for a quick breakfast.

# Components:

→ 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

# Directions:

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

# Expert Advice:

01 -
  • Only two ingredients mean no pantry raid needed, and cleanup is practically nonexistent.
  • The banana does all the sweetening work, so you get natural flavor without refined sugar.
  • They're tender and delicate in a way that makes you feel like you actually know what you're doing in the kitchen.
02 -
  • The skillet temperature is everything—too hot and these pancakes will brown before they cook through, leaving you with a crispy outside and raw middle.
  • These are naturally delicate because there's no flour to bind them, so a thin spatula and a gentle hand are non-negotiable.
03 -
  • For extra flavor depth, add a tiny pinch of cinnamon or a few drops of vanilla extract to the batter—it transforms them without making them taste like dessert.
  • These pancakes are best eaten the same day, but they reheat well in a low oven or toaster oven, where they regain their softness.
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