There’s something magical about waking up to the smell of freshly cooked pancakes wafting through the house. The sound of a sizzling griddle, the golden-brown edges forming as you flip them expertly, and the anticipation of warm banana pancakes drizzled in syrup on your plate make every morning feel special. This recipe takes only 10 minutes from start to finish and relies on the natural sweetness of a very ripe banana to create light and fluffy pancakes that are hard to resist.
This easy recipe is perfect for busy mornings, weekend brunches, or even a quick dinner. It’s suitable for anyone looking for a healthy pancake alternative. Make a batch ahead of time and store leftovers for up to three days, ready for a quick snack or breakfast on-the-go.
Why You’ll Love This Recipe
- These pancakes are incredibly fluffy and light thanks to the ripe banana.
- The recipe requires just three simple ingredients that you probably already have.
- Cooking time is only a few minutes per batch, making it perfect for busy mornings.
- It’s a versatile recipe that you can easily customize with toppings.
What You’ll Need
Gather the following ingredients to make delicious pancakes.
For the Pancakes
- 1 very ripe banana (don’t compromise on this!)
- 2 eggs (no substitutions)
- 1/3 cup all purpose or whole wheat flour*
*All-purpose flour gives a lighter texture, while whole wheat offers a slightly heartier bite.
Substitutions & Swaps
- Use ripe bananas for maximum sweetness.
- Swap flour for gluten-free options if needed.
- Replace eggs with a flaxseed mixture for vegan options.
How to Make It
You’ll find this process is quick and easy.
Mash the Banana
In a medium bowl, mash the banana with a fork until smooth. Ensure there are no large lumps, as this will help the pancakes cook evenly.
Mix the Batter
Stir in the eggs and flour to the mashed banana and mix to combine using a fork. If desired, add a pinch of kosher salt to enhance the flavors.
Heat the Skillet
Heat a griddle or skillet to medium heat and lightly grease it with butter or oil.
Cook the Pancakes
Add the batter onto the skillet in 1/4 cup scoops. Cook for a minute or two until the bottoms are golden brown. Check with a spatula; timing may vary based on your griddle.
Flip and Finish
Flip the pancakes and cook another 30 seconds until cooked through. Be careful not to overcook the pancakes.
Serve
Remove to a plate and serve warm, topped with maple syrup and banana slices if desired.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, for longer freshness.
Reheat: Microwave for 20-30 seconds or until warmed through.
Tips for Best Results
- Use a very ripe banana for the best flavor and sweetness.
- Don’t rush the cooking; monitor the heat to avoid burning.
- Adjust the thickness of the batter by adding a little more flour or banana if needed.
Serving Suggestions
- Enjoy with a drizzle of maple syrup for added sweetness.
- Top with fresh fruit like blueberries or strawberries for a refreshing touch.
- Serve alongside a dollop of yogurt for added creaminess and protein.
