Brown Banana Pancakes (Printable)

Naturally sweet pancakes made with just banana and egg. Gluten-free, dairy-free, and ready in 15 minutes.

# What You 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

# How to Make It:

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. 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 about 3 inches wide. Cook for 1–2 minutes until the edges are set and bubbles form on the surface.
05 - Gently flip and cook for another 1–2 minutes until golden and cooked through. Repeat with remaining batter.
06 - Serve warm with your favorite toppings.

# Expert Advice:

01 -
  • Only 2 main ingredients needed
  • Naturally gluten-free and dairy-free
  • Ready in just 15 minutes
  • Uses overripe bananas that might otherwise go to waste
  • Naturally sweetened with no added sugar
  • Perfect for busy mornings or quick snacks
02 -
  • Use a thin spatula for easier flipping—these pancakes are more delicate than traditional ones
  • Don't overmix the batter; a few small banana chunks add nice texture
  • Cook over medium-low heat to prevent burning
  • Make the batter fresh for best results—it doesn't store well
  • If batter seems too thick, let it rest for 2-3 minutes to allow the banana to break down further
Go back