Brown Banana Pancakes (Printable)

Simple two-ingredient pancakes using overripe bananas and eggs. Naturally sweet and gluten-free breakfast in 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

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

# Expert Suggestions:

01 -
  • Quick and easy preparation in just 15 minutes.
  • Naturally gluten-free, dairy-free, and vegetarian.
  • Requires only two main ingredients: bananas and eggs.
  • A healthy and light choice with only 120 calories per serving.
02 -
  • Use very ripe (brown and spotty) bananas for best flavor and sweetness.
  • These pancakes are delicate; use a thin spatula and flip gently.
  • Keep the pancakes small (about 3 inches) to make them easier to handle and flip.
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