Save There's something almost magical about opening the fridge on a busy morning and realizing you can make something genuinely delicious with just three ingredients already on hand. I stumbled onto these pancakes by accident—my usual oat flour was gone, but there sat a ripe banana, eggs, and a tub of protein powder I'd been meaning to use. Ten minutes later, I had fluffy, satisfying pancakes that didn't feel like a shortcut at all. Now they're my go-to when I want breakfast that actually fuels me without the fuss.
I made these for a friend who was staying over and swore she couldn't eat a big breakfast. She had one pancake, then another, and asked for the recipe before she'd even finished. There was something about how quickly they came together—and how they didn't sit heavy in her stomach the way regular pancakes do—that won her over completely.
Ingredients
- Eggs (2 large): These are your binder and what makes these pancakes fluffy instead of dense. Room temperature eggs blend more smoothly, so pull them out of the fridge a few minutes early if you remember.
- Ripe banana (1): The sweetness matters here—you want one that's soft and yellowed, almost to the point of spotting. Green bananas won't blend as smoothly and will make your batter chunky.
- Vanilla or unflavored protein powder (1 scoop, about 30g): This is what transforms a banana-egg mixture into actual pancakes with structure. Vanilla adds subtle flavor, but unflavored works just as well if you prefer a cleaner taste.
- Coconut oil or nonstick spray (for cooking): Just enough to prevent sticking without making them greasy—a light hand is all you need.
Instructions
- Mash and blend:
- Peel your banana and mash it in a medium bowl until it's mostly smooth—a few tiny lumps are fine, but you don't want chunks. Pour in your eggs and scatter the protein powder over the top, then whisk everything together for about a minute until you have a smooth, slightly thick batter that smells faintly sweet.
- Heat your pan:
- Get a nonstick skillet medium-warm while you're mixing—you want it hot enough that a drop of water sizzles gently but not so hot it smokes. A quick spray or swirl of coconut oil keeps things from sticking without adding much fat.
- Cook the first side:
- Pour about two tablespoons of batter per pancake onto the hot skillet, leaving a little space between each one. Watch as tiny bubbles start forming across the surface—that's your signal they're setting on the bottom. When the edges look dry and set (usually a minute to a minute and a half), they're ready to flip.
- Flip and finish:
- Use a spatula to gently flip each pancake and cook the other side for about 30 to 60 seconds until it's golden and set through. Don't press down on them—let them cook undisturbed so they stay fluffy.
- Plate and serve:
- Transfer them straight to a plate while they're still warm and top with whatever sounds good—fresh berries, a dollop of Greek yogurt, a drizzle of maple syrup, or almond butter.
Save What really stuck with me was how these pancakes turned a rushed Tuesday morning into something slower and more intentional. My daughter actually sat down instead of grabbing something to go, and we talked about her day. Sometimes the simplest recipes are the ones that change the rhythm of your day.
Flavor Variations Worth Trying
These pancakes are intentionally neutral so you can take them in almost any direction. A quarter teaspoon of cinnamon swirled into the batter adds warmth without overpowering the banana. A splash of vanilla extract (about a quarter teaspoon) deepens the flavor subtly. If you're feeling adventurous, a tiny pinch of cardamom or even a whisper of cocoa powder transforms them into something special. I've also experimented with adding a tablespoon of unsweetened cocoa powder in place of some of the protein powder for chocolate banana pancakes that somehow taste indulgent while still being completely wholesome.
Making Them Your Own
The beauty of this recipe is how customizable it is once you understand the basic ratio. Swapping your protein powder flavor changes the whole direction—chocolate protein makes them more dessert-like, vanilla keeps them classic, and unflavored lets whatever toppings you choose shine through. I've also had success using plant-based protein powder or even collagen powder, though the texture shifts slightly depending on the brand. The important thing is not to mess with the egg and banana amounts, since those do the structural work that makes these actually fluffy.
Topping Ideas and Storage
Fresh berries, Greek yogurt, and a drizzle of honey are my go-to, but I've also done almond butter with sliced strawberries, coconut flakes with a touch of maple syrup, and even a simple sprinkle of dark chocolate chips with cinnamon. These pancakes actually reheat well, which is rare—I'll make a double batch and keep leftovers in the fridge for up to three days, then warm them briefly in a toaster oven or dry skillet to revive them. They don't keep as well at room temperature, so refrigerate any extras quickly.
- Soft, ripe bananas with visible brown spots make the sweetest, smoothest batter.
- A nonstick skillet is almost essential here since there's not much fat in the batter.
- Serve warm for the best texture—they firm up as they cool.
Save These pancakes taught me that the best recipes aren't always the ones with the longest ingredient lists—sometimes it's the simplest ones that fit best into real life. Keep making them, change them when it feels right, and let breakfast be something you look forward to.
Cooking Q&A
- → What ingredients are needed to make these pancakes?
Just ripe banana, large eggs, and vanilla or unflavored protein powder create the batter.
- → How do you cook the pancakes for best results?
Heat a nonstick skillet over medium heat, grease lightly, pour batter in portions, cook 1-2 minutes until bubbles form, then flip and cook more until golden.
- → Can I add flavors to the batter?
Yes, a dash of cinnamon or a splash of vanilla extract enhances the taste naturally.
- → Are these pancakes suitable for special diets?
They are gluten-free and vegetarian; you can use plant-based protein powder for dairy-free versions.
- → What toppings work well with these pancakes?
Fresh fruits, yogurt, maple syrup, or nut butter complement the pancakes nicely.