These banana egg pancakes are pure magic! They use three simple ingredients, are easy to mix up, and are served in minutes. And not only are they delicious, they are good for you too! That’s a win-win in my book.
We always keep bananas in the kitchen, and usually they’re ate before getting too ripe. But, we’re only human, and there’s times when a couple of bananas just get too ripe for us. And these pancakes save the day. Or more like, save the over-ripe bananas from going in the garbage!
Plus, these are fun to make when the grandkids are staying with us. The pancakes fill everyone up, and I can feel good that I’m not serving them a breakfast filled with flour or added sugar. (Well, except the maple syrup. And maybe some chocolate chips sprinkled on top.)
A Note on the Finished Pancake
This is a quick, easy, and delicious take on pancakes, but I do want to point out that this isn’t your typical pancake. If you love fried eggs and bananas, then you’ll love this recipe. The eggs and bananas will be the flavor combination you get.
Why You’ll Love These Pancakes
Light pancakes that are melt-in-your-mouth delicious
Easy to whip up with only a few ingredients
Use up those over-ripe bananas instead of wasting them
Healthier than your average pancake
Super easy to customize toppings to your taste
Kids and adults alike love them!
Banana Egg Pancake Ingredients
Like I promised, these are are so darn easy with just a couple of ingredients. I’m willing to bet you have all of these on hand right now.
Bananas: You just need two very ripe bananas (or one extremely large one)
Baking Powder: Helps the pancakes set
Vanilla Extract: Enhances flavor with a warm, sweet aroma
Eggs: Binds everything together
Almonds & Blueberries: Optional toppings
How to Make Banana Egg Pancakes
Whisk Eggs: Lightly beat two eggs in a small bowl.
Mash Bananas: Peel and mash up the bananas on a plate, using a fork. You want to mash them as much as possible so there aren’t any large chunks left, but some small lumps are totally normal. It won’t be completely smooth.
Mix Bananas & Eggs: With your fork, mix the bananas into the bowl with the eggs.
Add Remaining Ingredients: Whisk in baking powder and vanilla (using the same fork, or a whisk if you prefer) to the banana egg mixture. Mix thoroughly.
Cook: Heat a griddle (or skillet) over medium-low heat and melt some butter on top. Then, drop 2-3 tablespoons of the batter per pancake onto the hot griddle. Let cook for about a minute or so. I like to slice some bananas and lightly caramelize them on the griddle while the pancakes cook. (Trust me, you’ll be glad you did!)
Flip: Using a flat, thin spatula, lift up the pancakes on one side to check to see if they are golden brown. Once they are, flip to cook the other side for about a minute.
Serve: I think these are best drizzled with warm syrup and topped with berries and a few slices of bananas. You can add whatever your favorite pancake toppings are!
Tips: These pancakes are best kept small to medium sized. Depending on the size of your skillet or griddle, you may need to work in batches. You don’t want to overcrowd when cooking; leave an inch or two in between each pancake while you cook so they don’t stick together and so they’re easier to flip. You can cover the cooked pancakes or pop them in a very low heated oven (around 200°F) to keep them warm until ready to serve.
How to Serve
These are best served right away, with warm maple syrup drizzled on top and fresh fruit.
My favorite toppings are caramelized banana slices (as shown in the above photos) and fresh blueberries. I also like to top mine with a few chopped pecans. Or, top with a small handful of chopped walnuts, chocolate chips, granola, or a drizzle of honey.
Frequently Asked Questions
Why are my pancakes mushy inside?
This is usually because they didn’t cook long enough to set. Since this batter is higher in moisture, be sure to give the first side enough cook time on medium-low heat to set before flipping.
Why are my pancakes falling apart?
These pancakes are more delicate than regular pancakes since they do not contain flour. You need to cook on medium-low heat long enough for the first side to set before flipping, and be sure to use a thin, flat spatula to flip.
Can I add anything to the batter?
Although the pancakes are already naturally sweet with the ripe bananas, you could add a small drizzle of honey to sweeten up more. I recommend waiting to add fruits, nuts, or chocolate chips as toppings after the pancakes are cooked instead of adding to the batter.
Can I omit or replace the baking powder?
I highly recommend the small amount of baking powder that this recipe calls for, as it helps the pancakes set up while cooking. If you omit the baking powder, the pancakes will be much flatter.
Banana Egg Pancakes
Equipment
- 1 mixing bowl
- 1 small plate
- 1 fork or whisk
- 1 griddle or nonstick skillet
- 1 spatula
Ingredients
- 2 large eggs (lightly beaten)
- 2 large ripe bananas (peeled)
- ¼ tsp baking powder
- ¼ tsp vanilla extract
- 1 Tbsp butter (for cooking)
- maple syrup, sliced bananas, fresh berries, chopped nuts, or chocolate chips (as optional toppings)
Instructions
- In a small mixing bowl, lightly whisk together two large eggs with a fork.
- On a small plate, mash the peeled bananas with a fork until they reach a smooth, pudding-like consistency. A few small lumps are ok. Add to the whisked eggs and mix together until well combined.
- Using your fork, whisk in the baking powder and vanilla extract until fully combined. Note: The batter will be loose and liquidy, unlike thicker pancake batter.
- Heat a griddle or non-stick skillet over medium-low heat. Melt butter to coat the surface.
- Drop 2 tablespoons of batter per pancake onto the hot skillet. Leave 1-2 inches between them to allow for easy flipping.
- Cook for about 1 minute until the bottoms are golden brown and the edges look set. The edges will still appear slightly loose.
- Carefully slide a thin, flat spatula under the pancake. Flip gently. If some batter spills, simple push it back under the pancake with your spatula.
- Cook the second side for another 1 minute until golden.
- Transfer to a plate lined with a paper towel, and repeat with the remaining batter.
- Serve immediately with maple syrup and any additional toppings.
Notes
To store:
- Allow pancakes to cool completely on a paper-towel lined plate.
- Store in an airtight container or a zip-top bag with a piece of parchment paper between layers to prevent sticking. The pancakes will stay fresh for up to 3 days.
To reheat:
- Skillet: Re-warm in a dry non-stick skillet over low heat for about 30 seconds per side.
- Microwave: Place a damp paper towel over the pancakes and microwave for 10-15 seconds or until warm.
To freeze:
- These are freezer-friendly! Flash-freeze them on a baking sheet for 1 hour, then transfer to a freezer bag. They will last in the freezer for up to 2 months.
Nutritional information provided is an estimate only, calculated using online calculators and do not include suggested or optional ingredients. Variations can occur due to ingredient freshness, brands, and measuring techniques.
Did You Make This Recipe?
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