Banana Egg Pancakes
These banana egg pancakes are naturally sweet, soft, and made with just a few ingredients you likely already have in your kitchen. A quick, healthy breakfast the whole family will love!
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.