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Banana Pancakes

Fluffy pancakes from just a few basic ingredients. The mashed banana adds sweetness and moisture, so you don't need sugar or milk.

VegetarianNut-FreeDairy-Free BreakfastSnack
Prep: 5 min Cook: 10 min Total: 15 min Servings: 2–3 (makes about 8 small pancakes) Difficulty: Easy

Allergens: Contains Eggs, Gluten (flour).

Ingredients

  • 2 bananas, ripe (the more spotted the better)
  • 2 eggs
  • 1 cup flour
  • ½ cup water
  • 2 tablespoons vegetable oil (for the pan)

Optional Extras

  • 1 teaspoon cinnamon
  • Peanut butter on top
  • Honey or syrup
  • Canned peaches or pears on the side

Equipment

  • Mixing bowl
  • Fork or whisk
  • Skillet or frying pan
  • Spatula

Instructions

  1. Peel the bananas and place them in a mixing bowl. Mash them well with a fork until mostly smooth. A few small lumps are fine.
  2. Add the eggs and water. Stir until combined.
  3. Add the flour (and cinnamon if you have it). Stir until you have a smooth batter. If it's too thick, add a splash more water.
  4. Heat about a teaspoon of vegetable oil in a skillet over medium heat.
  5. Pour about ¼ cup of batter per pancake into the skillet. Cook 2–3 at a time.
  6. Cook for 2–3 minutes until bubbles form on the surface and the edges look set. Flip with a spatula. Cook the other side for 1–2 minutes until golden.
  7. Repeat with remaining batter, adding a little oil before each batch.
  8. Serve warm with any toppings you have.

Notes

  • No bananas? Substitute with 2 extra tablespoons of water and 1 tablespoon of sugar.
  • Make them ahead: Pancakes keep in the fridge for a few days. Reheat in the microwave (30 seconds) or a dry skillet.
  • Egg-free? These pancakes rely on eggs for structure. Try the Peanut Butter Banana Oatmeal for an egg-free breakfast instead.
  • Gluten-friendly version: Substitute the flour with any gluten-free all-purpose flour blend.