These easy banana pancakes are a simple breakfast for busy mornings. Ripe banana adds natural sweetness, while eggs help bind the batter. This version uses oats or plain flour, so you can choose what you have in the kitchen.
Recipe at a Glance
- Prep: 5 minutes
- Cook: 10 minutes
- Serves: 2
Ingredients
- 1 large ripe banana
- 2 eggs
- ½ cup oat flour or plain flour
- ¼ tsp baking powder (optional, for a lighter texture)
- Pinch of cinnamon (optional)
- A little oil for the pan
How to Make Banana Pancakes
- Mash the banana in a bowl until mostly smooth.
- Whisk in the eggs, then stir in oat flour or plain flour, baking powder and cinnamon if using.
- Let the batter stand for 2 minutes. If it is very thick, add 1–2 teaspoons of milk or water.
- Warm a lightly greased non-stick pan over medium-low heat.
- Spoon small rounds of batter into the pan. Cook for 2–3 minutes until the edges look set, then carefully flip.
- Cook the second side for another 1–2 minutes until cooked through. Repeat with the remaining batter.
Tips for Soft Pancakes
- Use a ripe banana with brown spots for better sweetness.
- Keep the pancakes small so they are easier to flip.
- Use medium-low heat; high heat can brown the outside before the centre cooks.
- For a smoother batter, blend the ingredients briefly.
Serving Ideas
Serve with plain yoghurt, fresh berries, sliced banana or a small spoonful of nut butter. Sweet syrup is optional, especially if the banana is very ripe.
Storage
Refrigerate leftovers in a covered container and eat within 2 days. Reheat in a pan or microwave until hot. You can also freeze cooled pancakes with baking paper between them.
Frequently Asked Questions
Can I make banana pancakes without flour?
Yes. Banana and eggs alone can make small, delicate pancakes, but they are softer and more fragile. Cook them small over low heat.
Can I make them dairy-free?
Yes. This basic recipe contains no dairy; just check the toppings you choose.
Image is illustrative and may not show this exact recipe.