Save There's something almost magical about those moments when you open the fruit bowl and find a banana so spotted and dark it seems past its prime—the kind that would normally get tossed. I discovered these pancakes on a Tuesday morning when I had exactly that situation staring back at me, plus two eggs and about five minutes before I needed to eat something. What came together in that small bowl turned out to be one of those happy kitchen accidents that you find yourself craving again and again.
I made these for a friend who showed up unexpectedly on a Saturday, claiming she hadn't eaten breakfast and was starving. She watched me dump a brown banana and two eggs into a bowl with visible skepticism—I could see it on her face. But when those golden-brown pancakes hit the plate with a drizzle of honey and a handful of berries, the skepticism melted instantly. She's requested them every visit since.
Ingredients
- Overripe banana: Brown, spotty bananas are your secret weapon here—the starches have converted to sugar, making these pancakes naturally sweet without any added sweetener. Don't hold back; the spottier the better.
- Eggs: These provide structure and lift, transforming the mashed banana into something that actually cooks up light instead of dense and heavy.
Instructions
- Mash the banana into submission:
- Use a fork to break down the banana until it's as smooth as you can get it, though a few tiny flecks don't hurt. The banana is doing the work of flour here, so you want it completely uniform or the batter won't cook evenly.
- Beat and combine your eggs:
- Whisk the eggs in a separate bowl until they're lighter in color and frothy, then fold them into the banana. Stir until you have one consistent, slightly thick batter with no streaks of egg white.
- Get your skillet ready:
- Medium-low heat is your friend—too hot and the outside burns before the inside cooks through. A light swipe of oil or butter helps, though the eggs are fatty enough that they'll mostly stick if your pan is truly non-stick.
- Cook pancakes in small, patient batches:
- Pour about 2-tablespoon portions onto the warm skillet, spacing them a few inches apart. Watch for bubbles breaking on the surface and the edges looking set—that's your signal to flip gently.
- Flip with care and finish:
- Use a thin spatula and be gentle; these pancakes are more delicate than traditional ones because there's no gluten to hold them together. Another 1-2 minutes on the second side gets them golden and cooked through.
Save My nephew was going through a phase where he refused anything that didn't look like the cartoon version of what it was supposed to be, so when I made these banana pancakes and he saw they were small, slightly uneven, and slightly spotty, he was convinced they were somehow wrong. He took one bite and that was the end of the argument. There's something about pancakes made from almost-trash fruit that just tastes honest.
Why Brown Bananas Matter More Than You Think
The science is simple but important: as bananas ripen, the starches convert to sugars, so an overripe banana is actually sweeter and more flavorful than a firm yellow one. This means your pancakes taste like you added sugar without actually doing it. It's the kind of small kitchen truth that changes how you approach cooking—sometimes the imperfect ingredient is exactly what you need.
The Magic of Simplicity
There's a freedom that comes with recipes that have fewer than five ingredients. You can't hide behind complexity, can't distract with technique—it's just you, three basic things, and your willingness to pay attention. These pancakes taught me that sometimes the best meals come from constraints, not abundance. When you're making something from three ingredients, every single one has to earn its place.
Toppings and Moments
The beauty of these pancakes is that they're a blank canvas, taking on whatever you pair them with. Fresh berries feel bright and summery, a spoonful of Greek yogurt makes them feel intentionally healthy, and maple syrup just lets the banana shine. I've also discovered that a handful of chopped nuts adds a satisfying crunch, and a drizzle of nut butter turns them into something that feels almost like dessert for breakfast.
- Fresh berries add brightness and cut through the sweetness if you find it needs balancing.
- A dollop of Greek yogurt adds tang and protein without feeling heavy.
- Maple syrup or honey lets the natural banana flavor be the star of the show.
Save These pancakes became my answer to the question of what to make when someone says they're hungry but you're not ready for a project. They're proof that the simplest recipes are often the most reliable, and that sometimes the best discoveries come from working with what you have on hand.
Recipe FAQ
- → What bananas work best for these pancakes?
Very ripe, brown bananas provide the sweetest flavor and make the batter smooth and naturally sweet.
- → Can I add spices to the batter?
Yes, a pinch of cinnamon or a dash of vanilla extract can add warmth and depth to the pancakes.
- → How should I cook the pancakes for best results?
Cook small rounds over medium-low heat until edges set and bubbles appear, then flip gently and cook until golden.
- → Are these pancakes suitable for special diets?
They are naturally gluten- and dairy-free, making them suitable for those dietary needs when toppings are chosen carefully.
- → What toppings complement these pancakes well?
Fresh berries, maple syrup, Greek yogurt, chopped nuts, honey, or nut butter all pair wonderfully with these pancakes.