American · Breakfast · Easy
Banana Pancakes
- Total
- 15 min
- Prep
- 5 min
- Serves
- 2
- Calories
- 285
Small, tender banana-and-egg pancakes need no flour. Raspberries add a sharp pop while chopped pecans bring crunch to the soft centers.
A ripe banana supplies both sweetness and structure in Banana Pancakes, while eggs set the batter into little rounds. They are softer than flour-based pancakes, so a small size and a gentle flip make all the difference.
Mash the banana until almost smooth and use medium-low heat. If the pan is too hot, the natural sugars brown before the egg in the middle has set.
Method
Mash the banana thoroughly with a fork, then whisk in the eggs, baking powder and vanilla extract until combined.
Brush a nonstick skillet with half the vegetable oil over medium-low heat. Spoon in half the batter as three small rounds; cook for until the edges set and the undersides are golden.
Turn carefully with a thin spatula and cook for until the centers are fully set. Repeat with the remaining oil and batter, then serve with pecans and raspberries.
Forkue tips
- Keep each pancake about 3 inches wide; larger ones are difficult to flip because the batter has no flour.
Storing and reheating
Refrigerate pancakes for up to 2 days, keeping fruit and nuts separate. Warm in a covered skillet over low heat, then add the toppings just before eating.
Kitchen gear
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Banana Pancakes: FAQ
Will these taste like regular pancakes?
They have a softer, custardy texture and a clear banana flavor. They will not have the fluffy crumb of pancakes made with flour.
Can I leave out the pecans?
Yes. Omit them for a nut-free breakfast, or replace the crunch with a few toasted pumpkin seeds if you have them.
How do I store and reheat Banana Pancakes?
Refrigerate pancakes for up to 2 days, keeping fruit and nuts separate. Warm in a covered skillet over low heat, then add the toppings just before eating.
How long does Banana Pancakes take?
About 15 min in total: 5 min prep and 10 min cooking.
What do I need to make Banana Pancakes?
The key ingredients are banana, eggs, baking powder, vanilla extract, pecans and raspberries, plus pantry basics.
Any tips for Banana Pancakes?
Keep each pancake about 3 inches wide; larger ones are difficult to flip because the batter has no flour.
