Eggless Banana Pancakes

Ouadie Rhabbouron

  • Stir gently until just combined. The batter should be slightly lumpy—don't overmix! Lumps keep pancakes fluffy and tender.

    • Cook the Pancakes:

    1. Heat a griddle or non-stick pan over medium heat. Let it warm for a minute or two so it's evenly hot.

    2. Ladle the batter onto the hot surface, creating small circles. Use about ¼ cup batter per pancake for medium-sized pancakes.

    3. Watch carefully for bubbles forming on the surface—this is your signal to flip. It usually takes 2-3 minutes.

    4. Flip gently and cook until the second side is golden brown, about 1-2 minutes more.

    5. Transfer cooked pancakes to a plate and repeat with remaining batter.

    Serve:

    1. Serve warm with your favorite toppings: maple syrup, fresh berries, yogurt, or a drizzle of honey.

    Pro Tips for Perfect Eggless Banana Pancakes

    Use Ripe Bananas – The riper the banana, the sweeter and easier to mash. Look for bananas with some brown spots.

    Don't Overmix – Mix just until ingredients come together. Overmixing develops gluten and makes pancakes dense.

    Watch for Bubbles – This is the perfect signal to flip. Bubbles mean the bottom is cooked and the inside is setting.

    Don't Flip Too Early – Resist the urge! Let bubbles form and edges look set before flipping.

    Keep Warm – Stack cooked pancakes in a 200°F oven to keep warm while finishing the batch.

    Adjust Consistency – If batter is too thick, add a splash more milk. If too thin, add a bit more flour.

    Use Quality Flour – All-purpose flour gives the best texture for these pancakes.

    Medium Heat is Key – Too hot and pancakes brown too quickly outside while remaining raw inside. Too cool and they won't cook properly.

    Variations to Try

    Blueberry Banana – Add ½ cup fresh or frozen blueberries to the batter.

    Cinnamon Banana – Add 1 tsp ground cinnamon to the dry ingredients for warmth and depth.

    Vanilla Banana – Add 1 tsp vanilla extract to the banana mixture.

    Nutella Swirl – Drizzle a bit of Nutella on top of each pancake before flipping.

    Nut Butter Drizzle – Top with almond or peanut butter for extra protein.

    Chocolate Chip – Add ½ cup chocolate chips to the batter.

    Whole Wheat – Replace half the all-purpose flour with whole wheat flour for nuttier flavor.

    Topping Ideas

    Classic – Maple syrup, butter, and a dusting of cinnamon

    Fresh and Light – Greek yogurt, granola, and fresh berries

    Indulgent – Nutella, whipped cream, and chocolate chips

    Healthy – Almond butter, banana slices, and honey

    Tropical – Coconut flakes, pineapple, and a drizzle of honey

    Storage Tips

    Best Served Fresh – Enjoy immediately while warm and fluffy.

    Refrigerator – Store in an airtight container for up to 3 days. Reheat in a toaster or oven.

    Freezer – Cool completely, then stack with parchment between pancakes. Freeze in a freezer bag for up to 3 months. Toast to reheat.

    Nutritional Information Per Serving (Approximate)

    Yield: 2 servings (about 4-6 pancakes depending on size)

    Prep Time: 5 minutes

    Cook Time: 15 minutes

    Total Time: 20 minutes

    Calories per serving: ~220-250 kcal

    Protein: ~5g

    Carbs: ~35g

    Fat: ~7g

    Serving Suggestions

    Serve these pancakes for:

    • A quick weekday breakfast

    • A lazy weekend brunch

    • Meal prep for the week

    • Entertaining guests

    • A special treat for kids

    Pair with:

    • Fresh fruit (berries, sliced peaches, banana slices)

    • Maple syrup or honey

    • Yogurt or sour cream

    • Nut butters

    • Granola or cereal

    • Fresh whipped cream

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