Save There's something almost magical about turning a couple of overripe bananas sitting on your counter into something warm and fluffy. One lazy Sunday morning, I had a friend visiting and exactly two eggs in the fridge—no milk, no flour, nothing fancy. I grabbed those spotty brown bananas out of desperation, and what came off the skillet tasted so good that she asked for the recipe before finishing her plate. It turns out, simplicity sometimes gets you exactly where you need to be.
I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
👉 Check current price, colors, and coupon on Amazon
(Affiliate link — if you choose to buy, it helps support this recipe blog at no extra cost to you ❤️)
I made these for my niece one afternoon when she was picky about breakfast, and she devoured them. Her mom texted later saying they'd become her new favorite weekend thing. That moment reminded me that the best recipes aren't the ones in fancy cookbooks—they're the ones that fit into real life and make people actually want to cook.
Ingredients
- Overripe banana (brown and spotty): The spottier, the better—those brown patches mean natural sugars have developed and the banana will blend into something creamy and sweet without needing added sweetener.
- Large eggs: They're your binder and add protein, turning what could be banana mush into actual pancake structure that holds together when you flip it.
- Fresh berries (optional): A handful scattered on top adds brightness and a little tartness that balances the banana's sweetness.
- Maple syrup (optional): If you want to drizzle, use it sparingly—the pancakes are already naturally sweet.
- Greek yogurt (optional): A dollop on the side gives you creaminess and protein, turning breakfast into something more substantial.
- Chopped nuts (optional): They add texture and a little richness that makes these feel fancy without extra effort.
Instructions
- Mash your banana until it's nearly smooth:
- Use a fork or the back of a spoon and really work it until there are almost no lumps—you want it creamy so it blends evenly with the eggs. A few tiny flecks are fine and actually add texture.
- Whisk eggs and combine with banana:
- Beat the eggs in a small bowl first, then pour them into the mashed banana. Stir everything together until it looks uniform and there are no streaks of egg white visible. The mixture should be thinner than regular pancake batter and look almost mousse-like.
- Heat your skillet gently:
- Use medium-low heat, not high—these pancakes are delicate and cook quickly. A non-stick skillet is your best friend here, but if you don't have one, a regular pan with a light coating of oil works too.
- Pour small pancakes and watch for bubbles:
- Use about 2 tablespoons of batter per pancake, making them about 3 inches wide. They'll cook fast, so stay nearby—you're looking for the edges to turn slightly golden and little bubbles to appear on top, which usually takes 1 to 2 minutes.
- Flip gently and finish cooking:
- Use a thin spatula and slide it under each pancake carefully—they're soft and can tear if you're rough. The second side needs just another minute or so until it's set and lightly golden.
- Serve while warm:
- These taste best right off the skillet, piled on a plate and ready for toppings or eaten plain if you're in a hurry.
Save I remember my partner taking a bite and saying, 'This is so simple, why does it taste so good?' And that's when I realized these pancakes work their magic because they're honest—no fluff, just banana, egg, and heat. They became our go-to on mornings when we wanted something quick but felt like we were taking care of ourselves.
Why Brown Bananas Are Your Secret Weapon
Most people toss bananas when they get brown, but that's exactly when they hit peak sweetness. The starches in the banana convert to natural sugars, and the flesh becomes softer and easier to mash—it's why these pancakes taste so much better than versions made with barely-ripe fruit. I started saving my spotty bananas specifically for this recipe, and honestly, I now buy bananas expecting them to get brown.
Making Them Feel Like a Real Meal
On their own, these pancakes are light and quick, but pair them with the right toppings and they become something more satisfying. Greek yogurt adds protein and creaminess, berries bring color and freshness, and a handful of chopped nuts makes them feel indulgent. I've also drizzled nut butter on top, which turns them into something almost dessert-like but still feels like breakfast.
Kitchen Wisdom and Small Adjustments
Once you make these once, you'll spot little ways to make them your own. Some mornings I add a pinch of cinnamon or vanilla extract to the batter, which takes them in a warmer direction. Other times I keep them plain because sometimes simplicity is exactly what you need. The beauty of a three-ingredient base is that you can dress it up or keep it minimal depending on your mood and what's in your kitchen.
- If you're making these for guests, have your toppings ready before you start cooking so you can serve them right off the skillet while they're still warm.
- Leftover pancakes can be stored in the fridge and reheated in a toaster on low heat, though they're honestly best eaten fresh.
- Try stirring a tablespoon of almond butter into the batter for extra richness and a more complex flavor.
Save These pancakes prove that sometimes the best meals come from working with what you have, not what a recipe demands. Keep a couple of brown bananas on hand and you're always two minutes away from a breakfast that tastes like you spent way more effort than you actually did.
Recipe FAQ
- → What makes the pancakes soft and sweet?
Ripe brown bananas provide natural sweetness and moisture, resulting in soft, tender pancakes without added sugars.
- → Can I add flavors to the batter?
Yes, adding a pinch of cinnamon or vanilla extract enhances the flavor without overpowering the natural banana taste.
- → How to cook the pancakes evenly?
Cook on medium-low heat and flip gently once bubbles form on the surface to ensure a golden and cooked-through finish.
- → Are these pancakes suitable for specific diets?
Yes, they are gluten-free, dairy-free, and vegetarian, making them suitable for various dietary preferences.
- → What toppings complement these pancakes well?
Fresh berries, maple syrup, Greek yogurt, or chopped nuts add texture and flavor, enhancing the overall experience.