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When I originally posted these Banana Egg Pancakes, nearly a decade ago, I was feeding a two-year-old who would eat anything. I made them with just two ingredients—banana and egg— and was excited about how simple they were.
Fast forward to now, and that same child is now 12 years old. And he definitely wouldn’t consider that original 2-ingredient recipe a “pancake” anymore. They were more of a banana soufflé, if we’re being honest about the taste and texture.
That’s why I recently revisited this recipe. I’ve added two more ingredients (still healthy!), and the texture is now much more satisfying. I think they’d definitely pass as a real pancake, so no one will miss the refined sugar. We’ve even turned them into bunny pancakes for Easter, and they are always a hit.
⭐⭐⭐⭐⭐ Featured Review
“These are the best pancakes I’ve ever had! I drizzled a little bit of pure maple syrup over them. Thank you for this recipe ! Not only can I have pancakes now but I’m never going back to original pancakes.” – Kiri
Banana Egg Pancake Ingredients
- Banana. Use a ripe one with lots of spots on the skin for the sweetest flavor. This is the only sweetener in the recipe!
- Eggs. These provide protein and hold the pancakes together.
- Rolled Oats. Instead of using flour, rolled oats are blended into the batter for a better texture. Use “certified gluten-free oats,” if needed.
- Baking Powder. This addition helps make the fluffiest pancakes possible.
For a grain-free option, swap the rolled oats for coconut flour, almond flour, or almond butter. Check the recipe notes below for tested alternatives!
How To Make Banana Egg Pancakes
Step 1:
In a high-speed blender, combine the banana, eggs, oatmeal, baking powder, and salt. Secure the lid and blend until the pancake batter looks smooth.
This should take 60 seconds or less.
Step 2:
Heat a large pan over medium heat and grease the surface with butter, coconut oil, or cooking spray. Pour 3 tablespoons of batter into the hot skillet and let the pancake cook for about 2 minutes, or until bubbles start to form in the center.
When you keep the pancakes on the smaller side, flipping them will be easier.
Slide a thin spatula under the pancake and flip it over. Cook until the center of the pancake puffs up and each side is golden brown, about 1-2 minutes more.
Step 3:
Repeat with the remaining batter, lowering the heat as needed. (Pancakes tend to cook faster as you go, so lowering the heat later will prevent burning.)
Serve the pancakes warm with your favorite toppings, like peanut butter, fresh fruit, or a drizzle of maple syrup. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Banana Egg Pancakes (No Added Sugar!)
Ingredients
- 1 ripe banana , with spots on the skin
- 2 large eggs
- ¾ cup old fashioned rolled oats
- 1 teaspoon baking powder
- pinch of salt
Instructions
- In a high-speed blender, add the peeled banana, eggs, oats, baking powder, and salt. Blend until smooth.
- Grease a large skillet over medium-high heat. When a drop of water instantly sizzles when it hits the pan, you'll know it's ready to cook the pancakes.
- Pour a scant ¼ cup pancake batter into the center of the greased pan. Let it cook until bubbles form in the center, about 2 to 3 minutes. Then slide a spatula under the pancake and flip it over to cook the other side. It should take roughly 1 to 2 more minutes to puff up, letting you know it's done.
- Repeat with the remaining batter, making roughly 5 pancakes. Serve warm with your favorite toppings. Leftovers can be stored in an airtight container in the fridge for up to a week.
Video
Notes
Nutrition
More Pancake Recipes to Try
If you try this Banana Pancakes recipe, please leave a comment and star rating below, letting me know how you like it.
I made these this morning for my fussy granddaughter. I used frozen bananas and some coconut flour. She loved them. My husband prefers the ones made with flour, but didn’t think they were too bad. I love the idea of a healthy alternative to a usually unhealthy breakfast. Thanks! Next time I hope to have some ripe bananas and will try fork blending them. I used the vitamix.
I love doing this! When you add about a 1/4 cup of ground flax seed and 1 tsp of baking powder, they puff-up very nice! As someone mentioned above, this allows you to add fruit extras really easily. Also, the vegan version is mashing banana in a bowl with the flaxseed and adding water by sight…. you can then add baking powder, any extras, even gluten-free oats or flour! My 5 & 6 year olds still prefer these over any other pancake recipe!
If you add unsweetened cocoa powder, it makes them a little more fluffy and also chocolatey 😀
I made these first time this morning. they were delicious, easy to make, and no need to add maple syrup
I make these for breakfast a lot but add 3 Tbsp ground golden flax meal to the batter. After pouring on the griddle, I add frozen blueberries and eat with organic fruit spread or applesauce. You can also use almond flour or almond meal with the same result. Instead of banana, try pumpkin purée adding pumpkin pie spice and some maple syrup for sweetening. (I add blueberries to this too)
I enjoy these all the time..sometimes I add cinnamon or nutmeg to the batter.
Tried these today but couldn’t get them to set up. The “pancake” was dark as night by the time I gave up and it was just a wet mess that fell apart instantly. 2 eggs 1 banana in the vitamix and my batter was the consistancy of beaten eggs. To much blending maybe? Any suggestions? I can certainly see how the taste would appeal to young children. They were good just looked awful and were real wet.
Yes I had the same problem. They were very mushy and easily fell apart. I am going to try to add some pancake mix but just a little so that the recipe is mostly eggs and banana. My child promises to eat her eggs if I serve the pancakes right next to them but then she just eats the pancakes and leaves the egg alone. I was going to try and serve these pancakes to her but she will definitely know something is up.
Exactly the same for me. Didn’t set up when cooking, impossible to flip, bottoms almost burned and still not flipping.
I had the same problem and I found the solution just a while ago when I made these today. You have to be generous with the oil. What I mean is, pour about a tablespoon oil on the pan, move the pan around to spread it, and then pour the pancake mixture. This will set them up.
Do not spread the oil with a kitchen towel, as I used to do, which of course reduces the amount of oil in the pan (which is good), but prevents the pancakes from frying a bit and eventually setting up.
Alternatively, for a less oily option, just make scrambled eggs out of the mixture. It tastes just as nice.
*Note: I used olive oil. I’m Greek and have plenty olive oil and coconut oil is too expensive for me.
Hope this helps 🙂
I really like these but find they turn even better with plantains instead of bananas. They aren’t as sweet but have a much more pancake texture to them and can make them bigger. Using half banana and half plantain work great as well.
These looks so simple and yummy! Too bad they have egg. My son loves pancakes but has an egg allergy. We usually just take an original pancake recipe and eliminate the egg.
Do you have any suggestions that are vegan friendly?
I think I saw that someone on Instagram made them with “chia eggs.” I haven’t tried them myself, though, so I can’t say for sure if that will work! Please let us know if you do try it.
oooohhhh I am gonna look into to trying that, I can’t stand the smell of eggs. I hope Chia eggs work.
Kelly, did you try this with an egg substitute? Curious if it works out somehow without the egg! I’d love a successful vegan friendly recipe, as well 🙂