Tender Banana Pancakes for Breakfast in 15 Minutes

Fluffy, fragrant, and wonderfully tender, these banana pancakes come together in just 15 minutes and require no mixer. It’s the kind of quick breakfast that leaves you with minimal dishes and maximum flavor, thanks to perfectly ripe bananas.

Ingredients

• Ripe bananas — 2
• Eggs — 2
• Milk — 120 ml (1/2 cup)
• All-purpose flour — 120 g (4 1/4 oz)
• Baking powder — 1 tsp
• Salt — 1/4 tsp
• Sugar — 1 tbsp (optional)
• Vanilla extract — 1/2 tsp
• Vegetable oil for frying — 1 tbsp

Step-by-Step Recipe

1. Peel the bananas and mash them with a fork until smooth, with no large chunks left.
2. In a separate bowl, lightly whisk the eggs with the sugar and vanilla until combined.
3. Stir together the banana puree, eggs, and milk until smooth.
4. Sift the flour with the baking powder and add the salt. Fold the dry ingredients into the wet mixture and mix gently until you have a smooth batter, without overmixing. Let it rest for 5 minutes.
5. Heat a skillet over medium heat and lightly coat it with vegetable oil. Spoon in portions of batter, about 2–3 tbsp per pancake.
6. Cook for 2–3 minutes, until bubbles appear and the edges turn golden. Flip and cook for another 1–2 minutes, until nicely browned.
7. Serve immediately with yogurt, honey, maple syrup, or fresh berries.

Nutritional Value per Serving

Tips and Variations

• No sugar: very ripe bananas bring plenty of sweetness, so feel free to leave the sugar out.
• Milk: any kind works — dairy, almond, oat, or coconut milk.
• Gluten-free: swap the all-purpose flour for rice flour or a gluten-free blend, and add 1–2 tbsp more milk if needed.
• Fluffiness: don’t overmix the batter and keep the heat at medium so the pancakes stay soft and airy.
• Flavor: add a pinch of cinnamon or a little orange zest for a more festive aroma.

FAQ