Rating: 3.5 stars
50 Ratings
  • 5 star values: 15
  • 4 star values: 13
  • 3 star values: 9
  • 2 star values: 5
  • 1 star values: 8

I whip up these simple banana pancakes for my toddler for a quick homemade breakfast on busy mornings. It gets him to eat eggs and helps me use up those last ripe bananas!



Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat a large skillet over medium heat; add butter.

  • Mash banana chunks in a bowl using a fork until it becomes a wet consistency. Add egg and whisk mixture until batter is smooth.

  • Drop batter into the hot butter to make 2 pancakes. Cook until bubbles form and the edges are dry, about 3 minutes. Flip and cook until browned on the other side, about 2 minutes.

Cook's Note:

This recipe doubles easily.

Frying the pancakes in butter creates nice crispy edges.

Substitute 1 tablespoon coconut oil for the butter, if desired.

Nutrition Facts

228 calories; protein 7.8g; carbohydrates 31.5g; fat 9.5g; cholesterol 196.8mg; sodium 100.2mg. Full Nutrition