Banana Pancakes Without Eggs
Banana pancakes without eggs are a perfect breakfast option. These light and fluffy pancakes have a delicious flavor, making them a great addition to your regular breakfast rotation. Plus, they’re made without eggs—ideal for those with an egg allergy or if you simply don’t have any on hand.
This recipe makes 10 medium pancakes, perfect for feeding a large family or enjoying throughout the week. The mashed bananas add just the right amount of flavor without overpowering the pancakes. That’s always a concern of mine when using bananas in foods like smoothies, muffins, or these pancakes as they can easily dominate the flavor. However, the ratios in this recipe are simply perfect!
After navigating food allergies in my own family, I set out to make all the classic breakfast foods, but egg-free. I’m grateful for easy swaps that allow my kids to enjoy these delicious eggless banana pancakes.
Ingredients and substitutions
- All-purpose flour: You can use a gluten-free flour or oat flour. It will change the texture, but still be tasty!
- Milk: I recommend whole milk. It has more added fat and results in a richer, creamier taste.
- Bananas: The star of this recipe. You mash them up to include in the batter. You can also slice some up to top the pancakes.
- Cinnamon: The perfect flavor to compliment the bananas.
- Baking powder: To get that beautiful rise.
- Unsalted butter: You can use a dairy-free version or oil if needed.
- Vanilla: For the perfect flavor.
- Salt: Enhances the flavor.
How to make banana pancakes without eggs
Step one: Whisk together wet ingredients in a large bowl: milk, melted butter, vanilla, and mashed bananas. In a separate medium sized bowl, whisk the dry ingredients together: flour, baking powder, salt, and cinnamon.
Step two: Slowly combine dry ingredients into the wet and whisk together until well combined. Preheat your griddle or skillet to medium heat or 350 degrees and then butter it to prevent sticking.
Step three: Let each pancake cook about 2 minutes prior to flipping. You are looking for bubbles on top of the pancake and the edges to be nicely formed (not too runny) prior to flipping.
Why you will love this recipe
Flavor: The combination of bananas, cinnamon, vanilla, and creamy milk is simply the best.
Kid-friendly: This is a favorite family breakfast recipe. As an added bonus there is no added sugar!
Eggless pancakes: If you have an egg allergy or are simply out, you won’t miss the eggs at all!
FAQ
No, this recipe does not need eggs. It comes out a perfect consistency without the eggs.
About 2 minutes per side. Wait for bubbles to form on top of the pancake AND for the edges of the pancake to form.
You can reheat in the microwave for about 30 seconds.
Yes! Use a dairy-free milk such as oat milk, almond milk, or soy milk. Use a vegan butter.
Equipment Needed
- 1 Skillet or Griddle
- 1 Large mixing bowl
- 1 Medium mixing bowl
- 1 whisk
What to serve banana pancakes with
- I’d recommend adding some protein: sausage, chicken sausage, bacon, or ham.
- Fruit: Strawberries, blueberries, blackberries, or cantaloupe
- A yummy smoothie
- Eggless breakfast casserole
More eggless pancake recipes
I have created the perfect roundup of ALL the best eggless pancakes. Everything from classic fluffy eggless pancakes to eggless protein packed pancakes.
If you made this recipe, I’d be so grateful if you left a ⭐️⭐️⭐️⭐️⭐️ rating and a quick comment sharing how it turned out. And if you haven’t already, follow along here:
– Lexi with Our Slice of Home
Banana Pancakes Without Eggs
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups whole milk
- 1 cup overripe mashed banana about one and a half large bananas
- 2 teaspoons baking powder
- 2 tablespoons unsalted butter melted
- 1 teaspoon cinnamon
- 2 teaspoons vanilla
- ½ teaspoon salt
- Additional butter or oil for cooking pancakes
Instructions
Create the batter
- Mix wet ingredients together in a large bowl: milk, melted butter, mashed bananas and vanilla. Whisk until well combined1 ½ cups whole milk, 1 cup overripe mashed banana, 2 tablespoons unsalted butter , 2 teaspoons vanilla
- In a separate medium sized bowl mix your dry ingredients together: flour, baking powder, cinnamon, and salt. Pour slowly into the wet ingredients and whisk together gently until well combined.2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon cinnamon, ½ teaspoon salt
- You want your batter to not be too runny (which spreads out way too much on the skillet) or too thick (so the inside won't cook).
Cook on skillet or griddle
- Heat to medium-low heat. On the griddle I cook mine at 350 degrees.
- Butter your griddle. I like to take a stick of butter and just rub it directly on the skillet.
- Use a 1/4 cup measuring cup to pour the perfect sized pancakes.
- Let the pancake cook for about 2 minutes per side prior to flipping. Look for bubbles to form on the top and the edges of the pancake to be formed.
- Serve and enjoy warm! Delicious toppings: Sliced bananas, chocolate chips, and maple syrup.
Great flavor! My family loves topping them with sliced bananas and pure maple syrup.