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–+ servings
banana pancakes without eggs served on a plate with a bite taken out. Topped with sliced bananas.

Banana Pancakes Without Eggs

Lexi Battershell
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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, Egg Free
Cuisine American
Servings 10 medium pancakes
Calories 150 kcal

Equipment

1 Skillet or Griddle
1 large mixing bowl
1 medium mixing bowl
1 Whisk

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 combined
    1 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.

Notes

If your bananas are not overripe then the pancakes will not be as sweet. You can still use them, but I would recommend adding in 2 teaspoons of sugar to sweeten them a bit.
If your batter is too thick, add a splash of milk. If it too thin, add 2 tablespoons of flour.
Avoid overmixing the batter as this will create dense pancakes.
Allergy-friendly substitutions:
To make this recipe dairy-free: Use a dairy-free milk such as almond, oat, or soy milk. Use a vegan butter.
To make this recipe gluten-free: Use an equal amount of a gluten-free flour blend.
 

Nutrition

Calories: 150kcalCarbohydrates: 25gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 10mgSodium: 216mgPotassium: 138mgFiber: 1gSugar: 4gVitamin A: 139IUVitamin C: 1mgCalcium: 99mgIron: 1mg
Keyword Banana Pancakes, egg free, eggless, Pancakes without eggs
Tried this recipe?Let me know how it was!