5-Ingredient Banana Egg Pancakes: Quick, Healthy & Delicious Breakfast

Fluffy, nutrient-packed stacks that make healthy mornings feel like a treat.

By Medha deb

Created on Sep 8, 2025

Fluffy, nutrient-packed stacks that make healthy mornings feel like a treat.

5-Ingredient Banana Egg Pancakes

If you’re searching for a breakfast that’s healthy, naturally sweet, gluten-free, and incredibly quick to prepare, these 5-ingredient banana egg pancakes are your perfect solution. With minimal prep and wholesome ingredients, you can have a stack of fluffy, nutritious pancakes on the table in just 15 minutes. Ideal for busy mornings, these pancakes deliver both flavor and nourishment without hassle.

Why You’ll Love These Pancakes

Quick & Easy: Just 15 minutes from start to finish.
Naturally Sweet: Ripe bananas add natural sweetness—no refined sugar needed.
Gluten-Free: No wheat or processed flours.
Protein & Fiber-Rich: Perfect for fueling your morning.
Minimal Ingredients: Only five basic items required.

Ingredients

This pancake recipe features just five easy-to-find ingredients:

Ripe Bananas: The base of the recipe—provides natural sweetness and moisture.
Eggs: Add structure, protein, and help create fluffiness.
Baking Powder: Ensures the pancakes turn out light and airy.
Cinnamon: Provides warmth and depth of flavor.
Vanilla Extract: Rounds out the taste and aroma.

Optional Add-Ins

Oats or Almond Meal: For a thicker, heartier texture.
Pinch of Salt: To enhance flavors.
Maple Syrup or Honey: For serving, should you prefer a sweeter stack.
Fresh Fruit or Nut Butter: For extra nutrition and flavor variety.

Instructions

Follow these simple steps to make your pancakes:

Mash the Bananas: In a medium mixing bowl, thoroughly mash your ripe bananas until smooth without lumps.
Add Wet Ingredients: Crack in the eggs and whisk into the bananas until well combined.
Mix in Dry Ingredients: Add baking powder, cinnamon, and vanilla extract. Stir to incorporate. (If using oats or almond meal, add them now.)
Preheat & Grease Pan: Heat a non-stick skillet over medium heat and lightly grease with coconut oil, butter, or a neutral cooking spray.
Scoop & Cook: Using a 1/4 cup or heaping tablespoon, scoop the batter onto the skillet. Cook for about 2–3 minutes per side, or until golden brown and cooked through.
Flip With Care: Because the batter is delicate, flip carefully using a thin spatula. If the pancakes break, gently nudge them back together in the pan—they will still taste amazing.
Serve: Plate the pancakes and enjoy warm, topped as desired with maple syrup, fresh fruit, or nut butter.

Recipe Tips for Success

Choose Very Ripe Bananas: The riper the banana, the sweeter and easier to mash it will be.
Keep Pancakes Small: Smaller pancakes are easier to flip and less likely to break apart.
Use a Nonstick Pan: This batter can be sticky—using a good-quality nonstick skillet and a bit of oil helps prevent sticking.
Let Them Set: Allow pancakes to set in the pan before flipping to keep them intact.

Batch Cooking & Storing

These pancakes stay fluffy for hours, making them excellent for meal prep.
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently in the toaster, microwave, or a pan over low heat.
You can even freeze cooked pancakes: layer with parchment paper and freeze for up to a month, reheating as needed.

Nutrition Overview

Compared to traditional pancakes, this recipe is:

Low in refined carbohydrates
Rich in dietary fiber (from bananas)
High in protein (from eggs)
Free from dairy and gluten
Lower in calories and sugar

Here’s a general comparison table for a single serving (about 2 pancakes):

	Banana Egg Pancakes	Traditional Pancakes
Calories	100–120	180–220
Protein	5–6g	3–4g
Fiber	2–3g	0.5–1g
Added Sugar	0g	4–8g
Gluten-Free	Yes	No (unless gluten-free flour used)

Serving Suggestions

These pancakes are delicious on their own, but here’s how you can elevate your breakfast:

Fresh Fruit: Top with berries, banana slices, or diced apples.
Yogurt: Add a dollop of Greek or coconut yogurt for creaminess.
Nut Butter: Drizzle with almond, peanut, or cashew butter for extra flavor and nutrition.
Maple Syrup: For those who love a touch of sweetness.
Granola or Chopped Nuts: Add crunch and an extra dose of protein and healthy fats.

Variations

Chocolate Chip Banana Pancakes: Fold in a handful of dairy-free chocolate chips before cooking for a sweet twist.
Berry Burst: Add fresh or frozen blueberries or raspberries to the batter.
Nutty Crunch: Stir in finely chopped walnuts or pecans for texture.
Spiced Up: Try a pinch of nutmeg, ginger, or cardamom along with the cinnamon.
Savory Option: Omit cinnamon and vanilla, add a pinch of salt and some fresh herbs or thinly sliced vegetables for a unique twist.

Frequently Asked Questions (FAQs)

Can I make these pancakes vegan?

Because eggs play a structural and binding role in this recipe, a direct vegan substitute is challenging. If you’d like to try, experiment with a combination of mashed banana and flaxseed ‘eggs’, but note that the results will be denser and less fluffy.

What if I don’t have baking powder?

You can try leaving it out, but the pancakes may be less fluffy; a pinch of baking soda with a few drops of lemon juice or vinegar can be a substitute in a pinch.

How do I prevent the pancakes from falling apart?

Keep pancakes small, use a nonstick pan, and be gentle when flipping. Let them cook undisturbed until well-set on one side before turning.

Can I use other sweeteners?

This recipe relies on the banana for natural sweetness, but if you prefer a sweeter pancake, you can stir in a small amount of maple syrup or honey to the batter, or simply serve with sweet toppings.

Are these pancakes kid-friendly?

Absolutely! Most kids adore the natural sweetness and soft texture. They’re also a sneaky way to add nutrition to breakfast.

Related Recipes and Inspiration

Blender Banana Pancakes (Gluten-Free): For an even quicker prep, blend everything for ultra-smooth batter.
3-Ingredient Vegan Pancakes: Try a super-simple vegan variation for plant-based eaters.
Oatmeal Pancakes: For those wanting extra fiber and a heartier texture.

Expert Tips & Final Thoughts

If you have leftover pancakes, let them cool before storing in a sealed container.
Mix the batter just until combined; over-mixing can make them tough.
For extra fluff, let the batter rest for 3–5 minutes before cooking.
Have fun experimenting with toppings and add-ins to personalize your pancakes!

Whether you’re after a nourishing weekday breakfast or a quick weekend brunch, these 5-ingredient banana egg pancakes offer a wholesome, satisfying, and endlessly customizable start to your day. Enjoy crafting your own perfect stack—minimal effort, maximum flavor!

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb