Introduction
Banana pancake recipe without eggs, Who doesn’t love fluffy, golden-brown pancakes for breakfast? But what if you’re out of eggs or prefer an egg-free version? Worry not! This Banana Pancake Recipe Without Eggs is the perfect solution. Made with simple ingredients and packed with natural sweetness from ripe bananas, these pancakes are soft, moist, and incredibly delicious. Whether you’re vegan, allergic to eggs, or just looking for a healthier alternative, this recipe will become your go-to. Plus, it’s super easy to make!
Recipe Ingredients
Key Ingredients (1x, 2x, 4x)
Bananas – The Natural Sweetener
Ripe bananas are the heart of this recipe. They act as a natural binder, adding moisture and a slight caramel-like sweetness.
Flour – The Base of the Pancakes
You can use all-purpose flour, whole wheat flour, or even oat flour for a healthier twist.
Milk – The Liquid Element
Regular milk or plant-based alternatives like almond milk, oat milk, or coconut milk work beautifully.
Baking Powder – The Rising Agent
This helps the pancakes achieve that light and fluffy texture without the need for eggs.
Vanilla Extract – The Flavor Enhancer
A dash of vanilla gives the pancakes a delightful aroma and added sweetness.
Sugar (Optional) – To Sweeten Things Up
If your bananas are extra ripe, you might not even need added sugar!
Butter or Oil – For That Golden Crisp
A little butter or oil in the batter and on the pan helps achieve a crispy edge with a soft interior.
Cinnamon (Optional) – A Warm Spice Touch
If you love a little warmth in your pancakes, cinnamon is a fantastic addition.
How to Make Banana Pancakes Without Eggs
Step-by-Step Instructions
Step 1: Mash the Bananas (5 minutes)
In a large mixing bowl, mash 2 ripe bananas until smooth. A few small lumps are okay; they add texture
Step 2: Add the Wet Ingredients (3 minutes)
Pour in 1 cup milk (or a dairy-free alternative), 1 tsp vanilla extract, and 1 tbsp melted butter or oil. Mix well.
Step 3: Mix the Dry Ingredients (3 minutes)
In another bowl, combine 1 cup flour, 1 tbsp sugar (optional), 1 tsp baking powder, and 1/2 tsp cinnamon (if using).
Step 4: Combine Wet and Dry (2 minutes)
Gradually fold the dry ingredients into the wet mixture. Do not overmix—just stir until everything is combined.
Step 5: Heat the Pan (2 minutes)
Heat a non-stick pan over medium heat and lightly grease it with butter or oil.
Step 6: Cook the Pancakes (5-6 minutes per batch)
Pour about 1/4 cup batter onto the pan for each pancake.
Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
Step 7: Serve and Enjoy
Stack your pancakes, drizzle with honey or maple syrup, and add your favorite toppings like fresh fruit or nuts.
How to Make Moist Banana Pancakes
The secret to soft and moist banana pancakes lies in using extra ripe bananas and not overmixing the batter. A little extra milk or a splash of yogurt can make them even more tender.
10 Test Kitchen Tips for the Best Pancakes
Use Overripe Bananas – The riper, the better.
Don’t Overmix the Batter – Lumpy batter = fluffier pancakes.
Let the Batter Rest – 5 minutes of rest time helps activate the baking powder.
Use Medium Heat – Prevents burning while ensuring even cooking.
Test with a Small Pancake First – Adjust consistency if needed.
Grease the Pan Lightly – Too much oil can make them greasy.
Flip When You See Bubbles – That’s the perfect time!
Avoid Pressing the Pancakes – It deflates them, making them dense.
Use a Non-Stick Pan – Easier flipping and no sticking.
Serve Warm – Pancakes taste best when fresh and hot.
How to Store Banana Pancakes
Refrigeration: Store in an airtight container for up to 3 days.
Reheating: Warm them in a pan or microwave for 30 seconds.
Can You Freeze Banana Pancakes?
Yes! Stack pancakes with parchment paper in between, place them in a ziplock bag, and freeze for up to 2 months. Reheat in a toaster or microwave.
NonVegKahani Community Tips and Praise by Rahul K
“I tried these pancakes, and they were incredible! Super soft and full of banana flavor. I added a pinch of nutmeg, and it made them even better. A must-try for anyone looking for an easy, eggless pancake recipe!”
Ingredients (1x, 2x, 4x)
| Ingredient | 1x | 2x | 4x |
|---|---|---|---|
| Ripe Bananas | 2 | 4 | 8 |
| Flour | 1 cup | 2 cups | 4 cups |
| Milk | 1 cup | 2 cups | 4 cups |
| Baking Powder | 1 tsp | 2 tsp | 4 tsp |
| Sugar (optional) | 1 tbsp | 2 tbsp | 4 tbsp |
| Vanilla Extract | 1 tsp | 2 tsp | 4 tsp |
| Butter/Oil | 1 tbsp | 2 tbsp | 4 tbsp |
| Cinnamon (opt.) | 1/2 tsp | 1 tsp | 2 tsp |
Nutrition (Per Serving)
Calories: 210 kcal
Carbs: 38g
Protein: 4g
Fat: 5g
Fiber: 2g
Sugar: 9g
Best YouTube Video Link
5 FAQ (Frequently Asked Questions)
Can I use whole wheat flour instead of all-purpose flour?
Yes, but the pancakes may be denser. You can mix half whole wheat and half all-purpose for a balanced texture.
Can I make the batter in advance?
It’s best to make fresh batter, but you can store it in the fridge for up to 12 hours.
Can I make these pancakes without baking powder?
Yes! Add 1/2 teaspoon of baking soda with 1 tsp lemon juice for a similar effect.
What toppings go well with banana pancakes?
Maple syrup, honey, nut butter, chocolate chips, or fresh berries.
How do I make these pancakes gluten-free?
Use oat flour or a gluten-free flour blend instead of wheat flour.
Enjoy your delicious, egg-free banana pancakes!
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