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Simple Banana Pancakes

Prep 10 min Cook 15 min Difficulty 2/5

Quick, 4-ingredient banana pancakes: eggs, half-and-half, flour, and banana. Ready in ~25 minutes for a simple breakfast.

Why this recipe works

This simple banana pancake recipe uses just eggs, half-and-half, flour, and a mashed banana for quick, tender pancakes. It suits cooks who want a fast, low-effort breakfast with familiar pantry items.

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Key takeaways

Only 4 main ingredients: eggs, half-and-half, flour, banana
Batter rests 5 minutes for better texture
Cook over medium heat for even browning

Recipe guide

This simple banana pancake recipe uses just eggs, half-and-half, flour, and a mashed banana for quick, tender pancakes. It suits cooks who want a fast, low-effort breakfast with familiar pantry items.

Ready in about 25 minutes with just a few common ingredients.

  • Only 4 main ingredients: eggs, half-and-half, flour, banana
  • Batter rests 5 minutes for better texture
  • Cook over medium heat for even browning

Ingredients and prep

Gather 2 large eggs, 3/4 cup half-and-half, 1 cup all-purpose flour, 1 medium ripe banana (mashed), pinch of salt and optional 1 tsp baking powder. Measure ingredients before you start.

Make the batter

Whisk eggs, then whisk in half-and-half. Stir in mashed banana. Fold in flour (and baking powder if using) until just combined—batter should be slightly lumpy. Rest 5 minutes.

Cook and serve

Heat a greased nonstick skillet over medium. Pour 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form and edges set, flip and cook 1–2 minutes. Serve warm with toppings.

Ingredients

  • 2 large eggs
  • 3/4 cup half-and-half
  • 1 cup all-purpose flour
  • 1 medium banana mashed

Instructions

  1. Crack eggs into a bowl and whisk until smooth.
  2. Whisk in half-and-half until combined.
  3. Add mashed banana and mix briefly.
  4. Fold in flour until just combined; batter should be slightly lumpy.
  5. Let batter rest 5 minutes.
  6. Heat a nonstick skillet or griddle over medium heat and lightly grease.
  7. Pour 1/4 cup batter per pancake onto hot skillet.
  8. Cook until bubbles form on surface and edges look set, about 2–3 minutes.
  9. Flip and cook until golden brown, about 1–2 minutes more.
  10. Serve warm with desired toppings.

FAQs

Can I use a ripe banana without adding sugar? Yes—use a ripe banana for sweetness and easier mashing; no need for extra sugar unless you want it sweeter.
What temperature and timing produce the best texture? Keep the heat medium to medium-low so pancakes cook through without burning; 2–3 minutes first side, 1–2 minutes after flipping.
How can I adjust the batter for thicker/fluffier pancakes? Yes—add a pinch of baking powder (1 tsp) for fluffier pancakes or a splash of milk if batter is too thick.