Add Preferred SourceDiscover the perfect breakfast solution with eggless banana pancakes. Made without eggs and using bananas as the star ingredient, these pancakes are fluffy, soft, and incredibly easy to make. These eggless pancakes can be whipped up in under 20 minutes.
Why you will love this banana pancake recipe?
- The addition of fennel seeds provides a unique and delightful twist to these eggless banana pancakes.
- These eggless banana pancakes turn out soft, fluffy, and light.
- These egg-free banana pancakes can be prepared in less than 20 minutes.
Ingredients
Bananas: Overripe bananas make the most delicious egg-free banana pancakes.
Flour: I use all-purpose flour for this recipe. You can use a mix of plain and whole wheat flour.
Fennel seeds: This is an optional ingredient; however, I recommend not skipping it.
See the recipe card for full information on ingredients and quantities.
Step-by-step instructions
Step 1: Combine flour, baking powder, salt, and fennel seeds in a bowl. Set it aside (images 1 and 2).
Step 2: In a large mixing bowl, take the bananas and mash them well. Add melted butter and sugar to the mashed bananas. Mix well (image 3).
Step 3: Add ¾ cup milk to the banana mixture and mix well (image 4).
Step 4: Add the flour mixture to the wet ingredients and mix until it is incorporated. Do not overmix the flour into the batter. Let the batter sit for 5 minutes (images 5 and 6).
Step 5: Heat a
Step 6: Flip over and cook the other side for 1-2 minutes. Add some butter and cook completely (image 8). Repeat with the remaining batter to make the egg-free banana pancakes.
Expert Tips
When combining the wet and dry ingredients, mix them until just combined. Overmixing it will lead to gluten development and may make the pancake rubbery. It is okay to have a few lumps in the batter; they will disappear during cooking.
Allow the batter to rest for about 5-10 minutes before cooking. This resting time allows the flour to hydrate and results in lighter and fluffier pancakes.
Make sure to preheat your skillet or griddle over medium heat before adding the pancake batter.
Don't have ripe bananas in hand? Check out this recipe to see how to ripen bananas quickly!
To make vegan banana pancakes, replace whole milk with nut-based milk and fry the pancakes using vegetable oil instead of butter. Also, check out this recipe to make healthy banana bread.
How to serve banana pancakes?
Classic style: Stack these eggless pancakes on a plate and serve them as they are. You can drizzle them with pure maple syrup, honey, agave nectar, chocolate syrup, ginger syrup, or pumpkin syrup for added sweetness. Add a dollop of butter on top for richness.
Fresh fruit toppings: Enhance the natural sweetness of the pancakes by topping them with fresh fruit slices, such as bananas or fresh berries.
Preserves: Choose your favorite fruit jam, such as strawberry, raspberry, or mixed berry, and spread it over these fluffy pancakes. Our favorite is this strawberry ginger jam.
Serve it along with this delicious and chocolatey cafe mocha recipe for the perfect breakfast.
Recipe FAQs
Yes, you can substitute whole wheat flour for all-purpose flour. Keep in mind that whole wheat flour tends to absorb more liquid, so you may need to adjust the amount of milk slightly to achieve the desired batter consistency.
Absolutely! You can use dairy-free milk alternatives like almond milk, soy milk, oat milk, or coconut milk in place of regular milk. Make sure that the milk alternative you choose is unsweetened to maintain the right balance of sweetness in the pancakes.
To make these pancakes gluten-free, you can use gluten-free flour instead of regular all-purpose flour. Almond flour, oat flour, or buckwheat flour are some good options. Please note that I have not tested this recipe with gluten-free flour.
Yes, you can freeze the leftover pancakes for later consumption. Allow them to cool completely, then stack them with parchment paper between each pancake to prevent sticking. Place them in an airtight container or freezer bag and store them in the freezer. To reheat, you can use a toaster, or oven, or microwave them until warmed through.
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Recipe card
Eggless Banana Pancakes
Ingredients
- 2 bananas overripe
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon fennel seeds saunf
- 1 pinch salt
- 2 tablespoon sugar
- ¾ - 1 cup milk
- 1 tablespoon butter plus extra for frying the pancakes
Instructions
- Combine white flour, baking powder, salt, and fennel seeds in a small bowl. Set it aside.
- In a separate mixing bowl, take the bananas and mash them well. Add one tablespoon of melted butter and sugar. Mix them well.
- Add ¾ cup of milk and mix well.
- Add the flour mixture to this and mix gently. The mixture should be of pouring consistency. If it gets too thick, add 2-3 tablespoon milk.
- It is really important to not overmix the batter. It is okay to have a few lumps in the batter. Overmixing can lead to gluten development in the batter, which will make the pancakes rubbery and dense.
- Heat a frying pan or skillet and add butter. Pour around ¼ cup of the pancake batter and let it cook until there are bubbles on top.
- Flip over and cook the other side. Add some butter.
- Serve hot with toppings of your choice.
