Eggless Banana Bread Pancakes

Whenever I have a couple of very ripe bananas sitting on my counter, I usually think about baking a loaf of banana bread. Lately, I have been making these eggless banana bread pancakes instead because they are much faster to put together.

They have all the warm spices and toasted walnut crunch you want from the classic loaf, just in a soft and fluffy pancake form.

Since this is an egg free recipe, it is a great option if you cannot eat eggs or simply ran out of them this morning. The mashed bananas naturally do the work of keeping the batter moist and helping the pancakes hold their shape.

You just need a few basic kitchen staples and about twenty minutes at the stove to get a comforting breakfast on the table.

I like to serve mine warm right out of the skillet with fresh banana slices on top and plenty of maple syrup.

Why You’ll Love It

Classic Bakery Flavor – Mashed ripe bananas and warm cinnamon deliver that comforting, freshly baked banana bread taste in every bite.

Fluffy Texture Without Eggs – The thick batter rises beautifully on the griddle to create soft, pillowy pancakes that never feel dense.

Natural Banana Moisture – Real fruit keeps these pancakes wonderfully tender and moist from the center to the edges.

Nutty Walnut Crunch – Lightly toasted walnuts add a fantastic crisp texture that complements the tender banana pancake batter perfectly.

Ingredient List

• 1/2 cup Walnuts, Chopped
• 1 1/2 cups All Purpose Flour
• 2 tbsp Light Brown Sugar
• 2 1/2 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1 tsp Ground Cinnamon
• 1/4 tsp Ground Nutmeg
• 1/2 tsp Salt
• 2 Very Ripe Medium Bananas (About 2/3 Cup Mashed)
• 1 cup Milk
• 3 tbsp Unsalted Butter, Melted
• 1 tsp Pure Vanilla Extract
• 1 tbsp Butter, For Greasing
• 1 Banana, Sliced, For Serving
• 1/2 cup Maple Syrup, For Serving

Directions

Step 1

Toast the chopped walnuts in a dry skillet over medium heat for 3-4 minutes, stirring often, until fragrant and lightly golden. Transfer to a plate to cool.

Step 2

In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg and salt.

Step 3

In a separate bowl, mash the bananas until mostly smooth with a few small lumps. Whisk in the milk, melted butter and vanilla until well combined.

Step 4

Pour the banana mixture into the dry ingredients and fold until just combined, then fold in the toasted walnuts. Let the batter rest for 5 minutes. It will be thick, which is exactly what you want.

Step 5

Heat a nonstick skillet or griddle over medium-low heat and grease it lightly with butter. Pour 1/4 cup of batter per pancake and gently spread it into a 4-inch circle with the back of the measuring cup.

Step 6

Cook for about 3 minutes, until bubbles form and the edges look set, then flip and cook for 2 minutes more.

The natural banana sugars brown quickly, so keep the heat moderate to let the centers cook through before the outside gets too dark.

Step 7

Serve warm, topped with sliced banana and a generous drizzle of maple syrup.

Tips

Pick the Right Bananas

You’ll get the best results if your bananas have plenty of brown spots on the peel. They provide extra moisture and natural sweetness that you just cannot get from yellow bananas.

From my experience, it helps to measure the mashed banana so you have right around two-thirds of a cup. In an eggless recipe, adding too much banana liquid can make the center feel heavy and undercooked.

Keep the Heat on Medium-Low

I’ve found that these pancakes brown much faster than standard pancakes because of the sugars in the banana.

Keep your stove set to medium-low instead of medium heat. This gives the inside enough time to cook thoroughly before the bottom gets too dark.

Let the Batter Rest

I recommend letting the mixed batter sit untouched on the counter for five minutes before cooking.

This resting time lets the baking powder react with the liquids to create tiny pockets of air. That rise is what gives an eggless pancake its light and fluffy texture.

Try These Next

• Eggless Banana Muffins
• Eggless Bananas Foster Pancakes
• Eggless Fluffy Buttermilk Pancakes
• Eggless Nutella Stuffed Pancakes
• Eggless Super Moist Banana Bread

Questions You Might Have

My batter looks unusually thick, should I add more milk?

It is best to leave it thick because that gives the pancakes their classic, dense banana bread texture.

If the batter feels too stiff to gently spread into circles, you can stir in just one extra tablespoon of milk.