These eggless pancakes were created when we wanted pancakes and had no eggs in the house. Plus, with the price of eggs, we were buying them less and less and being conservative using them. I had a lot of bananas and although even bananas have increased in price due to inflation, they are less expensive to use in baking and will bind ingredients together. So, they make a great egg substitute when it comes to baking! Plus, they have a great sweetness to them so we tend to use less sugar when we use them in baking. The original pancake recipe is linked at the end of this blog because I will always give credit to the people who gave me the original recipe that I create my varied recipe from. I hope you enjoy these pancakes as much as we do!
Mash Bananas
I use a food processor to mash the bananas and do all of the hard work for me. I also do not wait for bananas to be overripe when I use them in this recipe. As long as they are mostly yellow, we use them! The overripe bananas tend to give more sweetness to the recipe though.
Once the bananas are mashed, put them into a medium bowl. If you are going to hand mash them then use a fork and use the medium bowl to mash the bananas in.
Add the dry ingredients
Add the dry ingredients: sugar, flour, baking powder, and salt. I always give the bananas a stir after I add the sugar to stop them from turning brown too quickly. Not sure if that actually works, but I haven’t had a problem with it so I keep doing it! Once all of the dry ingredients are added, give it a mix!
Add the Wet ingredients
Add the wet ingredients: milk, oil, and vanilla extract. You can most definitely use melted butter, but I have been substituting with oil because it is less expensive than using butter right now. Both taste great to me, so I will continue to use canola oil or vegetable oil until the price of butter comes down or until I am able to make my own butter some day!
mix it all up
Once all of the ingredients are in the bowl, give it a good mix to make sure everything is incorporated and there are no major lumps from the flour.
cook your pancakes!
Heat a medium or large frying pan, or on a griddle, to medium heat. Once the pan or griddle is hot, add oil or butter to the pan. Then use a ¼ cup measuring cup to spoon your pancake batter into the pan or griddle. I use a ¼ cup measuring cup because they create small enough pancakes that if I make a double or triple batch of the pancakes, I can freeze them and the kids can put them in the toaster to eat at a later time!
Once the pancakes start to bubble, use a spatula to flip them over. Wait another 2-3 minutes, depending on your oven and pan. Once the other side is sufficiently cooked, take them out and place them on a plate. To check if the other side is cooked, you can flip the pancake over again or shake the pancake in the pan. If the pancake moves in the pan, then it is cooked enough. You can also gently press down on the pancake and look at the middle of the pancake. If it starts to ooze batter from the middle, then it is not quite cooked all the way through. The length of cooking time depends on the thickness of your pancakes and this is why I mention the ways to check to see if you pancake is cooked. If you prefer thinner pancakes, add more milk!
We like to butter one side of the pancake when it comes out because melted butter on pancakes is delicious!
Notes
You can definitely use eggs in this recipe instead of bananas. Just use 1 egg instead of the banana in the ingredients list.
You can use melted butter instead of oil, or another type of oil that I did not mention. Just beware of strong tasting oils as they may change the taste of your pancakes.
These pancakes freeze really well. We just throw them into a toaster to heat them up again!
You can get creative with toppings like like nut butters instead of maple syrup or just butter!
If you prefer thinner pancakes, add more milk or oil and for thicker pancakes, then add less milk or oil. These pancakes tend to be quite thick already so do not skimp on the wet ingredients too much!
Cooking time will depend on the heat you are using and the thickness of your pancakes. If your pancakes are burning, lower the temperature!
ingredients
Servings: 4
Yields: about 8-10 pancakes
- 1-2 bananas, mashed
- 2 tablespoons sugar
- 1½ cups AP flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1¼ cups milk
- 2 teaspoons vanilla extract
- 3 tablespoons oil (I use canola or vegetable)
instructions
- Mash your bananas using a food processor or a fork and scrape them into a medium bowl. Mash the bananas in the medium bowl if using a fork.
- Add your dry ingredients: sugar, flour, baking powder, and salt.
- Add your wet ingredients: milk, oil, and vanilla extract.
- Mix together until mostly smooth. Make sure there are no large lumps from flour.
- Heat a medium or large frying pan or a griddle to medium heat and allow to warm up.
- Melt butter or spray about a half to one tablespoon of oil in the pan or griddle. Using a ¼ cup measuring cup, spoon in your pancake batter.
- Once bubbles start to form, flip your pancake using a spatula.
- Wait another 2-3 minutes, or longer, depending on the thickness of your pancake. Once your pancake is fully cooked, remove from pan or griddle and place on a plate.
- Add toppings and enjoy!
The original recipe can be found at Grace and Good Eats!
watch the vlog here!
Recipe is doubled in the vlog.
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