These eggless banana pancakes put a flavorful spin on the classic, combining the natural sweetness of ripe bananas with a fluffy, melt-in-your-mouth texture—all without the eggs. They're ideal for those with dietary restrictions or anyone ready to try something new and delicious. The key to making these pancakes extra special is using perfectly ripe bananas—think spotty and sweet. Mash them up until smooth (a few chunks are okay for some texture!) and mix them into your batter for a subtle, caramelized flavor. And the result is soft and fluffy pancakes packed with natural flavor, so there is no way you would even miss the eggs. Plus, these pancakes are super versatile. Pile them high with fresh berries and a drizzle of maple syrup, or throw in some chocolate chips for an extra touch of fun. So go ahead—ditch the eggs, embrace the bananas, and create a stack of pillowy goodness. They're a simple yet irresistible way to kick off your day with a sweet, satisfying bite. So go ahead—ditch the eggs, embrace the bananas, and create a stack of pillowy goodness. This recipe of eggless banana pancakes is a simple yet irresistible way to kick off your day with a sweet, satisfying bite.

• 1 cup wheat flour
• 1 ripe banana
• 2 pinches salt
• 2 tsp sugar
• 1 1/2 tsp baking powder
• 1/8 tsp cinnamon
• Oil
• 3/4 cup milk
• 2 tsp butter

• Craving a pancake stack that's soft, sweet, and egg-free? Say hello to these Eggless Banana Pancakes. Perfect for a lazy weekend brunch or a quick weekday breakfast, this recipe will have you flipping fluffy golden pancakes that are packed with natural sweetness from ripe bananas.
• Let's get started! First things first—grab your dry ingredients. Mix together flour, baking powder, and a pinch of salt in a bowl. Set this aside and let it chill for a sec.
• Now, grab your ripe bananas and mash them well, like, really well—no chunky bits allowed. You want it smooth, but with a little personality, so add in some cinnamon and sugar to give it that cozy vibe. Next, pour in the oil, a splash of vanilla, and your choice of milk (almond, oat, or regular milk all do the trick).
• Whisk that mixture together until everything's beautifully combined and you've got a silky-smooth base.
• Now, slowly add the flour mixture in two batches, stirring just until combined. Don't go crazy—over-mixing is a pancake sin, and we're all about that fluffy texture. Make sure your batter is lump-free and has a pourable but thick consistency. You're almost there!
• Now for the fun part: cooking these beauties. Grab a non-stick pan, grease it with some oil or butter (and wipe off any excess—you don't want a greasy pancake), and heat it up.
• Once the pan is just hot enough, lower the heat to medium.
• Scoop out about 1 ladle of batter and gently pour it into the pan—don't spread it around, just let it do its thing.
• Cover it up and cook for 1-2 minutes. You'll see the edges start to lift off the pan, and that's your cue to add a little butter around the edges for that golden, crispy edge.
• Flip that pancake over, and cook the other side until it's just as golden and gorgeous. Repeat until you've got a stack high enough to make anyone jealous.
• Make sure your pan isn't too hot, or else your pancakes will brown too quickly without cooking all the way through—no one likes a burnt pancake with a raw middle. So, keep the heat on medium and enjoy the process.
• These Eggless Banana Pancakes are easy to make, delicious to eat, and the perfect way to enjoy breakfast without eggs.
• Whether you're a pro pancake maker or just trying something new, this Eggless Banana Pancakes recipe will have you coming back for seconds.