Save There's something about a Tuesday morning when you're running late that makes you want to skip breakfast entirely. One day I grabbed whatever was in my kitchen—eggs, a banana turning spotty on the counter, protein powder from my gym bag—and threw them in a bowl out of pure desperation. The result was so ridiculously simple and delicious that I've been making them ever since, even on mornings when I have all the time in the world.
My friend Sarah came over last week and watched me make these in complete skepticism. She was convinced that eggs, banana, and protein powder couldn't possibly create anything that tasted like actual pancakes. The moment she bit into one with fresh berries and a tiny drizzle of honey, her whole face changed—that's the kind of recipe that converts skeptics.
Ingredients
- Eggs (2 large): These are your base—they bind everything together and create that fluffy texture that makes people forget this isn't a traditional pancake.
- Ripe banana (1): The speckled ones work best because they're sweeter and more flavorful; if yours is still yellow, these pancakes will taste fine but less vibrant.
- Vanilla or unflavored protein powder (1 scoop, about 30 g): This adds structure and keeps you satisfied all morning; vanilla powder makes them taste like dessert for breakfast, but unflavored works if you're adding other flavors.
- Coconut oil or nonstick spray (for cooking): Whatever keeps them from sticking is your friend here.
Instructions
- Mash the banana:
- Grab a fork and break it down in a medium bowl until it's mostly smooth with just a few tiny flecks remaining—those bits add texture and visual appeal.
- Combine everything:
- Crack your eggs in, add the protein powder, and whisk hard for about thirty seconds until the batter looks completely uniform and you don't see any dry powder streaks. This takes longer than you'd think.
- Heat your pan:
- Medium heat on a nonstick skillet is your sweet spot—too hot and the outside burns before the inside cooks through, too cool and they spread everywhere and never set up properly.
- Pour and wait:
- About two tablespoons per pancake is the magic amount; if you use more they'll be too thick and gummy in the middle, less and they break apart when you flip them. The batter will look slightly runnier than regular pancake batter.
- Watch for the bubbles:
- This is your signal—when tiny bubbles form on the surface and the edges look dry and set, it's time to flip, which usually takes about ninety seconds.
- Flip with confidence:
- A gentle flip is actually easier than you think because the egg base is quite sturdy; cook the other side for half that time until it's golden and slightly firm to the touch.
- Serve immediately:
- These are best eaten right off the pan while they're still warm, though they reheat beautifully in the toaster the next morning.
Save My neighbor brought her kids over for weekend breakfast last month, and those pancakes became the unexpected highlight. There's a specific joy in feeding people something that's genuinely good for them while they're convinced they're eating dessert.
Why This Works as Breakfast
Most pancakes leave you hungry again by mid-morning, but these are different—the protein keeps you satisfied, the banana gives you natural carbs without the crash, and the eggs are pure fuel. It's the kind of breakfast that makes you feel capable of actual productivity instead of just caffeinated.
Flavor Variations That Changed Everything
I've experimented with this enough times now that I have a mental list of what works and what doesn't. A pinch of cinnamon makes them taste like fall, a splash of vanilla extract deepens the banana flavor, and a tiny bit of cocoa powder with chocolate chips takes them somewhere decadent.
Toppings and Make-Ahead Ideas
The beauty of having a simple base recipe is that you can go anywhere with toppings depending on your mood or what needs to be used up. Fresh berries are my default, but almond butter, Greek yogurt, sliced strawberries, a drizzle of maple syrup, or even a dollop of peanut butter all work brilliantly.
- Make a double batch and freeze the extras—they thaw beautifully in the toaster and taste almost as good as fresh.
- If you're using plant-based protein powder, the pancakes cook slightly faster and are a touch more delicate, so go easy on the flip.
- A sprinkle of granola on top right before serving adds crunch and makes breakfast feel fancier than it has any right to be.
Save These pancakes have become my answer to the perpetual question of what to eat when you're busy but want something that actually nourishes you. They're proof that the simplest ingredients sometimes make the best meals.
Recipe FAQ
- → Can I substitute the protein powder?
Yes, plant-based protein powders work well for a dairy-free option. Choose your favorite to match your dietary needs.
- → What cooking fat is best for these pancakes?
Lightly greasing the skillet with coconut oil or nonstick spray prevents sticking and adds subtle flavor.
- → How do I know when to flip the pancakes?
Flip when small bubbles appear on the surface and edges look set, usually after 1–2 minutes of cooking on medium heat.
- → Can I add extra flavors to the batter?
Absolutely! A pinch of cinnamon or a splash of vanilla extract can enhance the taste without overpowering the natural banana flavor.
- → What toppings complement these pancakes?
Fresh fruit, yogurt, maple syrup, or nut butter are delicious options to add extra nutrition and taste.