Weekend Banana Pancakes

There's something about the slow, quiet rhythm of a weekend morning that calls for a simple, comforting breakfast. For me, that often means a small stack of banana pancakes. This isn't a fancy, complicated recipe. In fact, it’s the opposite. It’s the kind of thing you can throw together with overripe bananas sitting on your counter, feeling a little guilty for not having used them yet. It’s humble, forgiving, and always feels like a small, warm hug on a plate.

What You'll Need

This recipe is beautifully minimal. You probably have everything you need already.

• 1 large, ripe banana (the spottier, the better!)
• 2 large eggs
• ½ teaspoon of baking powder
• A good splash of vanilla extract
• A little oil or butter for the pan
• For serving: a handful of pecans and fresh raspberries

Making the Batter

First, take that ripe banana and put it in a medium bowl. Grab a fork and just mash it up. You don't need a blender or any fancy equipment—just get it to a thick, lumpy purée. It’s okay if there are a few small chunks. Next, crack in the two eggs, and sprinkle in the baking powder and vanilla. Now, just stir it all together until it’s combined. The batter will be a bit thinner than a traditional pancake batter, and that’s perfectly normal. Don’t overthink it.

Cooking Them Up

Place your trustiest non-stick pan or griddle over a medium heat. Let it get properly warm. Brush the pan with a little oil or a small pat of butter. Spoon in the batter to form two small pancakes. I like to keep them modestly sized so they’re easier to flip.

Let them cook for a minute or two. You’ll see little bubbles form around the edges, and the top will start to look matte instead of glossy. That’s your sign to gently slide your spatula underneath and flip them. They’ll be a lovely golden brown. Cook for another minute on the other side, then move them to a plate.

Repeat with the remaining batter, adding another tiny bit of oil to the pan for the next batch.

The Finishing Touch

Stack them up while they’re still warm. The final, non-negotiable step is to scatter a few crunchy pecans and a handful of bright, tart raspberries over the top. The contrast of the sweet, soft pancakes with the nuts and berries is just right. You could drizzle a little maple syrup, but honestly, the banana makes them so sweet you might not even need it.

And that’s it. In about ten minutes, you’ve turned a forgotten banana into a little weekend celebration. I hope you enjoy them as much as we do.