The breakfast pancake problem is a real one in my kitchen: cereal is sad, toast is boring, and a full pancake production — measuring, whisking, flipping a dozen discs while the coffee burns — is not a weekday activity. This banana egg pancake is my answer, and it is almost insultingly simple. One banana, two eggs, a splash of milk and a scoop of flour. You blend it into a batter, pour it over banana slices in a cold pan, and let the lowest heat and a closed lid do all the work. Fifteen minutes later there is a thick, golden, tender pancake that slices like cake.
The recipe comes from a Chinese home cook who treats the pancake the way a baker treats a steam oven: low heat, closed lid, no peeking. The banana does double duty — it sweetens the batter naturally and its slices melt into the crumb as the pancake cooks, so the inside is scattered with soft pockets of banana. It is gentle enough for a toddler’s breakfast and quick enough that I actually make it on school mornings. The original calls it a 15-minute pancake, and I have never needed more.
What Is Xiang Jiao Ji Dan Bing (香蕉鸡蛋饼)?
Xiang jiao ji dan bing (香蕉鸡蛋饼) is a homestyle Chinese pancake made from banana, eggs, milk and flour — essentially a banana-egg batter cooked in a pan on the lowest heat under a closed lid, so it rises gently into a thick, soft, cake-like disc instead of a thin crispy crepe. It is a favorite children’s breakfast across China, loved for its natural sweetness and its cloud-soft texture: no added syrup needed, no flipping gymnastics, no burnt edges. Unlike the savory scallion pancakes of northern China, this is a sweet, gentle morning treat — the kind of pancake a grandparent makes, and every generation at the table wants a slice.
If you are building a breakfast-pancake repertoire, my savory Chinese breakfast pancakes use the same milk-and-egg batter idea in the savory direction — sweet and soft here, salty and savory there, both made in minutes.
1Savory Chinese Breakfast Pancakes (Milk & Egg Soft Pancakes)These soft, savory pancakes are a classic Chinese homestyle breakfast. Made with a simple batter of flour, milk, and eggs, and studded with ham and scallions, they are ready in 15 minutes.Check out this recipe
Why This Recipe Works
- Banana replaces most of the sweetener: one ripe banana sweetens the whole pancake naturally, so the batter needs only a spoonful of sugar — and the banana’s starch helps the crumb stay tender.
- Low heat plus a closed lid is the secret: the pancake steams gently under the lid instead of frying hard, which is what gives it that thick, cake-like rise instead of a scorched exterior and raw middle.
- A single bowl, a single pan: the batter comes together in under a minute and cooks in one pan — the original’s 15-minute claim is honest.
- Banana slices melt into the crumb: the 4 mm rounds cook into soft, sweet pockets scattered through the pancake — the texture contrast that makes kids ask for seconds.
- Forgiving timing: because it cooks covered on the lowest heat, a minute or two either way does not ruin it — the pancake stays soft.
Equipment Needed
- A nonstick skillet or frying pan with a lid
- A mixing bowl and whisk
- A pastry brush (for the oil)
- A knife for slicing the banana
Ingredients
- 2 large eggs
- 100 ml (about 1/2 cup) milk
- 1 ripe banana
- 50 g (about 1/3 cup + 1 tbsp) cake flour (low-gluten flour)
- 10 g (2 tsp) sugar
- Neutral oil, for the pan
Ingredient Notes
Cake flour (低筋面粉) is the low-gluten flour that keeps the pancake tender; all-purpose flour works, though the crumb will be slightly denser — do not use bread flour. A ripe banana matters: the riper it is, the sweeter and softer the pancake, so choose one with brown spots on the skin. The sugar is optional if your banana is very ripe — the original includes it for a more dessert-like sweetness. Milk can be swapped for water or plant milk; whole milk gives the softest result.
Prep & Mise en Place
This pancake has almost no prep, but do the two steps that matter: crack the eggs into the bowl and whisk them with the milk until fully combined — no streaks of white — then whisk in the flour and sugar until the batter is smooth with no lumps. Slice the banana into rounds about 4 mm (1/8 in) thick. Brush the pan with a thin layer of oil and lay the banana slices in a single layer before the batter goes in; the oil both releases the pancake and helps the banana edges caramelize slightly.
Cooking Process
Step 1 — Whisk the Eggs and Milk
Crack 2 eggs into a mixing bowl, add 100 ml milk, and whisk until the mixture is completely smooth and uniform.
Step 2 — Whisk in the Flour and Sugar
Add 50 g cake flour and 10 g sugar and whisk again until the batter is smooth, with no dry pockets or lumps.
Step 3 — Slice the Banana and Arrange It in the Pan
Slice the banana into rounds about 4 mm (1/8 in) thick. Brush the pan with a thin layer of oil and arrange the banana slices in a single layer across the bottom.
Step 4 — Pour in the Batter
Pour the batter over the banana slices, spreading it gently so it covers them evenly.
Step 5 — Cover and Simmer on the Lowest Heat
Cover the pan and cook on the very lowest heat for about 5 minutes. The lid traps steam, which lets the pancake rise and cook through without browning too fast.
The closed lid turns the pan into a miniature steamer: steam trapped under the lid heats the pancake evenly from above and below, so the center cooks through while the bottom only gently browns. This is why the recipe works with the heat on the lowest setting — the steam, not the flame, does the cooking.
Step 6 — Flip and Cook 2 More Minutes
Carefully flip the pancake and cook uncovered or covered for about 2 more minutes, until the second side is golden and the pancake is cooked through — it should feel firm and spring back when pressed.
Step 7 — Slice and Serve
Slide the pancake onto a plate and slice it like a cake into wedges. Serve warm, plain or with a little honey or maple syrup — though the banana usually makes it sweet enough on its own.
Common Mistakes When Making Xiang Jiao Ji Dan Bing
1. The pancake is raw in the middle. Cause: heat too high, which browns the outside before the center cooks. Fix: use the lowest heat and keep the lid on for the full 5 minutes — the steam cooks the middle.
2. The pancake sticks to the pan. Cause: not enough oil, or flipping too early. Fix: brush a thin, even layer of oil before laying the banana, and wait until the pancake releases easily before flipping.
3. The batter has lumps. Cause: dumping the flour in all at once. Fix: whisk the eggs and milk smooth first, then add the flour gradually while whisking.
4. The pancake is dense and heavy. Cause: using all-purpose or bread flour, or over-mixing. Fix: use cake flour and stop whisking as soon as the batter is smooth — over-mixing develops gluten and toughens the crumb.
5. The banana burns on the bottom. Cause: the oil was too hot when the slices went in. Fix: keep the heat low from the start; the banana should soften and melt into the crumb, not fry.
Variations
The batter is a blank canvas. Swap the banana for mashed apple, pear or pumpkin for a different fruit pancake. Add a pinch of cinnamon or vanilla to the batter for warmth, or a handful of chopped walnuts for crunch (for older kids). For a chocolate version, melt a square of dark chocolate into the warm milk before whisking. The same batter also makes small silver-dollar pancakes — just pour smaller rounds and adjust the covered cooking time down to about 3 minutes. And for the savory side of the same technique, my spring pancakes with spinach and eggs and broccoli carrot egg pancakes are the vegetable-forward cousins of this sweet pancake.
Frequently Asked Questions
Can I make the batter ahead? Yes — it keeps refrigerated for up to 24 hours in a covered bowl; whisk it once before pouring. The banana slices are best cut fresh.
Can I use frozen banana? Yes — thaw and mash it into the batter rather than slicing, and reduce the milk slightly since thawed banana is watery.
Why is my pancake not browning? Because the lowest heat and covered pan are intentional — this pancake is meant to be pale golden and soft, not deeply browned. Give it the full 5 minutes before checking.
Is this suitable for babies? It is a common baby-friendly breakfast in China — soft, naturally sweet and easy to chew. Skip the sugar and cut it into small pieces for younger children.
Can I double the recipe? Yes — the batter scales directly. Cook it in two batches or use a larger pan, keeping the covered, low-heat method the same.
How to Serve
Serve the pancake warm, sliced into wedges like a cake, with milk or tea. It shines as the centerpiece of a soft breakfast spread: my jianbing guozi brings the crispy savory counterpoint, egg-filled pancakes are the filled version of the same idea, and mashed potato pancakes round out a pancake-tasting morning. When you have a little more time, my thousand-layer scallion pancakes and flaky scallion pancakes are the weekend versions worth every minute.
Storage & Reheat
The pancake is best warm, but leftovers keep refrigerated for up to 2 days wrapped in foil or in a container. Reheat in a covered pan over low heat for 2 to 3 minutes per side, or in the microwave in 20-second bursts — it will be softer than fresh but still good. This pancake freezes acceptably for up to a month; separate wedges with parchment and reheat from frozen in a covered pan. As a cooked egg dish, reheat until piping hot.
One more note from testing: the batter is thinner than a classic pancake batter, and that is intentional — the milk gives the pancake its tender, cake-like crumb, but it also means the pancake takes the full 5 covered minutes to set. If you peek too early, the lid’s steam escapes and the surface stays wet; if you flip too early, the center will slump. Trust the 5-minute covered cook, then flip once, and the pancake holds together beautifully. The same batter logic is why this recipe works in a nonstick pan with barely any oil — the eggs do the release work.
Allergen Notice
This recipe contains eggs, milk (dairy) and gluten (wheat flour). It is nut-free as written. For a dairy-free version, use plant milk; for gluten-free, use a 1:1 gluten-free flour blend.
Nutrition Disclaimer
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included. Nutrition information is an estimate and provided for informational purposes only.
About the Author & Recipe Development
I’m Lin, a chef who spent a decade in Chinese restaurant kitchens before writing recipes for home cooks. Restaurant breakfasts are all speed and precision; this pancake is the opposite, and that is exactly why I love it. When I tested the recipe, I was skeptical that 5 minutes on the lowest heat under a lid would cook a pancake through without burning — it did, beautifully, and the covered-steam method is now one I use for thicker pancakes and frittatas alike. The banana slices melting into the crumb were the surprise: the original says 4 mm, and that thickness is the sweet spot between a solid chunk and disappearing into the batter. My son now requests “banana cake” by name, which is the highest review a breakfast recipe can get.
Authoritative References
For safe handling of egg batters, I follow the USDA safe minimum internal temperature chart, which recommends cooking egg dishes to 160°F (71°C) — a full covered cook on low heat easily reaches this. The gentle rise behind the soft crumb is the same steam-leavening principle used in steamed cakes, described in this overview of starch gelatinization from ScienceDirect.
Soft Banana Egg Pancakes, 15-Minute (Xiang Jiao Ji Dan Bing)
Equipment
- Nonstick Skillet with Lid
- Mixing Bowl and Whisk
Ingredients
For the Pancake
- 2 large eggs
- 100 ml milk
- 1 ripe banana with brown spots for sweetness
- 50 g cake flour low-gluten flour; all-purpose ok
- 10 g sugar optional if banana is very ripe
- neutral oil for the pan
Instructions
- Crack the eggs into a bowl, add the milk, and whisk until completely smooth.
- Add the cake flour and sugar and whisk until the batter is smooth with no lumps.
- Slice the banana into rounds about 4 mm thick. Brush the pan with oil and arrange the banana slices in a single layer.
- Pour the batter over the banana slices so it covers them evenly.
- Cover the pan and cook on the very lowest heat for about 5 minutes, until the pancake rises and the center is set.
- Flip carefully and cook about 2 more minutes until the second side is golden and the pancake springs back when pressed.
- Slide onto a plate, slice into wedges like a cake, and serve warm.
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