No Sugar Banana Crepes with Maple Syrup – Easy Quebec-Style Breakfast Recipe
Soft, Naturally Sweet Quebec-Style Banana Crepes (No Sugar Added)
Looking for a new way to use up your overripe bananas? These banana crepes with pure maple syrup in the batter are a wholesome and delicious twist on classic brunch recipes. Unlike traditional banana crepes that use sliced bananas as filling or topping, this recipe mashes the bananas right into the crepe batter for a soft, flavorful texture in every bite.
They’re sweetened only with real Canadian maple syrup, with no refined sugar—making them a feel-good choice for breakfast, brunch, or even a light dessert. These crepes are easy to freeze, great for meal prep, and made with simple pantry staples. Whether you’re planning a slow Sunday morning or prepping weekday breakfasts for the family, this recipe delivers a satisfying taste of Quebec-style comfort food.
Not in the mood for banana crepes but want a more traditional recipe? Check out this video below.
Why These Banana Maple Syrup Crepes Are Unique
- No white sugar – only sweetened with pure maple syrup
- Mashed banana in the batter – for rich flavor and soft texture
- Adjustable consistency – with 300–350 ml milk depending on how thin you want your crepes
- Easy to freeze – perfect for make-ahead breakfasts
- Inspired by Quebec home cooking – made with real, local ingredients
- Kid-approved and naturally sweet – a healthyish twist on a brunch classic
Ingredients (Makes 10–12 Crepes)
- 200 to 220 g (about 2 medium) overripe bananas, mashed
- 3 to 5 tbsp (50–80 ml) pure maple syrup (adjust to taste)
- 3 eggs
- 3 tbsp neutral vegetable oil (canola or sunflower)
- 2 cups (250 g) all-purpose flour, sifted
- ½ tsp baking powder (optional, for lighter texture)
- 1 ¼ to 1 ½ cups (300–350 ml) milk (dairy or plant-based)
- 1 pinch of salt
- (Optional) 1 tsp vanilla extract or a pinch of cinnamon
Step-by-Step Instructions
1. Mash the bananas
Use a fork or potato masher to mash the bananas in a medium mixing bowl until smooth. For an extra-smooth batter, you can use an immersion blender.
If you enjoy naturally sweet breakfast recipes, try our Moist Banana Muffins with Walnuts and Maple Syrup or these Easy Pancakes. For something more indulgent, check out our 1980s Crêpes Suzette — rich, citrusy, and flambéed.
2. Add liquid ingredients
To the mashed bananas, add maple syrup, eggs, oil, and vanilla (if using). Whisk until well combined.
3. Mix in dry ingredients
In a separate bowl, sift the flour with the baking powder and salt. Add to the wet mixture and stir until a thick, smooth batter forms.
4. Adjust with milk
Gradually add 300 ml (1 ¼ cups) of milk, whisking gently until smooth. For thinner crepes, add up to 350 ml. The batter should be pourable, but not watery.
5. Let the batter rest (optional but recommended)
Let the batter rest at room temperature for 15 to 30 minutes. This helps the flour absorb the liquid and makes the crepes more tender and easier to flip.
6. Cook the crepes
Heat a lightly oiled nonstick skillet or crepe pan (8–10 inches / 20–25 cm) over medium-low heat. Pour a small ladle of batter into the center, then tilt the pan to spread evenly. Cook for 1½ to 2 minutes per side, or until golden and easy to flip.
7. Serve warm
Serve your banana crepes hot with more maple syrup, or top with fresh fruit, Greek yogurt, nut butter, or chopped nuts for extra flair.
Pro Tips for Perfect Banana Crepes
- Avoid burning: Maple syrup and banana can caramelize quickly. Keep the heat at medium-low and oil the pan lightly between each crepe.
- Too thick? Add more milk gradually.
- Too lumpy? Blend the batter briefly with an immersion blender for a smooth result.
- Want fluffier crepes? Add ½ tsp of baking powder.
- For crispier edges: Use butter instead of oil to cook each crepe.
Substitutions and Variations
| Ingredient | Substitute Option |
| Maple syrup | Honey, agave syrup, or light brown sugar (50–80 ml) |
| Milk | Oat, almond, or soy milk; buttermilk also works |
| All-purpose flour | 50% whole wheat flour for extra fiber |
| Eggs | 3 tbsp ground flax + 6 tbsp water (vegan option) |
| Vegetable oil | Melted butter or coconut oil |
Storage Tips
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months. Place parchment paper between crepes to prevent sticking.
- Reheat: Use a skillet over low heat, or microwave in 10-second intervals. Can also be reheated in a toaster if folded.
FAQ – Banana Crepe Troubleshooting & Tips
Can I use black bananas?
Yes! The blacker and riper the bananas, the sweeter and more flavorful your crepes will be. This recipe is perfect for bananas that are too ripe to eat raw.
Can I make this recipe lactose-free?
Absolutely. Oat milk, soy milk, and almond milk all work well as replacements for dairy milk.
Do I have to rest the batter?
It’s optional, but highly recommended. Resting allows the flour to fully absorb the liquids, resulting in tender, smooth crepes that are easier to flip.
Can I make this recipe gluten-free?
Yes, use a 1:1 gluten-free flour mix designed for baking. If the crepes tear too easily, add an extra egg to help bind them.
How do I make thicker banana pancakes instead?
Just reduce the milk to 250–275 ml and add ½ tsp baking powder. Cook them a bit longer on lower heat.
Can I add chocolate chips or berries?
It’s best to add toppings after cooking, not into the batter. Banana makes the batter moist, and extra chunks can interfere with cooking evenly.
Topping Ideas
- Classic Quebec-style: butter and maple syrup
- Healthy brunch: plain Greek yogurt, roasted pecans, cinnamon
- Decadent dessert: hazelnut spread and banana slices
- Fresh & light: fresh berries, a drizzle of honey or lemon zest
These banana crepes with maple syrup are the perfect solution for overripe bananas and lazy weekend mornings. With no added sugar, lots of flavor, and simple ingredients, they’re a feel-good way to enjoy homemade crepes with a wholesome twist. Whether you’re from Montreal, Toronto, Vermont, or somewhere in between, this recipe brings Quebec brunch vibes right to your kitchen.
Easy to prep, freeze-friendly, and endlessly customizable — you’ll want to make these crepes again and again.
More Sweet Brunch Recipes You’ll Love
- Moist Banana Muffins with Walnuts and Maple Syrup — naturally sweet and soft.
- Easy Pancakes — light, fluffy, and perfect for weekends.
- Bakery-Style Double Chocolate Muffins — rich, indulgent, and chocolatey.
- 1980s Crêpes Suzette — a vintage classic with orange and Grand Marnier.
- Moist Blueberry Muffins — fruity, fluffy, and bakery-style.
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No Sugar Banana Crepes with Maple Syrup – Easy Quebec-Style Breakfast Recipe
Ingredients
- 200 –220 g 2 medium overripe bananas, mashed
- 3 –5 tbsp 50–80 ml pure maple syrup
- 3 eggs
- 3 tbsp neutral oil canola or sunflower
- 2 cups 250 g all-purpose flour, sifted
- ½ tsp baking powder optional
- 1 ¼ to 1 ½ cups 300–350 ml milk
- Pinch of salt
- Optional 1 tsp vanilla or pinch of cinnamon
Instructions
- Mash bananas in a bowl until smooth.
- Add maple syrup, eggs, oil, vanilla (if using). Whisk well.
- In a separate bowl, sift flour with salt and baking powder.
- Add dry ingredients to banana mixture. Stir to combine.
- Gradually whisk in 300 ml milk. Add more if needed for thinner batter.
- Rest batter for 15–30 min (optional).
- Heat lightly oiled nonstick pan over medium-low heat.
- Pour in batter and tilt pan to spread. Cook 1½ to 2 min per side.
- Serve warm with desired toppings.
Video
Notes
Storage Tips
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months. Place parchment paper between crepes to prevent sticking.
- Reheat: Use a skillet over low heat, or microwave in 10-second intervals. Can also be reheated in a toaster if folded.
