If you’ve been searching for the best banana pancakes, your weekend mornings are about to get a serious upgrade.
These pancakes are soft, fluffy, and loaded with real banana flavor in every single bite.
Unlike plain pancakes, this version uses ripe mashed bananas right in the batter, giving you a naturally sweet stack that practically melts in your mouth.
The best part? You likely already have everything you need sitting in your kitchen right now.
I make these on lazy Sunday mornings when I’ve got a couple of brown bananas on the counter and no plan for breakfast.
They come together in under 30 minutes, require just one bowl, and disappear from the plate almost instantly.
If you love a cozy, fruit-forward breakfast, this is the recipe you’ll be coming back to again and again.
If you enjoy these, my Lemon Ricotta Pancakes are another irresistible morning stack worth trying.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Total Time | 25 minutes |
| Servings | 8–10 pancakes |
| Difficulty Level | Easy |
Why You’ll Love This Banana Pancakes
These pancakes hit every mark a great breakfast should. They’re fluffy, flavorful, and surprisingly simple to throw together on a busy morning.
You don’t need any fancy equipment or unusual ingredients. Just a bowl, a whisk, and a skillet.
Ripe bananas do double duty here, adding natural sweetness and moisture so you barely need to add extra sugar. That means a more wholesome breakfast without sacrificing any flavor.
They’re also incredibly versatile. You can keep them simple or load them up with toppings, mix-ins, and drizzles to make them feel truly special.
- Made with simple pantry staples you already have on hand
- Naturally sweetened by ripe bananas, no refined sugar overload
- Thick and fluffy texture that holds up beautifully to toppings
- Kid-friendly and a great way to use up overripe bananas
- Ready in under 30 minutes from start to finish
- Easily customizable with mix-ins like chocolate chips or blueberries
For another family-friendly morning classic, check out my Easter Bunny Pancakes for a fun and festive twist.
Ingredients
You’ll want to use very ripe bananas here, the ones with lots of brown spots. They’re sweeter, softer, and mash much more easily into the batter.
Avoid using underripe bananas as they won’t provide the same natural sweetness or flavor.
- 2 medium ripe bananas, mashed (about 1 cup)
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¾ cup whole milk (or buttermilk for extra fluffiness)
- 1 large egg
- 2 tablespoons melted unsalted butter, plus more for the pan
- 1 teaspoon pure vanilla extract
Read Also: Carrot Cake Pancakes
Kitchen Equipment Needed
You don’t need anything specialized for this recipe, just basic kitchen tools you probably already own.
Having everything ready before you start will make the process smooth and stress-free.
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Fork or potato masher (for mashing bananas)
- Non-stick skillet or griddle
- Spatula
- Measuring cups and spoons
- Ladle or large cookie scoop (for portioning batter)
- Cooling rack (optional, to keep finished pancakes warm)
Recommended Products for This Recipe
These are products I personally reach for whenever I make banana pancakes. They genuinely make a difference in the final result, and I think you’ll love them too.
1. OXO Good Grips Non-Stick Pro Griddle
A quality flat griddle is the single biggest game-changer for getting evenly cooked, golden-brown pancakes.
This one from OXO heats beautifully edge to edge, so you’re not dealing with hot spots that burn one side while the other stays pale.
The non-stick surface also means you use way less butter and flipping is effortless.
2. Nielsen-Massey Pure Vanilla Extract
A high-quality vanilla extract elevates banana pancakes from good to truly exceptional.
Nielsen-Massey is my go-to because it’s made with real Madagascar Bourbon vanilla beans and adds a warm, complex depth that the imitation stuff just can’t match.
A little goes a long way, and you’ll notice the difference immediately.
3. OXO Good Grips Large Cookie Scoop
Portioning pancake batter consistently is harder than it sounds, and this scoop makes it completely foolproof.
Every pancake comes out the same size, which means they all cook at the same rate. No more ending up with one giant pancake and three tiny ones on the same batch.
4. Organic Cinnamon (Ceylon)
Ceylon cinnamon has a lighter, sweeter, more delicate flavor compared to the standard Cassia variety you’ll find in most grocery stores.
In a recipe where cinnamon plays a supporting role, using Ceylon lets you actually taste the nuance rather than just heat. It pairs absolutely beautifully with banana.
Step-by-Step Instructions: How to Make Banana Pancakes
1. Mash the Bananas
- Peel your 2 ripe bananas and place them in a large mixing bowl.
- Use a fork or potato masher to mash them thoroughly until you have a smooth, creamy consistency with very few lumps remaining.
- A few small lumps are okay, but the smoother you get the mash, the more evenly the banana flavor will distribute through each pancake.
- Set the mashed bananas aside in the bowl, as you’ll be building the wet ingredient mixture right on top of them.
2. Mix the Wet Ingredients
- To the bowl of mashed bananas, add ¾ cup of whole milk, 1 large egg, 2 tablespoons of melted (and slightly cooled) unsalted butter, and 1 teaspoon of pure vanilla extract.
- Whisk everything together until fully combined and smooth.
- Make sure your melted butter has cooled slightly before adding it, otherwise it can start to cook the egg. A minute or two of cooling time is all it needs.
3. Combine the Dry Ingredients
- In a separate medium mixing bowl, add 1 cup all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, and ½ teaspoon ground cinnamon.
- Whisk the dry ingredients together until evenly combined. This step ensures the leaveners and spices are distributed throughout the flour before you mix everything together.
4. Combine Wet and Dry Ingredients
- Pour the dry ingredient mixture into the bowl with the wet ingredients.
- Gently fold the two together using a spatula or wooden spoon. Stir until just combined, meaning you no longer see visible streaks of dry flour.
- Do not overmix. It’s completely normal and actually expected to have a few small lumps in the batter. Overmixing develops too much gluten, which results in dense, tough pancakes instead of fluffy ones.
- Let the batter rest for 3 to 5 minutes. This short rest allows the baking powder to activate and the flour to fully hydrate, giving you a fluffier result.
5. Heat the Pan
- Place your non-stick skillet or griddle over medium heat.
- Allow it to heat up for about 2 minutes. A properly preheated pan is key to getting that golden-brown exterior without burning.
- To test if the pan is ready, flick a few drops of water onto the surface. If they sizzle and evaporate immediately, the pan is at the right temperature.
- Add about ½ teaspoon of butter to the pan and let it melt, swirling to coat the surface evenly. Repeat before each new batch of pancakes.
6. Cook the Pancakes
- Using a ladle or large cookie scoop, pour approximately ¼ cup of batter onto the pan per pancake. This gives you a nice, standard-sized pancake.
- Cook for 2 to 3 minutes on the first side. You’ll know it’s time to flip when you see bubbles forming and popping on the surface of the batter, and the edges look set rather than shiny and wet.
- Flip each pancake once using a wide spatula. Cook the second side for another 1 to 2 minutes, until golden brown.
- Avoid pressing down on the pancakes with the spatula after flipping, as this pushes out all the air and flattens them.
- Transfer cooked pancakes to a plate or a cooling rack in a low oven (around 200°F / 93°C) to keep them warm while you cook the remaining batches.
- Repeat until all the batter is used, adding a small amount of butter to the pan between each batch.
7. Serve and Enjoy
- Stack your banana pancakes high on a plate and add your favorite toppings.
- Serve immediately while hot and fluffy for the best texture and taste.
You might also enjoy: Cinnamon French Toast Bake
Tips for The Best Banana Pancakes
A few small tweaks can take your banana pancakes from good to genuinely excellent.
These tips are all about working with your ingredients to get the most flavor and the fluffiest texture possible.
- Use very ripe bananas: The blacker and spottier, the better. Overripe bananas are significantly sweeter and much easier to mash smoothly into the batter.
- Don’t skip the resting time: Letting the batter sit for 3 to 5 minutes before cooking allows the baking powder to start working, which gives you fluffier pancakes.
- Keep the heat at medium: Too high and the outside burns before the inside cooks through. Too low and the pancakes spread out and turn flat.
- Don’t overmix: Lumpy batter is good batter. Overmixing leads to chewy, dense pancakes. Stir just until no visible dry flour remains.
- Substitute buttermilk for extra fluffiness: Swap the whole milk for an equal amount of buttermilk. The acidity reacts with the baking soda to give you an even more tender, airy pancake.
- Wipe the pan between batches: Any leftover browned butter in the pan can make the next batch cook unevenly. A quick wipe with a paper towel and a fresh knob of butter does the trick.
- Freeze extras: These pancakes freeze beautifully. Stack cooled pancakes with parchment paper between each one, then freeze in a zip-lock bag for up to 3 months.
Read Also: Waffle Recipe
Serving Suggestions
Banana pancakes are wonderful on their own with a simple drizzle of maple syrup, but they also make an amazing base for a full breakfast spread.
They’re sweet and fruity enough to feel special, but versatile enough to pair with savory sides too.
- Classic maple syrup and a pat of butter melting right on top
- Fresh sliced strawberries, blueberries, or raspberries for a fruit-forward plate
- A dollop of Greek yogurt and a drizzle of honey for a lighter option
- Whipped cream and a sprinkle of cinnamon for a dessert-style stack
- Crispy bacon or breakfast sausage on the side for a sweet-savory balance
- Chopped toasted walnuts or pecans scattered on top for crunch
- Pair them alongside a Fruit and Yogurt Parfait for a complete and satisfying brunch
Variations of Banana Pancakes
Once you’ve mastered the base recipe, it’s incredibly easy to customize these pancakes to suit your mood, your pantry, or your dietary preferences.
Here are some of the best variations to try.
- Chocolate Chip Banana Pancakes: Fold ½ cup of semi-sweet chocolate chips into the batter right before cooking. Pairs beautifully with the natural sweetness of the banana.
- Blueberry Banana Pancakes: Add ½ cup of fresh or frozen blueberries to the batter. They burst while cooking and create little pockets of jammy fruit throughout.
- Peanut Butter Banana Pancakes: Whisk 2 tablespoons of creamy peanut butter into the wet ingredients for a richer, nuttier flavor profile.
- Oat Banana Pancakes: Swap half the all-purpose flour for rolled oats (blended into a fine flour). Adds a hearty, wholesome texture.
- Vegan Banana Pancakes: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes), and use plant-based milk and coconut oil instead of dairy butter.
- Gluten-Free Banana Pancakes: Substitute a 1:1 gluten-free all-purpose flour blend for the regular flour. The bananas help bind everything together without any gummy texture.
- Banana Nutella Pancakes: After flipping each pancake, add a small spoonful of Nutella to the cooked top and let it soften slightly before serving.
Another favorite morning bake with banana flavor: Snickerdoodle Banana Bread
Storage and Reheating
These pancakes store beautifully, making them an excellent candidate for weekend meal prep if you want to have a quick weekday breakfast ready to go.
Proper storage keeps them soft and fresh without turning rubbery.
- Refrigerator: Store cooled pancakes in an airtight container in the fridge for up to 4 days. Place parchment paper between each pancake to prevent sticking.
- Freezer: Freeze pancakes in a single layer on a baking sheet first, then transfer to a freezer-safe zip-lock bag. They keep well for up to 3 months.
- Microwave reheating: Place 1 to 2 pancakes on a microwave-safe plate and heat in 30-second intervals until warmed through. Cover with a damp paper towel to retain moisture.
- Toaster reheating: Pop frozen or refrigerated pancakes directly in the toaster for 1 to 2 cycles. This method gives you a slightly crispier exterior, which many people prefer.
- Skillet reheating: Heat a non-stick skillet over medium-low heat and warm the pancakes for 1 to 2 minutes per side. This keeps them soft and gives the edges a slight refresh.
- Oven reheating: Arrange pancakes in a single layer on a baking sheet, cover with foil, and warm at 350°F (175°C) for 10 minutes. Great for reheating a large batch at once.
Nutritional Facts
The following estimates are based on one pancake (approximately 1/9 of the total recipe) made with whole milk and unsalted butter, without any additional toppings.
Actual values may vary depending on the exact ingredients and portion sizes used.
- Calories: Approximately 120 kcal
- Carbohydrates: 20g
- Protein: 3g
- Fat: 3.5g
- Saturated Fat: 2g
- Fiber: 1g
- Sugar: 6g
- Sodium: 150mg
- Potassium: 160mg
Health Benefits of Key Ingredients
Beyond how delicious they are, these banana pancakes are made with ingredients that actually bring some nutritional value to the table. It’s not just breakfast, it’s fuel.
- Bananas: Rich in potassium, vitamin B6, and vitamin C. They provide quick-releasing natural sugars for energy and contain fiber that supports healthy digestion. Ripe bananas also contain antioxidants that can help protect cells from damage.
- Eggs: A complete protein source containing all nine essential amino acids. Eggs also provide choline, which supports brain health, and lutein for eye health.
- Whole milk: Provides calcium, phosphorus, and vitamin D, all of which are essential for strong bones and teeth. The fat in whole milk also aids the absorption of fat-soluble vitamins.
- Cinnamon: Contains powerful antioxidants and has anti-inflammatory properties. Studies suggest cinnamon may help regulate blood sugar levels, making it a particularly smart addition to a naturally sweet recipe.
- All-purpose flour: Provides the carbohydrates your body needs for energy, along with small amounts of iron and B vitamins. For added fiber, you can substitute part of the flour with whole wheat flour.
Read Also: Eggs Benedict With Hollandaise Sauce
FAQs About Banana Pancakes
1. Can I make banana pancake batter ahead of time?
It’s best to cook banana pancake batter fresh, as the baking powder begins to lose its leavening power once mixed with wet ingredients.
If you need to prep ahead, you can measure and mix your dry ingredients separately the night before and then combine with the wet ingredients in the morning.
2. Why are my banana pancakes coming out flat?
Flat pancakes are almost always caused by overmixing the batter or using a pan that isn’t hot enough before adding the batter.
Overmixing knocks out the air that makes pancakes fluffy, and a cold pan causes the batter to spread out too quickly before it can rise.
Make sure to stir your batter gently until just combined, and always preheat your pan for at least 2 minutes before cooking.
3. Can I use frozen bananas for this recipe?
Yes, absolutely. Thaw the frozen bananas completely at room temperature or in the fridge overnight, then drain off any excess liquid before mashing.
Frozen and thawed bananas are actually even sweeter and softer than fresh ones, making them ideal for baking and pancake batter.
4. How do I keep banana pancakes warm while cooking multiple batches?
Place your finished pancakes on a wire cooling rack set on a baking sheet and keep them in a 200°F (93°C) oven while you finish cooking the rest.
Avoid stacking them on a plate right away as the steam from the hot pancakes can make the ones on the bottom soggy.
5. Can I make these banana pancakes without eggs?
Yes, you can replace the egg with a flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water and letting it sit for 5 minutes until it becomes gel-like.
The pancakes may be slightly less fluffy than the original version, but the banana helps bind everything together so the texture still holds up nicely.
Best Banana Pancakes
Ingredients
- 2 ripe bananas medium-sized; about 1 cup / 230g mashed — the riper and spottier, the better
- 3/4 cup whole milk 180ml; substitute buttermilk for extra fluffiness
- 1 large egg room temperature preferred
- 2 tablespoons unsalted butter 30g, melted and slightly cooled; plus more for the pan
- 1 teaspoon pure vanilla extract 5ml
- 1 cup all-purpose flour 125g; spooned and leveled
- 1 tablespoon granulated sugar 12g
- 1 teaspoon baking powder 4g
- 1/2 teaspoon baking soda 2g
- 1/4 teaspoon salt 1g
- 1/2 teaspoon ground cinnamon 1g; Ceylon cinnamon recommended for best flavor
Equipment
- Large mixing bowl
- Medium mixing bowl For dry ingredients
- Whisk
- Fork or potato masher For mashing bananas
- Non-stick skillet or griddle
- Spatula Wide spatula recommended for flipping
- Measuring cups and spoons
- Ladle or large cookie scoop For portioning batter evenly
- Cooling rack (optional) For keeping finished pancakes warm in oven
Method
- Peel both ripe bananas and place them in a large mixing bowl. Use a fork or potato masher to mash thoroughly until smooth and creamy with very few lumps remaining.
- Add the whole milk, egg, melted butter, and vanilla extract to the bowl of mashed bananas. Whisk everything together until fully combined and smooth.
- In a separate medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly combined.
- Pour the dry ingredients into the wet ingredients and gently fold together until just combined — a few small lumps are fine. Do not overmix. Let the batter rest for 3 to 5 minutes.
- Heat a non-stick skillet or griddle over medium heat for about 2 minutes. Add ½ teaspoon of butter and swirl to coat before each batch.
- Pour about ¼ cup of batter per pancake onto the pan. Cook for 2 to 3 minutes until bubbles form and pop on the surface and the edges look set, then flip and cook for 1 to 2 minutes more until golden brown.
- Transfer cooked pancakes to a wire rack in a 200°F (93°C) oven to keep warm while cooking the remaining batches. Serve immediately with your favorite toppings.
Nutrition
Notes
- Use very ripe bananas: Bananas with lots of brown spots are sweeter, softer, and mash much more easily into smooth batter.
- Don’t overmix: Stir just until no visible dry flour remains. Lumpy batter is normal and actually helps produce fluffier pancakes.
- Let the batter rest: A 3 to 5 minute rest allows the baking powder to activate and the flour to hydrate fully, resulting in a fluffier texture.
- Buttermilk swap: Replace the whole milk with an equal amount of buttermilk for extra tender, airy pancakes. The acidity reacts with the baking soda for added lift.
- Keep the heat at medium: Too high burns the outside before the inside sets; too low causes the pancakes to spread flat. Medium heat gives you the golden exterior and fluffy interior you’re after.
- Wipe the pan between batches: Remove any browned butter residue with a paper towel and add a fresh knob of butter before each batch to prevent uneven coloring.
- Easy mix-ins: Fold in ½ cup of chocolate chips, blueberries, or chopped walnuts just before cooking for delicious variations.
- Refrigerator storage: Store cooled pancakes in an airtight container with parchment paper between each one for up to 4 days.
- Freezer storage: Freeze in a single layer first, then transfer to a zip-lock bag. Keeps well for up to 3 months. Reheat in the toaster straight from frozen.
- Vegan option: Replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, rested 5 minutes), and use plant-based milk and melted coconut oil.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Banana pancakes are one of those recipes that manages to feel both comforting and a little bit special at the same time.
They come together quickly, they use up those overripe bananas sitting on your counter, and they taste like you put in far more effort than you actually did.
I really hope you give this recipe a try the next weekend morning when you want something a little more than ordinary toast.
These pancakes have a way of turning an average morning into a really good one.
Once you make them, I’d love to hear how they turned out. Drop a comment below and let me know your favorite toppings or any tasty mix-ins you tried.
Recommended:
- Chai Spiced Banana Bread
- Banana Nut Bread
- No Eggs Banana Bread
- Banana Pumpkin Bread
- Ham and Cheese Breakfast Casserole
