Pancakes are a classic breakfast dish beloved by many. And this restaurant-quality banana pancake recipe takes the cake for the ultimate sweet, soft, and fluffy pancake.
The addition of the bananas makes the pancakes moist and fluffy, much like pumpkin puree does in our pumpkin spiced pancakes.
Full of ripe bananas, these pancakes make the perfect, healthy, sweet addition to your breakfast. All it takes is a few simple ingredients and these pancakes come together in about 30 minutes. Adults, and children both love them, they are just that good!
Why You’ll Love This Recipe
- Beginner friendly. This pancake recipe comes together in just a few easy steps and uses minimal ingredients.
- Cost efficient. This recipe uses minimal ingredients, most of which are pantry staples. This makes it a great recipe if you’re trying to stick to a budget but still eat restaurant-quality meals.
- Make ahead. When looking for a great recipe for breakfast meal prep, this banana pancake recipe is the way to go. These are super convenient to make and store in the freezer. The reheating process is quick and straightforward so you can have a top-tier breakfast in as little as ten minutes.
- Customizable. You can personalize these pancakes to your preference by adding a variety of toppings.
Ingredients for Banana Pancakes
To make these banana pancakes, you’re going to need:
- All-purpose flour- the base of the batter.
- Baking powder- is what helps the pancakes rise and gives them a fluffy texture.
- Sugar- the sweetening agent.
- Bananas- make sure your bananas are ripe. This is very important as the ripeness determines how sweet and moist your pancakes come out.
- Eggs- help bind pancake batter.
- Milk- our main liquid component thinning the batter.
- Vanilla extract and cinnamon- add flavor to the pancakes.
For a full list of ingredients and quantities, see the recipe card below.
Substitutions and Variations
These banana pancakes are incredibly versatile and you can adjust them to fit your dietary needs and preferences.
- Add mix-ins: Level up your pancakes by adding your favorite mix-ins to the batter. Blueberries will give your pancakes a juicy, tangy burst. Chocolate chips will add a melty richness. Get creative!
- Gluten-free: Flour can be replaced by oat, or almond flour if you are trying to make your pancakes gluten-free. Just add 1 ¼ cup of milk, rather than 1 cup. This change will alter the texture slightly, but the outcome is still sure to be delicious and higher in protein.
- Dairy-free: Sub out the whole milk for almond, or oat milk for a lactose-free pancake.
How to Make Banana Pancakes
- Dry Ingredients: In a medium-sized mixing bowl, combine flour, baking powder, salt, and cinnamon until combined, and set aside.
- Wet Ingredients: In a separate bowl, whisk together mashed bananas, sugar, egg, milk, vanilla, and oil.
- Combine: Add the dry mixture to the wet, and stir to combine. Do not over-whisk.
- Cook Pancakes: In a large skillet, on medium-low heat, melt 2 Tbsp butter. Using a ¼ cup measuring spoon, pour pancake batter into skillet, lightly shaping the pancakes. Once pancakes bubble on top, flip them, wait until they are cooked, and remove. Clean the skillet, add the remaining butter, and cook the remaining batter.
- Serve, and enjoy friends!
Topping Ideas
Toppings are the perfect way to elevate your pancakes. Keep it simple or get fancy with it. Your results are sure to be delicious.
- Classic: Smother your pancakes in a simple drizzle of maple syrup or honey to satisfy your sweet tooth.
- Simple: Top your pancakes with a dollop of sour cream. The acidity of the sour cream works great with the sweet and fluffy pancakes.
- Fresh fruit: Fresh banana slices add a great texture to the banana pancakes and elevate the banana flavor. Add fresh berries for more of a tangy pop.
- Peanut butter: Add a drizzle of your favorite peanut, almond butter, or any other nut butter, for a rich taste to your pancakes.
- Banana split pancakes: Top your banana pancakes with fresh bananas, fresh strawberries, whipped cream, chocolate drizzle, and a maraschino cherry.
- Nuts: Top with pecans, pistachios, or walnuts for an extra crunch.
Tips for the Perfect Pancakes
- Skillet matters. Use a griddle or a non-stick skillet for cooking your pancakes.
- Crisp finish. Make sure that the oil is heated before adding your pancake batter to that golden finish. If the oil isn’t hot, it will just absorb into the batter.
- Thick pancake. Use a band of a mason jar lid for perfectly round pancakes. That’s how we got ours so thick.
- Don’t overcrowd the pan. Be sure to leave some space between your pancakes and not overcrowd the pan. This allows for the heat to be evenly distributed.
- Flip on time. Flip your pancakes in one quick motion when bubbles start to form on top, and your pancakes will come out perfect every time.
Serving Suggestions
Serve these pancakes as a full meal, or an addition to your breakfast. Serve up with some other classic breakfast dishes:
- Omelet: A quick and delicious bacon mushroom omelet would make the perfect savory addition to your sweet pancakes.
- Breakfast classics: Make a restaurant-quality, traditional breakfast with an egg frittata, air-fried bacon, and homemade hashbrowns to serve before your pancakes.
- Sandwich: This breakfast bagel sandwich is perfect if you are looking for something easy that is sure to impress. Serve these with or before your pancakes for a delicious brunch.
REcipe FAQs
Why are my pancakes not coming out fluffy?
When your pancakes come out rubbery instead of fluffy, that is a result of over-mixing the batter. Be sure to combine dry and liquid ingredients just until they are incorporated.
Are banana pancakes healthy?
Banana pancakes are a tasty treat and are a healthier option as opposed to a traditional pancake! The ripe bananas naturally sweeten the pancakes and provide loads of potassium and fiber. They are a great option for when you’re craving something sweet but want to still have a nutrient-dense meal.
What can I do with leftover pancake batter?
You have the option to refrigerate the batter overnight, allowing you to whip up pancakes effortlessly the following morning with the chilled batter straight from the fridge. This proves to be an excellent solution for hectic mornings or when you’re out on a camping adventure.
Store & Reheat
- Storage. Refrigerate leftover pancakes by sealing them in an airtight container. Keep in the fridge for up to four days.
- Freeze. You can easily freeze these pancakes and give yourself a quick easy breakfast in the coming weeks. Simply lay pancakes out in a freezer-safe ziploc bag (or container), separated by parchment paper or a baking sheet (this prevents them from sticking to each other). Store for up to 3 months. Reheat: Allow pancakes to thaw, then warm on low-medium heat or in the oven at 325°F.
- Reheat. Warm on a skillet over low-medium heat until the pancakes are warm throughout.
More Delicious Breakfast Recipes
If you enjoyed this banana pancake recipe be sure to try out other breakfast recipes:
- Baked Sheet Pan Pancakes
- Lemon Ricotta Pancakes
- Lemon Blueberry Pancakes
- Pumpkin Pancake Recipe
- Chocolate Chip Pancake Recipe
- Crepe recipe
If you tried this Easy Banana Pancake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Easy Banana Pancake Recipe
Author: Valentina
5 from 19 votes
This banana pancake recipe will become your new breakfast favorite. The bananas give the pancakes a sweet, fluffy, melt-in-your-mouth texture that you just don’t get from regular pancakes. They’re delicious on their own but you can also decorate them with various toppings.
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 8 pancakes
Ingredients
- 1 cup all-purpose flour
- 2 tsp baking powder
- ⅛ tsp salt
- ½ tsp ground cinnamon
- 2 Tbsp granulated sugar
- 1 ½ large ripe bananas mashed
- 1 large egg
- ¾ cup whole milk
- ½ tsp vanilla extract
- 2 Tbsp extra-light oil
- 4 Tbsp unsalted butter divided
Instructions
In a medium-sized bowl combine flour, baking powder, salt, and cinnamon. Mix until thoroughly combined, making sure there are no clumps.
In a separate bowl, combine sugar, mashed bananas, egg, milk, vanilla, and oil. Fold the dry ingredients into the wet ingredients, careful not to overmix.
In a large skillet, melt 2 Tbsp of butter. Using a ¼ measuring cup, scoop pancake batter into skillet, being sure to leave space in between your pancakes.
Cook on medium heat and leave alone until bubbles start to form on top of your pancakes. This means they are ready to flip. Flip in a quick fluid motion and allow them to cook the rest of the way through.
Once all your pancakes are done, remove them from the heat. Add 2 more Tbsp of butter and cook your remaining batter.
Top with desired toppings. Serve, and enjoy friends!
Notes
Keep skillet clean: Butter doesn’t have a high smoke point, so it tends to burn quickly. By wiping down your skillet between batches you will prevent your butter from burning and sticking to your pancakes.
Store: Keep leftover pancakes in the fridge for 4 days.
Nutrition
194kcal Calories22g Carbs3g Protein11g Fat5g Saturated Fat38mg Cholesterol56mg Sodium235mg Potassium1g Fiber7g Sugar258IU Vitamin A2mg Vitamin C76mg Calcium1mg Iron
- Full Nutrition Label
Nutrition Facts
Easy Banana Pancake Recipe
Amount Per Serving
Calories 194Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Cholesterol 38mg13%
Sodium 56mg2%
Potassium 235mg7%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 7g8%
Protein 3g6%
Vitamin A 258IU5%
Vitamin C 2mg2%
Calcium 76mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course: Breakfast
Cuisine: American
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Leave a comment
26 comments
- christine
Ohhhhhhhhh yummy!!!!!!!!
- Reply
- Valentina’s Corner
I’m so glad you enjoyed the pancakes, Christine. Thanks so much for being a part of our online family.
- Reply
- Victoria
This turned out amazing!
- Reply
- Valentina’s Corner
Victoria, I’m so glad you enjoyed the pancakes with bananas.
- Reply
- akua lum-reeser
I made 3 times the recipe for freezing. Bananas come out your ears here and this is a great way to use them up! The flour is a different mill here in Costa Rica, it’s denser, but your recipe came out great! I will subscribe to your website.
- Reply
- Valentina’s Corner
Akua, this is so wonderful. I’m so glad you enjoyed the banana pancakes recipe. 🙂
- Reply
- Carol Hoffman
I just made these for my niece who was visiting from North Carolina. She told me that she usually doesn’t eat pancakes but she wanted to try mine since I had different flavors. I made buttermilk pancakes, orang creamsicle pancakes and banana pancakes. She said she loved all three flavors but her favorite by far were your banana pancakes.
These were amazing and so flavorful and easy to make . Definitely a moth full of goodness. They reminded me of Bananas Foster which I LOVE. Thank
you so much for such a delightful recipe.❤️- Reply
- Valentina’s Corner
That’s wonderful, Carol. I’m so glad your niece enjoyed the banana pancakes. Sounds like you had a wonderful visit.
- Reply
- Joseph
Hello again Chef !! yikes have been eating pancakes for 75 years always smothering in syrup tons a butter But these never made it to the plate !! made couple small ones to test for flavor. could not stop eating them. as they came off the pan on to a rack every time I put one down I quickly ate them. can’t wait to try them on my 1 year old grand daughter really really a great recipe. was getting ready to toss them Bananas. black soft never again took only minutes to make batter heat pan while mixing bring on da Bacon. ” PaceBeWiyhYou “
- Reply
- Valentina’s Corner
Joseph, thank you for trying our banana pancakes! So glad you enjoyed this recipe!
- Reply
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