These Banana Pancakes are fluffy with the best sweet banana flavor. Cook up a batch on the weekend and freeze the leftovers for quick weekday breakfasts.
Easy Banana Pancakes
If you have extra-ripe bananas sitting on your kitchen counter, this banana pancake recipe is one of the best ways to use them up! Like our favorite Banana Muffins and Healthy Banana Bread, the best banana pancakes are made with super ripe brown spotted bananas. The ripe bananas add lots of natural sweetness to the pancakes.
These banana pancakes are easy to make, using simple ingredients. They’re sweet and flavorful as is, but I won’t blame you if you drizzle on a bit of maple syrup. Top your stack with sliced bananas for extra banana flavor.
Banana Pancake Recipe Ingredients
Here’s what you’ll need to make these banana pancakes:
- Butter: The butter adds moisture and flavor to the pancakes.
- Flour: I like to make these pancakes with a combination of all-purpose flour and whole wheat flour. The whole wheat flour adds a healthy boost of nutrition while the all-purpose flour keeps the pancakes light and fluffy. You can replace the whole wheat flour with all-purpose flour, if desired.
- Sugar: Just one tablespoon of granulated sugar adds extra sweetness. You can omit the sugar if you wish; the ripe banana also adds sweetness.
- Baking Powder and Baking Soda: To make the pancakes rise and puff up as they cook.
- Salt: Enhances all of the other flavors. Don’t skip it!
- Cinnamon: Complements the banana flavor.
- Mashed Banana: For best results, use very ripe brown spotted bananas. Ripe bananas are extra sweet and easy to mash, so they make the best banana pancakes.
- Eggs: The eggs provide structure, help the pancakes to rise, and add richness.
- Milk: I recommend using whole milk for the richest flavor. 2% or nondairy milk can also be used.
- Vanilla: A teaspoon of pure vanilla extract adds a hint of sweet vanilla flavor.
How to Make Banana Pancakes
Here’s an overview of the simple steps to making banana pancakes:
- Melt the butter and set it aside to cool slightly.
- In a large mixing bowl, whisk together the dry ingredients: both flours, sugar, baking powder, baking soda, salt and cinnamon.
- In a medium mixing bowl, whisk together the wet ingredients: mashed banana, eggs, milk and vanilla. Then whisk in the melted butter until well combined.
- Pour the wet ingredients into the dry and mix with a rubber spatula until just combined.
- Cook banana pancakes on a hot griddle or skillet over medium heat, flipping the pancakes once bubbles have formed on the top and the bottom is golden brown.
- Use very ripe bananas for maximum sweetness and flavor.
- You can add mini chocolate chips to the pancake batter to make banana chocolate chip pancakes.
- When you combine the wet and dry ingredients, be careful to not overmix. Stir them together with a rubber spatula just until the flour is incorporated. It’s ok if the pancake batter is a little lumpy but you shouldn’t see any streaks or clumps of flour.
- Cook the pancakes until they are golden brown on both sides. Cook them over moderate heat so that the centers cook through in the same time that it takes for the sides to become golden.
- To keep the pancakes warm while you cook the rest of the batch, you can place them on a baking sheet in an oven that you’ve preheated to 200° F and then turned off.
Banana pancakes are delicious served with maple syrup, sliced banana and toasted walnuts or pecans. Or, top them with some fresh berries and/or a spoonful of peanut butter or almond butter. Other dishes that pair well with banana pancakes include:
How to Freeze Banana Pancakes
These pancakes freeze wonderfully to reheat for a quick breakfast later on. Once cool, store the pancakes in an airtight container (such as a zip-top plastic bag) in the freezer for up to 3 months. Thaw them overnight in the refrigerator or in the microwave on low power and then reheat in the microwave (or a low temperature oven) until warm.
More Homemade Pancakes Recipes
- Buttermilk Pancakes
- Healthy Pancakes
- Oatmeal Pancakes
- Greek Yogurt Pancakes
- Pumpkin Pancakes
- Gingerbread Pancakes
- 2 tablespoons unsalted butter
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup mashed ripe banana, 250 grams, about 2 medium to large bananas
- 2 large eggs
- 1 ½ cups whole milk, or 2% milk
- 1 teaspoon vanilla extract
- Melt the butter, either in the microwave or on the stove, and set aside to cool slightly.
- In a large bowl, combine the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt and cinnamon. Whisk until well combined.
- In a medium bowl, whisk together the mashed banana, eggs, milk and vanilla. Then whisk in the melted butter until well combined.
- Pour the wet ingredients into the dry and mix with a rubber spatula until just combined. Try not to over-mix the batter. A few small lumps may remain in the batter but you shouldn't see large clumps or streaks of flour.
- Heat a griddle or skillet to medium heat (325-350° F). If it requires greasing, lightly grease with cooking spray or melted butter. Scoop batter by scant ¼ cup onto the heated griddle. Cook pancakes on the first side until bubbles begin to form and the bottom side of the pancakes are golden brown, about 3-4 minutes. Flip pancakes and cook until the second side is browned, about 2 minutes more. Serve immediately or keep warm while you cook the rest of the pancakes by placing on a baking sheet in an oven that you've preheated to 200° F and then turned off.
- Banana pancakes can be stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. Reheat in the microwave or oven.