Banana pancakes recipe are a warm, comforting breakfast that combines the natural sweetness of ripe bananas with the fluffy texture of traditional pancakes. Whether you’re whipping up a quick morning meal or planning a weekend brunch, banana pancakes offer the perfect blend of indulgence and nutrition. With simple ingredients and easy preparation, they’re a family favorite that satisfies both kids and adults.
Why You Will Love This Recipe
Naturally Sweetened – Ripe bananas add sweetness without needing much sugar.
Fluffy and Moist – These pancakes are soft on the inside and golden on the outside.
Kid-Friendly – A great way to sneak in fruit without complaints.
Freezer-Friendly – Make extra and reheat for quick breakfasts.
Ingredients List
Here’s everything you need to make delicious banana pancakes:
2 ripe bananas (medium to large)
2 large eggs
1 cup milk (dairy or plant-based)
1½ cups all-purpose flour
2 tablespoons sugar (optional)
1 tablespoon baking powder
½ teaspoon cinnamon (optional)
¼ teaspoon salt
1 teaspoon vanilla extract
2 tablespoons melted butter or oil (plus more for the pan)
Timing & Servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings (makes about 12 pancakes)
Step-by-Step Instructions for Banana Pancakes Recipe
Step 1: Mash the Bananas
In a large mixing bowl, mash the ripe bananas using a fork until smooth but slightly chunky for texture.
Step 2: Add Wet Ingredients
To the mashed bananas, add eggs, milk, vanilla extract, and melted butter. Whisk until well combined.
Step 3: Mix Dry Ingredients Separately
In another bowl, mix flour, sugar, baking powder, salt, and cinnamon (if using). Stir well.
Step 4: Combine Wet and Dry
Gently fold the dry ingredients into the wet mixture. Stir until just combined. Do not overmix—lumps are okay.
Step 5: Preheat the Pan
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Step 6: Cook the Pancakes
Pour ¼ cup of batter onto the pan. Cook until bubbles appear on the surface and edges are set (2–3 minutes). Flip and cook the other side for 1–2 minutes until golden brown.
Step 7: Keep Warm
Transfer cooked pancakes to a plate and cover loosely with foil to keep warm while you cook the rest.
Tips for Perfect Banana Pancakes
Use Ripe Bananas
Overripe bananas with brown spots yield the best flavor and sweetness.
Don’t Overmix
Too much mixing can make the pancakes dense. Stir just until combined.
Add Texture
For crunch, mix in chopped nuts like walnuts or pecans.
Customize the Batter
Add chocolate chips, blueberries, or a dash of nutmeg for variety.
Toppings to Try
Maple syrup and butter
Sliced bananas and peanut butter
Greek yogurt and honey
Fresh berries and whipped cream
Nutella and chopped hazelnuts
Make It Healthier
Whole Wheat Option
Swap half or all of the flour for whole wheat flour for added fiber.
Dairy-Free
Use almond milk or oat milk and substitute coconut oil for butter.
Sugar-Free
Skip the added sugar completely—bananas provide enough natural sweetness.
Variations
Vegan Banana Pancakes
Replace eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg).
Gluten-Free
Use a gluten-free all-purpose flour blend or oat flour.
Protein-Packed
Add a scoop of protein powder or mix in chia seeds for a nutritional boost.
Storing and Reheating
Storing
Let pancakes cool completely. Store in an airtight container in the refrigerator for up to 3 days.
Freezing
Place cooled pancakes in a single layer on a baking sheet and freeze for 1 hour. Then transfer to a freezer-safe bag. Freeze for up to 2 months.
Reheating
Warm pancakes in the microwave for 30–60 seconds or toast them in a skillet or oven for crisp edges.
Serving Suggestions
Serve with a glass of orange juice or a smoothie for a wholesome breakfast.
Add scrambled eggs or sausage on the side for a hearty brunch.
Turn into pancake sandwiches with a layer of nut butter between two pancakes.
Cooking for a Crowd
Double or triple the recipe as needed. Use a large griddle to cook multiple pancakes at once. Keep them warm in a 200°F (90°C) oven while preparing the rest.
FAQs
Can I make the batter ahead of time?
It’s best to make the batter fresh, but you can refrigerate it for up to 12 hours. Stir before cooking.
Can I use frozen bananas?
Yes, thaw them completely and drain excess moisture before mashing.
Why are my pancakes not fluffy?
You may have overmixed the batter or the baking powder is old. Always check freshness.
Can I skip eggs?
Yes, but use a substitute like flax eggs or mashed avocado to maintain structure.
Nutritional Information (Per Serving)
Calories: ~230
Protein: 6g
Carbohydrates: 35g
Fat: 8g
Fiber: 3g
Sugar: 10g (varies with toppings)
Conclusion
Banana pancakes recipe are a cozy, comforting, and versatile breakfast that you’ll want to make again and again. With their naturally sweet flavor, fluffy texture, and endless topping possibilities, they’re a hit for kids and adults alike. Whether you enjoy them plain, topped with syrup, or filled with chocolate chips, this recipe is a must-have for your breakfast collection.