Banana Pancakes

These banana pancakes are light, fluffy and loaded with plenty of banana flavor. Serve them for breakfast or brunch, and be sure to make extra to save in the freezer!

My kids constantly ask for banana pancakes on the weekends. Some of our other breakfast favorites include cream cheese danish and strawberry waffles.

We go through bananas at an astonishing rate around here. My girls each eat at least one per day, that’s 21 bananas a week right there. I make multiple trips to the store just to buy bananas. So it’s rare that we end up with too many bananas around here but it does happen sometimes. On this particular day my mom brought over a big bunch on the same day that I had been to the store. When we have extra bananas around, it’s either banana bread or these banana pancakes.

How do you make banana pancakes?

This recipe calls for the basic pancake ingredients of flour, sugar, oil and eggs. The addition of mashed banana gives the pancakes their trademark flavor and adds a lot of moisture without adding a ton of fat.

The pancake batter features the flavors of the banana with a hint of vanilla extract. You can add other flavorings to the mix such as cinnamon, chocolate chips, or even a handful of shredded coconut. Trying to eat a little healthier? Use half all purpose flour and half whole wheat flour for added nutrition.

Tips for banana pancakes

• Use a non stick griddle for the best results. I always add a little butter to the griddle to grease it before I add the first round of batter. After that, there’s no need to add any more butter.
• The pancakes are ready to flip when the edges are set and you see little bubbles on the surface of the pancakes.
• Place the finished pancakes in a 250 degree F oven to keep them warm while you wait for the rest of the pancakes to cook.

Can you freeze pancakes?

Banana pancakes make a great candidate for the freezer. Simply place them in a resealable plastic bag in a single layer and freeze until firm. When you’re ready to eat, simply microwave the pancakes in 30 second increments until they’re warmed through.

I like to serve banana pancake with a drizzle of real maple syrup and sliced bananas. You can get fancy and add all kinds of toppings like caramel sauce, whipped cream, miniature chocolate chips or chopped walnuts.

Banana pancakes are a classic recipe that never goes out of style. Your whole family will adore this recipe, I always make a double batch because they disappear so quickly!

More great breakfast options

• Baked Oatmeal Cups
• Ham and Egg Cups
• Cinnamon Roll French Toast Casserole
• Breakfast Sundaes
• Oatmeal Waffles

Print Pin

5 from 1 vote

Banana Pancakes

These banana pancakes are light, fluffy and loaded with plenty of banana flavor. Serve them for breakfast or brunch, and be sure to make extra to save in the freezer!

Course Breakfast

Cuisine American

Keyword banana pancakes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6

Calories 195kcal

Author Sara Welch

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg
• 1 cup milk (I use 1%)
• 1 teaspoon pure vanilla extract
• 2 tablespoons vegetable oil
• 2 ripe bananas mashed
• 2 teaspoons butter
• sliced bananas and maple syrup for serving

Instructions

• In a large bowl mix together the flour, sugar, baking powder and salt. 
• Add the egg, milk, vanilla, oil and bananas; stir until thoroughly combined (batter may be slightly lumpy).
• Melt the butter on a non stick griddle over medium heat.
• Pour 1/4 cup sized pancakes onto the griddle. Cook until bubbles cover surface, 2 to 3 minutes. Flip, and cook until bottom is golden, about 1-2 minutes more.
• Serve immediately and top with maple syrup and banana slices if desired. 

Notes

Make Ahead: Sometimes when I make pancakes or waffles I mix up an extra batch of the dry ingredients and keep it in a labeled bag. That way, the next time I want to make pancakes all I have to do is add the wet ingredients and I'm done.

Nutrition

Calories: 195kcal | Carbohydrates: 30g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 41mg | Sodium: 224mg | Potassium: 361mg | Fiber: 2g | Sugar: 11g | Vitamin A: 4.9% | Vitamin C: 4.1% | Calcium: 11.6% | Iron: 6.3%

This post was originally published on April 16, 2015 and was updated on January 29, 2019 with new content.