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
Banana Pancakes
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
Nutrition
This post was originally published on April 16, 2015 and was updated on January 29, 2019 with new content.
These are such a great breakfast to make for my family! My kids love the look of the mini pancakes and the bananas are a great touch!
The best pancakes! They were super simple to make and you could definitely taste the banana flavor!
Delicious breakfast! My kids love it as well and they keep on asking for more..hehe thanks for sharing!
these look so delish! i never get fluffy pancakes when i make them at home – definitely making these for sunday breakfast!
I am drooling over your stack! Banana pancakes are a big hit here too although I make vegan ones without the eggs. I have to say buying an electric crepe maker was the best purchase I made last year. We are having pancakes rather a lot and even my husband makes them now.
Hi Sara,
YUMMO! Gotta use up some ripe bananas. How much mashed banana are we talking here (I am one for measures unless it is savory cooking) 1/2c , 3/4c , 1c total???
Tks a bunch,
Deb
These were wonderful- my son devours “banana cakes” (just bananas an egg and vanilla) a couple times a week, so this was a nice way to mix it up. We are not huge fans of extra fluffy pancakes in our house, so I was nervous about the extra baking powder- but they didnt get too fluffy at all! We thought they were sweet enough to skip the syrup, but I am sure that would make them a decadent treat. 🙂
I did cook them a little differently. I buttered the pan every other time because they were getting too brown for my taste. Otherwise they were perfect! Thanks for tje recipe!
I never comment on recipes but these are the best pancakes I have ever made. I attribute it to the extra baking powder. Definitely making again!
Just tried it. They were pretty good.
I love making theses for the grandchildren. They expect them each time we have a sleep over. I make extra and freeze them for us! I also have added blueberries.
wooooow this looks SO bomb lol i need to try it and i know my bf would LOVE this! thank you for sharing! xx
I like pancakes. We even eat this for snacks. I’ll look into using your version of pancakes. Thanks for sharing.
These pancakes look like they would be so good. I have never made banana pancakes before! I would love to give these a try.
Excellent recipe! We added 1/4 tsp cinnamon and 1/4 cup mini chocolate chips and subbed for soymilk. Love love love!
This looks like a delicious twist to the basic pancake recipe. I love how you added bananas in the mix. That is a delicious way to get those healthy nutrients of bananas!