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A stack of banana pancakes with banana slices and maple syrup.

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


  • 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


  • 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. 


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.


Calories: 195kcal | Carbohydrates: 30g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 41mg | Sodium: 224mg | Potassium: 361mg | Fiber: 2g | Sugar: 11g | Vitamin A: 245IU | Vitamin C: 3.4mg | Calcium: 116mg | Iron: 1.1mg