Banana Pancakes

These banana pancakes are soft, fluffy, and naturally sweet with the rich flavor of ripe bananas. They make a cozy and satisfying breakfast that comes together in minutes using simple pantry staples. Whether I’m looking for a weekend treat or a quick weekday meal, these pancakes hit the spot every time.

Why You’ll Love This Recipe

I love how these banana pancakes strike the perfect balance between indulgent and wholesome. The mashed bananas add natural sweetness and moisture, meaning I don’t need a ton of added sugar. They’re also incredibly versatile — I can keep them classic or dress them up with nuts, chocolate chips, or a drizzle of maple syrup. Best of all, they cook up light and fluffy, with crispy golden edges that make every bite a delight.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ripe bananas
• All-purpose flour
• Baking powder
• Milk (dairy or non-dairy)
• Eggs
• Vanilla extract
• Salt
• Butter or oil (for the pan)

Directions

1. I start by mashing the bananas in a large bowl until smooth.
2. Then I whisk in the eggs, milk, and vanilla extract until fully combined.
3. In a separate bowl, I mix the flour, baking powder, and salt.
4. I gradually add the dry ingredients to the wet ingredients, stirring gently until just combined — I avoid overmixing to keep the pancakes tender.
5. I heat a skillet or griddle over medium heat and add a little butter or oil.
6. Using about ¼ cup of batter for each pancake, I cook them for 2-3 minutes until bubbles form on the surface.
7. I flip them and cook the other side for another 1-2 minutes until golden brown.
8. I serve them warm with my favorite toppings like syrup, fruit, or a dollop of yogurt.

Servings and timing

This recipe makes about 8 pancakes and serves 3 to 4 people. It takes roughly 10 minutes to prep and another 10 minutes to cook, so I have breakfast ready in around 20 minutes.

Variations

Sometimes I like to change things up depending on what I have on hand. I’ll stir in chocolate chips or blueberries for a fun twist. For added crunch, I toss in a handful of chopped walnuts or pecans. If I’m feeling indulgent, a sprinkle of cinnamon or nutmeg in the batter adds warmth and depth. For a heartier version, I swap in whole wheat flour or oat flour.

storage/reheating

Leftover banana pancakes keep well in the fridge for up to 3 days. I place them in an airtight container and separate layers with parchment paper to prevent sticking. For longer storage, I freeze them in a single layer, then transfer to a freezer bag. To reheat, I pop them in the toaster or warm them gently in a skillet or microwave until heated through.

FAQs

How ripe should the bananas be for banana pancakes?

I use very ripe bananas with brown spots for the best flavor and natural sweetness. The riper they are, the better they mash and blend into the batter.

Can I make these pancakes dairy-free?

Yes, I often swap the milk with almond, oat, or soy milk, and use oil or plant-based butter in the pan. They turn out just as delicious.

Can I make the batter ahead of time?

I prefer to cook the pancakes fresh, but if I need to prep ahead, I mix the dry and wet ingredients separately and combine them just before cooking. This helps keep the texture fluffy.

Why are my pancakes not fluffy?

If I overmix the batter, the pancakes turn dense. I mix just until everything is combined and let the batter rest for a few minutes before cooking to let the baking powder activate.

What toppings go well with banana pancakes?

I love topping them with sliced bananas, maple syrup, peanut butter, Greek yogurt, or a sprinkle of cinnamon. Sometimes I even add a few chocolate chips for a treat.

Conclusion

These banana pancakes are a cozy, comforting breakfast I keep coming back to. They’re quick to make, incredibly flavorful, and easy to customize. Whether I’m feeding a crowd or just making a batch for myself, this recipe always delivers fluffy, golden perfection.

Banana Pancakes

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Fluffy banana pancakes made with ripe bananas are the perfect quick breakfast or brunch! These naturally sweet pancakes come together in just 20 minutes using pantry staples. Whether you’re craving a cozy weekday meal or an indulgent weekend treat, these easy banana pancakes are a family favorite.

• Author: Mayaa
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: About 8 pancakes (serves 3–4)
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 ripe bananas, mashed
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ¾ cup milk (dairy or non-dairy)
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• Butter or oil, for the pan

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Instructions

1. Mash the bananas in a large bowl until smooth.
2. Whisk in eggs, milk, and vanilla extract until well combined.
3. In a separate bowl, mix flour, baking powder, and salt.
4. Gradually stir dry ingredients into wet mixture until just combined. Avoid overmixing.
5. Heat a skillet over medium heat and grease with butter or oil.
6. Pour ¼ cup of batter onto the skillet for each pancake.
7. Cook 2–3 minutes until bubbles form, then flip and cook another 1–2 minutes until golden brown.
8. Serve warm with toppings of choice (syrup, fruit, yogurt, etc.).

Notes

• Use very ripe bananas for the best flavor and natural sweetness.
• Batter can be customized with add-ins like chocolate chips, blueberries, or nuts.
• For extra flavor, add cinnamon or nutmeg to the batter.
• Store leftovers in the fridge for 3 days or freeze for longer.
• Reheat in a toaster, skillet, or microwave.

Nutrition

• Serving Size: 2 pancakes
• Calories: 180
• Sugar: 8g
• Sodium: 220mg
• Fat: 6g
• Saturated Fat: 2g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 55mg