Banana Pancakes
on Feb 01, 2024, Updated Mar 12, 2024
This post may contain affiliate links. Please read our disclosure policy.
Fluffy, light, and naturally sweet; these Banana Pancakes are simple to make and taste amazing! If you are tired of the same old pancakes then this recipe is for you!
Who doesn’t like a warm, fluffy pancake? While traditional pancakes are great, these banana pancakes are even better. The mashed bananas add sweetness and moisture to give you the perfect bite every time. With a handful of staple ingredients, you can make these tasty banana pancakes in no time! Almost as important as the pancake itself is the toppings that you use.
You can top these pancakes with peanut butter, sliced banana, and maple syrup to compliment the smooth, subtle taste of banana and cinnamon. Go ahead and grab those lonely, ripe bananas off your counter and get started on this simple yet divine breakfast!
Table of Contents
Why You’ll Love This Recipe
- Makes for a simple and delicious breakfast.
- Can easily be doubled or tripled to feed a large group.
- Gives you light and fluffy pancakes every time.
Recipe Ingredients
- Bananas—The riper your bananas are the sweeter your pancakes will be.
- Eggs—Bind your ingredients together.
- Whole Milk—Can be replaced with 2% milk or your favorite dairy free alternative.
- Flour—All-purpose.
- Salted Butter—Melted.
- Vanilla Extract—Brings out the natural sweetness of the bananas.
- Ground Cinnamon—Adds a hint of warmth to balance the sweetness of the pancakes.
- Baking Powder—To give your bananas a fluffy texture.
See the recipe card for full information on ingredients and quantities.
How to Make Banana Pancakes
Step #1. Whisk together the melted butter, eggs, and milk in a large bowl.
Step #2. Add the bananas and vanilla. Stir to incorporate the mashed banana.
Step #3. Add the flour, cinnamon, and baking powder. Whisk the mixture until the dry ingredients are fully incorporated.
Step #4. Heat a skillet on the stove. Add some pancake batter and cook until both sides of the pancake are golden. Serve and enjoy!
Recipe FAQs
Depending on how big your pancake is, the cooking time will vary. With that being said, you can expect to cook each pancake for about 1 minute on each side. When it is time to flip your pancake you will start to see bubbles forming on the top of your batter. You will also begin to notice defined edges forming around the bottom of your pancake.
Definitely not! Ripe bananas are perfect to use for baking due to their enhanced sweetness. If you have bananas that have been sitting on the counter for weeks and are brown and spotted, it’s time to make banana pancakes.
If your pancakes are coming out rubbery or chewy after cooking then your batter is likely overmixed. As you continue to mix the batter, the gluten will continue to develop which leads to a tougher pancake. It is crucial to mix the ingredients together just enough to combine them in order to achieve a light and fluffy pancake.
Expert Tips
- While cooking pancakes, it is important that you start with a skillet that is already heated up so that the batter is not sitting and heating up with the pan! This will ensure even cooking.
- If you only have unsalted butter, you will want to add a teaspoon of salt to the batter to help balance the sweetness of the pancakes!
- When measuring the flour, be sure to scoop it into the measuring cup rather than dipping the measuring cup in the flour, and level it off with a knife! This will help you get exact measurements and prevent tough pancakes.
- The more ripe your bananas are the sweeter your pancakes will be. We like to use bananas that are on the browner side to maximize the flavor that comes through.
How to Serve and Store Banana Pancakes
There are a ton of toppings that you can serve with these pancakes. Some of our favorites are candied pecans, crushed walnuts, maple syrup or buttermilk syrup, nutella, peanut butter, sliced banana, and whipped cream! I like to have all of the toppings on the side so individuals can customize their pancakes. Since pancakes are traditionally a breakfast food, you can serve these with simple sunny side up eggs, easy bacon, juice, etc.
If you have leftover pancakes, you can store them in the fridge for up to 6 days in an airtight container or Ziploc bag. To heat them up, you can toss them in the microwave for about 45 seconds until they are warm. If you want to save these for a longer period of time, you can store them in the freezer for up to 2 months in a Ziploc bag. When ready to reheat, you can put them straight in the microwave from the freezer and heat them for about 1 minute, adding 20 seconds as needed until warm.
More Pancake Recipes To Consider
Pancake Recipes
Homemade Pancake Mix for Busy Mornings
Pancake Recipes
Easy German Pancake Recipe
Pancake Recipes
Banana Pancake Recipe
From Scratch Recipes
Pumpkin Buttermilk Pancakes
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Banana Pancakes
Ingredients
- ½ cup salted butter, melted
- 3 large eggs
- 1 cup whole milk
- 3 large bananas
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
Instructions
- I’m a large mixing bowl, whisk together the melted butter, eggs, and milk.
- Once the eggs have been thoroughly beaten, add the bananas and vanilla. Give the mixture a quick stir to start incorporating the mashed banana.
- Add the flour, cinnamon, and baking powder. Gently whisk the mixture until the dry ingredients are fully combined with the wet mixture. Scrape along the bottom of the bowl with a spatula to ensure there are no clumps of dry ingredients.
- Heat a nonstick skillet over medium heat. Once the pan is hot, add about 2/3 cup of pancake batter and cook for about 45 seconds per side, or until both sides of the pancake are golden brown. Repeat the process with the remaining pancake batter.
- Serve and enjoy!
Notes
- For some extra flavor, try topping your pancakes with candied pecans or crushed walnuts. Other great toppings include maple syrup, sliced banana, and peanut butter.
- You can store your pancakes in the fridge for up to 6 days in an airtight container or Ziploc bag.
- You can freeze your pancakes for up to 2 months. I find it easiest to freeze them in a Ziploc bag.
- You can reheat frozen pancakes in the microwave starting with one minute and adding 20 seconds as needed. Alternatively, you can let them thaw in the fridge and then reheat them in the microwave for 45 seconds. I don’t like to reheat more than 3 pancakes at a time.
- The riper your banana, the sweeter your pancakes will be. Ripe bananas will also be easier to mash.
- If you only have unsalted butter then you will want to add a teaspoon of salt to your batter to help balance the sweetness of the pancakes.
Ooh, these sound super interesting, and delicious! Pancakes have always been one of my top #5 favourite foods – and I’m a SUCKER for anything banana-flavoured, or with bananas in it, just give me bananas, darn it! – so I usually put bananas ON pancakes, but putting them IN never occurred to me 😯
I’m definitely going to have to save this for the future when I’m feeling creative and want to try something new, because these could become my new favourite breakfast/brunch/let’s be naughty for dinner food 🙌