Banana pancakes are a delicious way to start the day. They are soft, fluffy, naturally sweet, and filled with fresh banana flavor. This simple recipe is perfect for breakfast, brunch, or a quick afternoon snack.
These pancakes are also a great way to use ripe bananas that may otherwise go to waste. You only need a few basic ingredients, and the pancakes can be ready in less than 30 minutes.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Servings: 3–4 people
Difficulty: Easy
Peel the ripe banana and place it in a large mixing bowl. Mash it thoroughly with a fork until it becomes mostly smooth.
A few small lumps are fine, but large pieces can make the pancakes difficult to cook evenly.
For the best flavor, use a banana with several brown spots on its skin. Very ripe bananas are softer and naturally sweeter.
In a separate bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Stir the ingredients together until they are evenly mixed. This helps distribute the baking powder throughout the batter, allowing all the pancakes to rise evenly.
Add the egg, milk, melted butter, and vanilla extract to the mashed banana. Whisk everything together until well combined.
Make sure the melted butter is not extremely hot before adding it. Hot butter could begin to cook the egg.
Gradually add the dry ingredients to the banana mixture.
Gently stir until the flour is just combined. Do not mix the batter for too long. Overmixing can make the pancakes dense or chewy instead of soft and fluffy.
It is normal for the finished batter to contain a few small lumps. Allow it to rest for about five minutes before cooking. This gives the flour time to absorb the liquid.
Place a nonstick frying pan or flat griddle over medium-low heat.
Lightly coat the surface with butter or cooking oil. Allow the pan to warm up, but do not let it become too hot. Banana pancakes can brown quickly because of their natural sugar.
Pour approximately ¼ cup of batter into the pan for each pancake.
Cook for two to three minutes. When small bubbles appear on the surface and the edges begin to look dry, carefully flip the pancake with a spatula.
Cook the second side for another one to two minutes, or until it is golden brown.
Repeat the process with the remaining batter. Add more butter or oil to the pan when necessary.
Transfer the cooked pancakes to a serving plate. Add sliced banana and your favorite toppings.
Serve them warm with honey, maple syrup, peanut butter, fresh fruit, or a small amount of melted butter.
A ripe banana is easier to mash and provides more flavor. Look for a yellow banana with plenty of brown spots.
Mix only until you can no longer see large areas of dry flour. Small lumps will disappear as the pancakes cook.
Use medium-low heat so the inside has enough time to cook before the outside becomes too dark.
Wait until bubbles form and the edges appear set before flipping. Flipping too early or repeatedly can prevent the pancake from rising properly.
Place finished pancakes on a baking tray in a low-temperature oven while cooking the remaining batter. This will keep them warm without drying them out.
Add ½ cup of chocolate chips to the batter. You can also drizzle melted chocolate over the finished pancakes.
Mix chopped walnuts, almonds, or pecans into the batter for extra flavor and texture.
Add fresh or frozen blueberries after pouring the batter into the pan. This helps distribute the berries evenly.
Add ½ teaspoon of ground cinnamon to the dry ingredients. Cinnamon pairs beautifully with banana and gives the pancakes a warmer flavor.
Replace half of the all-purpose flour with whole-wheat flour. You may need to add a little extra milk if the batter becomes too thick.
Use almond, oat, or soy milk instead of regular milk. Replace the butter with vegetable oil or melted coconut oil.
Banana pancakes can be served with many breakfast favorites, including:
For a simple breakfast, serve the pancakes with fresh fruit and a drizzle of honey.
Allow leftover pancakes to cool completely. Place them in an airtight container with a piece of baking paper between each pancake to prevent sticking.
Store them in the refrigerator for up to three days.
You can reheat the pancakes in a microwave for 20–30 seconds. They can also be warmed in a dry frying pan over low heat.
Yes, these pancakes freeze well.
Place the cooled pancakes in a single layer on a tray and freeze them for about one hour. Once firm, transfer them to a freezer-safe bag or container.
They can be stored in the freezer for up to two months. Reheat them directly from frozen in a toaster, microwave, oven, or frying pan.