A Sweet and Simple Way to Start Your Day
Banana pancakes are the ultimate cozy breakfast treat. They’re soft, fluffy, and naturally sweet, with the warm aroma of ripe bananas filling your kitchen as they cook. Whether you’re looking for a quick morning fix or a fun weekend brunch, this recipe is easy to make, endlessly customizable, and loved by kids and adults alike. With just a few simple ingredients and a hot skillet, you can create golden, tender pancakes that taste like a little slice of heaven.
Recipe Details
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 (makes about 12 pancakes)
Ingredients
- 2 ripe bananas, mashed (about 1 cup)
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 cup milk (dairy or plant-based)
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract (optional)
- Butter or oil for cooking
Instructions
- In a large bowl, mash the bananas until smooth with just a few lumps remaining.
- Add the egg, milk, melted butter (or oil), and vanilla extract. Whisk until well combined.
- In a separate bowl, mix the flour, sugar, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the wet mixture. Stir until just combined—don’t overmix; a few lumps are fine.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook the other side until golden brown, another 1-2 minutes.
- Repeat with remaining batter, adjusting heat as needed.
- Serve warm with your favorite toppings.
Pro Tips for Perfect Banana Pancakes
- Use very ripe bananas—they’re sweeter and mash more easily, giving your pancakes better flavor.
- Don’t overmix the batter; this keeps the pancakes tender and fluffy.
- Cook on medium heat to ensure the pancakes cook through without burning.
- If the batter feels too thick, add a splash more milk to reach the right consistency.
- Keep pancakes warm in a low oven (200°F) while you finish cooking the batch.
Variations and Substitutions
For a healthier twist, swap half the all-purpose flour with whole wheat flour or oat flour. You can also use a plant-based milk and coconut oil to make the recipe dairy-free. Add a handful of blueberries, chocolate chips, or chopped nuts to the batter for extra flavor and texture. If you prefer a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use non-dairy milk and butter.
Storage and Reheating Tips
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat pancakes in the toaster, microwave, or oven until warmed through. Avoid reheating on high heat to keep them soft.
Frequently Asked Questions
Can I make the batter ahead of time?
It’s best to cook the pancakes right after mixing, as the baking soda starts reacting immediately. If needed, you can mix the dry and wet ingredients separately and combine them just before cooking.
Can I use frozen bananas?
Yes! Thaw frozen bananas and drain any excess liquid before mashing and adding to the batter.
Why are my pancakes flat?
Overmixing the batter or using old baking powder can cause flat pancakes. Also, make sure your skillet is hot enough before cooking.
Can I make these pancakes gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.
How can I make these pancakes more protein-rich?
Add a scoop of protein powder to the dry ingredients or serve with Greek yogurt and nuts on top.
Nutrition Estimate (per serving)
Approximately 220 calories, 6g protein, 35g carbohydrates, 7g fat. Values may vary based on ingredients and toppings used.
Banana Pancakes
Ingredients
Pancake Batter
- 2 pieces ripe bananas, mashed (about 1 cup) Use very ripe bananas for better flavor.
- 1 cup all-purpose flour Can substitute with whole wheat or oat flour.
- 1 tablespoon sugar
- 1 teaspoon baking powder Ensure it's fresh.
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 piece large egg Can use a flax egg for a vegan version.
- 1 cup milk (dairy or plant-based)
- 2 tablespoons melted butter or oil Coconut oil works well for dairy-free.
- 1 teaspoon vanilla extract (optional)
- Butter or oil for cooking For greasing the skillet.
Instructions
Preparation
- In a large bowl, mash the bananas until smooth with just a few lumps remaining.
- Add the egg, milk, melted butter (or oil), and vanilla extract. Whisk until well combined.
- In a separate bowl, mix the flour, sugar, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the wet mixture. Stir until just combined—don’t overmix; a few lumps are fine.
Cooking
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook the other side until golden brown, another 1-2 minutes.
- Repeat with the remaining batter, adjusting heat as needed.
- Serve warm with your favorite toppings.
