Easy Banana Pancakes Recipe

A Delightful Start to Your Day

Introduction to Banana Pancakes

Pancakes, a culinary delight enjoyed worldwide, have a rich history dating back over 30,000 years. Originally, they were simple, flat cakes made from a grain and water mixture, cooked on hot stones. Through the ages, pancakes evolved, with each culture adding its unique twist. In America, pancakes became a breakfast staple, often enjoyed with syrup and butter.

The introduction of banana pancakes brought a delightful variation to the traditional recipe. These pancakes gained popularity for their natural sweetness, moist texture, and the health benefits of bananas. They are a favorite in households and brunch menus, offering a nutritious and delicious start to the day.

This article will guide you through making easy banana pancakes. From selecting the right ingredients to mastering the cooking technique, we’ll cover everything you need to create this beloved breakfast dish.

Ingredients Needed

To create the perfect banana pancakes, you’ll need the following ingredients:

  • Ripe bananas: Essential for natural sweetness and moisture.
  • All-purpose flour: The base of the pancake batter.
  • Baking powder: For fluffiness.
  • Sugar: To enhance the sweetness.
  • Salt: To balance the flavors.
  • Milk: Adds richness to the batter.
  • Eggs: For structure and binding.
  • Butter or oil: For cooking the pancakes.

The importance of using ripe bananas cannot be overstated. They are easier to mash and have a higher sugar content, which enhances the flavor of the pancakes. For those with dietary restrictions, here are some alternative ingredients:

  • Gluten-free flour for a gluten-free version.
  • Plant-based milk and egg substitutes for a vegan variation.
  • Sugar substitutes like honey or maple syrup for a healthier option.

Step-by-Step Recipe

Making banana pancakes is a simple and rewarding process. Follow these detailed instructions for the best results:

  1. Prepare the Batter:
    • Start by mashing the ripe bananas in a bowl until smooth.
    • In a separate bowl, sift together the flour, baking powder, sugar, and salt.
    • In another bowl, beat the eggs and then mix in the milk and melted butter or oil.
    • Combine the wet ingredients with the dry ingredients. Add the mashed bananas and gently stir the mixture until just combined. It’s okay if the batter is a bit lumpy; overmixing can make the pancakes tough.
  2. Cook the Pancakes:
    • Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
    • Pour a scoop of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to look set.
    • Carefully flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
  3. Serving Tips:
    • Serve the pancakes hot, topped with your choice of syrup, fresh fruits, or a dollop of whipped cream.

Tips for Perfect Pancakes:

  • Ensure your bananas are ripe enough; they should be soft and have brown spots.
  • Don’t overmix the batter; it should be slightly lumpy.
  • If the batter is too thick, add a little more milk to reach the desired consistency.
  • Cook the pancakes on medium heat to prevent them from burning.
  • Experiment with add-ins like chocolate chips, nuts, or blueberries for variety.

Enjoy your homemade banana pancakes, a delightful blend of flavor and nutrition, perfect for a cozy breakfast or a brunch treat!

Cooking Techniques

Cooking pancakes to perfection involves a blend of skill and intuition. Here are some best practices:

  • Heat the Pan Properly: Start with a medium heat setting and allow the pan to warm up. A properly heated pan ensures even cooking and golden-brown pancakes.
  • Test the Batter: Drop a small amount of batter into the pan. If it sizzles and cooks steadily, the pan is ready.
  • Pouring the Batter: Use a ladle or a measuring cup to pour the batter onto the pan, forming circles of your desired size.
  • When to Flip: Watch for bubbles on the surface of the pancake and edges that appear set and slightly dry. This usually takes about 2-3 minutes. Then, gently slide a spatula underneath and flip. The second side cooks faster, typically in about 1-2 minutes.
  • Adjusting Heat: If the pancakes are browning too quickly, lower the heat. If they’re not browning enough, increase it slightly. Consistent adjustment ensures each pancake cooks perfectly.

Serving Suggestions

Banana pancakes are versatile when it comes to toppings and pairings. Here are some creative ideas:

  • Toppings:
    • Classic maple syrup and butter.
    • Fresh fruits like strawberries, blueberries, or extra banana slices.
    • Nutella or chocolate chips for a sweet twist.
    • Whipped cream or Greek yogurt for a creamy addition.
    • Nuts or granola for a crunchy texture.
  • Beverage Pairings:
    • Freshly brewed coffee or tea complements the pancakes’ sweetness.
    • A glass of cold milk or a smoothie can be a refreshing side.
  • Presentation Tips:
    • Stack the pancakes and drizzle your toppings artistically.
    • Use mint leaves or a dusting of powdered sugar for a gourmet touch.
    • Serve on warm plates to keep the pancakes hot.

Nutritional Information

Banana pancakes are not just delicious; they’re also packed with nutrients:

  • Bananas: High in potassium, vitamin C, and dietary fiber.
  • Eggs and Milk: Provide protein and calcium.
  • Whole Wheat Flour Option: Offers more fiber and nutrients than white flour.
  • Calories: A serving of banana pancakes (two pancakes) is approximately 250-300 calories, depending on the toppings and ingredients used.
  • Balanced Meal: Combine with fruits and nuts for a meal rich in carbohydrates, protein, and healthy fats.

Enjoy these pancakes as part of a balanced diet for a nutritious and satisfying meal.

Storage and Reheating Tips

Leftover banana pancakes can be enjoyed later with proper storage and reheating. To store, let the pancakes cool to room temperature, then place them in an airtight container, separating layers with parchment paper to prevent sticking. They can be refrigerated for up to 3 days or frozen for up to 2 months. For reheating, a toaster or oven will restore their original texture better than a microwave. If using a microwave, cover them with a damp paper towel to keep them moist. Reheat until they are warm throughout, ensuring they retain their delicious flavor and texture.

Common Mistakes to Avoid

Avoid these common mistakes for perfect banana pancakes:

  • Overmixing the Batter: This can make pancakes tough. Mix until just combined, even if lumpy.
  • Incorrect Pan Temperature: Too hot, and the pancakes burn; too cool, and they won’t cook properly. Aim for a medium heat.
  • Flipping Too Soon or Too Often: Wait for bubbles to form on the surface before flipping, and flip only once.
  • Using Overripe or Underripe Bananas: Overripe bananas can make the batter too wet, while underripe ones lack sweetness and mashability.
  • Neglecting Pan Greasing: Lightly grease the pan to prevent sticking and achieve an even golden-brown color.


Can I make banana pancakes gluten-free?

  • Yes, substitute the all-purpose flour with a gluten-free blend.

Are banana pancakes suitable for a vegan diet?

  • Absolutely, use plant-based milk and a flax egg (1 tbsp ground flaxseed with 3 tbsp water) as substitutes.

Can I add protein powder to the batter?

  • Yes, you can add protein powder. Adjust the liquid content accordingly to maintain the batter consistency.

How can I make the pancakes fluffier?

  • Ensure fresh baking powder is used and avoid overmixing the batter.

Can I use a different type of milk, like almond or oat milk?

  • Yes, non-dairy milks are a great alternative and won’t significantly alter the taste.

Is it possible to add chocolate chips or blueberries to the batter?

  • Definitely! Both make delicious additions. Add them to the batter or sprinkle on top before flipping.

How do I know when the pancakes are cooked through?

  • When the edges look set and bubbles form on the surface, it’s time to flip. The second side usually takes less time to cook.


Easy Banana Pancakes Recipe

Easy Banana Pancakes Recipe

This Banana Pancakes recipe offers a delightful twist on a classic breakfast dish. Infused with the natural sweetness of ripe bananas, these pancakes are not only delicious but also a healthier option for starting your day. Perfect for a family breakfast, weekend brunch, or even as a special treat, these pancakes are sure to be a hit with both adults and children alike.
5 from 9 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, Brunch
Cuisine American, Comfort Food
Servings 8 pancakes
Calories 300 kcal


  • Large mixing bowl
  • Fork or potato masher (for mashing bananas)
  • Whisk or spoon (for mixing)
  • Non-stick skillet or griddle
  • Spatula (for flipping pancakes)


  • 2 ripe bananas
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg beaten
  • 1 cup milk
  • 2 tablespoons vegetable oil or melted butter
  • Optional: vanilla extract cinnamon, chocolate chips, or blueberries


Prepare the Batter:

  • In a large bowl, mash the bananas with a fork until smooth.
  • Add the beaten egg, milk, and vegetable oil (or melted butter) to the mashed bananas and mix well. If you like, add a splash of vanilla extract for extra flavor.
  • In a separate bowl, combine the flour, sugar, baking powder, and salt.
  • Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix. If desired, add a pinch of cinnamon for a warm flavor.

Cook the Pancakes:

  • Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
  • Pour or scoop the batter onto the skillet, using approximately 1/4 cup for each pancake.
  • If you're adding chocolate chips or blueberries, sprinkle them on top of the batter now.
  • Cook until bubbles form on the surface of the pancakes and the edges start to look set, about 2-3 minutes.
  • Flip the pancakes carefully and cook for another 1-2 minutes on the other side, or until golden brown.


  • Serve the pancakes hot with your favorite toppings, such as maple syrup, honey, fresh fruits, or a dollop of whipped cream.


  • For a healthier version, use whole wheat flour or a gluten-free flour blend.
  • To make it vegan, substitute the egg with a flax egg and use plant-based milk.
  • Add-ins like chocolate chips, nuts, or blueberries can be mixed into the batter or sprinkled on top before flipping the pancakes.
  • If the batter is too thick, add a little more milk to adjust the consistency.
Keyword Banana Pancakes Recipe

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Karen Elliot

Written by Karen Elliot

Hi, I'm Karen Elliot is a food blogger who founded to make cooking easier. Growing up on a farm in Spain, Karen was inspired by exquisite dishes prepared using simple ingredients. Karen Elliot is particularly known for making anyone can cook.


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  1. 5 stars
    I haven’t found the right recipe for banana pancakes. They all come out wet looking but I trust you! Buuut I don’t have buttermilk, can I substitute it?

  2. 5 stars
    Mine completely fell apart, but tasted great haha! I did use a couple of substitutions though. I used whole wheat flour along with the AP flour, bananas from the freezer, and I substituted milk/lemon juice since I didn’t have buttermilk on hand. Maybe those were to blame. The batter was just really thin. But again, they tasted wonderful and we all ate them!

  3. 5 stars
    I always love your recipes!
    Just wondering if I could use frozen bananas for this recipe as I do for banana muffins/bread.

  4. 5 stars
    I was checking this recipe out to make for my kids and I noticed that you mention baking soda on YouTube but in your written recipe here you mentioned baking powder . So just wanted to let you know . I’ll try out the recipe with baking soda and let you know how we like it . I am a pancake lover and so are my kids 🙂.

  5. 5 stars
    I made this for my son’s 13th birthday i made around 85 of these and every one loved it not only Kids adults enjoyed it too…thank you for such a great n easy recipe.

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