These thick, fluffy banana pancakes are everything a weekend breakfast should be - soft, naturally sweet, and ready in about 15 minutes from start to finish. The smell of cinnamon and caramelized banana hits you the second they touch the hot pan, and honestly, that's when I know it's going to be a good morning. I started making these when I had a bunch of spotted bananas sitting on the counter, and now they're the first thing my family asks for on lazy Saturday mornings.
If you're looking for more cozy breakfast recipes to round out your morning spread, you'll find plenty of inspiration there, try our Easy Egg and Sausage Casserole Recipe or Easy Banana Bread Recipe or The Best Smoothie Bowl Recipe .
Why You will Love This Banana Pancakes !
Quick and easy. You can have a full stack on the table in 15 minutes, which makes these perfect for busy mornings or when you want something homemade without the fuss.
Naturally sweetened. The ripe bananas do most of the work, so you're not loading up on extra sugar. Kids love the flavor, and parents love that it's a little healthier than your average pancake.
Freezer-friendly. Make a double batch and freeze the extras. They reheat beautifully in the toaster or microwave, so you've got breakfast ready to go all week.
Fluffy texture. The combination of baking powder and mashed banana creates pancakes that are soft and light, with just the right amount of chew.
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Banana Pancakes Ingredients
Here's what you'll need to make these fluffy banana pancakes from scratch.
See Recipe Card Below This Post For Ingredient Quantities
All-purpose flour: Forms the base structure and gives the pancakes their soft, tender crumb.
Baking powder : This is what makes the pancakes rise and get fluffy. Make sure it's fresh for the best results.
Cinnamon: Adds warmth and a cozy spice note that pairs perfectly with banana.
Salt: Balances the sweetness and brings out all the other flavors.
Mashed overripe banana : The riper, the better. Brown-spotted bananas are sweeter and mash more easily, adding natural moisture and flavor.
Egg: Binds everything together and adds a little richness to the batter.
Milk: Thins out the batter to the right consistency. Whole milk works best, but any kind will do.
Cooking spray: Keeps the pancakes from sticking and helps them cook evenly.
Banana slices (for serving): Fresh banana on top adds a nice visual touch and extra banana flavor.
Maple syrup (for serving): A classic topping that complements the warm cinnamon and sweet banana.
HOW TO MAKE Banana Pancakes
Follow these simple steps to make the best homemade banana pancakes.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt until everything is evenly combined.
- Mash and mix the wet ingredients: In a larger bowl, beat the mashed banana and egg together until they're blended and smooth. Add the milk and whisk until the mixture is uniform.
- Combine wet and dry: Gradually add the dry ingredients to the banana mixture, stirring gently until just combined. The batter should look a little lumpy, and that's exactly what you want. Overmixing will make the pancakes tough.
- Heat the pan: Place a large nonstick pan over medium heat and lightly coat it with cooking spray. Let it warm up for about a minute.
- Pour the batter: Using a ⅓-cup measuring cup, pour 3-4 circles of batter into the pan, leaving space between each one so they don't touch.
- Cook until puffed: Let the pancakes cook for 2-3 minutes, or until you see bubbles forming on the surface and the edges start to look set. The bottoms should be golden brown.
- Flip and finish: Carefully flip each pancake with a spatula and cook for another 1-2 minutes, until they're fully cooked through and have risen nicely.
- Serve warm: Transfer the pancakes to a plate and top with banana slices and a drizzle of maple syrup.
Substitutions and Variations
Dairy-free: Swap the milk for almond milk, oat milk, or any non-dairy milk you like. The texture stays the same.
Gluten-free: Use a 1-to-1 gluten-free flour blend in place of all-purpose flour. The pancakes might be slightly denser but still delicious.
Extra protein: Stir in a scoop of vanilla protein powder or replace some of the flour with oat flour for a heartier pancake.
Add-ins: Fold in chocolate chips, blueberries, or chopped walnuts for extra flavor and texture.
Vegan: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) and use plant-based milk.
Equipment FOR Banana Pancakes
Mixing Bowl Set: One medium and one large bowl for separating wet and dry ingredients.
Balloon Whisk: Perfect for blending the batter smoothly without overworking it.
Ceramic Nonstick Cookware Set: A good nonstick pan ensures even cooking and easy flipping.
Measuring Cups and Spoons: Accurate measurements help you get consistent results every time.
How to Store Banana Pancakes
Refrigerator: Let the pancakes cool completely, then stack them with a piece of parchment paper between each one. Store in an airtight container for up to 3 days.
Freezer: Place cooled pancakes in a single layer on a baking sheet and freeze until solid, about 1 hour. Transfer to a freezer-safe bag or container and freeze for up to 2 months.
Reheating: Pop them in the toaster for a quick reheat, or microwave for 20-30 seconds until warmed through. They taste almost as good as fresh.
Serving Suggestions
Classic style: Serve with warm maple syrup, a pat of butter, and fresh banana slices on top.
Nutty twist: Drizzle with almond butter or peanut butter and sprinkle with chopped pecans or walnuts.
Berry topping: Add a handful of fresh blueberries or sliced strawberries for a fruity, colorful breakfast.
Whipped cream treat: Top with a dollop of whipped cream and a sprinkle of cinnamon for a weekend brunch feel..
Expert Tips
Use overripe bananas. The browner and spottier, the better. They mash easily and add more natural sweetness.
Don't overmix the batter. A few lumps are fine. Overmixing develops the gluten and makes the pancakes dense instead of fluffy.
Let the pan heat properly. If the pan isn't hot enough, the pancakes won't get that golden-brown color. If it's too hot, they'll burn on the outside and stay raw inside. Medium heat is your sweet spot.
Watch for bubbles. When you see bubbles forming and popping on the surface, that's your signal to flip.
Make them ahead. Double the recipe and freeze extras for busy mornings. It's like having a homemade breakfast in your back pocket.
FAQ
Mash ripe Banana Pancakes and mix them with egg and milk, then stir in flour, baking powder, cinnamon, and salt. Cook the batter on a hot, greased pan until golden on both sides. It's that simple. My mom always said the key is using bananas that are almost too ripe to eat on their own.
Banana Pancakes add natural sweetness, moisture, and a soft texture to the pancakes. They also help bind the ingredients together, so you get a tender, fluffy result without needing extra sugar or fat. Plus, they make the kitchen smell amazing while they cook.
Three-ingredient banana pancakes (usually banana, eggs, and oats) can be a healthy option because they're lower in refined flour and sugar. This recipe has a few more ingredients for better flavor and texture, but it's still a wholesome choice with natural sweetness from the fruit.
Yes, banana pancakes are generally healthier because the banana adds fiber, potassium, and natural sweetness, which means you can use less added sugar. They're also more nutrient-dense than plain pancakes, especially if you use whole wheat flour or add extras like flax or oats.
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Pairing
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Banana Pancakes
Ingredients
Method
- In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, and salt.
- In a separate large bowl, beat the mashed banana and egg together until smooth.
- Gradually whisk in the milk until fully combined, followed by the dry ingredients. The batter will remain slightly lumpy.
- Preheat a large nonstick pan over medium heat. Spray with nonstick cooking spray.
- Pour about ⅓ cup of batter per pancake onto the hot pan, forming 3-4 pancakes.
- Cook the pancakes for 2-3 minutes, until bubbles form on top and the bottom is golden brown. Flip and cook for an additional 1-2 minutes, until fully cooked and golden.
- Serve warm with sliced banana and a drizzle of maple syrup.
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