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banana pancakes A stack of fluffy banana pancakes topped with sliced bananas and drizzled with syrup, ready to be enjoyed as a delicious breakfast.

Banana Pancakes

These naturally sweet and fluffy banana pancakes are a breakfast favorite that are also freezer-friendly!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Breakfast, Brunch
Cuisine: American
Calories: 199
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup all-purpose flour Use standard, unbleached flour for the best texture
  • 1 tablespoon aluminum-free baking powder Helps create a light and fluffy texture
  • ½ teaspoon ground cinnamon Adds a warm, spiced flavor
  • ¼ teaspoon salt Balances sweetness and enhances flavor
  • ¾ cup mashed overripe banana About 1 ½ large bananas, ensure they’re very ripe for sweetness
  • 1 large egg Room temperature for best incorporation into the batter
  • ¾ cup milk Any milk of choice, adjust for desired batter consistency
  • Nonstick cooking spray For greasing the pan to prevent sticking
  • Banana slices for serving (Optional, but great for extra flavor and garnish)
  • Maple syrup for serving (A classic topping that complements the banana flavor)

Method
 

  1. In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, and salt.
  2. In a separate large bowl, beat the mashed banana and egg together until smooth.
    Banana pancake batter in a bowl, with small lumps of banana pieces. The batter is thick and ready to be cooked into pancakes.
  3. Gradually whisk in the milk until fully combined, followed by the dry ingredients. The batter will remain slightly lumpy.
    A glass bowl filled with pancake batter. The batter has a smooth, creamy consistency with small air bubbles, ready to be poured onto a griddle
  4. Preheat a large nonstick pan over medium heat. Spray with nonstick cooking spray.
  5. Pour about ⅓ cup of batter per pancake onto the hot pan, forming 3-4 pancakes.
  6. 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.
    Golden-brown pancakes cooking on a griddle. The pancakes have a slightly crispy edge, with small bubbles on the surface, indicating they are nearly ready to be flipped.
  7. Serve warm with sliced banana and a drizzle of maple syrup.

Nutrition

Serving: 2gCalories: 199kcalCarbohydrates: 37gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 52mgSodium: 500mgPotassium: 272mgFiber: 2gSugar: 7gVitamin A: 170IUVitamin C: 4mgCalcium: 249mgIron: 2mg

Notes

These pancakes are naturally sweetened by ripe bananas and make for a fantastic grab-and-go breakfast when frozen.

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