Banana Pancakes

These Banana Pancakes deliver exactly what you’re hoping for: A delicious breakfast that reminds you of eating banana bread, only better! They are so good with butter, maple syrup, whipped cream, and sliced bananas.

I approached Banana Pancakes with the same standards I demanded from my Pumpkin Pancakes: I wanted to eat these pancakes and taste a strong, aggressive banana flavor. Anything less would just be a disappointment.

It took a few tries, to research and test banana pancake recipes, but we cracked the code. It’s surprising how much banana you need to add to get big banana flavors, but here we are. If you are like me and you stash overripe bananas in your freezer before it’s too late, here’s another delicious way to put them to use.

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

• Baking powder: This chemical leavener generates bubbles in the pancake batter to help make them light and fluffy.
• Flour: Substitute your preferred flour for the all-purpose flour in this recipe: almond flour, one-to-one gluten-free flour, or whole wheat flour will work just fine.
• Bananas: Use fully-ripe or slightly overripe bananas (brown spots mean naturally sweet!). See Recipe FAQs for tips on how to ripen bananas in your oven. If you’re short on mashed bananas, add unsweetened applesauce to reach 1 cup.
• Milk: Cow’s milk or any milk alternative, such as cashew, almond, oat, or soy. From skim to whole, any fat level will do.

Step-by-step instructions

1. In a large bowl, combine flour, baking powder, sugar, and salt. Make a well in the center of the dry ingredients and pour in the milk, egg, and melted butter; mix in the wet ingredients until smooth. Gently fold in the mashed banana.

2. Heat a griddle or frying pan over medium high heat, greasing if desired (see note 4). Pour or scoop the banana mixture onto the griddle, using approximately ¼ cup for each pancake.

3. When bubbles start to form on the first side, carefully flip and brown the second side. Repeat with remaining batter (you should have about 8 pancakes).

4. Serve hot with butter and maple syrup or whipped cream and bananas on top.

Recipe tips and variations

• Yield: This recipe makes about four servings, 2 (4-inch) Banana Pancakes each. 
• Storage: Store leftovers covered in an airtight container in the refrigerator for up to 4 days.
• Freezer: Arrange cooled pancakes in a single layer, not touching, on a small baking sheet or plate. Freeze until the pancakes are frozen individually, then transfer to a freezer-safe bag. Freeze up to 3 months. Thaw in the refrigerator or reheat in the microwave from frozen.
• Toppings: Add delicious toppings such as chocolate chips, toasted pecans, a sprinkle of cinnamon, or even a simple drizzle of maple syrup will boost the banana flavor of these pancakes. Add a serving of Greek yogurt, almond butter or peanut butter for an added boost of protein. Top with fresh berries for bright color.
• Oiling the skillet: If you love crispy edges on your pancakes, you’ll want to lightly grease your skillet with oil or butter before adding the batter. If using a non-stick skillet, you can skip the fat and cook the flapjacks in a dry skillet for a smooth, brown surface.
• Keep them warm: To keep pancakes warm while you’re preparing them, or to store them for an imminent brunch, preheat the oven to 200 degrees. Set a rack over a baking sheet and place in the oven, then transfer cooked pancakes to the rack until serving time.
• Classic Homemade Pancakes: For standard white-flour pancakes better than anything you’d get at the diner, try my beloved Homemade Pancake Recipe. It’s ready in 20 minutes or less, and they are so good! Definitely a family and reader favorite.
• Blueberry Pancakes: These fluffy homemade pancakes are filled with heaps of blueberries – fresh or frozen! They remind me of the epic pancakes from the Cracker Barrel restaurant.
• Chocolate Pancakes: Part breakfast, part dessert, and loaded with real cocoa powder and chocolate chips in every bite. Try them plain or with whipped cream and chocolate syrup; your sweet tooth is calling you!
• Lemon Ricotta Pancakes: These luscious pancakes are lemon-scented, light as air, and make every day a little sunnier. Make them as-is, or add blueberries for the best breakfast ever.
• Healthy Pancake Recipe: If you’re looking for wholesome fiber-rich breakfast ideas, keep a batch of homemade Healthy Pancake Mix in the pantry. Whenever the mood strikes, mix up batter for as few as 3 to 4 pancakes at a time. It’s ideal for busy school mornings and will keep the kids full until lunchtime.
• Vegan Pancakes: For a hearty plant-based breakfast, try my Vegan Pancakes made with oat milk, flax seeds, and coconut oil.

More banana recipes

Breakfast Recipes

Banana Nutella Croissants

Brunch Recipes

Banana Bread

Fruit Dessert Recipes

Banana Pudding

Cake Recipes

Banana Bars

Banana Pancakes

By Meggan Hill

These Banana Pancakes deliver exactly what you're hoping for: A delicious breakfast that reminds you of eating banana bread, only better!

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings 4 servings (2 pancakes each)

Course Breakfast

Cuisine American

Calories 344

5 from 3 votes

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 1 1/2 cups all-purpose flour
• ▢ 3 1/2 teaspoons baking powder (see note 1)
• ▢ 1/2 teaspoon Salt
• ▢ 1 cup mashed ripe bananas 1 large (see note 2)
• ▢ 1 cups milk (see note 3)
• ▢ 1/4 cup brown sugar
• ▢ 1 large egg
• ▢ 1 teaspoon vanilla extract
• ▢ 3 tablespoons butter melted
• ▢ butter and maple syrup or sliced bananas and whipped cream, for serving

Instructions 

• In a large bowl, whisk together flour, baking powder, and salt. In a second medium bowl, whisk together bananas, milk, brown sugar, egg, and vanilla until smooth. Make a well in the center of the flour ingredients, add the wet, and stir gently until combined. Gently fold in melted butter.
• Heat a griddle or frying pan over medium high heat, greasing if desired (see note 4). Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
• When bubbles start to form on the first side, carefully flip and brown the second side. Repeat with remaining batter (you should have about 8 pancakes). Serve hot with butter and maple syrup or whipped cream and bananas on top.

Notes

1. Baking powder: This chemical leavener generates bubbles in the pancake batter to help make them light and fluffy.
2. Bananas: Use fully-ripe or slightly overripe bananas (brown spots mean naturally sweet!). See Recipe FAQs for tips on how to ripen bananas in your oven. If you’re short on mashed bananas, add unsweetened applesauce to reach 1 cup.
3. Milk: Cow’s milk or any milk alternative, such as cashew, almond, oat, or soy. From skim to whole, any fat level will do.
4. Oiling the skillet: If you love crispy edges on your pancakes, you’ll want to lightly grease your skillet with oil or butter before adding the batter. If using a non-stick skillet, you can skip the fat and cook the flapjacks in a dry skillet for a smooth, brown surface.
5. Yield: This recipe makes about four servings, 2 (4-inch) Banana Pancakes each. 
6. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 2 pancakesCalories: 344kcalCarbohydrates: 49gProtein: 9gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 78mgSodium: 777mgPotassium: 214mgFiber: 2gSugar: 11gVitamin A: 473IUVitamin C: 4mgCalcium: 318mgIron: 3mg

Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill

Meggan Hill

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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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