The Yummiest Banana Pancakes Ever
This post may contain affiliate links which won’t change your price but will share some commission. Full Disclosure Policy.
Packed with bananas, light and fluffy – this banana pancake recipe is super easy to make, any time of day!
Update: This recipe was originally published in May of 2017. It was republished with updated photos in March of 2026.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
I have always liked to eat breakfast, any time of day – and have loved this classic pancake recipe since forever! I love that I can grab some simple ingredients and make these decadent tasting pancakes with a gorgeous banana flavor in just a few minutes.
My kids have loved this recipe since the first time I ever made it for them. They think it tastes like banana bread, and I totally agree, and I am HERE FOR IT.
Waking up to the smell of pancakes has to be amazing (I wouldn’t know, I am the cook in the family!). Nothing can get my kids out of bed faster than the promise of this breakfast.
This recipe is so quick to make, so I can make these on a school day, and still get us out the door on time. Weekday full bellies and smiling faces (the smile on my face is likely coffee related, to be fair). I’ll call that a win!
I add a little cinnamon or nutmeg (whatever I grab first) to mine and have used a little pumpkin pie spice in these pancakes too. Feel free to leave it out as per the recipe, they’re delicious with or without it!
Love easy breakfast recipes? You’ll love my Vanilla Maple Baked French Toast, my Blueberry Waffles or my Bacon Sausage Breakfast Sliders
Why you’ll love this
- Super fast to mix up and cook.
- Uses basic pantry ingredients.
- Easy to double or triple for a crowd.
- You can switch out the banana for any kind of fresh fruit, or cooked fruit. Cooked apples, peaches and pears go very well in this recipe.
FAQs
Wait until bubbles form on top of the pancake, and then pop. The edges should be fairly set, but carefully slide a spatula under the pancake and check. Slide the spatula all the way under and carefully flip, keeping the pancake close to the griddle so it doesn’t slap down and batter spreads.
Make them smaller than the average. The batter is “wetter” than regular pancakes, so can be heavier. Just make smaller ones and eat 8 of them.
You can refrigerate the leftover batter for about 24 hours. I like to grease some mini muffin pans and bake in the oven for 15 minutes at 350F. Pancake muffins!
What to serve with Banana Pancakes
You can’t go wrong with fresh banana slices, a simple drizzle of maple syrup, and chocolate chips! I’m also partial to a little dusting of powdered sugar and eating them right out of the pan.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Kylee’s Notes
If making a huge batch, place on a baking sheet in a warm oven to keep your pancakes warm as you make the rest.
Storing and Freezing Pancakes
Store leftover pancakes well covered or wrapped in the refrigerator for up to 3 days. You may also freeze banana pancakes – separate each pancake with parchment paper and then place them in a freezer-safe bag and seal.
Reheat in the microwave until hot. Or, just put them on a cookie sheet and heat in the oven (350 degrees F) for a few minutes. You could use your toaster as well, but I don’t recommend doing that from frozen.
Substitutions and Additions
Add a little cinnamon, nutmeg or pumpkin pie spice to the dry mixture for some warm, yummy flavors.
Switch out half of the flour for whole wheat flour, your pancakes will be a little denser, but a little healthier!
What milk to use? You can use any kind of milk we’re just looking for moisture, so you get to pick what you add!
As weird as it sounds to me peanut butter spread over these pancakes is a little piece of heaven!
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Milk. Whole milk, 2% or any of the nut milk varieties work well in this!
- Butter. I use salted butter, that i melt and let cool a little right before mixing
- Egg. Large eggs
- Vanilla extract. Almond extract is also yummy in this!
- Flour. Regular all-purpose flour
- Brown sugar. You can sub white sugar if that’s what you have. The brown sugar pairs well with the bananas, though. So, use it if you have it!
- Baking powder
- Salt. Kosher salt
- Bananas. I use 2 small bananas. About 1 cup mashed. You’ll better sweeter flavor out of overripe bananas.
- Optional. 1/2 tsp cinnamon added with the dry ingredients, extra sliced bananas and 1/4 cup mini chocolate chips for sprinkling.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
How to make Banana Pancakes from scratch
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpMake the pancake batter
Mix the wet ingredients (egg, milk, melted butter, vanilla) in a small bowl.
Mix the dry ingredients (flour, sugar, baking powder, salt) in another bowl.
Mash the bananas until broken up (but still chunky ish – we’re not looking for pureed bananas).
Add the wet ingredients to the dry ingredients, then add the mashed banana mixture to the other ingredients.
Fold together until just combined.
Cook the Pancakes
Heat a large skillet over medium-low heat. Melt a little butter (you don’t have to, but I like the crispy edges).
Add the batter in 1/2 cup portions to the hot skillet.
Cook the first side until bubbles appear on the surface of the pancake and pop (the surface will look less “wet”).
Flip and cook on the second side for a minute or two longer until golden brown.
Repeat with remaining batter.
If making a huge batch, place on a baking sheet in a warm oven to keep your pancakes warm as you make the rest.
More pancake recipes:
- Chocolate Chip Pancakes. A childhood favorite and a sure-fire way to get your family excited to eat breakfast, these Chocolate Chip Pancakes fit the bill!
- Lemon Ricotta Pancakes. The quintessential “elevated” pancake recipe. Tart-but-sweet, with fresh lemon juice and zest and ricotta to create a gorgeous, fluffy result!
- Blueberry Pancakes. Studded with blueberries and with a hint of lemon (as well as a secret ingredient), these are a popular breakfast!
- Pumpkin Pancakes. Made with real pumpkin, and warm pumpkin spices – these pretty pancakes are perfect for fall and taste amazing with just a little butter and syrup.
- Orange Vanilla Pancakes (from Crazy for Crust). Scented with orange and covered in vanilla maple syrup. YES PLEASE
Get free recipes in your inbox!
Find me on Pinterest, Facebook & Instagram.
If you make this recipe, please comment and let me know how it turned out and leave a star rating! ⭐⭐⭐⭐⭐
Banana Pancakes
Ingredients
Wet
- 2 tablespoons butter melted
- 1 cup milk
- 1 large egg beaten
- 1 teaspoon vanilla extract
Dry
- 1.5 cups all-purpose flour
- 3 tablespoons dark brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Bananas
- 2 small bananas
For cooking
- 2 tablespoons butter
Optional
- ½ teaspoons cinnamon
- bananas sliced
- maple syrup
- mini chocolate chips
Instructions
Get prepped
- Melt 2 tablespoons butter and set it aside to cool slightly. Mash 2 small bananas and measure out 1 cup of mashed bananas.
Make the batter
- In a small bowl, whisk together 1 cup milk, 1 large egg, melted butter and 1 teaspoon vanilla extract.
- In a larger bowl, whisk together the 1.5 cups all-purpose flour, 3 tablespoons dark brown sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, and ½ teaspoons cinnamon if using.
- Add the wet ingredients to the dry ingredients, then fold in the mashed bananas. Stir gently until just combined – don’t overmix!
Cook the pancakes
- Heat 1 tablespoon butter in a skillet over medium heat.
- Pour ½ to ¾ cup of batter per pancake into the skillet.
- Cook until bubbles form and pop, then flip. Cook for another minute or two, until golden brown.Add the other tablespoon of butter as needed to cook more pancakes
Serve
- Stack the pancakes and top with sliced bananas, maple syrup, and mini chocolate chips if using.
- Devour!
Video
Notes
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Had some very ripe bananas, so looked for a banana pancake recipe for something different instead of just using them for banana muffins. This recipe did not disappoint! Easy to make and came out delicious! I added in some chocolate chips 🙂
My go to pancake recipe! It never fails me, perfect pancakes every time 🙂
These were amazing! Fluffy, just sweet enough and a nice subtle banana flavor. My family loved them! This is definitely our permanent banana pancake recipe. 😊
Hi imm wondering if you can add melted peanut butter in the mix? I made these and they were good but I made them in a waffle iron. What do you think?
I have definitely not tried these with peanut butter, or in a waffle iron. Let me know if you do, and how they turn out!
Made these pancakes for my husband and I. I added additional sliced bananas on top when pouring the batter as well and we both loved them. We splurged making these because of the calories but well worth it.