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Packed with bananas, light and fluffy – this banana pancake recipe is super easy to make, any time of day!
I have always liked to eat breakfast, any time of day – and have loved these pancakes 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!
WHY THIS RECIPE WORKS:
- Super fast to mix up and cook.
- Basic pantry ingredients.
- Easy to double or triple for a crowd.
- You can switch out the banana for any kind of fruit. Cooked apples, peaches and pears go very well in this recipe.
STORING, FREEZING, REHEATING
Store, 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.
WHAT TO SERVE WITH BANANA PANCAKES
You can’t go wrong with sliced bananas, maple syrup, and chocolate chips! I’m also partial to a little dusting of powdered sugar and eating them right out of the pan.
- 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.
- OPTIONAL – 1/2 tsp cinnamon added with the dry ingredients, extra sliced bananas and 1/4 cup mini chocolate chips for sprinkling.
HOW TO MAKE BANANA PANCAKES:
MAKE 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.
- Add the mashed banana mixture to the other ingredients.
- Fold together until just combined.
COOK THE PANCAKES
- Heat a large skillet over medium 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 skillet.
- Cook until bubbles appear on the pancakes and pop (the surface will look less “wet”).
- Flip and cook on the other for a minute or two longer until golden brown.
- Don’t overmix the batter. For fluffy, tender pancakes – mix until the batter is JUST combined.
- What to do with leftover pancake batter? 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!
- How long before you flip a pancake? 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.
- How to make sure your banana pancakes don’t fall apart – 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.
- 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!
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.
- German Pancakes (from Tornadough Alli) – a fun twist on a traditional pancake recipe that puffs up golden brown in one pan!
- Orange Vanilla Pancakes (from Crazy for Crust) – scented with orange and covered in vanilla maple syrup. YES PLEASE
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- 2 small bananas mashed
- ½ tsp cinnamon
- bananas sliced
- maple syrup
- mini chocolate chips
MAKE THE BATTER
- In a small bowl, whisk together the wet ingredients.
- In a larger bowl, combine the dry ingredients.
- Mash 2 small bananas (you’ll need 1 cup of mashed bananas total, so adjust according the size of bananas used)
- Add the wet ingredients to the dry and add the mashed bananas. Fold together gently until just combined.
COOK THE PANCAKES
- Heat 1 Tbs butter in a skillet over medium heat.
- Add pancake batter ½ to ¾ per pancake.
- Cook until bubbles form and pop, then flip. Cook for another minute or two, until golden brown.
- Add bananas, syrup and chocolate chips to your pancake stack.
Tips & Notes:
• 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!
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.