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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!
Love easy breakfast recipes? You’ll love my Vanilla Maple Baked French Toast, my Blueberry Waffles or my Bacon Sausage Breakfast Sliders
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.
INGREDIENTS:
- 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.
PANCAKE FAQS
- 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.
ADDITIONS/SUBSTITUTIONS
- 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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Banana Pancakes
Ingredients
Wet
- 1 cup milk
- 1 egg beaten
- 2 Tbs butter melted
- 1 tsp vanilla extract
Dry
- 1.5 cups all purpose flour
- 3 Tbs dark brown sugar
- 1 Tbs baking powder
- 1/2 tsp salt
Bananas
- 2 small bananas mashed
OPTIONAL
- ½ tsp cinnamon
- bananas sliced
- maple syrup
- mini chocolate chips
Instructions
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.
SERVE
- Add bananas, syrup and chocolate chips to your pancake stack.
- Devour.
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!
nutrition facts
Nutritional Disclaimer
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.
Jaida ~ Sweet Beginnings says
These pancakes are AMAZING! Perfectly fluffy and delicious, definitely a new family fave!
Alyson says
These pancakes are amazing!!! I made them for my husband and kiddo for breakfast and I now have our official favorite pancake recipe. I also loved the tip to switch out half of the flour for whole wheat for an extra healthy option. If you like banana flavor and super fluffy pancakes these are the best!
Tara Noland says
I wanted something easy and delicious this morning for Sunday breakfast and came across your pancakes!! Wow, they were amazing!! Thank you for a great recipe!!
Bernice Hill says
Pancake perfection! I could use a stack of those in front of me any meal of the day. My husband is the pancake man around here, I’ll pass this recipe along to him to try this weekend.
Shelley says
Mmmmmmmm … pancakes that taste like banana bread?!? Yes, please! What I loved about this post even more, though, was that you offered so many great tips for getting them exactly right – like not overmixing, when to flip ’em, and how to make sure they don’t fall apart. Oh – and the substitutions and additions! Totally love the healthier option of using some whole wheat flour! And peanut butter spread on top? Brilliant! Thanks for this great post!
Veena Azmanov says
Easy, delicious, quick and the best breakfast option. Perfect for the start of an awesome day.
Paige says
I love pancakes and these look amazing…I would love to serve these at a brunch for the girls!
Paige says
I HAVE NEVER TURNED DOWN A PANCAKE AND THESE ARE AMAZING! What makes them so good is the fresh bananas on top…love that part!
Tammy says
For someone who loves banana bread as much as I do, I’m surprised I’ve never tried banana pancakes! These look fabulous and I love that you used all brown sugar instead of plain sugar…can’t wait to give these a go!
Kay says
Perfect timing for pancakes day! My usual favourite is lemon and sugar, but going to give this a go for something different! Will let you know how I get on 😉
Debbie says
These Banana Pancakes are AMAZING!! I cooked these for Sunday Brunch and everyone loved them. I added chocolate chips to my sons and I was at rock star mom status , lol. Thanks for a delicious recipe.
GUNJAN C Dudani says
I cannot tell you how I have been craving for banana pancakes. I am so happy to have come across your recipe. It’s the best.
Jo says
Simple pleasures of life! Those pancakes will fly in no time with my kids. They simply adore pancakes! Thank you for all the details that you have explained very well.
Natalie says
My family loves pancakes for breakfast. I love that you used butter in this recipe. I bet the pancakes taste so perfect because of it. I must give this recipe a try.
Audrey says
I love these pancakes!! I added chocolate chip
Jennifer Banz says
These were the best banana pancakes! So fluffy and the perfect amount of banana.
Virginia Anderson says
That sounds so so good i have to make it in the next few days. Never thought of bananas in pancakes!!!!
Kimberly Burkhart says
This was my first attempt at banana pancakes and they were awesome!!! I added peanut butter chips and cinnamon. I must say, they were much better without pancake syrup 😁
Rad says
Absolutely delicious and good to eat on their own!
Grace says
Wow! I needed a quick breakfast for the day and had 2 very ripe bananas. These pancakes were delicious and my family loved it! I added a little less sugar and some nutmeg to add extra flavor. Yum!
Clara Rebolledo says
Loved this recipe!! These banana pancakes were delicious!! 😋
Janet says
Tasty. This receipt makes a ton more than 6 pancakes. It made 18 for me. Also Two small bananas Will never be a cup. Maybe 2 large but definitely 3 small for one cup worth.
Kylee says
Hi Janet!
I guess it depends on the size of your pancakes, right?
About banana amounts – I do point out in the recipe that we need a cup and to adjust for whatever sized bananas you have. Your idea of small, medium or large bananas might differ to mine, so I gave the cup measurement to ensure everyone would have success with the recipe.
Thanks for stopping by!
nancy says
yummy ! fluffy banana pancakes..
Lola says
Yummy and fluffy, Thank you!
Mary Washington says
Will Be Try,Trying To Eat Heathier.
Emily says
Amazing! Made with whole wheat flour and almond milk and came out do fluffy and just sweet enough!!
Emily Z says
Make these yesterday, very easy and delicious, 3 year old liked it, I look forward to trying with other fruits as suggested. Thank you so much.
Anna says
These pancakes were really yummy! Very fluffy and the perfect amount of banana and sweetness.
I used one large overripe banana instead of two small. I made exactly 6 large pancakes (about the size of a saucer each) and I could only eat about two. You do have to make sure you cook it long enough on the second side when you make them this large.
Overall very delicious, simple and quick recipe!
Daphne says
These pancakes were so delicious. I used coconut nondairy creamer in place of milk, and some nutmeg.. I will keep this recipe up front.
Irma Saldivar says
Super delicious. I thought the batter was too thick but resisted the urge to add more milk. I’m glad I did! They came out beautiful and tasty. I only added cinnamon. I used maple syrup and mini chocolate chips. This recipe is a keeper! (1/4 measuring cup for each pancake. Made 9. Will add picture later.)
Rita says
These pancakes are delicious! I added a little cinnamon and added chopped walnuts to the dry ingredients.