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Packed with bananas, light and fluffy – this banana pancake recipe is super easy to make, any time of day!
Step by step photos and instructions below!
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 recipe:
- 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.
Frequently Asked Questions
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.
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
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!
Ingredients
The full list of ingredients and quantities is found in the printable recipe card below.
- 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.
Recommended Equipment/Tools
- Mixing bowls. A small bowl for the dry ingredients, a medium bowl for the wet ingredients.
- Whisk
- Skillet
- Spatula
How to make Banana Pancakes from scratch
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
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, then add the mashed banana mixture to the other ingredients.
Fold together until just combined.
Don’t overmix the batter. For fluffy, tender pancakes – mix until the batter is 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.
- 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
If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
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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
Directions
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.
Notes
Nutrition
Disclaimer
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.
Jessica Kurete says
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.
Nadine S. says
My favorite go to pancake recipe! Perfect pancakes every time 🙂
Laura says
Best banana pancakes ever! I 3x the recipe for my family and I kinda wish I made an even larger batch. They r that good! Thanks for the recipe!
Vanessa says
Love this recipe!! Super easy to make and DELICIOUS 🤤 the pancakes were light, fluffy and very tasty. I made a pancake bowl (aka pancake cereal) so mini pancakes in a bowl and topped it with fresh berries and a swirl of whipped cream. My whole family loved them and my picky niece had 6 mini waffles!
Caroline says
So delicious! I’ve been on a hunt for the perfect banana pancake and this is definitely it. I ran out of eggs and had to substitute with a flax egg, and it still worked well. I’ll be coming back to this recipe every time I’m craving banana pancakes… which is more than I’m happy to admit haha
Sarah says
These were so good and easy! Whole family loved them. My daughter enjoyed helping to mash the banana 🙂 I added chopped pecans and nutmeg. Yum! Thanks for the great recipe.
tyler says
so good 🙂
Margaret says
These really ARE the very BEST Banana Pancakes ever!!! Thank You!
Laurlei Keperieli says
It is a hit in my Fijian home, taking maple surup adding Passion Fruit to it then heating, made the topping fabulously better!
Chase says
These were delicious! This will be my go to banana pancake recipe from now on!
CS says
These are the best banana pancakes! They were really fluffy with lots of flavor. Definitely will make these again.