Fluffy, golden, and bursting with sweet banana flavor, Banana Pancakes are a true breakfast treat that makes even the most ordinary mornings feel special. Each stack is irresistibly tender thanks to mashed bananas mixed right into the batter, ensuring every bite is moist and full of comforting, natural sweetness. If there’s ever a recipe that delivers nostalgia in a bite, Banana Pancakes are it—uniformly warm and inviting, ideal for sharing around the table with family or friends.
Ingredients You’ll Need
There’s something magical about turning simple, readily available ingredients into the most craveable breakfast. Each element here not only brings its own joy—like the richness from butter or the velvety banana mash—but also works in harmony to create those signature light and fluffy pancakes you’ll want to make again and again.
- All-purpose flour: Gives the pancakes their structure and perfect tender crumb.
- Sugar: Adds just the right touch of sweetness that balances the fruit and boosts caramelization.
- Baking powder: The secret agent behind that irresistible fluffiness—don’t skip it!
- Salt: A pinch is all it takes to heighten every other flavor and ensure your pancakes aren’t flat-tasting.
- Milk: Brings moisture and richness, creating a smooth, spreadable batter.
- Large egg: Acts as a binder and tenderizes, so your pancakes stay soft and light.
- Unsalted butter (melted): Luxurious richness and subtle buttery flavor in every bite.
- Vanilla extract: Elevates the aroma, giving your kitchen that classic, inviting scent.
- Ripe bananas (mashed): The star! Overripe bananas add natural sweetness and velvety texture.
- Butter or oil for cooking: Ensures your pancakes lift easily from the pan and get those perfect crispy edges.
How to Make Banana Pancakes
Step 1: Combine the Dry Ingredients
Start by grabbing a large bowl and whisking together the flour, sugar, baking powder, and salt until everything’s evening distributed. Doing this first helps guarantee there are no pockets of baking powder or salt—so your Banana Pancakes will always be evenly fluffy and well seasoned.
Step 2: Mix the Wet Ingredients and Bananas
In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract. Now for the best part—mash your bananas until almost smooth (a few small lumps are welcome), then stir them into the wet mixture. This ensures the banana flavor infuses every bite.
Step 3: Bring the Batter Together
Pour the wet banana mixture into the bowl of dry ingredients. Gently fold them together just until combined. Don’t overmix! The batter should look a bit lumpy; that’s the secret to tender, fluffy Banana Pancakes rather than tough ones.
Step 4: Heat and Pour
Place a nonstick skillet or griddle over medium heat and brush lightly with butter or oil. Scoop about 1/4 cup of batter for each pancake onto the pan, allowing space for spreading. This keeps your pancakes from merging and ensures even cooking.
Step 5: Cook to Golden Perfection
Cook the pancakes for 2 to 3 minutes, watching for small bubbles to form on the surface and the edges to look set. Flip with a spatula and cook another 1 to 2 minutes, until each one is deeply golden and the centers are cooked through. Repeat with remaining batter.
How to Serve Banana Pancakes
Garnishes
A steaming stack of Banana Pancakes already looks inviting, but a handful of garnishes can make your breakfast sing. Try topping them with more fresh banana slices, a dusting of powdered sugar, or a generous pour of real maple syrup. Chopped nuts, chocolate chips, or whipped cream also pair deliciously with the warm, sweet flavors.
Side Dishes
Balance the sweetness with savory sides like crispy bacon, sausage links, or scrambled eggs for a hearty breakfast that satisfies every craving. Or, keep things light and fresh with a bowl of mixed berries or a tangy yogurt parfait. However you serve them, Banana Pancakes fit right in as the star of your breakfast spread.
Creative Ways to Present
For a playful twist, turn your Banana Pancakes into mini stacks on skewers layered with berries, or use cookie cutters to make fun shapes for kids. Arrange them in a spiral on a platter for brunch parties, drizzling with chocolate sauce or honey. With a little creativity, you’ll have a centerpiece everyone wants to dig into.
Make Ahead and Storage
Storing Leftovers
If you end up with more Banana Pancakes than you can eat in one sitting, let them cool completely and layer them between sheets of parchment paper in an airtight container. They’ll keep in the fridge for up to 3 days, and are perfect for quick, cheerful breakfasts or snacks.
Freezing
Banana Pancakes freeze beautifully! Lay them out in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. Stash them for up to two months—just don’t forget to label the date so you’ll enjoy them at peak freshness.
Reheating
For best results, reheat your Banana Pancakes in a toaster or dry skillet over low heat. This helps restore their crispy edges and fluffy centers. The microwave is an option, too, but may make them slightly softer. Either way, a warm stack is just minutes away!
FAQs
Can I use whole wheat flour instead of all-purpose?
Absolutely! Whole wheat flour will make your Banana Pancakes a bit more hearty and nutty in flavor. If you swap, consider using half whole wheat and half all-purpose at first for the perfect balance between fluffy and wholesome.
What kind of bananas work best?
The riper, the better! Overripe bananas with plenty of brown spots provide more sweetness and a silkier texture, making your pancakes extra flavorful. Firm or greenish bananas won’t give quite the same result.
Can I add mix-ins like chocolate chips or nuts?
Yes! Stir in a handful of chocolate chips, chopped walnuts, or pecans to the batter just before you cook them. It’s a delightful way to add crunch or bursts of melty chocolate to your Banana Pancakes.
How do I keep Banana Pancakes warm for a crowd?
Set your oven to its lowest heat setting (around 200°F) and place cooked pancakes in a single layer on a baking sheet. Loosely cover with foil to prevent them from drying out, and they’ll stay perfectly warm until serving.
Are Banana Pancakes good for meal prep?
Definitely! Make a big batch, let them cool, and freeze or refrigerate as described above. You’ll have a homemade, grab-and-go breakfast ready for busy mornings, with all the fresh-baked comfort you love.
Final Thoughts
If you crave a breakfast that feels like a warm hug, Banana Pancakes are always a winning choice. With just a few pantry staples and a couple ripe bananas, you’re only minutes away from fluffy, homemade goodness. Treat yourself and your loved ones to a stack soon—you’ll be amazed by how quickly they disappear!
Print
Banana Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and fluffy banana pancakes that are perfect for a delightful breakfast. These pancakes are easy to make and bursting with sweet banana flavor.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
- 2 ripe bananas (mashed)
- butter or oil for cooking
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Mix Wet Ingredients: In a separate bowl, combine the milk, egg, melted butter, and vanilla extract. Stir in the mashed bananas.
- Combine and Cook: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Heat a skillet, pour batter, cook until golden brown.
- Enjoy: Serve warm with desired toppings.
Notes
- For extra flavor, add ground cinnamon or chopped nuts/chocolate chips to the batter.
- Leftover pancakes can be refrigerated or frozen for later use.
Nutrition
- Serving Size: 1 pancake
- Calories: 140
- Sugar: 5g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
