Banana Pancakes

Banana Pancakes are quick and easy, perfectly fluffy pancakes with ripe, mashed bananas mixed into the easy pancake batter for an amazing, sweet flavor.

When it comes to a delicious, easy, and crowd-pleasing Breakfast Recipes, Pancakes make the top of the list. There’s nothing like starting your morning off with a stack of warm, fluffy pancakes fresh off the griddle. In this recipe, we’ve taken that same classic pancake base and given it a fun twist with bananas that give them extra flavor and an amazingly soft texture. 

Banana Pancakes pouring syrup on stack

Banana Pancakes are sweet and fluffy, made with mashed ripe bananas, butter, and vanilla. This is sure to become one of your favorite pancake recipes of all time. They’re perfectly sweet and tender, and taste amazing with a drizzle of maple syrup on top. You’ll love how the smell of sweet banana fills the house while they cook. 

These pancakes are perfect to serve for a weekend morning, holiday breakfast, or brunch. However the recipe is easy and quick enough to serve on any weekday. For some delicious savory sides to go along with the sweet pancakes, you can serve up Crispy Oven-Baked Bacon, Scrambled Eggs, and Diced Hash Browns

Banana Pancakes collage

Toppings

One of the best things about Cooked Pancakes is picking out your favorite delicious toppings to add. While a classic drizzle of maple syrup is delicious, there are also lots of other options you can try. It’s an easy way to change up a classic breakfast without changing the base recipe at all. Here are some favorite toppings you can try:

  • Sauces: As an alternative to maple syrup, give this Caramel Sauce a try. Strawberry Sauce, vanilla sauce, or chocolate sauce would also taste delicious.
  • Spreads: Either peanut butter or Nutella make easy and delicious spread that adds a lot of flavor that pairs well with the bananas. 
  • Fruit: You can also add banana slices or fresh berries over the top. They’d taste great along with Whipped Cream, maple syrup, or a bit of honey. 
  • Sugar: For a simple sugar topping, you can sprinkle on powdered sugar, cinnamon sugar, large-grain white sugar, or brown sugar. 

Frequently Asked Questions About Banana Pancakes

Is it true that you should throw away the first pancake?

The first pancake is often your trial run while your heating surface comes to the right temperature and the fats begin to coat the pan. The pancakes that come after this first one will cook more evenly.

Why should you melt the butter for Banana Pancakes?

You want pancake batter to be pourable, not firm like bread. Therefore you want your butter to be completely melted in pancake batter.

What do you do if your pancake batter is too thin or thick?

If your pancake batter looks too thin and runny, add a little flour, a tablespoon at a time. Alternatively, if your batter is too thick and you can’t pour it, add a tablespoon of milk until it’s the right consistency.

Breakfast Recipes

Key Ingredients

  • Baking Powder: One of the most important recipe ingredients is baking powder. The baking powder creates the bubbles that appear in the batter and ultimately creates a light and fluffy texture. 
  • Sugar: You don’t need to add too much sugar to this recipe. Just 1 tablespoon of white sugar adds plenty of sweetness. 
  • Banana Mixture: The bananas add some extra moisture to the batter, so you don’t need to use quite as much milk or butter as you do in a typical pancake recipe. For the best results use ripe bananas with some brown spots already appearing on them. 
Banana Pancakes pouring syrup on pancakes on serving plate

How to Make Banana Pancakes

  • Dry Ingredients: Start by sifting together the flour, baking powder, and salt into a large bowl. Sift the flour mixture twice. Making sure to thoroughly sift the flour gets rid of any lumps and gives the pancakes a more light and fluffy texture. After sifting, stir in the granulated sugar. 
  • Pancake Batter: Add the egg, milk, butter, mashed bananas, and vanilla extract to a separate bowl. Whisk together the wet ingredients into a smooth batter, then add in the dry ingredients. Whisk until just combined, but be careful not to overmix. It’s actually okay for there to be some lumps in the batter. 
  • Cooking Time: Heat up a griddle or a large skillet to medium heat. Add a bit of butter, oil, or cooking spray to the base of the skillet or griddle. Scoop the pancake batter onto the griddle in ¼ cup scoops. You can cook a few at a time depending on the size of your cooking surface, but don’t overcrowd the pancakes. Once bubbles form around the edges, flip the pancakes. Cook for an additional 10 seconds, until golden brown. 
Banana Pancakes pancakes on serving plate

Variations on Banana Pancakes

  • Chocolate Chips: Chocolate and banana pancakes are absolutely delicious. For some melty, chocolatey mix-ins, fold 1 cup of chocolate chips into the batter. 
  • Mix-ins: There are plenty of other add-ins you can try in the recipe such as cinnamon chips, butterscotch chips, blueberries, raspberries, pecans, or almonds. 
  • Wheat Pancakes: If you want to add some extra nutrients to the recipe, you can use whole wheat flour instead of regular white flour for your pancakes. 
  • Spiced Banana Pancakes: To enjoy some delicious spiced banana flavor, mix in one teaspoon of cinnamon and a teaspoon of ground nutmeg into the batter. 
Banana Pancakes pancakes cut on serving plate

More Pancake Recipes

How to Store

  • Serve: You don’t want to leave Banana Pancakes at room temperature for more than 2 hours. 
  • Store: After the pancakes have cooled down, you can store any leftovers in the refrigerator for 3-4 days. Put them in a zip lock bag or another airtight container to store them properly. To reheat the pancakes, cover them in tin foil and put them in the oven for 10-15 minutes at 350 degrees. 
  • Freeze: You can also make Banana Pancakes well ahead of time and store them in the freezer. They’ll last for 2-3 months, then you can reheat them in a warm oven. 

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Banana Pancakes

Banana Pancakes are quick and easy perfectly fluffy pancakes with ripe, mashed bananas mixed into the easy pancake batter for an amazing, sweet flavor.
Yield 8 servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 cup flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon sugar
  • 1 large egg , beaten
  • 1 cup milk
  • 2 tablespoons butter , melted
  • 2 medium ripe bananas , mashed
  • 1 teaspoon vanilla extract

Instructions

  • Sift together the flour, baking powder, and salt into a large bowl twice, then add in the sugar.
  • In a second bowl whisk the egg, milk, butter, bananas, and vanilla then add it into the dry ingredients, whisking the mixture together until just combined.
  • Heat a griddle or skillet over medium heat with a bit of oil and scoop on ¼ cup of batter per pancake. Cook until bubbles form around the edge, then flip and cook an additional 10 seconds.

Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition

Calories: 138kcal | Carbohydrates: 22g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 117mg | Potassium: 280mg | Fiber: 1g | Sugar: 7g | Vitamin A: 198IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 1mg
Keyword: banana pancakes
Banana Pancakes collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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