Banana Pancakes – Fluffy, Easy, and Full of Banana Flavor

Some mornings just call for something extra comforting, and nothing hits the spot like a stack of warm Banana Pancakes.

These are soft, lightly spiced, and packed with real banana flavor in every bite.

They’re the kind of breakfast that feels like a slow, happy Sunday—even on a weekday.

Why You’ll Love This Recipe

Uses ripe bananas you already have on hand.

Soft, fluffy texture with a hint of cinnamon.

No fancy tools—just a bowl and a skillet.

Perfect for kids and adults alike.

Freezer-friendly for quick weekday breakfasts.

What You’ll Need (Ingredient Highlights)

All-purpose flour – The base that keeps these pancakes tender and fluffy.

Sugar – A touch of sweetness to balance the bananas.

Baking powder – For those light, airy pancakes.

Cinnamon – Adds warm, cozy flavor.

Mashed bananas – Ripe bananas add moisture, flavor, and natural sweetness.

Eggs – Help bind everything together.

Milk – Any kind works—dairy or plant-based.

Vanilla bean paste or extract – For extra aroma and depth.

Butter – Melted into the batter and for greasing the pan.

Pro Tips Before You Start

Use very ripe bananas for maximum flavor and sweetness.

Don’t overmix the batter—lumps are okay and keep pancakes fluffy.

Let the batter rest for a few minutes before cooking.

Grease the skillet lightly between batches to prevent sticking.

Keep cooked pancakes warm in a low oven while finishing the batch.

How to Make Banana Pancakes

Step 1: Mix Dry Ingredients

In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Set aside.

Step 2: Mix Wet Ingredients

In another medium bowl, stir together the mashed bananas, eggs, milk, vanilla, and melted butter until well combined.

Step 3: Combine the Mixtures

Pour the dry ingredients into the wet banana mixture.

Stir gently until just combined—don’t overmix.

Step 4: Cook the Pancakes

Heat a large skillet or griddle over medium heat and melt 1 tablespoon of butter or oil.

Pour the batter onto the pan using about ¼ cup per pancake.

Cook for 3–4 minutes, or until the edges are set and bubbles form on top.

Flip and cook for another minute until golden brown.

Repeat with remaining batter, adding more butter as needed.

Step 5: Serve Warm

Serve warm with maple syrup, fresh fruit, or your favorite toppings.

What to Serve It With

Maple syrup, honey, or cinnamon sugar.

Sliced bananas or fresh berries.

Whipped cream or Greek yogurt.

Scrambled eggs or breakfast sausage on the side.

Nut butter drizzle for a protein boost.

Variations / Substitutions

Add chocolate chips or chopped nuts to the batter.

Use oat or almond flour for a gluten-free version.

Make it dairy-free by using plant milk and oil instead of butter.

Add a pinch of nutmeg for extra spice.

Turn the batter into waffles for a fun twist.

Storage & Leftovers

Fridge – Store in an airtight container for up to 3 days.

Freeze – Layer between parchment paper and freeze for up to 2 months.

Reheat – Warm in a toaster or microwave until heated through.

Repurpose – Make pancake sandwiches with nut butter or jam.

FAQs

Can I make the batter ahead of time?
Yes, refrigerate it for up to 12 hours. Stir gently before cooking.

Can I use whole wheat flour?
Yes, but the texture will be slightly denser.

Why are my pancakes dense?
You may have overmixed the batter. Stir just until combined.

Can I make these vegan?
Use flax eggs, plant milk, and coconut oil for a vegan version.

How do I keep pancakes warm while cooking the rest?
Place them on a baking sheet in a 200°F (93°C) oven.

Can I double the recipe?
Absolutely! Great for feeding a crowd or freezing extras.

Do bananas replace sugar?
They add sweetness, but a bit of sugar balances the flavors better.

Final Thoughts

These Banana Pancakes are a breakfast favorite in my kitchen—warm, fluffy, and just the right amount of sweet.

Whether you’re starting the weekend slow or need a quick comfort meal midweek, they’re always a good idea.

Add your favorite toppings and enjoy every bite!