There’s something magical about waking up to the sweet scent of banana pancakes sizzling on the skillet.

For me, they bring back memories of slow Sunday mornings, soft music playing in the background, and the joy of a warm bite shared with family.

These pancakes are thick, golden, and packed with banana goodness—perfect for both cozy breakfasts and cheerful brunches.

Why You’ll Love This Recipe

Super fluffy and naturally sweet

Great way to use up overripe bananas

Easy to make in under 30 minutes

Kid-friendly and freezer-friendly

Delicious with maple syrup or fresh fruit

What You’ll Need (Ingredient Highlights)

Ripe bananas – the riper, the better! They add natural sweetness and moisture.

All-purpose flour – provides structure and fluffiness.

Baking powder – the secret to sky-high pancakes.

Ground cinnamon – adds cozy warmth.

Milk – feel free to use any kind (dairy or non-dairy).

Vanilla bean paste or extract – gives a sweet, fragrant note.

Melted butter – keeps pancakes rich and tender.

Pro Tips Before You Start

Don’t overmix the batter—lumps are okay!

Use very ripe bananas (brown spots are your friend).

For evenly round pancakes, use a pancake ring.

Make a test pancake first to adjust the heat.

Keep cooked pancakes warm in a 200°F oven while finishing the batch.

How to Make Banana Pancakes

Step 1: Mix the Dry Ingredients

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

Set aside.

Step 2: Combine the Wet Ingredients

In a separate bowl, stir together the mashed bananas, eggs, milk, vanilla, and melted butter until smooth.

Step 3: Make the Batter

Pour the dry ingredients into the wet mixture and stir gently.

Mix just until the flour disappears—do not overmix or the pancakes will be dense.

Step 4: Cook the Pancakes

Heat a skillet or griddle over medium heat and melt some butter.

Pour in the batter using a ¼ cup measuring cup.

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

Step 5: Flip and Finish

Flip and cook the other side for about 1 minute until golden brown.

Repeat with remaining batter.

What to Serve It With

Classic maple syrup

Sliced bananas and berries

A sprinkle of chopped nuts

Whipped cream or yogurt

A drizzle of honey or chocolate sauce

Variations / Substitutions

Use almond milk or oat milk for a dairy-free option

Swap flour with whole wheat flour for added fiber

Stir in mini chocolate chips or chopped walnuts

Add a dash of nutmeg for more spice

Make it vegan with egg substitute and plant-based butter

Storage & Leftovers

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

Freezer: Stack pancakes with parchment between and freeze for up to 2 months.

Reheat: Microwave for 20–30 seconds or warm on a skillet until heated through.

FAQs

Can I make the batter ahead of time?
Yes, but it’s best to cook right after mixing for fluffiest results.

You can refrigerate for up to 12 hours.

Can I make these gluten-free?
Absolutely! Use a 1:1 gluten-free flour blend.

Why are my pancakes not fluffy?
Overmixing the batter or expired baking powder may be the culprit.

Can I make mini pancakes with this recipe?
Yes! Just use 1 tablespoon of batter per pancake and reduce cooking time.

Do I need a pancake ring?
It’s optional but helps create perfect circles. Freehand is totally fine.

Can I double the recipe?
Of course—just scale up and use a larger mixing bowl.

Can I add protein powder to the batter?
Yes, reduce the flour slightly and increase liquid if the batter thickens.

Final Thoughts

These banana pancakes are the kind of comfort food that brings smiles to sleepy faces and warmth to any kitchen.

They’re simple, satisfying, and versatile—perfect for both lazy mornings and special brunch gatherings.

If you love bananas and crave fluffy pancakes, this recipe is your go-to favorite.

The Boat Shed Kitchen