If you’re on the hunt for a naturally sweet, fluffy, and wholesome breakfast, banana pancakes are the answer. They’re quick to make, incredibly satisfying, and made with ingredients you probably already have at home.
This detailed, user-friendly guide will walk you through everything you need to know: from ingredients and preparation to tips, substitutions, storage, serving ideas, and frequently asked questions.
Why You’ll Love This Banana Pancake Recipe
Banana pancakes are not just delicious—they’re also:
- Naturally sweetened with ripe bananas
- Light and fluffy thanks to the right baking technique
- Customizable to fit various diets (vegan, gluten-free, etc.)
- Perfect for breakfast, brunch, or even a cozy snack
- Kid-friendly and freezer-friendly
They bring together the best of both worlds: comfort food and nutritional value.
Ingredients You’ll Need
Here’s a breakdown of the core ingredients for banana pancakes and why they matter:
- 1 ripe banana – Adds natural sweetness and flavor
- 1 cup all-purpose flour – Provides structure to the batter
- 1 tablespoon baking powder – Ensures a fluffy rise
- 1/2 teaspoon salt – Enhances overall flavor
- 1/2 teaspoon ground cinnamon – Adds warm spice
- 1 egg – Helps bind the ingredients
- 1/2 cup milk – Adjust for consistency; use dairy or non-dairy
- 2 tablespoons melted butter – Adds richness
- 1 teaspoon vanilla extract – For aromatic sweetness
- Butter or oil – To grease the pan
Ingredient Substitutions & Add-Ins
This recipe is highly adaptable. Here’s how to make it fit your needs:
Dairy-Free Option
- Use almond milk, oat milk, soy milk, or coconut milk.
- Replace butter with coconut oil or vegan margarine.
Vegan Banana Pancakes
- Replace the egg with a flax egg: mix 1 tablespoon ground flaxseed with 3 tablespoons water and let sit for 5 minutes.
Gluten-Free Pancakes
- Swap all-purpose flour with gluten-free all-purpose baking flour. You might need a little more milk depending on the flour blend.
Optional Add-Ins
- Chopped walnuts or pecans – for crunch
- Mini chocolate chips – for a sweeter touch
- Shredded coconut – for tropical flair
- Blueberries or strawberries – folded into the batter
Step-by-Step Instructions
Step 1: Mash the Banana
Use a fork to mash the banana in a mixing bowl. It should be mostly smooth, though a few lumps add nice texture.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together:
- Flour
- Baking powder
- Salt
- Cinnamon
Step 3: Mix Wet Ingredients
In another bowl, combine:
- Egg
- Milk
- Melted butter
- Vanilla extract
Then stir in the mashed banana.
Step 4: Make the Batter
Pour the wet mixture into the dry ingredients. Mix gently until combined. Do not overmix—a few lumps are perfectly fine and help keep the pancakes light.
Step 5: Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat.
- Lightly grease with butter or oil.
- Pour 1/4 cup batter per pancake onto the skillet.
- Cook 2–3 minutes until bubbles form and edges are set.
- Flip and cook another 1–2 minutes until golden brown.
- Repeat with remaining batter.
Toppings and Serving Suggestions
These banana pancakes are incredibly versatile. Try these toppings to take your breakfast to the next level:
- Fresh fruit: banana slices, berries, or kiwi
- Pure maple syrup: the classic pairing
- Greek yogurt or whipped cream: for added creaminess
- Nut butters: peanut, almond, or cashew butter
- Chia seeds or flaxseeds: for a fiber boost
- Granola or coconut flakes: for extra texture
Serve alongside:
- Scrambled eggs or a veggie omelet
- Crispy bacon or turkey sausage
- Smoothies or fresh juice
Tips for Perfect Pancakes Every Time
- Don’t overmix the batter – Keep it lumpy for fluffier results.
- Use ripe bananas – The riper, the sweeter and softer.
- Preheat your pan – A hot pan gives that perfect golden edge.
- Grease lightly – Too much oil or butter can cause uneven browning.
- Cook low and slow – Medium heat ensures even cooking without burning.
How to Store Banana Pancakes
Refrigerator:
- Let pancakes cool completely.
- Store in an airtight container in the fridge for up to 3 days.
Freezer:
- Place pancakes in a single layer on a baking sheet.
- Freeze until solid, then transfer to a zip-top bag.
- Store for up to 2 months.
Reheating Options:
- Microwave: 30–60 seconds
- Toaster: Makes the edges crispy
- Skillet: Reheat over low heat for best texture
- Oven: Bake at 350°F (175°C) for 10–15 minutes
Frequently Asked Questions (FAQs)
1. Can I use frozen bananas? Yes! Just thaw and mash them thoroughly. They work well and may even be sweeter.
2. Can I double or triple this recipe? Absolutely. Just maintain the ratio between dry and wet ingredients.
3. Can I make the batter the night before? Yes. Store it covered in the fridge, but expect it to thicken slightly. Stir before using.
4. Can I make mini banana pancakes? Yes. Use a tablespoon of batter for each and reduce cooking time by half.
5. Why are my pancakes sticking? Make sure your pan is non-stick or well-seasoned and sufficiently greased before pouring the batter.
Banana Pancakes Nutritional Highlights (per pancake, approx.)
- Calories: 140
- Protein: 3g
- Carbs: 22g
- Fat: 5g
- Sugar: 6g (from banana)
- Fiber: 2g
These numbers vary based on the ingredients you use.
Printable Recipe Card
Banana Pancakes Recipe
Servings: 6 pancakes | Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins
Ingredients:
- 1 ripe banana
- 1 cup flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 egg
- 1/2 cup milk
- 2 tbsp melted butter
- 1 tsp vanilla extract
Instructions:
- Mash banana in a bowl.
- Mix dry ingredients in a separate bowl.
- Mix wet ingredients + banana.
- Combine wet and dry; stir gently.
- Cook 1/4 cup batter per pancake on hot greased skillet.
- Flip when bubbles form. Cook until golden.
- Serve warm with your favorite toppings.
Final Thoughts
Whether you’re cooking a quick breakfast for one or making a batch for your family, banana pancakes are a comforting and nourishing option. With the ability to adapt them for different dietary needs, they’re a must-have in any home cook’s repertoire. Their delightful texture, natural sweetness, and ease of preparation make them a go-to recipe you’ll return to again and again.
