Banana Pancakes are a fluffy, comforting breakfast classic made extra soft and naturally sweet with ripe mashed bananas mixed right into the batter. These easy pancakes cook up golden and tender, delivering cozy homemade flavor in just 15 minutes. Perfect for busy mornings or relaxed weekend brunch, this beginner-friendly recipe creates a wholesome breakfast everyone will love.
Key Takeaways
• Ready in just 15 minutes
• Naturally sweet from ripe bananas
• Soft, fluffy pancake texture
• Beginner-friendly recipe
• Perfect for breakfast or brunch
Why You’ll Love This Recipe
These pancakes combine classic diner-style fluffiness with the rich sweetness of bananas, meaning you need less added sugar while still getting amazing flavor. They’re quick to prepare, use simple pantry ingredients, and are a great way to use overripe bananas.
Ingredients
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 ripe banana, mashed
3/4 cup milk
1 large egg
1 teaspoon vanilla extract
1 tablespoon melted butter (plus more for cooking)
Optional Toppings:
Maple syrup
Fresh berries
Sliced bananas
Chopped nuts
Equipment
Mixing bowls
Whisk or fork
Nonstick skillet or griddle
Spatula
Measuring cups and spoons
Step-by-Step Instructions
- Mix dry ingredients
In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. - Combine wet ingredients
In another bowl, mash the banana until smooth. Whisk in milk, egg, vanilla extract, and melted butter. - Make the batter
Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix; small lumps are fine. - Heat the pan
Heat a nonstick skillet over medium heat and lightly grease with butter. - Cook pancakes
Pour about 1/4 cup batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form on the surface and edges look set. - Flip and finish cooking
Flip pancakes and cook another 1–2 minutes until golden brown and cooked through. - Serve warm
Stack pancakes and top with maple syrup, fruit, or your favorite toppings.
Tips & Variations
Use very ripe bananas for best sweetness and flavor.
Add chocolate chips or walnuts for texture.
Use whole wheat flour for a heartier version.
Keep pancakes warm in a low oven while cooking batches.
Serving Suggestions
Serve with maple syrup, fresh berries, yogurt, or peanut butter. Pair with scrambled eggs or bacon for a complete breakfast.
Storage & Reheating
Store leftovers in the refrigerator for up to 3 days.
Reheat in a toaster, skillet, or microwave until warm.
Freeze pancakes for up to 2 months and reheat directly from frozen.
Nutrition (Approx.)
Calories: 210 per serving
Protein: 6g
Carbohydrates: 32g
Fat: 6g
Fiber: 2g
FAQs
Can I make these pancakes dairy-free?
Yes, substitute milk with almond or oat milk and use oil instead of butter.
Why are my pancakes dense?
Overmixing the batter can reduce fluffiness.
Can I make the batter ahead of time?
It’s best cooked immediately for the fluffiest texture.
Can I add oats?
Yes, replace part of the flour with rolled oats for added texture.
How ripe should bananas be?
Very ripe bananas with brown spots provide the best flavor.
Conclusion
Banana Pancakes are a simple, cozy breakfast favorite that transforms everyday ingredients into something warm and satisfying. Fluffy, naturally sweet, and quick to make, this recipe is perfect for starting your day with homemade comfort.