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Banana Pancake Recipe

Banana Pancakes are soft, fluffy, and naturally sweet, making them a simple choice for breakfast or brunch. Mashed ripe bananas add moisture and flavor to the batter, while eggs, milk, and flour help create tender pancakes with lightly golden edges. A little cinnamon and vanilla bring out the sweetness of the bananas without overpowering them.
These homemade pancakes come together with basic pantry ingredients and require just one mixing bowl and a skillet. They are easy to customize with chocolate chips, chopped nuts, or fresh fruit. Serve them warm with maple syrup, sliced bananas, or a spoonful of yogurt for a satisfying start to the day.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4 servings
Calories 230 kcal

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Fork or potato masher
  • Whisk
  • Measuring cups and spoons
  • Nonstick skillet or griddle
  • Spatula
  • Ladle or measuring cup

Ingredients
  

  • 2 medium ripe bananas
  • 1½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 large egg
  • ¾ cup milk
  • 2 tablespoons melted butter slightly cooled
  • 1 teaspoon vanilla extract
  • Butter or oil for cooking

Instructions
 

  • Peel the ripe bananas and place them in a large mixing bowl. Mash them with a fork until mostly smooth, leaving a few small pieces if you prefer extra banana texture. Ripe bananas with brown spots provide the sweetest flavor.
  • In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and ground cinnamon. Mixing the dry ingredients first helps distribute the leavening agents evenly throughout the batter.
  • Add the egg, milk, melted butter, and vanilla extract to the mashed bananas. Whisk until the mixture is well combined. Allow the melted butter to cool slightly before adding it so it does not cook the egg.
  • Add the dry ingredients to the banana mixture. Stir gently with a whisk or spatula until just combined. The batter should be thick but pourable, with a few small lumps remaining. Avoid overmixing, as this can make the pancakes dense.
  • Place a nonstick skillet or griddle over medium-low to medium heat. Lightly grease the surface with butter or oil. Let it heat for a minute or two before adding the batter. If the pan is too hot, the pancakes may brown before the centers cook through.
  • Pour approximately ¼ cup of batter onto the skillet for each pancake. Leave enough space between them to make flipping easier. Cook for about 2–3 minutes, until bubbles appear on the surface and the edges begin to look set.
  • Slide a spatula under each pancake and flip carefully. Cook the other side for another 1–2 minutes, until golden brown and cooked through. Adjust the heat as needed, and lightly grease the skillet between batches if necessary.
  • Transfer the cooked pancakes to a plate and repeat with the remaining batter. Serve warm with sliced bananas, maple syrup, honey, fresh berries, or a little butter. Add your favorite toppings just before serving.

Notes

  • Use ripe bananas: Bananas with brown spots are sweeter and easier to mash, making them ideal for this recipe.
  • Avoid overmixing: Stir the batter only until the flour is incorporated. Small lumps help keep the pancakes tender.
  • Adjust the heat: Medium-low heat gives the centers enough time to cook without burning the outside.
  • Check the batter consistency: If the batter is too thick to pour, add milk one tablespoon at a time. If it is very thin, allow it to rest briefly before cooking.
  • Add optional mix-ins: Fold in chocolate chips, chopped walnuts, or pecans just before cooking.