You know that one breakfast that makes you forget what day it is?
This is it.
These banana pancakes are soft, fluffy, naturally sweet, and honestly kind of addictive. No box mix. No weird ingredients. Just a handful of pantry staples and two ripe bananas sitting on your counter.
And here’s the thing most people don’t realize: the riper the banana, the better the pancake. Those spotty, almost-too-far bananas? They’re not garbage. They’re your secret weapon. 🍌
This recipe takes about 20 minutes start to finish, it’s one bowl, and it will make you look like you know exactly what you’re doing in the kitchen.
What You’ll Need
Dry Ingredients
- 1 cup all-purpose flour
- 2 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- 2 tbsp granulated sugar
Wet Ingredients
- 2 large ripe bananas (the spottier, the sweeter)
- 1 large egg
- ¾ cup whole milk
- 2 tbsp melted unsalted butter (plus more for the pan)
- 1 tsp pure vanilla extract
Optional Toppings
- Sliced fresh banana
- Pure maple syrup
- Chopped walnuts or pecans
- A light dusting of powdered sugar
- A pat of butter
Tools You’ll Need
- Large mixing bowl
- Medium mixing bowl
- Fork or potato masher
- Whisk
- Non-stick skillet or griddle
- Ladle or ¼ cup measuring cup
- Spatula
- Measuring cups and spoons
Pro Tips
These are the things that actually make a difference. Don’t skip them.
- Let the batter rest for 5 minutes before cooking. It gives the baking powder time to activate and the gluten time to relax. Your pancakes will be noticeably fluffier.
- Don’t overmix. A few lumps in the batter are fine — good, even. Overmixing develops gluten and gives you rubbery, flat pancakes. Stir until just combined and stop.
- Use medium-low heat, not high. High heat burns the outside before the inside is cooked. You want a slow, golden cook. Patience pays off here.
- Test your pan first. Drop a tiny bit of butter on the pan before you pour the first pancake. If it sizzles gently, you’re good. If it instantly turns brown and smells like burning, turn the heat down.
- Only flip once. When bubbles form across the surface and the edges look set, flip it. Once. Then leave it alone. Every extra flip makes them denser.
Substitutions and Variations
Dairy-Free
- Swap whole milk for oat milk, almond milk, or coconut milk
- Replace butter with coconut oil or a dairy-free butter
Gluten-Free
- Use a 1:1 gluten-free flour blend — it works really well here since the banana adds a lot of natural moisture
Egg-Free
- Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, rested for 5 minutes)
Fun Variations to Try
- Chocolate Chip Banana Pancakes: Fold ⅓ cup mini chocolate chips into the batter right before cooking
- Peanut Butter Banana: Add 2 tbsp creamy peanut butter to the wet ingredients before mixing
- Banana Foster Style: Top with a quick caramel sauce and sautéed banana slices
- Protein Boost: Replace ¼ cup of flour with vanilla protein powder
Make Ahead Tips
These are surprisingly great for meal prep.
Cook a full batch on Sunday and store them in the fridge for up to 4 days. Reheat in the toaster for 2 minutes and they come out warm with slightly crispy edges — honestly better than straight off the pan for some people.
You can also freeze them. Layer cooled pancakes between pieces of parchment paper, seal in a zip-lock bag, and freeze for up to 2 months. Pull out as many as you need, pop them in the toaster straight from frozen.
Batter: If you want to prep the batter ahead, mix the dry and wet ingredients separately, store them in the fridge overnight, then combine and cook in the morning. Add an extra splash of milk if it’s too thick after resting overnight.
Nutritional Breakdown
(Per pancake, based on 8 pancakes from this recipe — without toppings)
| Nutrient | Amount |
|---|---|
| Calories | ~130 kcal |
| Carbohydrates | 22g |
| Protein | 3g |
| Fat | 4g |
| Fiber | 1g |
| Sugar | 7g |
| Sodium | 140mg |
Bananas add natural sugar and potassium, making these a more nutritious option than standard pancakes. Sub whole wheat flour for extra fiber. Add walnuts for healthy fats and omega-3s.
Meal Pairing Suggestions
These pancakes go perfectly with:
- Fresh fruit salad — blueberries, strawberries, or mango work really well
- Scrambled eggs on the side for protein
- Greek yogurt with honey instead of syrup for a lighter option
- Cold brew or a strong coffee — this pairing is non-negotiable in my house ☕
How to Make Banana Pancakes
Step 1: Mash the Bananas
Peel your bananas and add them to a medium bowl. Mash them with a fork until mostly smooth. A few small lumps are totally fine — they add a nice texture to the finished pancake.
Step 2: Mix the Wet Ingredients
To your mashed bananas, add the egg, milk, melted butter, and vanilla extract. Whisk everything together until combined.
Step 3: Combine the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, cinnamon, salt, and sugar.
Step 4: Make the Batter
Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. Stop when you no longer see dry flour — do not overmix. Let the batter rest for 5 minutes.
Step 5: Heat the Pan
Set a non-stick skillet or griddle over medium-low heat. Add a small knob of butter and let it melt and coat the surface.
Step 6: Cook the Pancakes
Pour about ¼ cup of batter per pancake onto the pan. Cook until bubbles form across the entire surface and the edges look set — about 2 to 3 minutes. Flip once and cook for another 1 to 2 minutes until golden.
Step 7: Serve
Stack them up. Add your toppings. Eat immediately.
Leftovers and Storage
Fridge: Store cooled pancakes in an airtight container for up to 4 days.
Freezer: Layer between parchment paper in a freezer bag for up to 2 months.
Reheating options:
- Toaster: Best option — 2 minutes, slightly crispy edges
- Microwave: 30 to 45 seconds, covered with a damp paper towel to keep moisture
- Oven: 350°F for 5 to 8 minutes, great if reheating a large stack
FAQ
Can I use frozen bananas? Yes! Thaw them completely and drain any excess liquid before mashing. They’ll be softer and even sweeter than fresh ones.
My pancakes keep turning out flat. What’s going wrong? Usually one of three things: baking powder that’s past its prime, overmixed batter, or heat that’s too high. Check the expiry date on your baking powder first — that’s the most common culprit.
Can I make these without eggs? A flax egg works well here. The banana already acts as a binder, so you won’t notice a huge difference.
Do I need a griddle or will a regular pan work? A regular non-stick pan is totally fine. A griddle just lets you cook more at once, which is useful if you’re feeding a crowd.
Why are my pancakes gummy in the middle? Heat is too high. The outside is cooking faster than the inside. Drop it down to medium-low and cook slower.
Can I double the recipe? Easily. Just double every ingredient. Keep finished pancakes warm in a 200°F oven on a baking sheet while you work through the batter.
How ripe should the bananas actually be? The riper, the better. You want them heavily spotted or almost fully brown. Under-ripe bananas won’t mash well and won’t have enough sweetness or banana flavor.
Wrapping Up
If you’ve made it this far, you’re clearly serious about your pancakes. Good.
This recipe is simple in the absolute best way. Two ripe bananas, one bowl, 20 minutes, and you’ve got a stack of fluffy, golden, naturally sweet pancakes that honestly don’t even need syrup. (But add it anyway.)
Make these on a slow Saturday morning. Make them for someone you love. Make them for yourself on a Tuesday because you deserve a good breakfast.
Then come back here and tell me how it went. Leave a comment below with how yours turned out, what toppings you used, any tweaks you made. I genuinely love hearing what you did differently — and your questions are always welcome.
Now go check if you have ripe bananas. 👀
AI Image Prompt
Create a 9:16 image for a food blog showing all the ingredients and tools for banana pancakes, laid out flat in a top-down shot on a white marble countertop with subtle gold veining. Natural soft morning light falls from the left side. Shot on an iPhone 15 Pro with a popular flat lay food blog composition. Include all of the following items arranged beautifully with slight negative space between them:
Ingredients: 2 ripe spotty bananas (one slightly peeled), 1 cup all-purpose flour in a small white bowl, 2 tsp baking powder in a tiny ceramic dish, ½ tsp cinnamon in a small ramekin, ¼ tsp salt in a pinch bowl, 2 tbsp granulated sugar in a small bowl, 1 large egg, ¾ cup whole milk in a glass measuring cup, 2 tbsp melted unsalted butter in a small bowl, 1 tsp pure vanilla extract in a small glass bottle with a cork stopper
Tools: a large ceramic mixing bowl, a medium ceramic mixing bowl, a metal whisk, a rubber spatula, a fork, a non-stick skillet (small, visible at the edge), a ladle or ¼ cup metal measuring cup, a set of measuring spoons fanned out on the marble
Style: clean, editorial, food blog aesthetic, no text or labels, soft shadows, no filters