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These easy banana pancakes are light, fluffy, and packed with sweet banana flavor. If you’ve been wondering how to make banana pancakes from scratch, this simple recipe comes together in minutes and tastes so much better than a boxed mix!
Looking for more pancake recipes? These Homemade Buttermilk Pancakes and Blueberry Pancakes are perfect for slow weekend mornings, but they’re easy enough to whip up anytime a pancake craving hits.
Why you’ll love easy banana pancakes recipe!
From basic buttermilk pancakes to my chocolate chip pancakes recipe, strawberry pancakes, and bacon pancakes, pretty much everyone enjoys a pancake breakfast. But these banana pancakes might just be my all-time favorite! (Or at least my favorite of the moment because let’s be real: it’s hard to choose.)
Like my pumpkin spice pancakes, these pancakes really couldn’t be any easier to make, and the results are perfect every time—light, fluffy, and all around amazing!
- Light and fluffy texture: Soft, tender pancakes that cook up perfectly golden every time.
- Naturally sweet: Ripe bananas add flavor and sweetness without needing extra sugar.
- Great way to use overripe bananas: No more wasted fruit sitting on the counter.
- Simple pantry ingredients: Nothing fancy required.
- Easy to customize: Add chocolate chips, nuts, or spices to make them your own.
Table of Contents
Ingredients You Need
See recipe card below this post for ingredient quantities and full instructions.
- All-purpose flour – Swap in gluten-free flour if needed.
- Granulated sugar – Not much, since the bananas add sweetness too.
- Egg – Here’s the best way to crack an egg.
- Whole milk – For a rich, tender crumb.
- Vegetable oil – Canola oil will work, too.
- Vanilla extract – Adds warmth and depth.
- Ripe bananas – The riper the bananas, the sweeter your pancakes will be.
How to Make Banana Pancakes
- Mix the Dry Ingredients: Whisk the flour, sugar, baking powder, and salt in a medium bowl.
- Mix the Wet Ingredients: In another mixing bowl, stir together the egg, milk, oil, vanilla, and mashed bananas.
- Combine the Wet and Dry Ingredients: Sift the dry ingredients into the bowl with the banana mixture; stir to combine. The batter will be a little bit lumpy, and that’s okay!
- Cook the Pancakes: Set a lightly oiled griddle or skillet over high heat. Pour ¼ cup of the batter into in the hot pan for each pancake and cook for about 2 minutes, or until the batter starts to bubble on top and the bottom is golden brown. Carefully flip and cook the other side for about 2 minutes; repeat with the remaining pancake batter.
Ways to Customize
These pancakes are easy to adapt depending on what you’re craving:
- Add homemade whipped cream and fresh berries for brunch.
- Add cinnamon or nutmeg for cozy flavor.
- Stir in chocolate chips or blueberries.
- Fold in chopped walnuts or pecans.
- Top with peanut butter and sliced bananas.
- Drizzle with maple syrup or honey.
How to Store and Reheat
- Refrigerator: Store in an airtight container for up to 4–5 days.
- Freezer: Cool completely and freeze in a single layer before transferring to a freezer bag. Freeze for up to 3 months.
- Reheat: Warm in the toaster, microwave, or in a 350°F oven until heated through.
Frequently Asked Questions
Banana pancakes are light and fluffy with a sweet banana flavor. Think: banana bread in pancake form!
There are a few reasons why your pancakes might be mushy. First, they might be under-cooked. If needed, reduce the heat and cook them at a lower temperature, which will give them time to cook all the way through. Second, you may have used more banana than necessary, which can result in a gooey texture.
These banana pancakes aren’t gluten-free, but you can easily make them gluten-free by swapping the all-purpose flour for a measure-for-measure all-purpose flour substitute meant for baking.
Banana pancakes are cooked when they’re golden brown and set in the center. You can also test them by inserting a toothpick into the center of the pancakes. If it comes out clean, the pancakes are done!
More Pancake Recipes You’ll Love
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Banana Pancakes
Ingredients
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 2 tsp baking powder
- pinch of salt
- 1 large egg beaten
- 1 cup whole milk
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- 2 large ripe bananas mashed
Instructions
- In a separate bowl, mix together the egg, milk, oil, vanilla, and mashed banana.
- Sift the dry ingredients into the wet and stir to combine. The batter will be lumpy.
- Heat a lightly oiled pan over high heat. Pour ¼ cup of the batter into the hot pan and cook for about 2 minutes or until it starts to bubble on top and the bottom is golden brown. Flip and cook for another 2 minutes.
Notes
- Use very ripe bananas for the best flavor and sweetness.
- Mash bananas thoroughly for even distribution.
- Don’t overmix the batter — lumps are okay.
- Cook over medium heat to prevent burning before the center sets.
- Keep finished pancakes warm in a 200°F oven while cooking batches.
Amazing recipe – my husbands fav pancake is banana and he said this is one of the best banana pancakes he’s had. I add chocolate chip for the kids and I and we love it. Thank you for this recipe!