These banana pancakes are light, fluffy, and full of banana flavor! They’re super easy to whip up for a weekend pancake breakfast!
From basic buttermilk pancakes to chocolate chip pancakes, 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.)
These pancakes really couldn’t be any easier to make, and the results are perfect every time—light, fluffy, and all around amazing!
Classic Banana Pancake Recipe
I love using ripe bananas in this recipe because they add so much natural sweetness and flavor to the pancakes. And if you have any overripe bananas, this is a great way to use them up! Just be sure to mash the bananas well before adding them to the batter so they’re evenly distributed.
If, like me, you love to customize recipes, then these banana pancakes will be your jam because there are so many ways to change them up. Add cinnamon or a dash of nutmeg for some cozy flavor, stir chocolate chips, chopped walnuts, or blueberries into the batter, or top your pancakes with a dollop of Nutella, peanut butter, or homemade whipped cream.
Of course, classic maple syrup works well too, or top them with the cream cheese glaze from my Cinnamon Pancakes!
(For a make-ahead pancake recipe, try my Overnight Pancakes!)
See recipe card below this post for ingredient quantities and full instructions.
- All-purpose flour
- Granulated sugar
- Baking powder
- Egg – Here’s the best way to crack an egg.
- Whole milk
- Vegetable oil – Canola oil will work, too.
- Vanilla extract
- Ripe bananas – The riper the bananas, the sweeter your pancakes will be.
How to Make Banana Pancakes
1. Mix the Dry Ingredients
Whisk the flour, sugar, baking powder, and salt in a medium bowl.
2. Mix the Wet Ingredients
In another mixing bowl, stir together the egg, milk, oil, vanilla, and mashed bananas.
3. 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!
4. 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.
How to Store and Reheat Banana Pancakes
These pancakes are best enjoyed fresh and hot off the griddle, but if you have leftovers, they can be stored in an airtight container in the fridge for 4 or 5 days. Just pop them in the toaster or microwave to reheat, or place them on a sheet pan, cover it with foil, and warm them up in a 350ºF oven.
You can also freeze banana pancakes. Let them cool completely, then place them in a freezer bag or airtight storage container. The pancakes can be thawed in the fridge overnight, then heated, or just reheated from frozen.
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!
There are so many delicious things you can put on banana pancakes! I love to top mine with a dollop of homemade whipped cream, a drizzle of chocolate sauce, and some sliced bananas or fresh berries. You can serve them with classic maple syrup or honey, or there’s also the famous Elvis pancake recipe, which layers pancakes with peanut butter, bananas, and chocolate chips!
More Pancake Recipes to Try
- Sheet Pan Pancakes
- The Best Homemade Pancake Recipe
- Birthday Cake Pancakes
- Pancake Cereal is the Newest Way to Serve Up a Breakfast Classic
- 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
- 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.