This easy banana pancake recipe makes soft, fluffy, and delicious homemade pancakes with sweet ripe banana flavor. Made with simple pantry ingredients, these pancakes are perfect for a quick family breakfast, weekend brunch, or special morning treat.
Ripe bananas add natural sweetness and moisture to the pancake batter, while a touch of cinnamon and vanilla creates a warm and comforting flavor. Serve these fluffy banana pancakes with maple syrup, fresh banana slices, berries, or your favorite toppings.
Whether you’re making breakfast for the family or enjoying a relaxing weekend brunch, this homemade banana pancake recipe is easy, delicious, and satisfying.
Why You’ll Love This Banana Pancake Recipe
- Soft and fluffy pancakes
- Delicious sweet banana flavor
- Easy to make
- Made with simple ingredients
- Perfect for breakfast or brunch
- Family-friendly
- Ready in about 20 minutes
- Easy to customize
- Great with your favorite toppings
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 large ripe banana, mashed
- 3/4 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
For cooking:
- Butter or cooking oil
Optional toppings:
- Maple syrup
- Sliced bananas
- Fresh blueberries
- Strawberries
- Chopped walnuts
- Peanut butter
- Chocolate chips
Ingredient Notes
Use a Ripe Banana
A ripe banana with brown spots works best.
It is naturally sweeter, softer, and easier to mash into the pancake batter.
Don’t Overmix the Batter
Mix the batter only until the ingredients are combined.
A few small lumps are completely fine.
Overmixing can make pancakes dense instead of fluffy.
How to Make Banana Pancakes
1. Mix the Dry Ingredients
In a large mixing bowl, whisk together:
- All-purpose flour
- Sugar
- Baking powder
- Cinnamon
- Salt
Mix until evenly combined.
2. Mash the Banana
In another bowl, mash the ripe banana with a fork until mostly smooth.
Small pieces of banana are fine and add extra texture.
3. Mix the Wet Ingredients
Add the following ingredients to the mashed banana:
- Milk
- Egg
- Melted butter
- Vanilla extract
Whisk until smooth.
4. Combine the Batter
Pour the wet ingredients into the bowl with the dry ingredients.
Gently stir until just combined.
Do not overmix.
The batter should be slightly thick but easy to pour.
5. Heat the Pan
Place a nonstick skillet or griddle over medium heat.
Lightly grease it with butter or cooking oil.
Allow the pan to become warm before adding the pancake batter.
6. Cook the Pancakes
Pour approximately 1/4 cup of batter onto the hot skillet for each pancake.
Cook for about 2–3 minutes until small bubbles begin to appear on the surface.
Flip the pancake carefully.
Cook for another 1–2 minutes until golden brown and cooked through.
Repeat with the remaining batter.
7. Serve
Stack the warm banana pancakes on a plate.
Serve with your favorite toppings.
Best Banana Pancake Toppings
These pancakes are delicious with:
- Maple syrup
- Fresh banana slices
- Blueberries
- Strawberries
- Peanut butter
- Chopped walnuts
- Greek yogurt
- Chocolate chips
- Honey
For a simple breakfast, serve the pancakes with fresh fruit and a drizzle of maple syrup.
Tips for Fluffy Banana Pancakes
Use Fresh Baking Powder
Fresh baking powder helps the pancakes rise and become fluffy.
Old baking powder may produce flatter pancakes.
Cook Over Medium Heat
Cooking pancakes over very high heat can burn the outside before the center cooks properly.
Medium heat gives the pancakes enough time to cook evenly.
Wait for the Bubbles
Small bubbles appearing on the surface are a good sign that the pancake is ready to flip.
Don’t Press the Pancakes
Avoid pressing down on pancakes with your spatula.
This can remove air and make them less fluffy.
Banana Pancake Variations
Chocolate Chip Banana Pancakes
Add 1/4 cup chocolate chips to the pancake batter.
You can also sprinkle a few chips onto each pancake while cooking.
Blueberry Banana Pancakes
Add 1/2 cup fresh blueberries to the batter.
The combination of banana and blueberries is perfect for breakfast.
Peanut Butter Banana Pancakes
Serve the pancakes with a spoonful of creamy peanut butter and sliced bananas.
Healthy Banana Pancakes
For a lighter variation, you can:
- Use whole wheat flour
- Reduce the added sugar
- Use unsweetened milk
- Serve with fresh fruit and Greek yogurt
Banana Oat Pancakes
Replace part of the flour with finely blended oats for a heartier texture.
Can I Make Banana Pancakes Ahead of Time?
Yes.
Allow the pancakes to cool completely before storing them.
Place them in an airtight container in the refrigerator.
Reheat gently in a microwave, skillet, or toaster.
How to Store Banana Pancakes
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Place parchment paper between pancakes to prevent sticking.
Can You Freeze Banana Pancakes?
Yes.
Allow the pancakes to cool completely.
Place them in a single layer on a baking sheet and freeze until firm.
Transfer them to a freezer-safe bag or container.
Freeze for up to 2 months for the best quality.
Reheat directly from frozen in a toaster, microwave, or warm skillet.
Frequently Asked Questions
Can I Make Banana Pancakes Without Eggs?
Yes.
You can use a suitable egg substitute according to package directions.
The texture may vary slightly depending on the substitute.
Why Are My Banana Pancakes Dense?
Pancakes can become dense when the batter is overmixed.
Stir the ingredients gently until just combined.
Can I Use Frozen Bananas?
Yes.
Allow frozen bananas to thaw completely before using them.
Mash the bananas well and use them in the batter.
Can I Add More Banana?
You can add additional banana, but too much can make the pancakes softer and more difficult to flip.
For best results, follow the recipe measurements.
Recipe Card
Easy Banana Pancake Recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: About 20 minutes
Servings: 8 pancakes
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 large ripe banana, mashed
- 3/4 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
- Mash the ripe banana in another bowl.
- Add the milk, egg, melted butter, and vanilla extract.
- Whisk until combined.
- Pour the wet ingredients into the dry ingredients.
- Stir gently until just combined.
- Heat a lightly greased skillet over medium heat.
- Pour approximately 1/4 cup batter for each pancake.
- Cook until bubbles appear on the surface.
- Flip and cook until golden brown.
- Repeat with the remaining batter.
- Serve warm with your favorite toppings.
Storage: Refrigerate leftover pancakes in an airtight container for up to 3 days.