Banana Pancakes are the kind of fluffy, cozy breakfast recipe that makes ordinary pancakes feel a little sweeter, softer, and more special. Made from scratch with mashed ripe bananas, flour, sugar, baking powder, milk, egg, and vegetable oil, these pancakes come together quickly and cook up golden and delicious.
What makes this recipe special? The ripe bananas add natural sweetness, moisture, and that classic banana flavor in every bite. The batter stays simple, but the flavor feels warm, homemade, and comforting.
These pancakes are perfect for busy mornings, weekend breakfasts, family brunch, or anytime you have ripe bananas sitting on the counter and want something easy and satisfying.
Why You’ll Love These Banana Pancakes
Why are banana pancakes such a breakfast favorite? Because they are soft, fluffy, naturally sweet, and easy to make with ingredients you probably already have.
These Banana Pancakes are ready in just 15 minutes, which makes them perfect when you want a homemade breakfast without a lot of work. The mashed bananas blend right into the batter, giving each pancake moisture and sweet fruit flavor.
I love how this recipe turns simple pantry ingredients into something that feels fun and special. It is a delicious twist on ordinary pancakes without adding complicated steps.
The secret tip? Use very ripe bananas. The softer and more speckled the bananas are, the sweeter and more flavorful your pancakes will be.
Banana Pancakes Time and Servings
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Servings
6
Yield
12 pancakes
What Ingredients Are in Banana Pancakes?
This recipe uses classic pancake ingredients with mashed ripe bananas added for extra flavor and moisture. The batter is simple, slightly lumpy, and perfect for cooking into golden pancakes.
You’ll need:
1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
¼ teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed
Ingredient Notes
All-purpose flour gives the pancakes structure and helps create a soft texture.
White sugar adds a little extra sweetness and helps the pancakes brown.
Baking powder helps the pancakes rise and become fluffy.
Salt balances the sweetness and brings out the banana flavor.
A beaten egg helps bind the batter and gives the pancakes structure.
Milk adds moisture and helps create a pourable batter.
Vegetable oil keeps the pancakes tender and soft.
Ripe bananas add natural sweetness, moisture, and rich banana flavor.
How to Make Banana Pancakes
These banana pancakes are quick, simple, and perfect for mornings when you want something homemade without spending much time in the kitchen.
Mix the Dry Ingredients
Combine the flour, white sugar, baking powder, and salt in a bowl.
Stir until everything is evenly mixed.
Mix the Wet Ingredients
In a second bowl, mix together the beaten egg, milk, vegetable oil, and mashed bananas.
Stir until the banana mixture is well combined.
Combine the Batter
Stir the flour mixture into the banana mixture.
Mix just until combined.
The batter will be slightly lumpy, and that is exactly what you want.
Heat the Griddle
Heat a lightly oiled griddle or frying pan over medium-high heat.
The pan should be hot enough to cook the pancakes evenly without burning them.
Cook the Pancakes
Pour or scoop the batter onto the hot griddle, using about ¼ cup for each pancake.
Cook until the pancakes are golden brown, about 3 to 5 minutes per side.
Flip and Finish
Flip each pancake carefully with a spatula.
Continue cooking until the second side is golden brown and the center is cooked through.
Serve Hot
Serve the pancakes hot and enjoy.
They are delicious with butter, maple syrup, sliced bananas, or your favorite pancake toppings.
Why Use Ripe Bananas?
Ripe bananas are softer, sweeter, and easier to mash into the batter.
They also add more banana flavor than firm yellow bananas. Look for bananas with brown spots on the peel for the best sweetness and moisture.
If the bananas are too firm, the pancakes may not taste as sweet or blend as smoothly into the batter.
Why Should Pancake Batter Be Slightly Lumpy?
Slightly lumpy pancake batter helps keep the pancakes tender.
Overmixing can make pancakes dense or tough. Once the flour mixture is stirred into the banana mixture, stop mixing as soon as everything is combined.
A few banana pieces or small batter lumps are perfectly fine.
How Do You Know When Banana Pancakes Are Done?
Banana pancakes are done when both sides are golden brown and the centers are cooked through.
Because bananas add moisture, these pancakes may take a little longer than plain pancakes. Cook them for about 3 to 5 minutes per side and keep the heat at medium-high.
If the pancakes brown too quickly, lower the heat slightly so the centers have time to cook.
Can You Make Banana Pancakes Ahead of Time?
Yes, Banana Pancakes can be made ahead and reheated later.
Cook the pancakes, let them cool completely, then store them in the refrigerator or freezer. They make an easy breakfast for busy mornings and reheat well.
For the freshest texture, serve them hot right off the griddle.
How to Store Banana Pancakes
Store leftover pancakes in an airtight container in the refrigerator.
They will keep well for 3 to 4 days.
Place parchment paper between layers if you want to keep the pancakes from sticking together.
Can You Freeze Banana Pancakes?
Yes, Banana Pancakes freeze well.
Let the pancakes cool completely, then arrange them in a single layer on a baking sheet. Freeze until firm, then transfer them to a freezer-safe bag or container.
Freeze for up to 2 months.
How to Reheat Banana Pancakes
Reheat pancakes in the microwave for a soft texture.
For slightly crisp edges, warm them in a toaster or toaster oven.
You can also reheat a larger batch in the oven on a baking sheet until warmed through.
What to Serve With Banana Pancakes
Banana Pancakes are delicious with classic toppings and breakfast sides.
Serve them with butter, maple syrup, honey, whipped cream, sliced bananas, fresh berries, peanut butter, almond butter, chocolate chips, chopped nuts, or a dusting of powdered sugar.
For a full breakfast, pair them with scrambled eggs, bacon, sausage, Greek yogurt, fruit salad, coffee, tea, or a smoothie.
Banana Pancakes Substitutions and Variations
One of the best things about banana pancakes is how easy they are to customize.
Add Cinnamon
A little cinnamon adds warm flavor and pairs beautifully with banana.
Add Vanilla
Vanilla extract gives the pancakes a sweeter, bakery-style flavor.
Add Chocolate Chips
Chocolate chips make these pancakes extra fun and kid-friendly.
Add Blueberries
Blueberries add juicy bursts of flavor and color.
Use Melted Butter
Melted butter can replace vegetable oil for a richer taste.
Add Nuts
Chopped walnuts or pecans add crunch and a banana bread-style flavor.
Make Mini Pancakes
Use less batter for smaller pancakes that are perfect for kids or brunch platters.
Nutrition Facts Per Serving
Calories: 189
Fat: 6g
Carbs: 29g
Protein: 5g
Final Thoughts
Banana Pancakes are fluffy, sweet, simple, and ready in just 15 minutes. With all-purpose flour, baking powder, milk, egg, vegetable oil, and mashed ripe bananas, this recipe turns basic ingredients into a warm homemade breakfast with a delicious banana twist.
Serve them hot with syrup, fruit, nut butter, or chocolate chips, and save leftovers for quick breakfasts during the week. These pancakes are a simple, satisfying way to use ripe bananas and make breakfast feel special.
