Fluffy, golden, and naturally sweet — Banana Pancakes are a breakfast classic with a healthy twist. Perfect for cozy mornings, quick weekday breakfasts, or even brunch gatherings, these pancakes are soft on the inside, slightly crisp on the outside, and loaded with banana flavor. Whether you top them with maple syrup, fresh berries, or a dollop of yogurt, they’re a simple, comforting, and delicious way to start your day. Bonus? They’re easy to make and naturally sweetened by the bananas themselves!
1. Why You’ll Love These Banana Pancakes
Banana pancakes offer the best of all worlds: sweet, satisfying, and simple. Here’s why they’re worth making on repeat:
🍌 Naturally Sweet
Mashed ripe bananas add sweetness and moisture, reducing the need for added sugar.
🧁 Fluffy & Light
Thanks to baking powder and the right batter consistency, these pancakes are pillowy and light every time.
🥞 Easy & Quick
With just a few pantry staples and 20 minutes, you can whip up a batch of these delicious pancakes.
🔄 Customizable
Add-ins like chocolate chips, nuts, or cinnamon take these to the next level!
2. Ingredients for Banana Pancakes
You likely already have everything you need to make these comforting pancakes:
🧾 Basic Ingredients:
- 2 ripe bananas, mashed
- 2 large eggs
- 1 cup all-purpose flour
- 1 tablespoon sugar (optional, depending on banana ripeness)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional)
- ¾ cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- Butter or oil (for greasing the pan)
💡 Want to make them gluten-free? Just sub in a gluten-free all-purpose flour blend!
3. How to Make Banana Pancakes
These come together in one bowl, and you’ll be flipping them in no time.
🔥 Step-by-Step Instructions:
1. Mash the Bananas
In a large bowl, mash the bananas until mostly smooth. A few small chunks are okay.
2. Mix the Wet Ingredients
Add the eggs, milk, and vanilla to the mashed bananas and whisk until well combined.
3. Add Dry Ingredients
Sprinkle the flour, baking powder, baking soda, salt, cinnamon (if using), and sugar over the wet mixture. Gently stir until just combined. Do not overmix — a few lumps are fine.
4. Heat the Pan
Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
5. Cook the Pancakes
Pour ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes, or until bubbles form on top and the edges look set. Flip and cook another 1–2 minutes until golden brown.
6. Serve and Enjoy
Stack them high and serve warm with your favorite toppings: maple syrup, fresh fruit, nut butter, or yogurt.
4. Why These Pancakes Work So Well
These banana pancakes are more than just tasty — they’re a smart, wholesome breakfast choice.
🍌 Bananas = Natural Sweetener
Ripe bananas reduce the need for extra sugar and also add moisture and nutrition (potassium, fiber!).
🥞 Light but Filling
They’re hearty enough to keep you full, thanks to eggs, bananas, and flour — without being too heavy.
🎉 Kid-Approved & Grown-Up Friendly
Sweet, fluffy, and easy to eat, these are perfect for toddlers, teens, and adults alike.
5. Topping and Mix-In Ideas
Elevate your banana pancakes with these tasty additions:
🍫 Sweet Mix-Ins:
- Mini chocolate chips
- Chopped dates
- Coconut flakes
🥜 Nutty Additions:
- Chopped walnuts or pecans
- Swirls of peanut butter or almond butter
- Sprinkle of granola on top
🍓 Fruity Flavors:
- Blueberries (add directly to the batter)
- Strawberry slices
- Caramelized bananas on top
6. Storage and Reheating Tips
These pancakes are make-ahead friendly and reheat beautifully.
🧊 Storing:
- Let pancakes cool completely, then store in an airtight container in the fridge for up to 3–4 days.
❄️ Freezing:
- Place pancakes in a single layer on a baking sheet. Freeze until firm, then transfer to a ziplock bag. Keeps well for up to 2 months.
🔁 Reheating:
- Microwave for 30–60 seconds, or warm in a toaster or oven at 350°F (175°C) for 5–6 minutes.
✅ FAQs – Banana Pancakes
1. Can I make these pancakes without flour?
Yes! For a flourless version, use 1 banana + 2 eggs. Mix well and cook like regular pancakes — they’ll be thinner, more crepe-like, but still tasty.
2. Can I use oat flour or almond flour instead?
Absolutely. Oat flour works great in a 1:1 ratio. Almond flour might need more binding (add an extra egg or some flaxseed).
3. How ripe should the bananas be?
The riper, the better! Brown-spotted bananas are perfect — they’re sweeter and mash easily.
4. Can I make the batter ahead of time?
It’s best to cook the pancakes fresh. However, you can mix the wet and dry ingredients separately, then combine just before cooking.
5. What’s the best way to make them extra fluffy?
Don’t overmix the batter, and let it rest for 5 minutes before cooking to activate the baking powder.
6. Can I turn this into waffles?
Yes! The batter works great in a waffle iron. Just grease it well and cook as usual until crisp.
7. Are these pancakes suitable for babies?
Yes, if you omit the sugar and salt. The natural sweetness of the banana makes them baby-friendly.
8. Can I add protein powder?
Sure! Add 1 scoop of protein powder and increase the liquid slightly to maintain the batter consistency.
9. How do I prevent the pancakes from sticking?
Use a non-stick pan or well-seasoned skillet. Always preheat the pan and lightly grease between batches.
10. Can I make a vegan version?
Yes! Replace the eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), and use non-dairy milk. The texture may be softer, but still delicious.
Fluffy, flavorful, and naturally sweet, these Banana Pancakes are the perfect breakfast treat that feels indulgent but is secretly wholesome. Need a smoothie pairing or syrup ideas? Just ask! 🍌🥞🍯