Banana Pancakes
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Posted: 01/01/24
Updated: 01/02/24
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Light, fluffy, made from scratch Banana Pancakes are the perfect easy breakfast recipe. The perfect hint of flavor from bananas make them mouthwatering. Top them with maple syrup and dig in!
If you like banana bread, then you’re going to love these banana pancakes! Breakfast can get really monotonous when you eat the same things over and over again.
It’s really easy to get stuck in a rut and then fall back on cereal because you don’t know what else to cook! But eating a fresh and tasty breakfast in the morning always brightens my day.
These banana pancakes are the perfect way to switch things up a bit, and they’re so easy to make! I love making a large batch on Saturdays or Sundays and then eating on them for a couple days. Another great way to mix up the pancakes is with these delicious blueberry pancakes!
I, of course, make some homemade whipped cream while I’m at it so that each serving has fluffy, creamy, goodness on top!
Why You’ll Love Banana Pancakes
- You can whip up a batch of twelve pancakes in just 20 minutes!
- These easy banana pancakes are perfect for meal prep! Make a double batch and freeze them in individual portions until needed.
- Banana pancakes are a great way to eliminate food waste and use those overripe bananas sitting on your countertop.
Ingredients for this Banana Pancake Recipe
- Ripe bananas – There’s no need to throw out your ripe bananas, they have so many uses. Hang on to them and whip up a patch of pancakes.
- All purpose flour – This will be the main ingredient to keep all of the wet ingredients together.
- Melted butter – You can use unsalted or salted butter, either will work just fine. If you use salted butter, you may want to reduce the amount of salt that you add to the batter.
- Milk – Any type of milk will work for these easy banana pancakes! You can use whole milk, 2%, or 1%.
- Baking powder – Baking powder will act as the rising agent for your pancakes.
- Egg – Let the egg come to room temperature before mixing it into the batter.
- Vanilla – You gotta have a little splash of vanilla in pancakes! It just makes them extra tasty.
- Sugar – You don’t want pancake batter to be too sugary, but it does need a touch of sweetness!
- Salt – A little bit of salt helps to balance the flavors.
- Cinnamon – Cinnamon pair so well with the flavors in banana pancakes.
Helpful Tools
How to Make Banana Pancakes
- Combine the flour, baking soda, sugar, cinnamon, and salt in a large mixing bowl.
- Then, in a separate bowl, whisk together the mashed banana, egg, milk, melted butter, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined.
- Preheat your griddle or heat a skillet over medium-low heat. Melt butter on the skillet or griddle and ladle the pancake batter in about 1/4 cup increments onto the hot surface.
- Cook the pancakes until bubbles begin to form on top and then flip and brown the other side.
- Wipe out any excess butter and then repeat the process until you run out of batter.
- Serve hot with butter, maple syrup, and fresh bananas!
What to Serve with Banana Pancakes
Pancakes always go well with scrambled eggs and bacon! But I love whipping up these ham and cheese egg muffins to go with pancakes too. Don’t forget the coffee and orange juice.
Top each stack of the best banana pancakes with butter, sliced banana, and syrup. These would also taste delicious with peanut butter or almond butter drizzled over each stack.
Storage Tips for Banana Pancakes
FRIDGE: Banana pancakes will last for about 2 to 3 days when kept in an airtight container or Ziplock bag in the refrigerator.
FREEZER: Pancakes freeze super well! Place them in a Ziplock bag or airtight container and they’ll freeze well for up to 3 months. I recommend dividing them by portion sizes so that you can easily heat up however many pancakes you need.
How to Reheat Leftover Pancakes
You can use the microwave to heat your pancakes, but that will give them a slightly soggy texture. The best way to reheat leftover pancakes is to do it in the oven on a baking sheet.
- Preheat the oven to 350 degrees Fahrenheit.
- Arrange pancakes in a single layer on a non-stick baking sheet, leaving 1/2 inch of space in between.
- Brush the tops of the pancakes with melted butter, if desired. Cover the dish with foil.
- Reheat for 5 to 10 minutes. Serve with your favorite toppings and enjoy!
Why are my banana pancakes mushy?
If you end up with mushy pancakes, you likely cooked them at too high of a temperature. The pancakes need to cook evenly, and yours probably cooked well on the outside and didn’t cook through the middle. Try making them on a lower temp and you will likely have better results!
These fluffy and delicious pancakes just hit the spot. I think we might have breakfast for dinner tonight!
More Banana Recipes You’ll Love
- There’s no need to venture out to an ice cream shop when you can make a tasty Banana Split right in the comfort of your own home.
- These Frosted Banana Bars are so yummy and unique!
- Have an overabundance of ripe bananas? Here’s an Easy Banana Bread recipe.
- Banana Coffee Cake needs no explanation, it’s absolutely delicious!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Banana Pancakes
Light, fluffy Banana Pancakes are an easy breakfast loaded with banana flavor!
Video
pancakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 Tablespoon baking powder
- 2 Tablespoon sugar
- ½ teaspoon cinnamon
- ¾ teaspoon salt
- 2 ripe bananas mashed
- 1 egg
- ¾ cup milk
- 2 Tablespoon butter melted
- 1 teaspoon vanilla
- Additional butter for greasing pan
Instructions
- In a large bowl combine the flour, baking powder, sugar, cinnamon, and salt until combined.
- In a different medium sized bowl whisk together the mashed banana, egg, milk, melted butter and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined.
- Heat griddle or skillet over medium-low heat. Melt about ½ Tablespoon butter in a large non-stick skillet. Ladle the batter (about ¼ cup batter) into the skillet making 3-4 pancakes. Cook pancakes until bubbles form on top. Flip and brown the other side.
- Wipe out any excess butter with paper towels. Repeat with remaining batter.
- Serve with maple syrup and fresh bananas.
Tips
FRIDGE: Banana pancakes will last for about 2 to 3 days when kept in an airtight container or Ziplock bag in the refrigerator.
FREEZER: Pancakes freeze super well! Place them in a Ziplock bag or airtight container and they’ll freeze well for up to 3 months. I recommend dividing them by portion sizes so that you can easily heat up however many pancakes you need.
Nutrition Information
Serving: 1pancake, Calories: 108kcal (5%), Carbohydrates: 20g (7%), Protein: 2g (4%), Fat: 2g (3%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 6mg (2%), Sodium: 169mg (7%), Potassium: 210mg (6%), Fiber: 1g (4%), Sugar: 5g (6%), Vitamin A: 86IU (2%), Vitamin C: 2mg (2%), Calcium: 66mg (7%), Iron: 1mg (6%)
Elaine says
These were so fluffy and had the perfect banana flavor!