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This easy Banana Pancake Recipe makes fluffy, tender pancakes packed with real banana flavor. Made from scratch with ripe bananas and simple pantry ingredients, they’re so much better than a boxed mix.

They’re ready in about 15 minutes, making these Banana Pancakes just as easy for a weekday breakfast as they are for a lazy weekend brunch. The secret is using super-ripe bananas and mixing the batter just until combined for light, fluffy pancakes with perfectly crispy, golden edges.

Syrup is being drizzled on top of a stack of banana pancakes.

Table of Contents

Kellie’s Note
Bananas for Pancakes

These banana pancakes are the definition of tried and true in my kitchen, and once you make them they’ll become a tradition in yours.

I’ve been making these pancakes since I was in my teens and I usually use my freezer bananas for maximum flavor. This is the best way to use up leftover bananas, in my opinion.

The sweetness in bananas increases when they’re a little past ripe, so this is a great pancake recipe to use up those bananas that have been on your counter for just a few days too long.

And while the outside is perfectly crisp and brown, the inside is so fluffy and light! If you’re feeding a crowd, try these Sheet Pan Pancakes using this batter for the easiest brunch recipe ever.

I love to top off my Banana Pancakes with some syrup, extra bananas, and walnuts make them truly like my favorite diner pancakes.

Have even more ripe bananas to use up? My easy Chocolate Chip Banana Bread is another family favorite that’s perfect for breakfast or snacking.

Ingredients For Banana Pancakes

You only need a handful of simple ingredients to make fluffy homemade Banana Pancakes.

  • All-purpose flour – Spoon the flour into the measuring cup and level it off instead of scooping directly from the bag. Too much flour can make pancakes dense.
  • Brown sugar – Adds a little extra sweetness and complements the banana flavor.
  • Baking powder – Gives the pancakes their light, fluffy rise.
  • Salt – Balances the sweetness and brings out the banana flavor.
  • Overripe bananas – The browner, the better! Soft, spotted bananas are sweeter and give the pancakes the most banana flavor.
  • Eggs – Add structure and richness to the batter.
  • Milk – Keeps the pancakes soft and tender.
  • Vanilla extract – Adds warmth and enhances the banana flavor.
  • Butter – Adds richness to the batter and helps the pancakes cook up golden brown.

See the recipe card below for the full ingredient amounts and instructions.

A stack of pancakes is presented on a white plate.

How to Make Banana Pancakes

  1. Mix the dry ingredients. Whisk together the flour, brown sugar, baking powder and salt.
  2. Mix the wet ingredients. Mash the banana, then whisk it together with the eggs, milk, vanilla and melted butter.
  3. Make the batter. Gently stir the wet ingredients into the dry ingredients just until combined. A few lumps are a good thing, so don’t overmix.
  4. Heat the skillet. Melt a little butter in a large skillet or on a griddle.
  5. Cook the pancakes. Scoop about ¼ cup batter onto the skillet for each pancake. Cook until the edges begin to look dry and bubbles form across the surface.
  6. Flip. Turn the pancakes and cook for another 1–2 minutes, or until golden brown and cooked through.
  7. Serve. Transfer to a platter and keep warm while you cook the remaining batter. Serve with maple syrup and your favorite toppings.
A bite of pancake has been removed from the stack with a fork.

Kellie’s Tips for Fluffy Banana Pancakes

A few simple tricks make a big difference when you’re making homemade pancakes.

  • Use very ripe bananas. Bananas covered in brown spots are softer, sweeter and have much more banana flavor.
  • Spoon and level the flour. Scooping flour directly from the bag can pack too much into your measuring cup and lead to heavy pancakes.
  • Don’t overmix the batter. Stir just until the dry ingredients disappear. The batter should still look slightly lumpy.
  • Preheat the skillet. Give your skillet or griddle time to heat before adding the batter so the pancakes cook evenly.
  • Watch the heat. If the pancakes are getting dark before the centers are cooked, lower the temperature.
  • Wait for bubbles before flipping. The pancakes are ready to turn when bubbles form across the surface and the edges begin to look dry.
  • Don’t press down after flipping. Pressing the pancakes with your spatula pushes out the air that helps keep them fluffy.

Easy Banana Pancake Variations

These Banana Pancakes are delicious as-is, but they’re easy to customize too.

  • Chocolate Chip Banana Pancakes – Fold chocolate chips into the batter just before cooking.
  • Blueberry Banana Pancakes – Gently fold fresh or frozen blueberries into the finished batter.
  • Banana Nut Pancakes – Add chopped walnuts or pecans for a little crunch.
  • Cinnamon Banana Pancakes – Add a sprinkle of ground cinnamon for warm banana-bread flavor.
  • Extra Banana Pancakes – Top the finished pancakes with sliced bananas just before serving.

How To Store Leftovers

Always remember to let your pancakes fully cool prior to storing them. If they’re still warm, condensation will build up in the container and make the pancakes super moist. Once cooled to room temperature, place your Banana Pancakes in an airtight storage container. They’ll stay fresh in the fridge for about 2-3 days.

The microwave works just fine, but for the best results, reheat your leftovers right back in the pan! Simply toss the cold pancakes in a skillet with a little butter and heat them on both sides over over medium-low heat until warmed through.

Syrup is being poured all over a stack of garnished banana pancakes.

How to Store, Freeze and Reheat Banana Pancakes

  • To store: Let the pancakes cool completely before transferring them to an airtight container. Refrigerate for up to 5 days.
  • To freeze: Cool the pancakes completely, then place parchment or wax paper between each pancake to keep them from sticking together. Transfer to a freezer-safe bag or container and freeze for up to 3 months.
  • To reheat: Microwave the pancakes until warmed through for the quickest option. For slightly crisp edges, reheat them in a skillet over medium-low heat with a little butter. You can also warm them in the toaster.

What to Serve With Banana Pancakes

Keep breakfast simple with warm maple syrup, butter, sliced bananas and chopped walnuts. You can also add fresh berries, peanut butter or a little whipped cream for an extra-special stack.

For a bigger breakfast or weekend brunch, serve Banana Pancakes with crispy bacon, breakfast sausage or fresh fruit. A little Honey Butter is also amazing melted over the top.

Easy Banana Pancakes Recipe

5 from 2 votes
By Kellie
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4
A stack of pancakes is presented on a white plate.
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Fluffy Banana Pancakes made from scratch with ripe bananas and simple pantry ingredients. They’re soft and light inside with golden edges, plenty of banana flavor and they’re ready in just 15 minutes.

Equipment

  • 1 griddle
  • 2 mixing bowls
  • measuring cup
  • measuring spoon
  • wooden spoon or spatula

Ingredients 

For the pancakes:

  • 2 cups all purpose flour, spooned into measuring cup and leveled of
  • 2 tablespoons brown sugar
  • 3 tablespoons baking powder
  • ½ teaspoon salt
  • 3/4 cup over-ripe banana, peeled and mashed (the browner, the better)
  • 2 large eggs
  • 1 cup plus 2 tablespoons low fat milk
  • ½ teaspoon vanilla extract
  • 3 tablespoons butter, melted

For cooking:

  • 1 tablespoon unsalted butter

For Serving:

  • Maple syrup
  • Sliced bananas
  • Chopped Walnuts
  • butter, optional

Instructions 

  • Whisk together the flour, brown sugar, baking powder and salt in a large bowl.
  • In a separate bowl, mash the banana. Whisk in the eggs, milk, vanilla and melted butter.
  • Add the wet ingredients to the dry ingredients and gently stir just until combined. Do not mix until smooth; the batter should remain slightly lumpy.
  • Melt the butter in a large skillet or on a griddle over medium heat.
  • Scoop ¼ cup batter onto the skillet for each pancake.
  • Cook until the edges look dry and bubbles begin to form across the surface. Flip and cook for another 1–2 minutes, or until golden brown and cooked through.
  • Transfer the pancakes to a platter and keep warm.
  • Repeat with the remaining batter.
  • Serve warm with maple syrup, sliced bananas, butter and chopped walnuts, if desired.

Notes

  • For the fluffiest pancakes, mix the batter just until combined. A few lumps are perfectly fine.
  • Use very ripe bananas with plenty of brown spots for the sweetest flavor and easiest mashing.
  • If the pancakes brown before the centers cook through, lower the heat.
  • Store cooled pancakes in an airtight container in the refrigerator for up to 5 days.
  • Freeze cooled pancakes with parchment or wax paper between each one for up to 3 months.
  • Reheat in the microwave, toaster or a skillet over medium-low heat until warmed through.

Nutrition

Calories: 457kcal, Carbohydrates: 71g, Protein: 12g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 115mg, Sodium: 424mg, Potassium: 1271mg, Fiber: 3g, Sugar: 14g, Vitamin A: 613IU, Vitamin C: 4mg, Calcium: 497mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Leave a comment below!

More Easy Breakfast Recipes

If you love this Banana Pancake Recipe, try another easy breakfast next. My Fluffy Blueberry Pancakes, homemade Pancake Mix and Pumpkin Pancakes are perfect when you’re craving another stack, or switch things up with Belgian Waffles or Overnight French Toast Casserole.

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2 Comments

  1. Kristen says:

    These banana pancakes were delicious, and the banana in them made them so much more flavorful than regular pancakes.

    Reply
  2. Allyson Zea says:

    Wow, growing up this was one of my favorite breakfasts! I can’t wait to try this myself!

    Reply