Banana Pancakes are so fluffy, soft, and sweet! These homemade pancakes are so much better than box mix and are rich with real banana flavor. Start your weekend morning off the BEST way when you make a stack of these quick and easy pancakes!

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

Banana Pancakes

Picture this… It’s a Sunday morning and you’re in your pajamas. You’re craving something a little sweet to go with your coffee and the restaurants all have an hour long wait for their brunch menu. What are you to do?

Make some homemade Banana Pancakes, of course! These breakfast treats are the definition of tried and true in my kitchen, and once you make them they’ll become a tradition in yours.

The banana flavor in these fluffy pancakes comes from real bananas. Just keep in mind that the browner they are, the better they are!

The sweetness in bananas increases when they’re a little past ripe, so this is a great recipe to use up those bananas that have been on your counter for just a few days too long. A recipe that uses up my old produce is always a favorite of mine!

You’ll love the way the pancakes brown up on the outside, which makes spreading butter on them all the more enjoyable. And while the outside is perfectly crisp and brown, the inside is so fluffy and sweetened from the bananas and brown sugar!

I love to top off my Banana Pancakes with some syrup, extra bananas, and walnuts to really send them over the top.

A stack of pancakes is presented on a white plate.

How to Make Banana Pancakes

Go ahead and hum the Banana Pancakes song while you’re flipping these on your griddle… It makes cooking them even more fun!

  1. Whisk. Whisk together the dry ingredients in a bowl.
  2. Stir. In a separate bowl, stir together the wet ingredients. This includes the bananas!
  3. Combine. Stir together the wet and dry ingredients together until just combined. Don’t worry about the batter being smooth! The lumpier the batter is, the fluffier the pancakes will be.
  4. Cook the pancakes. Melt some butter on your skillet over medium-high heat. Drop about 1/4 cup of batter on to the skillet, making 4 pancakes. Cook until bubbles begin to form in the middles, then flip and continue cooking until the pancakes are golden brown.
  5. Repeat. Transfer the pancakes to a platter and keep them warm. Repeat the process with the remaining batter, and enjoy your delicious morning!
A bite of pancake has been removed from the stack with a fork.

Tips for the Best Banana Pancakes

Here’s how to make the best Banana Pancakes even better!

  • Spoon the flour. Instead of dipping your measuring cup directly into the flour, try spooning the flour into the cup! When you dip your cup into flour, you pack it in there. If you have packed flour, that means you have too much flour.
  • Use over-ripe bananas. The browner the banana, the better. Overly ripe bananas are sweeter and create the best consistency for the pancakes.
  • Don’t flip them too soon. Don’t ever flip your pancakes until the bubbles start appearing in the middles of them! If you flip them too soon, you’ll likely end up with an under-cooked pancake and quite possibly a big mess.

How long will Banana Pancakes stay fresh?

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.

What To Serve With Pancakes

More Easy Breakfast Ideas

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A stack of pancakes is presented on a white plate.

Get the Recipe: The Best Banana Pancakes Recipe

Fluffy, sweet Banana Pancakes are so easy to make with ingredients you already have in your kitchen. So simple with crispy edges and a light inside that's reminiscent of banana bread.
5 from 2 votes


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
  • 1 1/2 over-ripe banana, peeled (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


  • 1 griddle


  • Whisk together the flour, brown sugar, baking powder and salt.
  • In a separate smaller bowl, whisk together the banana, eggs, milk, vanilla and butter.
  • Slowly stir together the dry ingredients with the wet ingredients until well blended. Do not stir until smooth, the lumpier the batter the fluffier the pancakes.
  • Melt the remaining butter over medium high heat in a large skillet.
  • Drop 1/4 cup batter onto the skillet to make four separate pancakes.
  • Cook the pancakes until the edges look dry and bubbles begin to form in the center of the batter. Flip and continue cooking for 1-2 minutes longer until golden.
  • Transfer to a platter and keep warm.
  • Repeat with remaining batter.
  • Serve with sliced bananas, butter, chopped walnuts and syrup, if desired.


Leftover pancakes can be stored in an airtight container and refrigerated for up to 5 days.
Reheat in the microwave for 30 seconds to 1 minutes or until hot.
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