Easy Banana Pancakes Recipe

A stack of pancakes is presented on a white plate.

5 from 2 votes

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.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Servings:

Author: Kellie

Cost: $5

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