If you’re searching for the coziest, fluffiest breakfast to brighten your day, Banana Pancakes are the answer. These golden rounds combine the comforting warmth of a classic pancake with the natural sweetness and creamy texture of ripe banana. It’s a quick, simple recipe that turns everyday ingredients into something truly special — just wait until you smell them cooking! One bite, and you’ll know why this recipe has become my go-to for weekend mornings or any time I want to start my day off right.

Ingredients You’ll Need

Look at this short, simple list — it’s all you need to create a stack of crave-worthy Banana Pancakes. Each ingredient plays its own role in making your pancakes tender, flavorful, and mile-high fluffy, so don’t skip a thing.

All-purpose flour: The backbone of your batter, creating structure without making pancakes heavy.
Granulated sugar: Just enough to add sweetness and help the pancakes brown to perfection.
Baking powder: Responsible for those irresistible, cloud-like bubbles that make your pancakes light.
Salt: A small pinch wakes up all the flavors and prevents your pancakes from tasting flat.
Whole milk: Adds richness and moisture, helping to meld all the dry ingredients together smoothly.
Large egg: Acts as a binder and adds tender texture.
Unsalted butter, melted: Provides richness and a touch of that classic, buttery taste in every bite.
Vanilla extract: Rounds out the flavors with a lovely aromatic note.
Ripe banana, mashed: The star of the show, these bring sweetness, moisture, and tropical notes to the pancakes.
Extra sliced banana & maple syrup for serving: Adds fresh flavor and that finishing touch of sweetness to your stack.

How to Make Banana Pancakes

Step 1: Combine the Dry Ingredients

Grab a large mixing bowl and whisk together the flour, sugar, baking powder, and salt. This ensures that the leavening and salt are distributed evenly, setting you up for pancakes that rise evenly and taste just right in every bite.

Step 2: Mix the Wet Ingredients

In a separate bowl, whisk together your whole milk, large egg, melted butter, and vanilla extract until everything’s beautifully blended. This step helps the wet ingredients incorporate seamlessly with the dry, preventing lumps.

Step 3: Bring It All Together

Add the wet mixture into the bowl with the dry ingredients and stir gently. Only mix until just combined — a few streaks of flour are perfectly fine. Overmixing can make your pancakes tough instead of fluffy.

Step 4: Fold in the Mashed Banana

Now, for the star ingredient! Gently fold in the mashed banana, distributing it through the batter without stirring too agressively. This keeps the pancakes delicate while ensuring every bite sings with banana flavor.

Step 5: Cook Your Banana Pancakes

Heat up a non-stick skillet or griddle over medium heat and brush it lightly with butter or oil. Pour about 1/4 cup of batter for each pancake, leaving space in between. Cook for 2–3 minutes or until you see bubbles forming on the surface and the edges look set. Flip and cook another 1–2 minutes, until both sides are perfectly golden and the centers cooked through.

Step 6: Serve and Enjoy!

Serve immediately, topping your Banana Pancakes with plenty of sliced banana and a generous pour of real maple syrup. Every forkful should have a little bit of everything for the perfect bite.

How to Serve Banana Pancakes

Garnishes

Go big on fresh sliced bananas, a dusting of powdered sugar, a dollop of whipped cream, or even a sprinkle of toasted walnuts or pecans for crunch. Maple syrup is non-negotiable in my house, but a drizzle of honey or a spoonful of nut butter can add a personal twist to your Banana Pancakes.

Side Dishes

These pancakes love good company! Pair your stack with some crispy bacon, turkey sausage, or a silky fruit smoothie. A side of tangy Greek yogurt balances the sweetness, while a hot cup of coffee or a mug of chai makes breakfast feel absolutely complete.

Creative Ways to Present

Try stacking your Banana Pancakes with different fruit layers in between, or make mini pancakes for a brunch platter everyone can customize. For a special touch, arrange pancakes into a playful “smiley face” for kids — all those banana slices make perfect edible eyes!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let pancakes cool completely, then stack them with a small square of parchment paper between each one. Store in an airtight container in the fridge for up to three days. This keeps your Banana Pancakes from sticking and preserves their fluffy texture.

Freezing

Banana Pancakes freeze like a dream! Lay cooled pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to two months — just grab what you need for quick breakfasts or snacks.

Reheating

For maximum fluff, reheat pancakes in the toaster or a skillet over low heat. If you’re in a rush, pop them in the microwave for 20-30 seconds. They’ll taste just as fresh as the day you made them — maybe even better after all that anticipation!

FAQs

Can I make Banana Pancakes dairy-free?

Absolutely! Substitute the whole milk with your favorite plant-based milk (like almond or oat) and swap the butter for coconut oil or a vegan butter. The pancakes will still turn out fluffy and delicious.

What’s the best way to mash the banana?

Use a fork to mash a very ripe banana until mostly smooth with just a few lumps left. This makes sure you get tender little bites of banana running throughout the pancakes for that signature flavor.

Can I add extras like chocolate chips or nuts?

Yes, mix-ins are encouraged! Gently fold in chocolate chips, chopped walnuts, or even a pinch of cinnamon after mixing in the banana for a fun, personalized touch in every batch of Banana Pancakes.

Why are my pancakes not fluffy?

The most common culprit is overmixing the batter, which can make pancakes dense instead of airy. Be gentle when combining ingredients, and let your baking powder work its magic for super fluffy results!

Can I double the recipe?

Definitely! This recipe doubles easily; just use a larger bowl and cook in batches. Banana Pancakes are a total crowd pleaser, perfect for family breakfasts or feeding a hungry bunch at brunch.

Final Thoughts

If you’re craving a comforting homemade breakfast or just want an excuse to make the house smell incredible, give these Banana Pancakes a try. They’re as easy as they are irresistible, and I promise, one bite will have you coming back for seconds — or thirds!

Banana Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 10 reviews

Author: Emma
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Fluffy and delicious banana pancakes that are perfect for a cozy breakfast. These pancakes are easy to make and bursting with sweet banana flavor. Serve with extra sliced banana and maple syrup for a delightful morning treat.

Ingredients

Scale

Dry Ingredients:

1 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt

Wet Ingredients:

1 cup whole milk
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 ripe banana, mashed

For Serving:

extra sliced banana
maple syrup

Cook Mode Prevent your screen from going dark

Instructions

Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Wet Ingredients: In another bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth. Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix.

Gently fold in the mashed banana.

Cooking: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes or until golden brown and cooked through.
Serve warm with extra sliced banana and maple syrup.