Make any weekend morning special with delicious Banana Pancakes.
These banana pancakes are extra light and fluffy with lots of banana flavor. Using just a few ingredients you probably have in the pantry, they’ll be a breakfast go to.
Topped with a pat of butter and a drizzle of maple syrup, they are the perfect breakfast or brunch for a hungry family or crowd.
Extra Fluffy Banana Pancakes!
- Breakfast is on the table in minutes, they’re quick to prep and quick to cook!
- It’s a great way to enjoy those overripe bananas!
- Mashed bananas make these more tender than regular pancakes and has great flavor.
- They freeze like a dream and reheat well from refrigerated or frozen.
Ingredients for Banana Pancakes
Batter – This batter starts with the ingredients found in our favorite buttermilk pancakes recipe. All purpose flour, baking powder and soda, a bit of butter, and some eggs.
Buttermilk makes banana pancakes light and fluffy and adds a touch of tartness. Don’t have any on hand? Make an easy buttermilk substitute with milk and vinegar or lemon juice.
Bananas – Just like banana bread, these are best with very ripe bananas. You could also mix in a few diced peaches or fresh blueberries. Be sure not to overload the batter with fruit, or the pancakes will break apart as they are flipped and handled.
Mix-Ins and Toppings
Here’s where the creative fun happens! This banana pancake recipe tastes great with a sprinkle of mini chocolate chips.
- Serve with extra banana slices or fresh fruit like berries.
- Top with a bit of peanut butter or almond butter.
- Keep them fruity with delicious strawberry freezer jam, strawberry sauce, or homemade blueberry sauce.
How to Make Banana Pancakes
Easy banana pancakes are ready to serve in minutes!
- Mash bananas and add to the wet ingredients (per the recipe below).
- Combine the dry ingredients and make a well in the center. Add the banana mixture and stir until just moistened.
- Drop batter into an oiled pan. Flip with a spatula when bubbles start to pop at the edges.
Make Ahead & Leftovers
If you have extras the remaining batter can be refrigerated for a few days or even frozen. Thaw overnight and cook as directed.
Banana pancakes freeze well. Allow them to cool, and place waxed or parchment paper between each one before loading into zip bags. They’ll retain their quality in the freezer for up to 3 months, and in the refrigerator for up to 3 days. Reheat pancakes in the microwave or in the toaster.
More Breakfast Favorites
Did you love these Banana Pancakes? Be sure to leave a rating and a comment below!
Easy Banana Pancakes
Equipment
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 eggs
- 2 tablespoons brown sugar
- 2 tablespoons melted butter
- 2 cups buttermilk or as needed, see notes for substitute
- 1 cup ripe bananas mashed
Instructions
- Preheat a pan to medium heat.
- Combine dry ingredients in a bowl. Whisk well (this is in place of sifting and creates a fluffy pancake).
- Combine egg, brown sugar, milk, melted butter and mashed banana in a separate bowl.
- Add wet mixture to dry stirring just until combined. Batter should be lumpy. Let sit 5 minutes.
- Oil pan and pour batter ¼ cup per pancake into pan.
- Cook until bubbles form and begin to pop. Flip pancakes and cook 1 minute more.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Hi Holly, Quick question- I’m hoping to make these for dinner soon and need to know how many pancakes are considered a serving? I don’t want to make way too many… but I really, really don’t want to make too few.
Also, thnx for all your wonderful recipes, every one has been a hit with my family!
Hi Grace, this recipe makes approximately 12 pancakes for 3 pancakes/serving. That will all depend on how big your pancakes are but I hope that helps!
It really does! I’ll need to double it for sure, lol. Thanks much!
Amazing!!! This is a keeper.
So glad you loved these!
I just finished making these. They are absolutely delicious. The only thing I did was add another teaspoon of cinnamon. It’s good for you especially if you’re a diabetic and I love cinnamon, as well. The bonus of this recipe is it has very little sugar and brown sugar is best. I can eat this even being a diabetic. I’m so glad. It is the only pancake recipe I will be making, moving forward. As it’s easy simple yet good ingredients, ok for me to eat, being a diabetic and it’s absolutely delicious Thank you Holly for this wonderful breakfast recipe. or lunch too. lol
I am so glad you enjoyed this recipe Darlene!
Excellent! Light, fluffy . I will be making these regularly.
I am so glad you enjoyed this recipe Margaret!
Loved the Pancakes! Give them a shot they are super good along with the fluffly pancakes and the birthday pancakes my daughter loved the birthday pancakes and asked when I could make them again! Thank you some much I will tell all of my friends and try more recipes!
You’re very welcome Nataly! So happy you enjoyed the pancakes!
made these yesterday they were easy and amazing I added extra cinnamon, some nutmeg and extra vanilla. I’ve always used regular sugar in my pancakes this was my first time using brown sugar
So glad you enjoyed them Tina!
Hi Holly!
Loved your recipes :) i tried out this as well as the plain pancake… they came out very lovely …i used only 1egg as 2 eggs gave the pancake a strong smell for me…. thank you for the recipe!!!
So happy you enjoyed it Ann!