Homemade Banana Pancakes are the perfect way to feed a hungry fam or a crowd! Packed with just the right amount of sweetness in one flavorful, fluffy pancake.
Make these in the morning or prep a big batch on the weekend to reheat throughout the week. Any morning is a good morning for banana pancakes!
Banana pancakes are delicious and fluffy but do have a slightly heavier texture (like pumpkin pancakes) from the addition of mashed bananas.
How to Make Banana Pancakes
For best results when cooking pancakes, preheat a pan to medium heat while preparing the batter. A hot pan keeps the pancake batter together and helps it rise faster.
Add a bit of oil to the pan and using tongs, wipe it with a paper towel before pouring batter.
- Mix together dry ingredients. Create a well in the center of the mix.
- Mix wet ingredients and add to the dry ingredients, stir just until mixed. The batter should be lumpy.
- Add oil to the preheated pan, give it a wipe with a paper towel and pour batter into the pan for each pancake.
- Cook until bubbles forming on the edges begin to pop. Flip pancake and cook on the other side.
For easy morning prep, mix the dry ingredients together the night before so all you have to do is add the eggs, butter, buttermilk, and banana! Better yet, make your own signature pancake mix and keep a prepared batch in the pantry to use at a moment’s notice!
Additions & Toppings
This is where the magic happens! Pancakes are perfect vehicles for all kinds of mix-ins and toppings.
When adding mix-ins, I most often pour the pancakes and sprinkle the mix-ins on top while the batter is wet. This keeps them from sticking to the pan.
- For mixing in: strawberry jam, blueberries, mini m&m’s, crumbled bacon, chia seeds
- For topping: fruit sauce (strawberry, blueberry, grape), whipped cream, nutella, chopped walnuts, pecans or peanut butter
These pancakes make great leftovers, whether stored in the refrigerator or the freezer!
- Refrigerate: Store leftover banana pancakes, keep in the refrigerator until you are ready to reheat in the microwave.
- Freeze: Place in a zippered bag with a piece of parchment paper between layers to keep them from sticking.
For an after school snack or a quick morning breakfast make a second or third batch and store them in the freezer.
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Did you love these Banana Pancakes? Be sure to leave a rating and a comment below!
- 2 cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon vanilla
- ¼ teaspoon salt
- 2 eggs
- 2 tablespoons brown sugar
- 2 tablespoons melted butter
- 2 cups buttermilk or as needed
- 1 cup ripe bananas mashed
- 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 1/4 cup per pancake into pan.
- Cook until bubbles form and begin to pop. Flip pancakes and cook 1 minute more.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)