Banana pancakes are perfect for breakfast or brunch.

This easy Banana Pancake recipe combines kitchen staples with mashed banana for moisture and sweetness and a pinch of cinnamon for a perfect bite.

plated Banana Pancakes with syrup

These Are The Best Banana Pancakes Because…

  • They use simple ingredients—no pancake mix required.
  • They come out fluffy and moist.
  • Double or triple the recipe to use all week or freeze for fast breakfasts that can be microwaved or toasted in minutes.
  • Banana pancakes can be made for a crowd and kept warm in a crockpot or oven until ready to serve.
buttermilk , baking powder and soda , eggs , vanilla , flour , brown sugar , salt , cinnamon and bananas to make Banana Pancakes with labels

Ingredient Tips for Banana Pancakes

Bananas: Ripe bananas with lots of brown flecks are the best for pancakes (and banana bread) since they have more sugar and natural sweetness. You can also ripen bananas in the oven if needed—check the recipe notes for directions.

Dry Ingredients: I use all-purpose flour. Swap half for whole wheat flour if desired—the texture will change slightly but still be delicious.

Baking Powder/Soda: Bananas make the batter a little bit heavy so a little extra leaving helps them to rise to fluffy perfection.

Milk/Buttermilk: Buttermilk reacts with the baking soda to make these fluffy and it adds flavor. You can replace it with soured milk—simply add 2 tablespoons tablespoon of vinegar or lemon juice to 2 cups of regular milk and let it sit for 5 minutes.

Cinnamon: Replace it with apple pie spice, pumpkin pie spice, or your favorite warm spice blend.

How to Make Banana Pancakes

  1. Whisk dry ingredients together in a bowl.
  2. Combine wet ingredients in another bowl.
  3. Add the wet ingredients to the dry ingredients until just combined.
  4. Cook (recipe below).

Serving Suggestions

What’s a pancake party without assorted toppings?

  • Fresh fruit like strawberries, blueberries, fresh banana slices.
  • Peanut butter, Nutella, jam, or maple syrup.
  • Homemade granola, chopped nuts, or chocolate chips.
Banana Pancakes with bananas and syrup being poured on

Storing Pancakes

Leftover pancakes store beautifully!

Double up and make banana pancakes ahead of time to enjoy throughout the week. Store the pancakes in the refrigerator for up to 4 days and reheat them on a dry skillet, in the microwave, or the toaster. They can also be frozen and reheated from frozen.

More Breakfast Favorites

Did you love these Banana Pancakes? Leave a rating and a comment below.

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plated Banana Pancakes with syrup
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Banana Pancakes

These banana pancakes are super fluffy and packed with flavor; perfect for the whole family to enjoy.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
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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 mashed bananas about 3 medium bananas

Instructions 

  • Combine flour, baking powder, baking soda, and cinnamon 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 the banana mixture to the dry ingredients. Stir with a spoon just until combined the ingredients are mixed; the batter should be lumpy. Let the batter rest for 5 minutes.
  • Preheat a large nonstick skillet or griddle to medium heat.
  • Add 1 teaspoon oil to the pan and use a paper towel to spread it over the pan. Pour ¼ cup of the batter onto the hot pan. Repeat, allowing ½-inch spave between the pancakes.
  • Once small bubbles form on top and begin to pop, use a spatula to flip the pancakes over. Cook for 1 minute more.

Notes

Buttermilk replacement: If you do not have buttermilk, add 2 tablespoons of lemon juice to a 2 cup liquid measuring cup. Top with milk to make 2 cups and stir. Let sit 5 minutes or so to thicken.
To ripen bananas: Ripen fresh bananas quickly by baking them whole in the peels. Bake at 350°F for about 15 minutes or until blackened. Cool before using.
To keep batches warm: Preheat the oven to 200°F and place a sheet pan lined with parchment paper in the oven. Transfer the cooked pancakes to the oven while cooking the remaining batches.
5 from 26 votes

Nutrition Information

Calories: 432 | Carbohydrates: 69g | Protein: 13g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 478mg | Potassium: 496mg | Fiber: 3g | Sugar: 17g | Vitamin A: 476IU | Vitamin C: 3mg | Calcium: 212mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast
Cuisine American
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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. 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!5 stars

    1. 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!

  2. 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. lol5 stars

  3. 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!5 stars

  4. 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

  5. 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!!!5 stars