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.

plated Banana Pancakes with syrup

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.
buttermilk , baking powder and soda , eggs , vanilla , flour , brown sugar , salt , cinnamon and bananas to make Banana Pancakes with labels

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.

Keep them fruity with delicious strawberry freezer jam, strawberry sauce, or homemade blueberry sauce.

eggs, bananas, sugar and oil in a bowl for banana pancakes

How to Make Banana Pancakes

Easy banana pancakes are ready to serve in minutes!

  1. Mash bananas and add to the wet ingredients (per the recipe below).
  2. Combine the dry ingredients and make a well in the center. Add the banana mixture and stir until just moistened.
  3. Drop batter into an oiled pan. Flip with a spatula when bubbles start to pop at the edges.

Feeding a Crowd?

If you’re feeding a crowd, keep batches of pancakes warm in the oven. Preheat a baking tray to 200°F and add the pancakes from the skillet as they cook.

banana pancake batter in a glass bowl

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!

plated Banana Pancakes with syrup
5 from 24 votes↑ Click stars to rate now!
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Easy Banana Pancakes

These banana pancakes are so fluffy and full of flavor!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4

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

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.
Flip the pancakes when the small bubbles on top begin to pop. 
5 from 24 votes

Nutrition Information

Calories: 443 | Carbohydrates: 69g | Protein: 14g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 110mg | Sodium: 494mg | Potassium: 494mg | Fiber: 3g | Sugar: 17g | Vitamin A: 516IU | Vitamin C: 3mg | Calcium: 213mg | 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 is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. 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

  2. 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

  3. 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

  4. 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