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.
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.
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
- Whisk dry ingredients together in a bowl.
- Combine wet ingredients in another bowl.
- Add the wet ingredients to the dry ingredients until just combined.
- 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.
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.
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 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
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.
These pancakes are marvellous!!! They taste so delicious, the best pancakes i ever had!!! Very fluffy too!
Thank Gig! These pancakes are always a hit in my house too.
The pancakes were light and fluffy. But, I thought the cinnamon dominated the flavor. Tasted the cinnamon but not the banana. Next time I would leave out the cinnamon and add another 1/4 tsp salt . Thank you for the recipe!
Hi Jan. I am sorry the cinnamon was a little too overpowering. Let me know how it works out next time without it.
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!