There’s something incredibly comforting about a stack of warm banana pancakes. I remember cozy Sunday mornings when I’d whip up these delightful pancakes, their sweet aroma filling the kitchen as they cooked. They’re not just delicious; they’re an easy breakfast that transforms ripe bananas into fluffy, golden stacks in no time. I often make them for friends and family, and they’re always a hit!
These banana pancakes have a tender, moist texture with a delightful sweetness. They are perfect for lazy weekends or any weekday when you want to treat yourself. Plus, they can be customized with your favorite toppings, making them versatile for everyone at the table.
Why you’ll love banana pancakes
- Quick and easy to make
- Naturally sweet and full of flavor
- Perfect for brunch or breakfast-for-dinner
- Great way to use up overripe bananas
- Freezer-friendly for meal prep
What ingredients do I need for banana pancakes?
- 3/4 cup mashed ripe banana* (about 3 small, 2 medium, or 1 extra large)
- 1 large egg (or flax egg for vegan)
- 1 tablespoon neutral oil
- 3/4 cup milk of choice (2% or non-dairy milk)
- 1 cup all-purpose flour**
- 1/2 teaspoon cinnamon
- 1 tablespoon baking powder
- 2 tablespoons light brown sugar (or granulated sugar)
- 1/2 teaspoon kosher salt
To serve: almond butter, banana slices, honey or maple syrup
Ingredient notes & swaps
- Mashed bananas: Use very ripe bananas for the sweetest flavor.
- Flax egg: Mix 1 tablespoon ground flaxseed with 2.5 tablespoons water for a vegan option.
- Milk: Any type of milk works; non-dairy options like almond or oat milk are great.
- Sugar: Feel free to adjust sugar based on your sweetness preference.
How do I make banana pancakes step-by-step?
To create fluffy banana pancakes, mash ripe bananas and mix with wet ingredients, then combine with dry ingredients to form a thick batter. Cook on low heat for perfect golden rounds.
- In a medium bowl, mash the banana and measure it out. Whisk in the egg, neutral oil, and milk.
- In a separate bowl, whisk together the flour, cinnamon, baking powder, sugar, and salt.
- Stir the dry ingredients into the wet ingredients until a smooth, thick batter forms. (If needed, add another tablespoon of milk for a pourable consistency.)
- Lightly grease a skillet with butter and wipe off excess fat. Heat the skillet over low heat.
- Pour the batter into small circles: about 1/4 cup each. Cook until bubbles pop on top and bottoms are golden. Flip to cook until golden on the other side.
- Adjust the batter for the second batch if needed by adding a little milk. Repeat with the remaining batter, adjusting the heat as necessary.
- Place worked pancakes under an inverted bowl to keep warm. Serve immediately with desired toppings.
Pro Tip: Cooking on low heat ensures you don’t burn the pancakes while waiting for the insides to cook through. Look for bubbling on top and golden edges.
How should I serve it?
Serve your banana pancakes warm, topped with a dollop of almond butter, fresh banana slices, and a drizzle of honey or maple syrup. For a colorful twist, add fresh berries or a sprinkle of chopped nuts for extra crunch.
Can I make it ahead? How do I store and reheat it?
Absolutely! You can make banana pancakes ahead of time. Store them in an airtight container in the refrigerator for up to three days or freeze them for up to a month. To reheat, just pop them in the toaster or microwave until warmed through.
How do I fix common issues?
- Dry pancakes: Add a bit more milk to the batter to reach your desired batter consistency.
- Bland flavor: Increase the sugar slightly or add a pinch of vanilla extract for extra flavor.
- Soggy pancakes: Make sure to drain excess moisture from the bananas if they’re overly ripe.
- Overcooked edges: Keep the skillet at low heat and cook in smaller batches for even cooking.
What variations can I try?
You can easily mix things up! Consider adding chocolate chips for a decadent treat or swap some flour for whole wheat for added nutrition. For a festive twist, sprinkle in some chopped nuts or a dash of vanilla extract to enhance the flavor.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, whole wheat flour can be used, but you might want to add a little extra milk to accommodate the density.
What can I substitute for eggs?
A flax egg works great as a substitute. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit until it thickens.
How do I know when pancakes are done?
They’re done when you see bubbles on top and the edges are set, and when flipped, they should be golden brown on both sides.
Try these delightful banana pancakes for a breakfast that’s as satisfying as it is easy to make!
Banana Pancakes
Ingredients
Method
- In a medium bowl, mash the banana and measure it out. Whisk in the egg, neutral oil, and milk.
- In a separate bowl, whisk together the flour, cinnamon, baking powder, sugar, and salt.
- Stir the dry ingredients into the wet ingredients until a smooth, thick batter forms. If needed, add another tablespoon of milk for a pourable consistency.
- Lightly grease a skillet with butter and wipe off excess fat. Heat the skillet over low heat.
- Pour the batter into small circles: about 1/4 cup each. Cook until bubbles pop on top and bottoms are golden. Flip to cook until golden on the other side.
- Adjust the batter for the second batch if needed by adding a little milk. Repeat with the remaining batter, adjusting the heat as necessary.
- Place cooked pancakes under an inverted bowl to keep warm. Serve immediately with desired toppings.