Emma walked into the kitchen last Saturday morning, pointed at the three brown bananas on the counter, and announced "Mom, those are too ugly to eat but perfect for your magic pancakes." At seven years old, she's already mastered the art of turning overripe bananas into the fluffiest, most delicious banana pancakes that have become our weekend tradition. What started as a way to avoid food waste became the breakfast she requests more than anything else.After fifteen years of making pancakes that actually get eaten instead of pushed around the plate, I can promise you this: you don't need a fancy recipe or special equipment.
Why You'll Love This Banana Pancakes
These fluffy banana pancakes are pure weekend breakfast magic. They're naturally sweet from ripe bananas, so you need way less added sugar than regular pancakes. Emma's pickiest friends actually request them at sleepovers, and parents text me asking for the recipe because their kids won't stop talking about "the banana cloud pancakes." The soft and fluffy pancakes have this incredible moisture from the mashed bananas that keeps them from drying out, even when you make them ahead. Plus, they're a one-bowl pancake batter situation, which means minimal cleanup while you're still half-asleep on Saturday morning.
This easy banana pancake recipe is endlessly customizable to whatever dietary needs your family has. Need them vegan? Two simple swaps. Want them gluten-free? Just change the flour. Doing whole wheat? Works perfectly. It's essentially the most forgiving pancake recipe you'll ever make because the banana adds so much moisture and flavor that it's hard to mess up. And because it's a simple breakfast recipe that takes maybe 20 minutes from start to finish, you can make them on busy weekday mornings when everyone needs real food fast.
Jump to:
- Why You'll Love This Banana Pancakes
- Ingredients You Need for Banana Pancakes
- How To Make Banana Pancakes Step By Step
- Smart Swaps for Banana Pancakes
- Banana Pancakes Variations
- Equipment For Banana Pancakes
- Storing Your Banana Pancakes
- Top Tip
- Grandma's Hidden Recipe: A Family's Legacy
- FAQ
- Breakfast Perfection Made Simple!
- Related
- Pairing
- Banana Pancakes
Ingredients You Need for Banana Pancakes
Pancake Base:
- 2 large ripe bananas, mashed
- 2 large eggs
- 1 cup all-purpose flour
- ½ cup milk
- 2 tablespoons melted butter
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ½ teaspoon vanilla extract
- Pinch of salt
- ½ teaspoon cinnamon
For Cooking:
- Butter or oil for griddle
- Non-stick cooking spray
Toppings:
- Chopped nuts
- Maple syrup drizzle
- Fresh banana slices
- Honey and butter
- Peanut butter topping
- Berries and whipped cream
- Chocolate chips
See recipe card for quantities.
How To Make Banana Pancakes Step By Step
Mash Your Bananas
Peel your very ripe bananas and put them in a large mixing bowl. Use a fork to mash them until they're mostly smooth - a few small lumps are fine and actually add nice texture to the finished pancakes. You want about 1 cup of mashed banana, which is usually 2 medium bananas. The riper and browner your bananas, the sweeter and more flavorful your pancakes will be. Emma loves this step because she gets to smash things, though we've had incidents where banana flew across the kitchen when she got too enthusiastic. If your bananas aren't ripe enough, you can microwave them for 30 seconds to soften them, but truly overripe bananas work best.
Mix Wet Ingredients
Add your eggs, milk, melted butter, and vanilla extract to the mashed bananas. Whisk everything together until it's well combined and looks like a smooth, pale yellow mixture. Don't worry if you see some banana chunks - they'll cook into pockets of caramelized sweetness. The mixture should look almost like a thin smoothie at this point. Make sure your melted butter isn't too hot or it might scramble the eggs - let it cool for a minute if needed. This wet mixture is what makes these pancakes so moist and tender compared to regular pancakes.
Add Dry Ingredients
In a small bowl (or just dump them right into your wet ingredients if you're lazy like me), mix together your flour, baking powder, salt, sugar if using, and cinnamon. Sprinkle these dry ingredients over your wet banana mixture. Here's the critical part that Grandma Betty drilled into me: stir gently with a spoon or spatula just until the flour is incorporated. You should still see some lumps and streaks of flour - that's perfect! Overmixing develops gluten and makes tough, chewy pancakes instead of tender fluffy ones. Emma counts to twenty while stirring, then stops no matter what - it's become our rule.
Heat and Test Your Griddle
Heat your griddle or large non-stick skillet over medium heat - and I mean medium, not medium-high. This is where most people mess up because they're impatient. Let the pan heat for a good 3-4 minutes, then test it by sprinkling a few drops of water on the surface. If the water sizzles and evaporates immediately, you're ready. Add a small pat of butter or spray with cooking spray. Pour about ¼ cup of batter onto the griddle for each pancake, spacing them a few inches apart. Don't spread the batter - let it spread naturally into thick circles. Watch for bubbles to form on the surface and the edges to look set - this takes about 2-3 minutes.
Flip and Finish
Use a thin spatula to carefully flip each pancake. They should be golden brown with darker spots where the banana caramelized. Cook the second side for another 1-2 minutes until golden. The second side always cooks faster than the first. Don't press down on the pancakes - you'll squeeze out all the air that makes them fluffy! When they're done, they should spring back slightly when you touch the center. Keep finished pancakes warm on a plate in a 200°F oven while you cook the rest of the batter. Remember Grandma Betty's rule: the first pancake is always weird - it's just how griddles work. Don't judge your technique by that first one!
Smart Swaps for Banana Pancakes
Flour Options:
- Whole wheat flour → All-purpose (nuttier, heartier)
- Gluten-free flour blend → Regular flour (use 1:1 ratio)
- Oat flour → All-purpose (naturally gluten-free)
- Almond flour → Regular flour (use half almond, half AP)
Milk Alternatives:
- Almond milk → Regular milk (dairy-free option)
- Oat milk → Cow's milk (creamy, neutral flavor)
- Coconut milk → Standard milk (tropical twist)
- Water → Milk (in a pinch, less rich)
Fat Swaps:
- Coconut oil → Butter (dairy-free, subtle coconut flavor)
- Vegetable oil → Butter (neutral taste)
- Applesauce → Half the butter (lower calorie)
Egg Replacements:
- Aquafaba → Eggs (3 tablespoon per egg, vegan option)
- Flax eggs → Regular eggs (1 tablespoon ground flax + 3 tablespoon water per egg, makes vegan banana pancakes)
- Chia eggs → Chicken eggs (same ratio as flax)
Banana Pancakes Variations
Chocolate Chip Delight:
- Fold ½ cup mini chocolate chips into batter
- Becomes chocolate chip banana pancakes
- Kids go absolutely crazy for these
- Our most-requested variation
Protein-Packed:
- Add 2 scoops vanilla protein powder
- Reduce flour by ¼ cup
- Makes banana protein pancakes
- Perfect for athletes or gym mornings
Peanut Butter Banana:
- Swirl 2 tablespoons peanut butter into batter
- Top with more peanut butter
- Tastes like Elvis's favorite sandwich
- Emma's personal favorite
Berry Blast:
- Fold in ½ cup fresh blueberries or strawberries
- Beautiful color and extra nutrition
- Great for brunch recipes
- Antioxidant-rich breakfast
Oatmeal Version:
- Replace 1 cup flour with 1 cup blended oats
- Creates banana oat pancakes
- More filling and fiber-rich
- Easy weekday morning meal
Equipment For Banana Pancakes
- Large mixing bowl
- Fork for mashing
- Whisk or spoon
- Griddle or large non-stick skillet
- Thin spatula for flipping
- Measuring cups and spoons
Storing Your Banana Pancakes
Fridge Storage (3-4 days):
- Cool completely before storing
- Layer between parchment paper
- Store in airtight container
- Reheat in toaster or microwave
Freezer Storage (2 months):
- Cool completely first
- Separate with parchment paper
- Freeze in freezer bags
- Pull out as needed for quick breakfasts
Reheating Methods:
- Toaster (best texture!)
- Microwave (20-30 seconds)
- Oven at 350°F for 5 minutes
- Skillet with small amount of butter
Make-Ahead Tips:
- Perfect for meal prep
- Make batter night before (add baking powder in morning)
- Cook all pancakes Sunday, freeze for week
- Double batch saves time
Top Tip
- The biggest mistake people make is using bananas that aren't ripe enough, and then they wonder why their Banana Pancakes taste bland and need a ton of syrup. Those perfect yellow bananas in grocery store ads? Wrong for Banana Pancakes. You want bananas that look almost past their prime - heavily spotted with brown, even completely brown on the outside. The darker the peel, the sweeter and more concentrated the banana flavor inside.
- Overmixing your batter is the second most common error, and it's what creates tough, rubbery pancakes instead of fluffy ones. When you stir flour into liquid, you activate gluten - the protein that gives bread its chewy texture. That's great for bagels, terrible for pancakes. You want to stir your banana pancake batter just until the flour disappears, even if you still see some lumps. Those lumps will hydrate as the batter sits and will cook out perfectly. Grandma Betty used to say "twenty strokes and stop, no matter what it looks like," and she was absolutely right.
- Temperature control makes or breaks pancakes, and most home cooks use heat that's way too high because they're impatient. Medium heat seems painfully slow, but it's what allows the inside to cook through before the outside burns. If your griddle is too hot, you get dark brown pancakes that are raw and gluey in the middle. Too cool, and they never develop that beautiful golden color and take forever. The sweet spot is medium heat where a drop of water sizzles gently but doesn't explode into steam.
Grandma's Hidden Recipe: A Family's Legacy
These banana pancakes actually come from my grandmother, who grew up during the Depression in rural Tennessee, where wasting food was simply not an option. She'd make what she called "banana flapjacks" every Saturday using bananas that were too soft to eat plain. I remember her small farmhouse kitchen, the cast-iron griddle that lived on her stovetop, and how she could flip pancakes without a spatula just a flick of her wrist that I've never been able to replicate. She taught me that overripe bananas are actually better for baking and pancakes than perfect yellow ones.
She showed me how to tell when the batter was the right consistency, why you don't overmix pancake batter, and that the first pancake is always ugly "that's the tester, throw it away and start fresh." Her hands, weathered from years of farm work, moved with such practiced confidence.What made her version unforgettable was her insistence on cooking them low and slow. "Fast heat makes tough Banana Pancakes," she'd say, keeping her griddle at medium temperature while I impatiently wanted to crank it up. She was right her pancakes were always tender and fluffy, while mine would be crispy outside and raw inside when I rushed.
FAQ
How long will banana pancakes keep in the fridge?
Banana pancakes will keep in the fridge for 3-4 days when stored properly in an airtight container. Make sure they're completely cool before refrigerating, and I like to layer them with parchment paper between each pancake so they don't stick together. The banana keeps them moist, so they actually reheat better than regular pancakes - they don't dry out as much. Emma eats leftover pancakes for breakfast all week, just popping them in the toaster for 1-2 minutes.
Are banana pancakes supposed to be a little mushy?
No, properly cooked banana pancakes should be fluffy and moist but not mushy or gummy. If yours are coming out mushy in the middle, your heat is too high - the outside is cooking too fast before the inside sets. Lower your temperature to medium and give them more time on each side. They should feel springy when you touch the center, not wet or dense. The mashed bananas do make these pancakes more moist than regular pancakes, but mushy means they're undercooked.
Can you make banana pancakes in advance?
Absolutely! You can make banana pancakes in advance several ways. For same-day serving, cook them all in the morning, let them cool, and reheat in a 200°F oven right before serving - they stay warm and fluffy. For longer storage, cool completely and refrigerate for up to 4 days or freeze for up to 2 months. I actually prefer making a double batch on Sunday and freezing half for quick weekday breakfasts. Emma pulls them from the freezer and toasts them while getting ready for school.
Can I eat banana pancakes cold?
Yes, you can eat banana pancakes cold, and Emma actually prefers them that way sometimes! The banana flavor is more pronounced when they're cool, and the texture is almost cake-like. They make great grab-and-go breakfast or snacks straight from the fridge. I roll them up with peanut butter inside for Emma's lunchbox sometimes, and she loves them. They're also delicious cold with a smear of cream cheese or Nutella. However, they do taste better reheated - the butter gets that melted richness back and they smell amazing.
Breakfast Perfection Made Simple!
You've just learned how to transform those brown bananas everyone ignores into the fluffiest, most delicious pancakes your family will request every weekend. This isn't just another pancake recipe - it's a solution to food waste, a way to get natural sweetness without loads of sugar, and honestly, it's the easiest weekend breakfast you'll ever make. From Grandma Betty's Depression-era wisdom about never wasting food to my ongoing vanilla debate with my best friend, you now have all the secrets to make banana pancakes that rival any brunch restaurant.
Want more breakfast recipes that use up ingredients? Try our Easy Garlic Parmesan Focaccia Recipe for another way to use those brown bananas. Our Healthy Korean Cream Cheese Garlic Bread Recipe is another weekend favorite that's simple but special. Need more kid-friendly breakfast ideas? Our The Best Pesto Grilled Cheese Recipe is perfect for busy mornings. And for chocolate lovers, our Chocolate Chip Muffins Recipe makes the whole house smell incredible!
Share your banana pancake creations with us! We absolutely love seeing your fluffy stacks and creative toppings. Emma gets so excited when other kids post their pancake-making adventures - she feels like she's part of a banana-pancake club spreading across the country.
Rate this recipe and let us know your results!
Related
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Pairing
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Banana Pancakes
Equipment
- 1 Large mixing bowl (For mashing bananas and mixing batter)
- 1 Fork (For mashing bananas)
- 1 Whisk or spoon (For mixing wet and dry ingredients)
- 1 Griddle or large non-stick skillet (Medium heat recommended)
- 1 Thin spatula (For flipping pancakes)
- As needed Measuring cups and spoons (Standard kitchen measuring tools)
Ingredients
- 2 large Bananas - Very ripe mashed (about 1 cup)
- 2 large Eggs - Room temperature
- 1 cup All-purpose flour - Can swap with whole wheat or gluten-free flour
- ½ cup Milk Any type - dairy or plant-based
- 2 tablespoon Butter - Melted or coconut/vegetable oil
- 1 tablespoon Sugar - Optional for extra sweetness
- 2 teaspoon Baking powder
- ½ teaspoon Vanilla extract
- Pinch Salt
- ½ teaspoon Cinnamon - Optional
Instructions
- Peel and mash the bananas in a large bowl with a fork. Leave a few small lumps for texture.
- Add eggs, milk, melted butter, and vanilla extract to the mashed bananas; whisk until smooth.
- Add flour, baking powder, salt, sugar, and cinnamon; fold gently into the wet mixture. Don’t overmix.
- Preheat a griddle or skillet over medium heat, add butter or spray, then pour batter to cook pancakes until golden, flipping once.
- Serve pancakes immediately with toppings like syrup, fruit, or peanut butter.
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