Banana Pancakes Recipe

Nothing says cozy weekend breakfast quite like a stack of Banana Pancakes, golden and fluffy, kissed with the irresistible aroma of vanilla and ripe banana. Every bite is soft, sweet, and simply beams with comfort—these are a family favorite you’ll want to make again and again!

Ingredients You’ll Need

The beauty of Banana Pancakes is all in their simplicity! Each ingredient has a starring role—from the rich, melted butter to that perfectly overripe banana giving every bite its signature sweetness and soft texture.

• All-purpose flour: The classic base, it creates that tender, fluffy structure we crave in pancakes.
• Sugar: Just a touch brings out the bananas’ natural sweetness and encourages beautiful browning.
• Baking powder: Gives the pancakes a gorgeous lift, making them light and soft.
• Salt: Balances the sweetness and heightens all other flavors.
• Overripe banana: The browner the banana, the sweeter and more pronounced the banana flavor—don’t hold back!
• Eggs: Help bind the batter and add richness for ultimate fluffiness.
• Milk: Loosens the batter while keeping everything creamy and moist.
• Vanilla extract: Just a splash ties together all the cozy, comforting flavors.
• Unsalted butter (melted): Adds tenderness and a lovely rich flavor to each pancake.
• Vegetable oil & unsalted butter (for cooking): The blend ensures a golden, crispy edge without burning.
• Maple syrup & sliced bananas (for serving): The dream team of toppings—absolutely essential!

Variations

One of the greatest joys about Banana Pancakes is just how easy they are to make your own! Here are some delicious ways you can personalize the recipe to suit your taste buds, dietary needs, or whatever you happen to have on hand.

• Chocolate Chip Banana Pancakes: Fold a handful of chocolate chips into the batter for little pockets of melty chocolate in every bite.
• Whole Wheat Banana Pancakes: Swap half (or all!) of the all-purpose flour for whole wheat for a nutty, wholesome twist.
• Gluten-Free: Use your favorite 1:1 gluten-free flour blend and double-check your baking powder—these pancakes are just as fluffy!
• Dairy-Free: Substitute melted coconut oil for butter and a plant-based milk for cow’s milk for a truly cozy, dairy-free treat.
• Extra Fruity: Add a small handful of blueberries or diced strawberries along with your bananas for a fun, fresh burst.

How to Make Banana Pancakes

Step 1: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, sugar, baking powder, and salt. This gentle whisk helps distribute the baking powder so your banana pancakes rise evenly and ensures no sneaky pockets of salt.

Step 2: Prepare the Wet Ingredients

Grab a small bowl and mash the overripe banana with a fork until mostly smooth with tiny lumps (hello, flavor pockets!). Whisk in the eggs until combined, then add the milk and vanilla, whisking again until the mixture is beautifully blended and fragrant.

Step 3: Combine & Make the Batter

Pour the banana mixture and the melted butter into the dry ingredients. Using a rubber spatula, fold everything together gently—less is more! Your batter should look thick and lumpy, and that’s perfect. Over-mixing can make pancakes dense, so revel in the lumps—they promise fluffiness.

Step 4: Heat the Griddle

Preheat your griddle or non-stick skillet over medium heat. Swirl together 1 tablespoon vegetable oil and a little pad of butter on the hot surface. This blend gives you those irresistible, golden edges.

Step 5: Cook the Pancakes

Use a 1/4-cup measure to portion out the batter, leaving a couple of inches between each pancake. Wait until a few bubbles rise to the surface and the edges look set—about 2 minutes—then flip and cook for another 1–2 minutes until both sides are golden brown and puffy. Transfer to a plate and repeat, adding more butter and oil as needed.

Step 6: Serve and Savor

Stack up your piping-hot Banana Pancakes and finish them with maple syrup and generous slices of fresh banana for the ultimate breakfast (or brunch… or midnight snack!).

How to Serve Banana Pancakes

Garnishes

While maple syrup is a must, you can make your Banana Pancakes unforgettable with a sprinkle of toasted nuts, extra banana slices, or even a dusting of powdered sugar. For a fancier touch, try a dollop of Greek yogurt or a spoonful of nut butter.

Side Dishes

Balance out the sweetness with crispy bacon, sausage links, or scrambled eggs. If you’re setting a brunch table, fresh berries and a carafe of cold-brew coffee make these pancakes shine even brighter.

Creative Ways to Present

Layer pancakes with slices of banana and a drizzle of chocolate or caramel sauce for a show-stopping pancake tower, or serve mini-stacks for a brunch buffet. Try cutting out pancake “hearts” with a cookie cutter for a special morning surprise!

Make Ahead and Storage

Storing Leftovers

Cooled pancakes store beautifully in an airtight container in the fridge for 2–3 days—just separate layers with parchment so they don’t stick together. They’re fantastic for quick weekday breakfasts!

Freezing

Let panckes cool completely, then layer them between parchment or wax paper and stack in a freezer bag or wrap in foil. They’ll stay fresh for up to 3 months—Banana Pancakes on demand!

Reheating

For the fluffiest results, reheat stacked pancakes (covered in foil) on a baking sheet in a 375°F oven for 8–10 minutes. You can also pop them in the toaster or quickly microwave for weekday mornings in a flash.

FAQs

Final Thoughts

Give these Banana Pancakes a try the next time you want to make breakfast special, whether it’s a celebration or just a slow Sunday morning. I promise: their warmth, cheerful banana flavor, and fluffy goodness are bound to put a smile on everyone’s face. Happy flipping!

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