Banana Pancake Recipe

If you’re on the hunt for a cozy breakfast or a sweet snack, this Banana Pancake Recipe is an absolute game changer. I love this recipe because it’s super easy, uses simple ingredients, and those ripe bananas? They bring natural sweetness and moisture that you’ll adore. Trust me, once you try this, your kitchen will be filled with that warm, comforting aroma that just makes mornings better.

this Recipe

Ingredients You’ll Need

I love how this balance of ingredients creates pancakes that are fluffy, flavorful, and rich without being heavy. Plus, most of these staples are probably already tucked away in your pantry or fridge!

• All-purpose flour: The base that gives structure but keeps the pancakes tender.
• Baking powder: A must for fluffiness, making your pancakes rise nicely.
• Salt: Enhances the sweetness and balances flavors.
• Ground cinnamon: Adds a warm, cozy note that’s just irresistible.
• Granulated sugar: Just a touch to brighten the banana’s natural sweetness.
• Ripe bananas: The star! Super ripe bananas work best for sweetness and moisture.
• Egg: Binds everything together and adds richness.
• Whole milk: Keeps the batter smooth and the pancakes tender.
• Vanilla extract: Brings out the flavor in every bite.
• Extra-light oil: Keeps pancakes moist without overpowering the taste.
• Unsalted butter: For cooking—adds that golden crust and buttery goodness.

Variations

One of the best things about this Banana Pancake Recipe is how easy it is to tweak. Over time, I’ve played around with different add-ins and swaps—feel free to make it your own!

• Add nuts or chocolate chips: I love tossing in a handful of chopped walnuts or dark chocolate chips for an extra treat.
• Swap milk alternatives: If you prefer plant-based, almond or oat milk works beautifully here.
• Make it gluten-free: Use gluten-free all-purpose flour blend; just double-check your baking powder to keep it safe.
• Boost with spices: Once I added a pinch of nutmeg alongside the cinnamon, and it deepened the flavor remarkably.

How to Make Banana Pancake Recipe

Step 1: Prep Your Dry Ingredients

Start by whisking together your flour, baking powder, salt, and cinnamon in a medium bowl. I like to mix until everything is evenly combined and clump-free. I discovered that sifting the flour helps ensure lighter pancakes, but a good whisk will do just fine.

Step 2: Mix Up the Wet Ingredients

In a separate bowl, mash your ripe bananas until mostly smooth—some small lumps are okay because they add texture. Add the sugar, egg, milk, vanilla, and oil, then give it a good stir until everything’s well blended. When I first tried this, I underestimated how ripe the bananas should be; the riper, the better for sweetness and flavor.

Step 3: Combine and Mix Gently

Pour the dry ingredients into the wet and gently fold together—don’t overmix! This can be tricky since you want everything combined but a few lumps are totally fine. Overmixing makes the pancakes tough, so I always stop as soon as I don’t see flour streaks.

Step 4: Cook Your Pancakes Perfectly

Heat a large skillet over medium heat and melt 2 tablespoons of butter. Using a ¼ cup measuring cup, scoop the batter into the skillet, making sure to leave space between pancakes. You’ll know it’s time to flip when bubbles start forming on the surface and the edges look set—flip quickly and gently. Cook for another couple of minutes, then transfer to a plate and repeat, adding more butter as needed. Wiping the skillet between batches saved me from burned butter clumps sticking to my pancakes.

How to Serve Banana Pancake Recipe

Garnishes

I keep it simple with a generous drizzle of maple syrup and a pat of butter melting over the warm stack. Fresh fruits like sliced strawberries or additional banana rounds amp up the freshness and look beautiful on the plate. Sometimes, a sprinkle of chopped nuts adds a wonderful crunch that my family can’t resist.

Side Dishes

These pancakes pair beautifully with crispy bacon or turkey sausage for a nice savory contrast. If you want to keep it vegetarian, a dollop of Greek yogurt on the side adds creaminess and balances the sweetness nicely.

Creative Ways to Present

For a special brunch, I like to stack the pancakes in a tower, alternating layers of sliced bananas and a drizzle of chocolate syrup. You can also sprinkle powdered sugar on top or add a few edible flowers for a rustic, photogenic touch. It’s such a joy to turn a simple dish into a little celebration on the plate!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which sometimes I do, but rarely!), store them in an airtight container in the fridge for up to four days. I’ve had success layering parchment paper between pancakes to keep them from sticking when stacking.

Freezing

Freezing banana pancakes is a total lifesaver. Once cooled, stack them with parchment paper in between and pop them in a freezer-safe bag. They freeze well for up to two months, making breakfast on hectic days a breeze.

Reheating

To reheat, I pop pancakes in the toaster or microwave for a quick warm-up. The toaster is my favorite because it crisps up the edges just like freshly made. Just be careful not to overheat or they can dry out quickly.

FAQs

Final Thoughts

This Banana Pancake Recipe is close to my heart because it’s the breakfast that started all those lazy weekend mornings filled with laughter and syrupy goodness. I hope you’ll find as much joy making and eating these as I do. Once you get a feel for the batter and cooking rhythm, these pancakes will become your go-to recipe, too—trust me, your family will thank you!

Print