Banana pancakes are perfect for breakfast or brunch.
This easy banana pancakes recipe combines kitchen staples with mashed banana for moistness and sweetness and a pinch of cinnamon for the perfect bite.
- they use simple ingredients—no pancake mix required.
- They come out fluffy and moist.
- Double or triple the recipe for use all week or freeze it for quick 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.
Banana Pancake Ingredients Tips
Bananas: Ripe bananas with lots of brown flecks are best for pancakes (and banana bread), as they have more sugar and natural sweetness. You can also ripen bananas in the oven if necessary; see recipe notes for instructions.
Dry ingredients: I use all-purpose flour. Swap half for whole wheat flour if desired; the texture will change slightly but will still be delicious.
Baking powder/baking soda: The bananas make the dough a little heavy, so leaving them in a little longer will help them reach fluffy perfection.
Milk/whey: The buttermilk reacts with the baking soda to make them fluffy and adds flavor. You can replace it with sour milk; Simply add 2 tablespoons 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 in a bowl.
- Combine wet ingredients in another bowl.
- Add the wet ingredients to the dry ingredients until combined.
- Cook (recipe below).
Serving suggestions
What’s a pancake party without assorted toppings?
- Fresh fruit such as strawberries, blueberries and fresh banana slices.
- Peanut butter, Nutella, jam or maple syrup.
- Homemade granola, chopped nuts or chocolate chips.
Storing pancakes
Leftover pancakes store beautifully!
Double and make banana pancakes ahead of time to enjoy all week long. Store pancakes in the refrigerator for up to 4 days and reheat in a dry skillet, microwave, or toaster. They can also be frozen and reheated from frozen.
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Banana Pancakes
These banana pancakes are super fluffy and full of flavor; perfect for the whole family to enjoy.
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Combine flour, baking powder, baking soda, and cinnamon in a bowl. Beat well; This instead of sifting and creates a fluffy pancake.
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Combine the egg, brown sugar, milk, melted butter, and mashed banana in a separate bowl.
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Add banana mixture to dry ingredients. Stir with a spoon until ingredients are combined; the dough should be lumpy. Let the dough rest for 5 minutes.
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Preheat a large nonstick skillet or griddle over medium heat.
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Add 1 teaspoon of oil to the pan and use a paper towel to spread it over the pan. Pour ¼ cup of the batter into the hot skillet. Repeat, leaving ½ inch space between pancakes.
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Once small bubbles form on top and begin to pop, use a spatula to flip the pancakes. Cook for 1 more minute.
To ripen bananas: Ripen fresh bananas quickly by baking them whole with peel. Bake at 350°F for about 15 minutes or until blackened. Let cool before using.
To keep batches warm: Preheat the oven to 200°F and place a parchment paper-lined tray in the oven. Transfer the cooked pancakes to the oven while you cook the remaining batches.
Calories: 432 | Carbohydrates: 69gram | Protein: 13gram | Fat: 12gram | Saturated fats: 6gram | Polyunsaturated fats: 1gram | Monounsaturated fats: 3gram | Trans fats: 0.2gram | Cholesterol: 81mg | Sodium: 478mg | Potassium: 496mg | Fiber: 3gram | Sugar: 17gram | Vitamin A: 476UI | Vitamin C: 3mg | Calcium: 212mg | Iron: 3mg
Nutrition information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
Course Breakfast Kitchen American© SpendWithPennies.com. The content and photographs are protected by copyright. Sharing this recipe is recommended and appreciated. Copying and/or pasting entire recipes on any social media is strictly prohibited. Please see my photo usage policy here.
