This banana pancake recipe is easy to make and can be ready in under 20 minutes with simple ingredients you probably already have. Those overripe bananas sitting on your countertop finally have a great way to go to use!
Fluffy banana pancakes stacked on the plate with just a hint of vanilla and drizzled with warm maple syrup…can you think of anything more glorious??!
We’re cooking up ten medium sized pancakes making them a perfect make ahead breakfast for busy mornings or an awesome breakfast for a leisurely Sunday morning brunch. Either way, it’s sure to become a favorite breakfast dish!
Banana Pancake Recipe
Did you know that banana pancakes are one of the most popular recipes on Pinterest?
Just to give you a little background of mine, I’m a 7 on the Enneagram chart. This means I have total FOMO, or fear of missing out and I had to make up some banana flapjacks, pronto!!
Banana pancakes are a little different from regular pancakes but they taste really good. Not only do they pack in some banana flavor but they’re are also healthy and very nutritious.
You know, potassium and all that stuff your parents used to talk about when they told you to eat your fruit and vegetables
I know you are going to love them!
Gather all your ingredients before you get started. It’ll make you life easier! Go ahead, I’ll wait right here.
- All Purpose Flour
- granulated sugar
- baking powder
- ground nutmeg
- vanilla extract
How to Make Banana Pancakes
Everything you need to know if covered in the recipe card below. But just in case the suspense is driving you bananas, here’s the scoop.
Come on, you knew that was coming!
These pancakes are super simple to make, just mix all the wet ingredients together, then mix all the dry ingredients together, then combine and cook.
Believe it or not, pancakes are actually just a type of quickbread, made on the stovetop instead of the oven, so the technique is much the same!
Banana Pancake Tips
I like to cook my pancakes on an electric griddle for a few minutes. For one, the griddle means more surface area and less standing at the stove ladling pancakes.
Also, the griddle tends to keep an even temperature going which is key for uniformly colored pancakes.
That is to say nothing about their shape because for me to make a perfectly round pancake is really a feat that I only attempt sometimes. I’m usually pouring milk for someone with my other hand so we have lots of pancake shapes at our house!
Lumps are perfectly fine – actually, they’re recommended in pancake batter. If you overmix the batter it’ll cook up tough, dense pancakes.
By the same token, use a hand whisk to mix your mixture, not an electric mixer.
Banana Pancake Variations
Add strawberries, fresh blueberries or chocolate chips to the batter
Top warm pancakes with a big swipe of peanut butter or almond butter love.
If Elvis was around, he’d slap a crispy slice of bacon on top, too!
How to keep pancakes warm
Any home cook knows the struggle of getting to the pancakes while the butter will still melt on them.
The best way I’ve found to keep homemade pancakes warm is to grease an oven safe wire rack and place it on a half sheet pan. The whole thing goes into the oven at 200°F, then I add individual pancakes in a single layer as they cook.
Note: let’s make one thing clear…we only do this for fancy occasions. Any other day it’s grab and go!
What to serve with pancakes
Pancakes pair amazingly some fresh blueberry compote or a little butter and a simple drizzle of maple syrup. Oh, and a few fresh banana slices. Oh yeah, I’m going bananas!
I’d pair some oven baked bacon and fresh fruit, too!
How to store leftover pancakes
Allow the pancakes to cool completely (for real, this is important or they’ll stick). Then store in an airtight container in the refrigerator for up to 4 days.
Can I freeze pancakes for later?
Yes, you sure can! These pancakes will keep in the freezer for 3-4 months. Cool them completely, then place on a sheet pan lined with parchment paper. Pop them in the freezer until they’re completely frozen.
Other breakfast recipes
I hope you go bananas for this banana pancake recipe! If you want to try more, be sure to check out my other recipes and leave a review or comment below of what you think!
- 2 medium ripe bananas
- 1 cup whole milk
- ½ teaspoon vanilla extract
- 3 Tablespoons unsalted butter, melted
- 1 large egg
- 1 1/2 Cups all purpose flour
- 2 Tablespoons granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- pinch of nutmeg
- 1 Tablespoon vegetable oil (or coconut oil, for cooking)
- 2 Tablespoons butter (for cooking)
- Mash the bananas in a medium mixing bowl.
- Add the milk, vanilla extract, butter and egg to the mashed banana and mix with a whisk.
- In a large bowl, mix together the flour, sugar, baking powder, salt and nutmeg.
- Add the wet ingredients to the dry ingredients and mix together. It should still be quite lumpy in texture.
- On a flat griddle or in a large nonstick skillet using medium-high heat melt the butter and oil together. The oil will help prevent the butter from burning.
- Once hot add a scoop of the batter, per pancake. Depending on the size of you pan, you should be able to fit 2-4 pancake unless you’re using a handy-dandy griddle. Remember you’ll need enough room to maneuver flipping the pancakes.
- Leave the pancakes to cook for a few minutes, until small bubbles pop up in the center and the edges have firmed.
- Slide a spatula underneath the pancake and carefully flip over to cook the other side for another couple of minutes.
- Remove the pancakes and serve right away with your favorite toppings or place on a baking sheet to keep warm in a slightly warm oven while you cook the rest.
FREEZER INSTRUCTIONS: These pancakes will keep in the freezer for 3-4 months. Cool them completely, then place on a sheet pan lined with parchment paper. Pop them in the freezer until they’re completely frozen.
To reheat frozen pancakes: Once the pancakes are frozen, pop them in a gallon sized freezer bag to store. You can pull as few (or as many) as you like and let them hang out at room temperature for 10-15 minutes to take just a touch of the thaw off.
To reheat them, you can cover them with foil and bake pancakes at 350°F for 6-8 minutes until they’re heated through. Or, pop them in the microwave or toaster, which is what we tend to do!
Amount Per Serving: Calories: 185Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 289mgCarbohydrates: 24gFiber: 1gSugar: 7gProtein: 4g