Fluffy Banana Pancakes with Ripe Bananas

These banana pancakes are soft, fluffy, and full of sweet banana flavor. They are perfect for a relaxed breakfast or weekend brunch, and they freeze well if you want to make a batch ahead of time.

Banana pancakes are one of those easy breakfast recipes that always feel special, even though they are made with simple pantry ingredients. They are especially useful when you have ripe bananas on the counter and want something warm, comforting, and family-friendly. Other breakfast favorites include cream cheese danish and strawberry waffles.

Bananas disappear quickly in many homes, but every now and then a few extra ripe bananas are left behind. When that happens, they are perfect for baking banana bread or stirring into pancake batter. The mashed banana gives these pancakes a naturally sweet taste, a tender texture, and plenty of moisture without needing a large amount of fat.

This easy banana pancake recipe uses basic ingredients such as flour, sugar, baking powder, milk, egg, oil, and vanilla. The batter comes together quickly in one bowl, and the pancakes cook in just a few minutes on a hot griddle. They are ideal for busy mornings, slow weekends, brunch gatherings, or even meal prep because they can be frozen and reheated later.

How do you make banana pancakes?

To make banana pancakes, start by combining the dry ingredients in a large bowl. Flour, sugar, baking powder, and salt create the base of the batter. Next, add the egg, milk, vanilla extract, vegetable oil, and mashed ripe bananas. Stir everything together until the ingredients are well combined. The batter may look slightly lumpy, and that is completely fine.

The mashed banana is what gives these pancakes their signature flavor. It also helps keep the pancakes soft and moist. Vanilla extract adds a gentle sweetness that pairs beautifully with the banana. If you want to change the flavor slightly, you can add cinnamon, chocolate chips, or a small handful of shredded coconut. For a heartier version, you can use half all-purpose flour and half whole wheat flour.

Once the batter is ready, heat a non stick griddle over medium heat and melt a small amount of butter on the surface. Pour about 1/4 cup of batter for each pancake. Cook until bubbles appear on the surface and the edges begin to set, then flip and cook the other side until golden brown.

Tips for banana pancakes

• Use a non stick griddle or skillet for the best results. A small amount of butter before the first batch helps prevent sticking and adds flavor.
• Do not overmix the batter. Stir just until the ingredients are combined. A few small lumps are normal and help keep the pancakes tender.
• The pancakes are ready to flip when the edges look set and small bubbles form across the surface.
• Keep cooked pancakes warm in a 250 degree F oven while you finish the rest of the batch.
• Use ripe bananas for the best banana flavor. The softer and sweeter the bananas are, the better they blend into the batter.

Can you freeze pancakes?

Yes, banana pancakes freeze very well. Let the pancakes cool completely, then place them in a resealable freezer bag in a single layer. Freeze until firm. When you are ready to serve them, warm the pancakes in the microwave in 30 second increments until heated through. This makes them a convenient make-ahead breakfast for school mornings, workdays, or any time you need something quick.

These pancakes are delicious with sliced bananas and a drizzle of real maple syrup. You can also add toppings such as whipped cream, caramel sauce, miniature chocolate chips, or chopped walnuts. The pancakes have enough banana flavor to stand on their own, but the toppings make them feel extra special for brunch.

Banana pancakes are a classic breakfast recipe that never goes out of style. They are simple to prepare, kid-friendly, freezer-friendly, and full of comforting flavor. If your family enjoys pancakes, it is worth making a double batch because they tend to disappear quickly.

More great breakfast options

• Baked Oatmeal Cups
• Ham and Egg Cups
• Cinnamon Roll French Toast Casserole
• Breakfast Sundaes
• Oatmeal Waffles

This post was originally published on April 16, 2015 and was updated on January 29, 2019 with new content.