Banana Pancakes are packed with sweet banana flavor and feature a soft, fluffy interior. Cooked in a thin layer of butter, they have a beautifully caramelized exterior.
And when you don’t have overripe bananas, try these Chocolate Chip Pancakes or Blueberry Pancakes instead.
Banana Pancakes
Usually when I have overly ripe bananas lying around, I save them for my favorite Chocolate Banana Muffins or cream cheese-frosted Banana Cupcakes.
However, with a family totally in love with pancakes (and all things breakfast), I knew it was time to create a recipe for Banana Pancakes.
After some testing, trial, and error, I’m so happy to have this recipe in my collection now. This pancake recipe is one of the best ways to use overripe bananas!
Ingredients
- Unsalted butter: Used twice: once melted in the batter and again to grease the griddle for that beautiful golden crust.
- Ripe banana: The riper, the sweeter! Make sure to mash it up really well.
- Whole milk: Ensure it’s at room temp for smooth mixing.
- White vinegar: Combine with milk to create your own tangy “DIY” buttermilk.
- Vanilla extract: Optional, but it adds a nice flavor.
- Egg: Use room temp eggs for easier mixing and for fluffier pancakes.
- All-purpose flour: Spoon and level to avoid adding too much and to keep pancakes light and fluffy.
- Light brown sugar: Skip it if your toppings are sweet.
- Salt, baking powder, baking soda: Important for flavor and fluff.
- Cinnamon, nutmeg: Add these if you want to amp up the banana flavors.
Quick Tip
If you don’t like mashing bananas with a fork, try using an electric hand mixer to quickly mash overripe bananas.
Quick Tip
Just like in most baking recipes, it’s important that all wet ingredients are at the same temperature. This ensures that the butter mixes smoothly without hardening or clumping in the batter. I discuss this in detail in my Lemon Poppy Seed Muffins post.
Banana Pancakes FAQs
How Do I Make A Banana Pancakes Recipe Gluten-Free?
Replace flour with oats by making these Banana Oatmeal Pancakes instead!
How Can I Make My Pancakes Fluffier?
Make sure your baking powder and soda are fresh, and don’t mix the batter too much. For fluffier pancakes, let the batter rest for about 10 minutes—it really helps!
What Toppings Go Well With Banana Pancakes?
- My family (myself included) loves topping these pancakes with this Vanilla Sauce—it has a caramel-like flavor that goes so well with the banana flavor. Who doesn’t love caramel with bananas?
- Another favorite of mine is Buttermilk Syrup.
- If you’re not up for making a separate syrup, maple syrup or regular pancake syrup also work great.
- I love spreading peanut butter or almond butter on top if I’m skipping syrup.
- Other great options: yogurt, fresh berries, banana slices, and a sprinkle of cinnamon.
Storage
Leftovers
- Cool Completely: Let pancakes cool to room temp.
- Refrigerate: Place pancakes in a zip-top bag; they’ll last for up to 5 days in the fridge.
- Freeze: Layer pancakes between sheets of parchment paper in a freezer-safe bag. They can be frozen for 2 months.
- Reheat: Warm leftover pancakes in the toaster!
What Goes With Banana Pancakes?
- Bacon or sausage: The saltiness goes well with the sweet flavor of the pancakes.
- Eggs: Serve any way you like them for a high-protein side.
- Hash browns: A great savory side to balance the sweetness.
- Yogurt Parfait: Get some fiber and protein on the side.
- Smoothies or fresh juices: Go big on the banana theme with this Banana Smoothie!
Use Leftover Over-Ripe Bananas In
- Easy Banana Bread with cinnamon.
- Banana Crepes with an easy creamy filling.
- Healthy Banana Bread using Greek yogurt.
- Banana Pudding Recipe Magnolia copycat recipe!
- Banana Cream Pie with a graham cracker crust.
Banana Pancakes
Banana Pancakes are packed with sweet banana flavor and have a soft, fluffy interior, with a beautiful, caramelized butter exterior.
Equipment
- Large pan non-stick, or griddle
Ingredients
Wet Ingredients
- 3 tablespoons unsalted butter melted and cooled
- 1/3 cup mashed banana very ripe
- 1 cup + 3 tablespoons whole milk room temperature
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract optional
- 1 large egg room temperature
Dry Ingredients
- 1-1/4 cups flour
- 1 tablespoon light brown sugar optional, see note 1
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon optional
- 1/8 teaspoon nutmeg optional
For Cooking/Serving
- Butter for frying
- Vanilla sauce see note 2
- Toppings as desired see note 3
Instructions
- Start by melting butter in the microwave. Once melted, set aside to cool to room temperature. Use a fork to mash a very ripe banana then measure to get exactly 1/3 cup.
- Pour 1 tablespoon white vinegar into a liquid measuring cup. Pour milk on top of the vinegar up to the 1-1/4 cup line. Stir and set aside for 5 minutes to slightly curdle and make buttermilk.
- Whisk together dry ingredients.
- In a large bowl, add the mashed banana, milk mixture, egg, and vanilla, whisking briskly until smooth. Gradually pour in the butter while continuing to whisk until fully combined. Add the dry ingredients on top, then whisk just until no dry streaks remain, about 30 seconds, a few lumps are fine. Let the batter sit for about 10 minutes for better texture.
- Heat a non-stick pan over medium heat. Or heat an electric griddle to 300℉. Once hot, grab stick of butter with tongs and it rub across the pan or griddle.
- Use a 1/4 cup measuring cup to scoop batter and pour onto pan or griddle. It should spread to a 4-inch circle. If the batter doesn't spread that far, you can coax it with a spoon. Cook until you see bubbles spread across the pancake. Then use a thin metal turner to flip and cook the other side. Pancakes should be nicely golden brown on each side. If pancakes or butter are burning, lower heat.
- Wipe down the pan or griddle with a paper towel. Rub the butter across the skillet again and repeat until the batter is all used up. To keep pancakes warm while cooking, see note 4.
- Serve pancakes as soon as possible with your toppings of choice! The vanilla sauce in note 2 is my absolute favorite!
Video
Recipe Notes
Note 1: Only add sugar if you aren’t planning to add a very sweet topping to the pancakes. If I make the vanilla sauce, it doesn’t really need the extra sugar.
Note 2: To make the Vanilla Sauce, combine 1/2 cup unsalted butter, 1 cup light brown sugar, 1/2 cup heavy cream, and a pinch of salt in a medium-sized pot. Cook over medium heat, stirring occasionally, until butter melts and syrup slightly thickens, about 5–8 mins. Remove from heat, stir in 1 tablespoon vanilla extract.
Note 3: You can top these pancakes with anything you like, I love to use vanilla sauce, thinly sliced bananas, and sprinkle of cinnamon.
Note 4: To keep pancakes warm while cooking, place a cooling rack on a large pan. Place the completed pancakes in a single layer on the cooling rack. Put the pan in a 200℉ oven as you continue to cook more pancakes.
Storage: Let pancakes cool to room temperature, then store in a resealable plastic bag in the fridge for up to 5 days. To freeze, layer pancakes between sheets of parchment paper in a freezer-safe bag and freeze for up to 2 months. Reheat leftover pancakes in the toaster.
Nutrition
Serving: 1serving | Calories: 152kcal | Carbohydrates: 23g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 30mg | Sodium: 256mg | Potassium: 140mg | Fiber: 1g | Sugar: 6g | Vitamin A: 186IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Super !!!
I’ve been looking for a while for a great banana pancake recipe…this is it! Used oat milk and it was still fluffy and amazing!
YAYY!! I am soo happy to hear this!! Thanks for your comment! 🙂
Seriously the most delicious pancakes of all time!
Thanks so much!! 🙂
This banana pancake recipe is to die for! So so good!
Thank you! 🙂
These are my favorite pancakes to make on the weekends! So fluffy and delicious!
So happy to hear it! Thanks 🙂
This is such an amazing day starter! So easy and delicious!
This is our favorite way to make pancakes on the weekends!
I couldn’t agree more! Thanks! 🙂