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    Home » Recipes » Breakfast » Pancakes » Banana Pancakes

    Banana Pancakes

    Published: April 7, 2021 · Modified: Apr 7, 2021 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Light and fluffy Banana Pancakes loaded with flavor, drizzled with maple syrup and topped with extra slices of banana. These pancakes are super easy to make and never fail to please, perfect for a lazy weekend breakfast or brunch!

    A jug powring syrup of banana pancakes
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    A pinterest graphic of banana pancakes
    A pinterest graphic of banana pancakes
    A pinterest graphic of banana pancakes
    A pinterest graphic of banana pancakes
    A pinterest graphic of banana pancakes
    A pinterest graphic of banana pancakes
    A pinterest graphic of banana pancakes
    A pinterest graphic of banana pancakes
    A pinterest graphic of banana pancakes

    Pancakes are the perfect treat to make for a weekend brunch or breakfast I love them whether it’s regular pancakes topped with syrup, pumpkin pancakes during Fall, crepes with chocolate, or my new personal favorite, banana pancakes! They’re soft, light, and fluffy with the most delicious taste of banana and vanilla and feel extra special topped with fresh fruit and drizzled with maple syrup.

    These banana pancakes are always a crowd pleaser and are super easy to make all you need is a few basic everyday ingredients and some ripe bananas. See my step by step recipe below that shows you how to make them with helpful photos, my top tips, and delicious topping ideas!

    What you need to make this recipe

    An overhead shot showing all the ingredients you need to make banana pancakes

    Bananas – ripe bananas are best for making banana pancakes because they taste sweeter. Use bananas that have some brown spots (see photo above). 

    Flour – all you need is regular all-purpose flour no special flours needed here.

    Egg – an egg is essential for binding the ingredients together and creating fluffy pancakes.

    Butter – butter is used to give flavor to the pancakes and for frying them. I recommend using unsalted.

    Milk – I use whole milk for flavor but you can use lower fat milk or non dairy milk if you prefer.

    Sugar – I like to use regular granulated sugar but you can also use brown sugar.

    Baking powder – make sure your baking powder hasn’t expired or your pancakes won’t rise.

    Vanilla – make sure you use vanilla extract and not essence.

    How to make Banana Pancakes

    Two photos showing how to mix flour in a bowl and mash bananas

    1. Mix all the dry ingredients together in a bowl, set aside.

    2. Mash the bananas in a separate bowl making sure to keep some chunks.

    Two photos showing how to mix eggs, banana and flour together

    3. Pour in the melted butter, egg, vanilla, and milk and stir to combine.

    4. Add the wet ingredients to the dry ingredients.

    Two photos showing how to make banana pancakes

    5. Whisk until just combined.

    6. Heat a dot of butter in a hot skillet and fry the pancakes until golden brown on both sides.

    Banana pancakes on a plate topped with slices of banana

    Pro tips for making this recipe

    • Ripe bananas (those with brown spots) will give you a sweeter flavor.
    • Use 1/3 cup measure for even-sized pancakes.
    • Make sure your baking powder hasn’t expired or your banana pancakes won’t rise as much.
    • You’ll know the pancakes are ready to flip when you see tiny holes appear on the surface.
    • Keep greasing your skillet with butter for each new batch of pancakes or they will be too dry and burn.
    • You can also grease your skillet with a small amount of oil such as vegetable oil or coconut oil instead of butter.
    • I love to top these banana pancakes with maple syrup and extra slices of bananas but your topping options are endless why not try; fresh berries, peanut butter, chocolate sauce, powdered sugar, or crispy bacon.
    • You can easily double this recipe to make more pancakes.

    A stack of banana pancakes on a plate and some of a fork

    Frequently Asked Questions

    How long do I cook the banana pancakes for?

    I like to use 1/3 of a cup measure for each pancake that way they cook evenly and end up roughly the same size. The underside will take around 2 minutes to cook, you’ll know it’s ready when tiny holes appear on the top. It’s then time to turn it over and cook it for a further minute of the other side.

    Can I add different flavors?

    Absolutely, you can add any flavorings you like! Cinnamon is a great addition and goes perfectly with the banana flavor as does pumpkin spice. You could also add in some chocolate chips to the batter or for a fresher taste some lemon zest, fresh blueberries or strawberries.

    What can I do with leftover batter?

    Leftover batter can be refrigerated for up to 1 day, the batter may darken as the banana oxidizes but it doesn’t affect the taste and still makes delicious pancakes!

    How long do they last, can I freeze them?

    These banana pancakes will keep well refrigerated for up to 3 days or can be frozen for up to 3 months. Make sure to defrost the pancakes completely then reheat in a skillet or oven until warmed through.

    If you love this recipe try these out!

    • A tall stack of pancakes topped with a pat of butter with syrup being poured on top.

      Pancake Recipe

    • Folded crepes with berries and powdered sugar on a blue and white plate.

      Crepes Recipe

    • A stack of french toast with berries on a porcelain plate.

      French Toast

    • Beignets

    • A atack of waffles with strawberries on top getting a nice pour of maple syrup

      Waffle Recipe

    If you’ve tried these Banana Pancakes then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

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    5 from 54 votes

    Banana Pancakes

    Easy and delicous Banan Pancakes, perfect for breakfast or brunch! Don't forget to check out my step by step photos and tips above!
    Course Breakfast
    Cuisine American
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 8 pancakes
    Calories 160kcal
    Author John Kanell

    Equipment

    • Large bowl
    • Pan

    Ingredients

    • 1 cup All-Purpose flour
    • 2 ½ tsp Baking powder
    • 2 tbsp granulated sugar
    • ½ tsp salt
    • 1 egg
    • 1 cup milk
    • 3 tbsp melted butter plus more for the pan
    • 2 bananas very ripe, mashed
    • 1 tsp vanilla

    Instructions

    • Whisk together the flour, baking powder, sugar, and salt in a large bowl then set aside.
    • Mash the bananas in a separate bowl leaving some chunks for texture then whisk in the melter butter, vanilla, egg, and milk.
    • Pour the wet into the dry and mix until just combined.
    • Place a large pan or griddle over medium heat and melt a dot of butter or some oil. Add about a third of a cup of batter to the pan and cook until golden on both sides. The underside will take about two minutes to cook, once golden and you see little holes on top, flip and cook for an additional minute or until golden.
    • Repeat the process for the remaining batter and serve warm with fruit, maple syrup or powdered sugar.

    Video

    Notes

    • Ripe bananas (those with brown spots) will give you a sweeter flavor.
    • Use 1/3 cup measure for even-sized pancakes.
    • Make sure your baking powder hasn't expired or the pancakes won't rise as much.
    • You'll know the pancakes are ready to flip when you see tiny holes appear on the surface.
    • Keep greasing your skillet with butter for each new batch of pancakes or they will be too dry and burn.
    • You can also grease your skillet with a small amount of oil such as vegetable oil or coconut oil instead of butter.
    • I love to top my pancakes with maple syrup and extra slices of bananas but our topping options are endless why not try; fresh berries, peanut butter, chocolate sauce, powdered sugar, or crispy bacon.
    • You can easily double this recipe to make more pancakes.
    • Storage - the pancakes will keep well for up to 3 days in the fridge or can be frozen for up to 3 months.

    Nutrition

    Serving: 1pancake | Calories: 160kcal | Carbohydrates: 24g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 206mg | Potassium: 298mg | Fiber: 1g | Sugar: 8g | Vitamin A: 229IU | Vitamin C: 3mg | Calcium: 97mg | Iron: 1mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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