Banana Pancakes Recipe

A stack of banana stacks with sliced bananas and maple syrup on top.

Fluffy and fruity Banana Pancakes are the ultimate go-to breakfast comfort food. This recipe turns out perfectly every time and is made with simple pantry staples and ripe bananas. Serve with maple syrup and sliced bananas for a meal the whole family will love.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings pancakes

Calories 108kcal

Author John Kanell

Equipment

mixing bowl
Large skillet or griddle

Ingredients

1 cup all-purpose flour (120g)
2 tablespoons granulated sugar
2½ teaspoons baking powder
½ teaspoon salt
2 very ripe bananas peeled
1 cup whole milk (240ml)
1 large egg
3 tablespoons unsalted butter melted, plus more for the pan
1 teaspoon vanilla extract

Instructions

Whisk together the flour, sugar, baking powder, and salt in a large bowl, then set aside.
Mash the bananas in a separate bowl leaving some chunks for texture. Add milk, egg, melted butter, and vanilla.
Pour the wet mixture into the dry mixture and stir until just combined. (a few lumps are okay!)
Place a large pan or griddle over medium heat. Lightly grease with more butter or vegetable oil. Working in batches, add about ¼ cup of batter to the pan per pancake, and cook until golden brown on the bottom and bubbles have formed all over the surface on top of the pancake, 2 to 3 minutes. Flip and cook for an additional minute or until golden brown on the bottom.
Continue cooking pancakes, adding more butter to the skillet between each batch. Serve the pancakes warm with sliced bananas, maple syrup, and butter.

Video

Notes

Don't press down on the pancakes after flipping. It's tempting, and it can feel productive for browning, but pressing actually squeezes out the air bubbles that make the pancakes tall and fluffy. Flip once, let them cook through, then transfer them to a plate.
Reduce the heat if the pancakes brown too fast. If you smell butter starting to burn, or the bottoms turn dark brown before the surface bubbles fully form, drop the heat to medium-low or low. The pan often gets hotter as you cook through subsequent batches—especially with cast iron—so adjust as you go.
Keep cooked pancakes warm in the oven. Preheat the oven to 250°F or use a “Keep warm” setting, and place a wire rack over a baking sheet in the oven. Move finished pancakes to the rack as you go. The rack lets air circulate underneath the pancakes so the bottoms stay crisp instead of going soggy. They'll hold for up to an hour while you finish the batch.

Nutrition