Banana Pancakes
A cozy stack to brighten slow mornings
Banana Pancakes are sweet, tender, and scented with ripe banana and vanilla — perfect for lazy weekend breakfasts or a quick weekday treat. A practical tip: mash the bananas until mostly smooth so the batter stays pourable and cooks evenly. If you find yourself with more ripe bananas than you can eat, try turning them into banana bread energy balls for a grab-and-go snack.
The appeal: simple, tasty, and forgiving
These pancakes are forgiving to make, forgiving of slightly overripe fruit, and versatile enough to dress up or keep plain. You don’t need fancy equipment, and the batter comes together in minutes — making them ideal for families and weeknight breakfasts alike. For another quick banana-forward bake that’s equally reliable, consider the tangy-sweet twist in our banana brownies.
What cooks appreciate about this recipe
Reasons to love these pancakes
- Uses pantry basics with ripe bananas for natural sweetness
- Quick prep; batter mixes in one or two bowls
- Lightly fluffy texture from baking powder and soda working together
- Easily doubled or halved without fuss
- Friendly to swaps (dairy or oil tweaks are simple)
A brief walkthrough of the method
You’ll mix dry ingredients, whisk wet ingredients, fold the two together, and cook small rounds on a greased skillet until golden. The technique focuses on minimal stirring to keep pancakes tender, then moderate heat to ensure even browning and cooked-through centers. If you prefer mix-and-bake convenience, these same flavors translate well to muffin tins like our banana chocolate chip muffins.
Prep strategies before you start
Measure the dry ingredients into one bowl and have the buttermilk ready to avoid overmixing. Mash bananas in a separate bowl and use melted butter that’s warm but not hot so it blends without cooking the egg. If you’re short on buttermilk, see the notes below; for a batch that keeps the morning moving, halve the batter and cook pancakes in two pans or keep finished pancakes warm in a low oven. For a muffin-ready variation, check this easy banana muffins method.
Exact ingredients you’ll need
1 cup all-purpose flour, 2 tablespoons brown sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 cup buttermilk, 1 large egg, 2 ripe bananas, mashed, 1 teaspoon vanilla extract, 2 tablespoons melted butter
Try a banana-oatmeal bars recipe if you want a chewier breakfast bar alternative.
Swaps and quality pointers for ingredients
Choose ripe bananas with brown flecks for maximum sweetness and aroma; underripe fruit won’t mash smoothly. Use real buttermilk for best tang and lift — or substitute with milk plus an acid (see note below). Prefer unsalted butter so you control the salt level, and sift the flour if it’s lumpy for a lighter batter.
Step-by-step cooking directions
- Combine dry ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt until evenly distributed.
- Make the wet mixture: In a separate bowl, stir together the buttermilk, egg, mashed bananas, vanilla extract, and melted butter until smooth.
- Bring batter together: Pour the wet ingredients into the dry ingredients and stir just until there are no large streaks of flour — a few small lumps are fine.
- Heat the pan: Warm a non-stick skillet over medium heat and lightly brush or spray with oil or butter.
- Portion the pancakes: Spoon about 1/4 cup of batter for each pancake onto the skillet, spacing them comfortably.
- Watch for bubbles: Cook until you see bubbles forming across the surface and the edges look set, about 2 to 3 minutes.
- Flip and finish: Turn each pancake and cook another 1 to 2 minutes until the underside is golden and the centers are cooked through.
- Serve while warm: Stack and drizzle with syrup or add your favorite toppings before serving.
Timing and visual cues to guide you
- Preheat the skillet for 2–3 minutes over medium so batter sizzles gently on contact.
- Bubble count: when many small bubbles appear and larger ones pop, it’s time to flip.
- Edge check: when the edges shift from glossy to matte and look set, the bottom is ready.
- Doneness test: the center should spring back slightly to the touch; an undercooked pancake will feel very soft.
Topping ideas and pairing suggestions
These pancakes pair beautifully with maple syrup, nut butter, fresh berries, or a dollop of yogurt, and they also work as an indulgent base for banana-split–style toppings or a warm fruit compote. They’re excellent for weekend brunches, kid-friendly breakfasts, or an easy dessert stacked with ice cream.
Serving ideas
- Classic: butter and pure maple syrup
- Protein boost: Greek yogurt and nuts
- Fruity: sliced strawberries and a dusting of powdered sugar
- Decadent: chocolate chips and whipped cream
- Portable: stack, wrap in foil, and take in a lunchbox
How to store and reheat leftovers safely
Let pancakes cool completely before storing to avoid sogginess. Refrigerate in an airtight container for up to 3 days or freeze in a single layer then stack with parchment between for up to 2 months. Reheat gently to keep them tender.
Quick storage reminders
- Cool fully before sealing containers
- Reheat from frozen in a toaster or oven for best texture
- Label frozen stacks with date and contents
Handy equipment and time-saving tricks
A heavy skillet or griddle gives the most even browning; a measuring ladle keeps pancake sizes consistent. Mix using a fork or whisk — no stand mixer required — and keep an oven at 200°F (95°C) to hold finished pancakes warm while you finish the batch.
Extra technique tips
- Use a 1/4-cup measure for uniform pancakes
- Lightly oil the pan between batches to maintain nonstick without excess butter
- If batter thickens while you cook, stir in a tablespoon of buttermilk to loosen
Ways to change the flavor or fit diets
Swap half the flour for whole wheat for nuttier flavor, use almond milk plus 1 tsp vinegar instead of buttermilk for a dairy-free version, or fold in chopped nuts, chocolate chips, or blueberries right before cooking for variety.
Easy substitutions
- Dairy-free: use plant milk + vinegar instead of buttermilk
- Gluten tweak: use a 1:1 gluten-free flour blend (results may be slightly denser)
- Less sugar: reduce brown sugar to 1 tablespoon and rely on banana sweetness
Estimated nutrition per serving
Approximate per pancake (assuming 8 pancakes per recipe): Calories ~150, Protein ~3 g, Fat ~6 g, Carbohydrates ~22 g. Serving size: 2 pancakes for a moderate portion.
Notes on adjusting nutrition
- Add protein by serving with Greek yogurt or a scoop of protein powder stirred into the batter (adjust liquid slightly).
- Reduce calories by using a light butter substitute or cooking spray and cutting added sugar.
Frequently asked questions
Q: Can I make the batter ahead of time?
A: You can mix the batter and refrigerate it for up to 24 hours, but expect slightly more bubbling and a touch denser texture as the leaveners begin working.
Q: What if my pancakes are flat?
A: Flat pancakes often mean the pan was too hot or the leaveners are old; ensure medium heat and fresh baking powder/soda.
Q: Can I freeze cooked pancakes?
A: Yes — cool them, freeze in a single layer until firm, then stack with parchment. Reheat in a toaster or oven from frozen.
Q: How do I make them fluffier?
A: Don’t overmix the batter and be sure the skillet is hot enough so the edges set quickly while the interior rises.
Q: Can I use brown bananas only?
A: Overripe bananas with brown spots are ideal for sweetness; very black bananas work but may impart stronger banana flavor.
Give them a go this weekend
These banana pancakes are an easy, comforting recipe that rewards a little ripe fruit and a few minutes at the stove. Gather your bananas and skillet, and enjoy a warm stack — your kitchen will smell like breakfast success.
Banana Pancakes
Ingredients
Method
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt until evenly distributed.
- In a separate bowl, stir together the buttermilk, egg, mashed bananas, vanilla extract, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until there are no large streaks of flour.
- Warm a non-stick skillet over medium heat and lightly brush or spray with oil or butter.
- Spoon about 1/4 cup of batter for each pancake onto the skillet, spacing them comfortably.
- Cook until you see bubbles forming across the surface and the edges look set, about 2 to 3 minutes.
- Turn each pancake and cook another 1 to 2 minutes until the underside is golden and the centers are cooked through.
- Serve stacked and add maple syrup or your favorite toppings.
