Recipe

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With lots of banana flavor and an out-of-this-world fluffy texture, these banana pancakes are about to make your weekend breakfast epic!

This banana pancake recipe has it all! Tiny banana tidbits bursting with flavor and a fluffy texture that outdo the pancake house. It also yields 12 pancakes, enough to feed the fam.

a stack of banana pancakes on a plate with sliced bananas on top and syrup being drizzled over them

Best-Ever Banana Pancakes

When it comes to the best banana pancakes, one thing is clear: banana lovers want loads of banana flavor and some banana tidbits in every bite. Am I right? Just like my fluffy pancakes recipe, this one has an epic texture, and despite having bananas in the batter, the pancakes never feel wet.

Below, you’ll learn what to do about a banana that’s not yet super ripe, any ingredient swaps, and my tips for cooking up the ultimate pancake stack.

Ingredients

These banana pancakes keep it classic with all-purpose flour as the base ingredient, baking powder for a fluffy texture, and a pinch of salt to enhance the batter’s flavor. The ripe banana adds sweetness (the riper the better), and milk, of any kind, as the liquid base. An egg is added to bind the ingredients in the batter, along with a little melted butter and vanilla extract for added flavor.

How to Ripen Bananas Quickly

If you want to make these pancakes but your banana doesn’t have black spots on it yet, peel it and microwave it in 15-second increments while mashing it with a fork until it’s soft. Let it cool completely before adding it to the batter.

How to Make Banana Pancakes

Making these is super simple, but if it’s your first time, watch the quick video in the recipe card before you start.

Make the batter by mashing the bananas first. Then add the liquid ingredients to the bowl and combine them well. Measure and mix the dry ingredients in a separate bowl, and then add them to the wet ingredients bowl. Mix the batter well. Some clumps are normal; it’s the bananas.
Cook the pancakes on a hot non-stick surface over medium heat, greasing it once it’s hot, and then immediately pouring the batter. These pancakes take about 2 minutes per side to cook.
Serve them warm, topped with sliced bananas, berries, pancake syrup, chopped nuts, or a drizzle of nut butter.

a stack of banana pancakes on a plate with sliced bananas on top and syrup

Mix-Ins & Variations

This recipe is the perfect base for adding your favorite mix-ins. My family loves these:

Cinnamon: ½ to 1 teaspoon to the dry ingredients bowl.
Chocolate chips: ½ cup of chocolate chips to the batter bowl to make chocolate chip banana pancakes.
Blueberries: ½ cup of fresh or frozen blueberries to make blueberry banana pancakes.
Strawberries: 1 cup of diced strawberries to make strawberry banana pancakes.
Caramel: ½ cup caramel morsels to make banana caramel pancakes.
Coconut: ½ cup shredded coconut, to make the ultimate banana coconut pancake stack!
Yogurt: double the protein by adding yogurt to these pancakes.
Use a mix: Don’t want to make them from scratch? I’ll show you how to make Bisquick Banana Pancakes here.

a stack of banana pancakes on a plate with sliced bananas on top and syrup, where the pancakes have been sliced and are poked on a fork to show the fluffy texture

Success Tips for Fluffy Banana Pancakes

After making these pancakes for over a decade for my family, some tips that ensure the best outcome include:

The riper your banana, the sweeter the pancakes. If your banana isn’t very ripe, stir in 2 tablespoons of sugar to sweeten the batter.

Mix the pancake batter until just combined. Stop when you no longer see any dry flour; a few lumps are normal from the mashed banana.

Grease the pan only once it’s hot. This prevents burning the oil, butter, or spray and keeps the pancakes golden, not dark.

Pour the batter right after greasing the pan. Waiting too long can cause the butter to burn, uneven cooking, or burnt edges.

Don’t press down after flipping. This squeezes out the moisture, making the pancakes dense instead of fluffy.

Freezing & Reheating Banana Pancakes

This yields 12 pancakes, and you can store uncooked batter in the fridge overnight or cooked pancakes for up to 4 days. To freeze, lay them flat on a parchment-lined baking sheet, then transfer to a zip bag for up to 3 months. Reheat them in the microwave for (30-60 seconds), in a toaster, or in a pan over low heat.

Best Banana Pancake Recipe

Servings: 6 (12 pancakes)

Prep Time: 5

Cook Time: 10

Total Time: 15

With lots of banana flavor and an out-of-this-world fluffy texture, these banana pancakes are about to make your weekend breakfast epic!

5 from 65 votes

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Watch how it’s made:

Ingredients

1 ½ cups all-purpose flour
2 ½ teaspoons baking powder
Pinch salt, omit if butter is salted
1 large ripe banana, about ¾ cup mashed
1 large egg
1 ¼ cups milk, any
2 tablespoons butter, melted
2 teaspoons vanilla extract, optional

Instructions

Make the batter:

In a small bowl, combine the flour, baking powder, and salt. Set aside.
In a large bowl, mash the banana with a fork. See the note below on under-ripe banana and an easy mashing method. To the banana bowl, add the egg, milk, melted butter, and vanilla extract. Break up the egg first with a fork, and then begin to mix it with the liquids in the bowl.
Add the dry ingredients into the wet bowl and mix until the flour has incorporated itself just enough. Some of the visible lumps are the mashed banana.

Cook the pancakes:

Heat a non-stick griddle or large pan over medium heat. Once hot, grease, spray, or melt butter on the hot surface. When using an electric griddle, heat it somewhere between 300 and 350F. Immediately, pour ¼ cup of pancake batter onto the greased pan.
Cook the pancakes for about 2 minutes, until the edges are defined and bubbles form. Flip the pancakes over and cook for an additional 2 minutes. Avoid pressing down on the pancake after flipping; this will cause denser and chewy pancakes and undercooked batter as it oozes out on the sides. Remove the pancakes from the pan onto a plate and keep them warm while you cook the rest.

Serve & Store:

Serve them warm topped with your favorite toppings and syrups.
Refrigerate cooked pancakes for up to 4 days. To freeze, lay them flat on a parchment-lined baking sheet, then transfer to a zip bag for up to 3 months. Reheat in the microwave (30-60 seconds), toaster, or a pan over low heat.

Notes

To ripen your banana in a pinch, peel the banana and microwave it in 15-second intervals, mashing it with a fork as it softens. This will quick-ripen the banana and bring out its sweetness. Then, allow it to cool down completely before making the batter.
Make it extra banana flavored: this recipe is very giving, you can add up to two bananas to the batter without any issues, about 1 ½ cups mashed bananas.
Mix-ins: add ½ to 1 teaspoon of cinnamon for a nice touch, ½ cup chocolate chips, or ½ cup blueberries to the batter.
Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it’s important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.