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.
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 a great texture, and despite having bananas in the batter, the pancakes never feel wet. You’re going to love them.
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
- Make the batter.
Mash the bananas until they resemble a paste. Then, add the liquid ingredients and combine. Mix the dry ingredients in another bowl and then add them to the wet bowl. Some clumps are normal; it’s the bananas.
- Cook the pancakes.
Over medium heat on a greased non-stick surface, these pancakes take about 2 minutes per side to cook. - Serve.
Serve them hot off the pan, topped with sliced bananas and pancake syrup, or keep them warm in the oven or covered with a plate while you cook the rest.
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.
Laura’s 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:
If your banana isn’t very ripe, microwave it in 15-second increments to ripen it, mashing it in between intervals. Let it cool before making the batter. Or, you can add 2 tablespoons of sugar to sweeten the batter.
Stop mixing when you no longer see any dry flour; a few lumps are normal from the mashed banana. Overmixing leads to chewy pancakes.
Heat the pan first for about 20 seconds, then grease it with butter or oil. Immediately pour the batter so the butter or oil doesn’t burn, and your pancakes come out golden, not dark. If your pancakes are browning faster and you flip them too soon, reduce the heat. Rinse the pan between batches.
Flip your pancakes once and don’t press down with the spatula after flipping. This squeezes air out of the fluffy pockets in the pancake, making it dense.
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
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. You can also add 2 tablespoons of sugar to 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.
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Harper says
They are really good, a good solution if you love pancakes, but you don’t always want to go out. You should definitely join Laura’s email list for more recipes!
Harper says
These are so good! I just tried them, my family and I don’t want to go out all the time but I love pancakes, this is the solution! They are easy to make and delicious too! Laura’s video is helpful too to make sure that I don’t mess anything up and the instructions are very clear. I also love that there are lots of variations to these as well! This recipe is very versatile.
J. Vandekamp says
Yummy with warm syrup and topped with fresh sliced bananas
Susan says
These pancakes have a real nice texture to them and it’s a great way to use up that leftover banana.
Sherry says
Came out so good, thx Laura☺️❤️