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These cinnamon banana pancakes couldn’t be easier to make, so pour yourself some coffee, and let’s make the perfect breakfast stack with the tips in this post!
Banana Pancakes with Cinnamon
It’s the weekend, you have a couple of ripe bananas on the counter, and everyone needs breakfast. What do you make? These banana pancakes with cinnamon, of course!
Gone are the days when ripe bananas were only good for banana bread or for chocolate chip banana pancakes for breakfast. When you want cinnamon pancakes and have bananas, you make these!
Ingredients
The measurements for this cinnamon banana pancakes recipe will be in the recipe card below; but before you make any ingredient swaps, here is what’s needed and what I’ve already tested:
- Flour: regular all-purpose flour and a gluten-free mix will work. You can also follow this recipe for banana oatmeal pancakes and add the cinnamon into the batter.
- Sugar: a little in the batter to give the pancakes golden edges. It can be omitted if your banana is extra ripe.
- Baking powder: the secret to fluffy pancakes. Without it, the pancakes will not rise.
- Cinnamon: the star of the show of this recipe. A little goes a long way.
- Milk: regular milk or any dairy-free milk will work in this recipe.
- Bananas: the riper, the better! Even the mushy ones.
- Egg: to bind the ingredients. This recipe will work with one of these egg substitutes for pancakes, although the texture will be slightly different, depending on the one you choose.
- Butter: adds moisture to the pancake texture.
- Vanilla: enhances the banana and cinnamon but can be omitted.
How to Make Banana Cinnamon Pancakes
When I make these banana pancakes with cinnamon, I prefer to use the two-bowl method, one for dry and one for wet ingredients. Here are a few extra tips in each step to ensure your success :
- Measure the dry ingredients
In a medium bowl, whisk them well, so the baking flour and cinnamon are distributed throughout. - Whisk the egg and mash the banana
In a large batter bowl, whisk the egg first and then add the ripe banana. Use a fork to mash it and then whisk it with the egg. Then add the rest of the wet ingredients and mix well. - Combine
Add the dry ingredients into the wet ingredient bowl and combine. There will be a few lumps, these will probably be the mashed bananas, don’t worry. - Cook the pancakes
Heat your pan or griddle first, then grease it. Then, pour the batter and cook each pancake for about 2 minutes per side. Wait to flip the pancakes until you see defined edges and bubbles forming. - Serve
Keep the pancakes warm while you cook the rest of the batter, and stack them high with your favorite syrup or toppings.
Banana Pancake Batter
This pancake batter is on the thicker side which is different than finding small banana lumps that didn’t get mashed. Instead of continuing to mix, use your fork to press these banana pieces against the side of the bowl to incorporate them better.
Tips for Fluffy Banana Pancakes
To ensure your cinnamon and banana pancakes have the ultimate fluffy pancake texture, I recommend these 3 tips:
Mix the dry ingredients separately so the baking powder is distributed evenly.
Heat the pan first before greasing or pouring the batter. Baking powder reacts with heat after the pancakes are flipped.
Don’t press the pancakes down with the spatula after flipping; this will cause the batter to ooze out the pancakes from the sides and not cook it through, as well as make the texture of the pancakes denser.
Best Toppings
I love topping my stack with extra banana slices and a drizzle of cinnamon pancake syrup, or melted nut butter over the top. Get more healthy pancake topping ideas here.
Storing Leftover Pancakes
Refrigerate any leftover pancakes in an airtight container for up to 3 days or freeze them for up to 3 months. To reheat, simply toast them or microwave them for up to one minute.
Fluffy Cinnamon Banana Pancakes
Ingredients
- 1 ½ cups flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- 1 ¼ cups milk, any
- 2 medium ripe bananas, mashed (about 1 cup)
- 1 egg, beaten
- 1 tablespoon butter, melted
- 1 teaspoon vanilla, optional
Instructions
Make the pancake batter:
- In a medium bowl, combine the flour, sugar, baking powder, and cinnamon.
- In a large bowl, whisk the egg. Add the bananas and use a fork to mash it well. Once mashed, combine it with the whisked egg and try to eliminate as many lumps as possible. Add the milk, melted butter, and vanilla and mix to combine.
- Add the dry flour mixture into the large wet ingredients bowl and mix until just combined. A few banana lumps are normal. If you want to eliminate any remaining lumps, use a fork to press them into the bowl to avoid overmixing the batter
Cook the pancakes:
- Heat a large non-stick pan or griddle over medium-high heat. Once hot, spray or grease with butter or oil and immediately pour about ¼ cup of batter per pancake.
- Cook the first side for about 2 minutes until the edges are defined and bubbles form in the middle. Flip and continue cooking on the other side for another minute. Don’t press the pancakes down after flipping.
- Remove from the griddle or pan onto a plate and repeat the process with the remaining pancake batter. Keep them warm in the oven in the lowest setting, covered with a clean kitchen towel, or covered with a plate.
Serve:
- Serve them warm topped with sliced bananas and syrup.
Lisa says
Great recipe!
L Clark says
Delicious! Simple! Much better than other recipes I’ve tried.
Janet says
So so good!!
Mickey says
your pancakes recipes are truly amazing and this one is also a winner. fluffy, tasty cinnamon banana pancakes… 10/10