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Banana Pancakes

Banana Pancakes are fluffy and perfectly sweet. Stack them up and top them off with sliced bananas, blueberries, and a drizzle of maple syrup for a comforting weekend breakfast.

Stack of banana pancakes on a white plate, topped with sliced bananas, blueberries and whipped cream, with syrup being drizzled on top

I don’t know if it’s from being home so much or what, but Elle has been a little extra with her breakfast choices lately.

Yogurt parfaits or cereal just aren’t cutting it these days. Instead, she’s asking for things like pancakes, waffles, bacon or chicken sausage, fresh fruit…the list goes on.

Luckily the kid doesn’t really eat until 11:30, giving me time to have my coffee before she hits me up with her breakfast requests. Or I guess they’re really brunch requests by that time.

Since pancakes have been popular with my mini brunch lover, it’s given me an excuse to make stacks of these Banana Pancakes on repeat.

Two banana pancakes topped with blueberries, whipped cream and mint on a white plate set on a light blue surface


I’m not really one to make homemade pancakes often. 

There are plenty of places to get a pretty decent stack of pancakes where we live. But now that we aren’t really venturing out to eat, it’s up to me to whip up a batch of pancakes when we want a special breakfast.

bowls containing the dry ingredients, wet ingredients, and mashed bananas for banana pancakes on a blue countertop

In the fall, I’m all about Pumpkin Pancakes. When I really want to overindulge, it’s Peanut Butter Cup Pancakes. Bisquick Pancakes are an insanely easy option.

But there’s something about a stack of classic Banana Pancakes that is just hard to beat. 

Whisk stirring banana pancake batter inside a white mixing bowl

This recipe makes a stack of fluffy pancakes that are packed with mashed bananas, making them perfectly sweet and flavorful.

And even though I don’t find myself making pancakes at home very often, they’re really very easy to make.

Whisk together a handful of dry ingredients in one bowl, whisk together the wet ingredients in another, and then stir the two together.

Griddle with 3 banana pancakes on a blue countertop, with a towel wrapped around the handle of the skillet


Cooking the pancakes is the step that takes the longest, but if you have a griddle, you can cook several at once.

When cooking the pancakes, watch for bubbles to form on the top. Once the bubbles start to pop and the edges of the pancake is set, it’s time to flip.

Fork and two banana pancakes, topped with blueberries and whipped cream, on a white plate

Gently flip the pancake and let it cook on the 2nd side until golden, usually only a minute or two.

I like to keep cooked pancakes warm on a baking sheet in an oven set on the “warm” setting or very lowest temperature. This keeps the pancakes warm while you cook the rest.

Syrup being poured over 2 banana pancakes topped with blueberries and whipped cream on a white plate. Two more plates of pancakes and a mug of coffee are in the background


My favorite way to serve Banana Pancakes is with sliced bananas, fresh blueberries, and a drizzle of maple syrup.

You could also top them with a sprinkling of powdered sugar or a dollop of homemade whipped cream.

If you want to get really crazy, you could always top them with a little bit of salted caramel sauce.

Stack of banana pancakes topped with blueberries, sliced bananas, and whipped cream next to a fork with a bite of pancakes on it


Sometimes I like to make a double batch of Banana Pancakes over the weekend. One batch to enjoy then, and the 2nd to freeze for weekday breakfasts.

Freezing pancakes is a great way to enjoy a special breakfast during the week without any effort on your part. 

Just freeze the cooled pancakes in a single layer on sheet trays. After keeping them in the freezer for about an hour, toss them into a freezer-safe container or zip-top bag.

Label, date, and store the pancakes in the freezer until you’re ready to enjoy them again.

Fork holding up a bite of 3 banana pancakes so you can see the texture inside


When you want to reheat the Banana Pancakes, there are a few ways to reheat them:

  • Toast them in a toaster or toaster oven
  • Microwave them in 15-20 second increments until warm
  • Place them on a sheet tray, cover with foil, and warm in a 350°F oven for about 10 minutes
  • Place them on a grilled or skillet over low heat and flip until warm

As you try different methods for reheating pancakes, you’ll find that you have a favorite, since some make for toastier pancakes and others make for softer pancakes.

No matter how you reheat them, you’ll love having Banana Pancakes available any day of the week!  

Stack of banana pancakes topped with blueberries, sliced bananas and whipped cream on a white plate, next to a fork
Stack of banana pancakes topped with blueberries, sliced bananas and whipped cream on a white plate, next to a fork

Banana Pancakes

Yield: 12 pancakes
Prep Time: 30 minutes
Total Time: 30 minutes

Banana Pancakes are fluffy and perfectly sweet. Stack them up and top them off with sliced bananas, blueberries, and a drizzle of maple syrup for a comforting weekend breakfast.


  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 1 cup milk
  • 2 tablespoons vegetable oil
  • 2 ripe bananas, mashed
  • 2 shakes of cinnamon
  • 1/2 teaspoon pure vanilla extract


  1. Combine flour, white sugar, baking powder, cinnamon and salt. In a separate bowl, mix together egg, milk, vegetable oil, vanilla and bananas.
  2. Stir flour mixture into banana mixture; batter will be slightly lumpy.
  3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/3 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.


Adapted from allrecipes

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Nutrition Information
Yield 6 Serving Size 2 pancakes
Amount Per Serving Calories 375Total Fat 11gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 6gCholesterol 51mgSodium 453mgCarbohydrates 62gFiber 2gSugar 39gProtein 10g

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Monday 7th of December 2020

These were a hit! Our family loved them. We I made them with King Arthur Gluten Free cup to cup flour and it worked well with the recipe as is.

We spread them with peanut butter and topped with sliced bananas, blueberries and strawberries. Super yummy. We will definitely add these to the menu rotation!


Tuesday 8th of December 2020

So awesome to hear you enjoyed them, Jan! Thanks for stopping by and leaving your feedback. Happy Holidays! -Jamie

Gloria Mitchell

Thursday 20th of August 2020

I never made banana pancakes or any flavor pancakes but I must say these were so good before I put syrup on them light and fluffy there were delicious now I’m going to freeze the rest of them thanks for the awesome recipe 


Saturday 22nd of August 2020

So happy to hear you enjoyed the pancakes, Gloria! Thanks so much for stopping by and leaving your feedback! -Jamie

Luna @ Healthy Kitchen 101

Friday 17th of July 2020

Lovely! Banana pancakes are epic! I cannot live without it in a week xD So exciting to try your recipe soon.


Saturday 18th of July 2020

Thanks so much for stopping by, Luna! I appreciate you taking the time to comment. Happy Baking! -Jamie


Saturday 30th of May 2020

Any idea, using 1/3 cup as suggested in recipe, how many pancakes this recipe yields?


Saturday 30th of May 2020

I'm not exactly sure, Pamela so I'm not much of a help. Sorry.


Sunday 6th of December 2015

These were excellent. They were similar to but I haven't trusted them for a while. Love the addition of the cinnamon although my son and I used about 3/4 teaspoon of cinnamon, love the stuff. They were fluffy and cooked just right and your picture is a lot nicer than allrecipes ;-) These will be my son's signature pancakes :D He's 12 and really proud of them.

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