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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.
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.
EASY HOMEMADE BANANA PANCAKES
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.
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.
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.
HOW DO YOU KNOW WHEN PANCAKES ARE COOKED THROUGH?
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.
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.
HOW TO TOP YOUR PANCAKES
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.
CAN BANANA PANCAKES BE FROZEN?
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.
HOW TO REHEAT FROZEN PANCAKES
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!
Banana Pancakes
Equipment
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 egg beaten
- 1 cup milk
- 2 tablespoons vegetable oil
- 2 ripe bananas mashed
- 2 shakes of cinnamon
- ½ teaspoon pure vanilla extract
Instructions
- Combine flour, white sugar, baking powder, cinnamon and salt. In a separate bowl, mix together egg, milk, vegetable oil, vanilla and bananas.
- Stir flour mixture into banana mixture; batter will be slightly lumpy.
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Omg! My sister and I have tried so many banana pancake recipes, most of our own, and these were on point! We are definitely always going to be using this recipe. They come out so moist and they were amazing enough to eat withoutt the syrup. Thank youuu so much!
Abby-
I’m so happy that you loved the recipe! Thank you for stopping in to share your experience with the recipe. Have a great day and thank you so much for following MBA!
-Jamie
I hadn’t thought to mash the banana INTO the pancake mix. I put slices in mine: http://mscritique.com/eat-banana-pancakes-with-salted-caramel-sauce/ I’m definitely going to try mashing them next time. Thanks for the awesome tip! x
Just made these (yes, at 9pm) and they were very good. Moist, fluffy and not too sweet. Followed the recipe exactly and it yielded 10 pancakes.
Sherry,
Pancakes are acceptable at any hour! Thank you for reporting back to let us know that you enjoyed the recipe and a wonderful day!
Jamie
This is THE BEST banana pancake recipe ever! We always have bananas in house, and for a Sunday brunch, this is perfect. Nice and moist and fluffy. Thank you!
Anna,
You are very welcome! Thank you so much for stopping back and letting us know that you enjoyed the recipe. Have a wonderful day and thank you for following MBA!
Jamie
We had these this morning. We love cinnamon so we added 1/2 tsp more otherwise followed recipe. Very filling and very good. Thank you.
Good recipe! I omitted the 1 TBSP of sugar as it was sweet enough with the bananas and vanilla extract. I used white/wheat flour. Next time I am going to try flax seed instead of the egg and applesauce in place of the oil. My husband described them as “crepe like”; we both thought they were good banana pancakes and will make them again! Thanks for the recipe!
Can someone please tell me how many pancakes this makes? I don’t understand why people don’t put the quantity of the recipe’s product, it seems like an obvious necessity.
@Nicole, the recipe tells you. “yield: 12 pancakes”
Just made these pancakes with my 3 year old daughter and 7 year old niece- they loved them and they were super easy and delicious! Only complaint was I didn’t make enough, so will have to double next time :)
I just made a gluten free version using your recipe and oh, my oats they were good! Thanks for sharing your adaptation! Yum yum. Super filling too.
If anyone cares, I used a gf all purpose flour and added a slight 1/2 teaspoon xanthan gum, used coconut oil, and instead of milk, soy (only because we were out of milk, haha)
yum.
Glad to hear you had success with the recipe. Thanks for stopping by.
– Jamie