There is something so comforting about waking up to the smell of warm bananas and buttery pancakes sizzling on the stove. Soft centers, lightly golden edges, and that sweet banana aroma filling the kitchen. It feels like a slow Sunday morning, even if it's just a busy weekday.
This Easy Banana Pancake Recipe is one of those simple breakfasts that tastes special without any extra effort. The mashed ripe bananas make every bite fluffy, tender, and naturally sweet. If you have a couple of bananas on the counter begging to be used, you are in for a treat. Let's get cooking!
Jump to:
Why You'll Love This Recipe
- Made with simple pantry staples you probably already have
- Ready in just 25 minutes from start to finish
- Naturally sweet from ripe bananas
- Family-friendly and perfect for picky eaters
- Fluffy texture with golden, buttery edges
- Great for meal prep and freezer-friendly
I have made this version many times to get that perfect soft center without making the pancakes too dense. It is my go-to quick meal when I want homemade comfort without fuss.
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 tablespoons granulated sugar
- 1 ½ large ripe bananas, mashed until mostly smooth
- 1 large egg
- ¾ cup whole milk
- ½ teaspoon vanilla extract
- 2 tablespoons extra-light oil
- 4 tablespoons unsalted butter, divided
Ingredient Notes & Substitutions
- Bananas: The riper, the better. Look for bananas with brown spots. They mash easily and bring that deep, natural sweetness.
- Milk: Whole milk gives a richer texture, but you can use 2 percent or even almond milk if needed.
- Cinnamon: It adds warmth without overpowering the banana flavor. You can skip it if you prefer a classic taste.
- Oil: A neutral oil keeps the pancakes moist. Melted butter can be used instead for a slightly richer flavor.
If you are curious about how ripeness affects baking, King Arthur Baking has a helpful guide on baking with bananas that explains the science behind it.
Instructions
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon until evenly combined. Make sure there are no little flour clumps hiding at the bottom.
- In a separate bowl, mix the sugar, mashed bananas, egg, milk, vanilla extract, and oil. Stir until smooth and creamy. The batter will smell lightly sweet already.
- Gently fold the dry ingredients into the wet mixture. Stir just until combined. A few small lumps are perfectly fine. Overmixing can make pancakes dense, and we want them light and fluffy.
- Heat a large skillet over medium heat and melt 2 tablespoons of butter. Once the butter is foamy, scoop about ¼ cup of batter per pancake into the skillet, leaving space between each one.
- Let them cook undisturbed until bubbles form on the surface and the edges look set. This is your sign they are ready to flip.
- Flip gently and cook the other side until golden brown and cooked through. The centers should feel springy when lightly pressed.
- Transfer to a plate and repeat with the remaining batter, adding the remaining butter to the skillet as needed. Wipe the skillet between batches if the butter starts to brown too much.
Top with your favorite toppings, serve warm, and enjoy every fluffy bite.
Pro Tips for Success
- Do not overmix the batter. Stir just until you no longer see dry flour.
- Keep your heat at medium. Too hot, and the outside browns before the inside cooks.
- Wipe your skillet between batches. Butter can brown quickly and affect the flavor.
- Use a ¼ cup measure for evenly sized pancakes that cook at the same rate.
- If your batter seems thick, add a tablespoon of milk to loosen it slightly. It should be pourable but not runny.
The first time I tested this Easy Banana Pancake Recipe, I rushed and flipped them too soon. They stuck and tore a little. Now I always wait for those bubbles to appear, and they flip beautifully every time.
Storage and Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 4 days.
To reheat, warm them in a skillet over low heat or microwave for about 20 to 30 seconds until heated through.
Make Ahead & Freezing
These pancakes freeze wonderfully. Let them cool completely, then place them in a single layer on a baking sheet to freeze. Once firm, transfer to a freezer-safe bag.
Freeze for up to 3 months. Reheat straight from frozen in the toaster or microwave until warm and soft.
Tips and Variations
- Add mini chocolate chips for a sweet twist.
- Stir in chopped walnuts or pecans for crunch.
- Swap cinnamon for a pinch of nutmeg for a slightly different warmth.
- Top with Greek yogurt and fresh berries for a balanced breakfast.
- Drizzle with warm peanut butter for a cozy, nutty flavor.
If you love fun pancake ideas, you might also enjoy my Pancake Nachos for a playful brunch treat.
FAQs
Yes, you can substitute the egg with a flax egg. Mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit for 5 minutes before adding.
Most likely the batter was overmixed. Stir gently and stop once combined.
Absolutely. Thaw them first and drain any excess liquid before mashing.
📖 Recipe
Easy Banana Pancake Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
This banana pancake recipe will become your new breakfast favorite. The bananas give the pancakes a sweet, fluffy, melt-in-your-mouth texture you just don't get from regular pancakes. They're delicious on their own or topped with your favorites.
Ingredients
- 1 cup all-purpose flour
- 2 tsp baking powder
- ⅛ tsp salt
- ½ tsp ground cinnamon
- 2 Tbsp granulated sugar
- 1 ½ large ripe bananas, mashed
- 1 large egg
- ¾ cup whole milk
- ½ tsp vanilla extract
- 2 Tbsp extra-light oil
- 4 Tbsp unsalted butter, divided
Instructions
- In a medium bowl combine flour, baking powder, salt, and cinnamon and mix thoroughly
- In a separate bowl combine sugar, mashed bananas, egg, milk, vanilla, and oil
- Fold dry ingredients into wet ingredients without overmixing
- In a large skillet melt 2 tablespoon butter over medium heat
- Scoop ¼ cup batter into skillet leaving space between pancakes
- Cook until bubbles form on top then flip and cook until done
- Remove pancakes from skillet and repeat with remaining batter adding remaining butter as needed
- Serve warm with desired toppings
Notes
Wipe skillet clean between batches to prevent butter from burning. Store leftover pancakes in the refrigerator for up to 4 days. Nutrition information is an estimate and may vary.
Nutrition
- Serving Size: 1 pancake
- Calories: 194
- Fat: 11g
- Carbohydrates: 22g
- Protein: 3g
Serving Suggestions
Serve these pancakes warm with a pat of butter slowly melting over the top. Add sliced bananas, fresh berries, and a drizzle of maple syrup for a classic stack.
They are perfect for weekend brunch, a cozy breakfast-for-dinner night, or even a sweet afternoon snack with coffee. Pair them with something savory like my Broccoli Cheddar Quiche with Bacon for a balanced brunch spread.
Nutrition & Notes
- Servings: 8 pancakes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Calories: 194 kcal per pancake
- Carbs: 22g
- Protein: 3g
- Fat: 11g
The nutrition information is an estimate and may vary depending on ingredient brands and portion sizes.
Course: Breakfast
Cuisine: American
Reader Reviews or Testimonials
"This will become your new breakfast favorite" is something I hear often when friends try these. One reader shared that her kids asked for them three mornings in a row. That is always the best compliment.
Related Recipes
If you love cozy breakfast recipes, you might also enjoy:
- Easy Chocolate Chip Banana Peanut Butter Muffins Recipe
- Grandma's Cinnamon Rolls
- Slow Cooker Millet Porridge
Each one brings that same homemade warmth to your table.
Comments
No Comments