Banana Pancakes Recipe for Easy Breakfast

If you have ripe bananas sitting on the counter, this banana pancakes recipe is one of the easiest ways to turn them into a warm, cozy breakfast. These pancakes are made in the classic flour-based style, so they have a soft, fluffy pancake texture with real banana flavor in every bite.

This is not the 2-ingredient banana and egg pancake version. It is a simple homemade banana pancake recipe made with pantry staples like flour, baking powder, egg, milk, and ripe bananas. For more breakfast inspiration, browse these pancake recipes on ZikoRecipes.

Quick Answer: How to Make Banana Pancakes

To make banana pancakes, mash very ripe bananas until mostly smooth, then mix the dry ingredients in one bowl and the wet ingredients in another. Combine the two gently until the batter just comes together. Cook the pancakes on a preheated nonstick skillet or griddle over medium heat, then flip when bubbles appear, the edges look set, and the underside is golden.

Why You’ll Like This Banana Pancakes Recipe

• It uses simple breakfast ingredients. The batter starts with basic pantry staples and ripe bananas.
• It is a smart way to use ripe bananas. Soft, spotty bananas mash easily and bring the best banana flavor.
• The texture is fluffy and tender. Gentle mixing and medium heat help the pancakes cook evenly without turning dense.
• It is easy to customize. Add chocolate chips, blueberries, chopped nuts, or cinnamon depending on what you have.
• It works for weekday or weekend mornings. Keep it simple for a quick breakfast or dress it up for brunch.

If you want a classic version without banana, try this pancake recipe from scratch next.

Ingredients You’ll Need

Here is what usually goes into a fluffy banana pancake batter and why each ingredient matters. Final quantities should be added in the verified WP Recipe Maker card before publishing.

• All-purpose flour: Gives the pancakes structure and a soft pancake texture.
• Baking powder: Helps the pancakes rise and become fluffy.
• Salt: Balances the sweetness and brings out the banana flavor.
• Cinnamon: Optional, but it adds a warm flavor that pairs well with banana.
• Ripe bananas: Add banana flavor, moisture, and natural sweetness.
• Egg: Helps bind the batter and gives the pancakes structure.
• Milk: Loosens the batter so it spreads and cooks evenly.
• Vanilla extract: Optional, but it adds a warm background flavor.
• Melted butter or neutral oil: Adds richness and helps create a softer texture.
• Butter or neutral oil for the pan: Helps prevent sticking between batches.

Best Bananas to Use

The best bananas for banana pancakes are very ripe bananas with lots of brown spots. They are softer, sweeter, and easier to mash into the batter. A banana that is mostly yellow will still work, but the banana flavor will be more subtle.

Optional Add-Ins and Toppings

You can keep these banana pancakes simple or add a few extras. For the best texture, add heavier mix-ins directly to each pancake after pouring the batter onto the skillet instead of stirring everything into the full bowl of batter.

How to Make Banana Pancakes Step by Step

The key to fluffy banana pancakes is simple: mix gently, use medium heat, and flip only when the pancakes are ready. A few small lumps in the batter are normal.

Mash the Bananas

Peel the ripe bananas and place them in a large bowl. Mash with a fork until mostly smooth. A few tiny banana pieces are fine, but avoid leaving large chunks because they can make the pancakes cook unevenly.

Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon if using. Mixing the dry ingredients first helps distribute the baking powder evenly through the batter.

Mix the Wet Ingredients

Add the egg, milk, vanilla extract if using, and melted butter or oil to the mashed banana. Stir until the wet mixture looks combined.

Combine the Batter Gently

Pour the wet banana mixture into the dry ingredients. Stir gently with a spatula or fork until the flour is just incorporated. Stop mixing as soon as you no longer see dry streaks. Do not keep stirring until the batter is perfectly smooth, because overmixing can make pancakes dense or tough.

Cook the Pancakes

Heat a nonstick skillet or griddle over medium heat. Lightly grease the surface with butter or neutral oil. Pour the batter onto the hot surface, leaving space between pancakes. Cook until bubbles appear on top, the edges look set, and the underside is golden. Flip once with a flexible spatula and cook the second side until golden. Do not press down on the pancakes after flipping.

Serve Warm

Serve the banana pancakes right away with maple syrup, sliced bananas, berries, Greek yogurt, nut butter, or your favorite toppings. If you are cooking several batches, keep the finished pancakes on a baking sheet in a warm oven until ready to serve.

Banana Pancakes Recipe for Easy Breakfast

This banana pancakes recipe makes fluffy homemade pancakes with ripe banana flavor, simple breakfast staples, and an easy stovetop method. The batter comes together quickly with flour, baking powder, mashed bananas, egg, milk, and a little vanilla for a cozy morning breakfast.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tbsp granulated sugar optional, for a slightly sweeter pancake
• 1/4 tsp fine salt
• 1/2 tsp ground cinnamon optional

Wet Ingredients

• 2 medium ripe bananas well mashed, about 1 cup mashed banana
• 1 large egg
• 1 cup milk plus 1 to 2 tablespoons more if needed
• 2 tbsp unsalted butter melted and slightly cooled, or use neutral oil
• 1 tsp vanilla extract optional

For Cooking and Serving

• butter or neutral oil for lightly greasing the pan
• sliced bananas, maple syrup, berries, chopped nuts, chocolate chips, Greek yogurt, or nut butter optional toppings

Equipment

• Nonstick skillet or electric griddle
• Mixing bowls
• Whisk
• Fork or potato masher
• Measuring cups and spoons
• Silicone spatula
• Pancake turner

Method

 

1. Mash the ripe bananas in a bowl with a fork until mostly smooth. A few tiny banana bits are fine, but large chunks can make the pancakes harder to flip.
2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar if using, salt, and cinnamon if using.
3. In a separate bowl, whisk the mashed bananas, egg, milk, melted butter, and vanilla extract if using until evenly combined.
4. Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or silicone spatula just until the flour disappears. Do not overmix; a few small lumps are normal.
5. Let the batter rest for 5 minutes while the pan preheats. If the batter seems too thick to scoop, stir in 1 tablespoon of milk at a time until thick but pourable.
6. Heat a nonstick skillet or electric griddle over medium heat. Lightly grease the surface with butter or neutral oil.
7. Scoop about 1/4 cup batter for each pancake onto the hot skillet, leaving space between pancakes.
8. Cook until bubbles appear on top, the edges look set, and the underside is golden, about 2 to 3 minutes.
9. Flip once with a pancake turner and cook the second side until golden and cooked through, about 1 to 2 minutes more. Do not press the pancakes down after flipping.
10. Transfer the pancakes to a plate and repeat with the remaining batter, lightly greasing the pan as needed.
11. Serve warm with sliced bananas, maple syrup, berries, chopped nuts, chocolate chips, Greek yogurt, or nut butter.

Notes

Very ripe, spotty bananas give the pancakes stronger banana flavor and natural sweetness.

For chocolate chip banana pancakes, sprinkle chocolate chips onto each pancake right after adding the batter to the pan.

For blueberry banana pancakes, scatter blueberries onto the pancakes while the first side cooks.

For banana nut pancakes, fold a small handful of chopped walnuts or pecans into the batter, or sprinkle them on top before serving.

For cinnamon banana pancakes, use the optional cinnamon and add a little extra on top before serving.

A whole wheat variation may work, but the texture may be denser and the recipe has not been tested with whole wheat flour.

If the pancakes are mushy in the middle, the heat may be too high or the banana pieces may be too large. Cook over medium heat and mash the bananas well.

These are classic flour-based banana pancakes, not 2-ingredient banana and egg pancakes. Two-ingredient banana pancakes are usually thinner, softer, and more delicate.

General storage guidance: cool leftovers completely, store in an airtight container in the refrigerator, and reheat in a toaster, skillet, low oven, or microwave. Verify storage guidance before publishing if exact timing is required.

Tips for Fluffy Banana Pancakes

• Use very ripe bananas. Brown spots mean stronger banana flavor and easier mashing.
• Do not overmix the batter. Stir only until the dry ingredients disappear. A few lumps are fine.
• Use medium heat. Heat that is too high can brown the outside before the center cooks through.
• Let the skillet preheat. A properly heated pan helps the pancakes cook evenly.
• Flip at the right time. Wait for bubbles, set edges, and a golden underside before flipping.
• Flip only once. Too much flipping can flatten the pancakes.
• Do not press the pancakes. Pressing with a spatula can push out air and reduce the fluffy texture.

Banana Pancake Variations

Once you have the basic banana pancake method, you can change the flavor with simple add-ins.

• Chocolate chip banana pancakes: Scatter chocolate chips over each pancake after pouring the batter onto the skillet.
• Blueberry banana pancakes: Add a few fresh or frozen blueberries to each pancake while the first side cooks.
• Banana nut pancakes: Add chopped walnuts or pecans for a little crunch.
• Cinnamon banana pancakes: Add cinnamon to the dry ingredients for a warmer flavor.
• Whole wheat banana pancakes: You can try replacing part of the flour with whole wheat flour, but the texture may be denser. This variation needs verification before publishing as a tested option.

What to Serve with Banana Pancakes

Banana pancakes are delicious with simple toppings and easy breakfast sides. Try them with:

• Maple syrup
• Sliced bananas
• Fresh strawberries, blueberries, or raspberries
• Plain Greek yogurt
• Peanut butter, almond butter, or cashew butter
• Scrambled or fried eggs
• A breakfast smoothie

For a drink that keeps the banana flavor from feeling repetitive, pair these pancakes with a peanut butter smoothie without banana. You can also browse more high protein breakfast ideas if you are planning a fuller morning meal.

Helpful Tools for This Recipe

These tools can make banana pancakes easier to mix, pour, flip, and serve. Add affiliate links only after product URLs are verified.

• Nonstick skillet or electric griddle: Helps cook pancakes evenly and makes flipping easier.
• Mixing bowls: Useful for keeping wet and dry ingredients separate before combining.
• Fork or potato masher: Helps mash ripe bananas quickly.
• Whisk: Helps distribute baking powder and salt through the flour.
• Flexible spatula: Makes it easier to flip pancakes without tearing them.
• Measuring cups and spoons: Needed once the final recipe quantities are verified.
• Syrup pitcher: Nice for serving maple syrup at the table.

Storage, Freezing, and Reheating

Cooked banana pancakes can be cooled and stored in an airtight container in the refrigerator. Exact storage timing should be verified before publishing with the final recipe card.

For freezing, let the pancakes cool completely first. Stack them with small pieces of parchment paper between pancakes so they do not stick together. Reheat in a toaster, a warm skillet, or a low oven until warmed through. Avoid relying on the microwave if you want to keep the texture closer to freshly cooked pancakes.

Recipe Notes and Troubleshooting

If your banana pancakes are not turning out the way you expected, use this quick troubleshooting guide.

More Breakfast Recipes to Try

If you enjoy banana breakfast recipes, save these ideas for later:

• Banana cottage cheese pancakes
• 4 ingredient banana bread
• 3 ingredient banana muffins
• Greek yogurt muffins
• Protein waffle recipe

If you need a no-egg banana baking idea instead, try this eggless banana bread recipe.

FAQs About Banana Pancakes

Can I use frozen bananas for banana pancakes?

Yes. Thaw frozen bananas completely before using them, then drain off extra liquid before mashing. Frozen bananas are usually very soft, so they mash easily into pancake batter.

Why are my banana pancakes mushy in the middle?

The pan may be too hot, which can brown the outside before the center cooks through. Use medium heat and wait until the edges look set and bubbles appear on the surface before flipping.

Can I make banana pancakes without baking powder?

Baking powder helps give these pancakes lift. Without it, the pancakes will be flatter and denser. If you want a substitute, that version should be tested separately before publishing as a reliable option.

What is the difference between banana pancakes and 2-ingredient banana pancakes?

Classic banana pancakes use a flour-based batter with baking powder, egg, milk, and mashed banana. Two-ingredient banana pancakes usually use only banana and egg, so they are thinner, more delicate, and less like traditional fluffy pancakes.

Can I freeze banana pancakes?

Yes, but exact freezer timing should be verified before publishing. Let the pancakes cool completely, separate them with parchment paper, and reheat from frozen in a toaster, skillet, or low oven.