Banana Pancakes

A kitchen filled with the warm scent of melting butter and sweet bananas creates a cozy atmosphere that envelops you like a hug. These Banana Pancakes are quick to make, taking only about 20 minutes from start to finish, and they achieve a delightful fluffy texture that’s hard to resist. The magic lies in the ripe bananas, which provide natural sweetness and moisture to the pancakes.

This recipe is perfect for busy mornings when you want a comforting breakfast or for weekend brunches with family and friends. You can mash the bananas in advance to save time, and any leftovers can be stored for another day.

Why You’ll Love This Recipe

• The pancakes come together in just one bowl, minimizing clean-up.
• They are delightfully fluffy, thanks to the mashed bananas.
• Cooked pancakes can be frozen for quick breakfasts later.
• Each bite melts in your mouth, with a hint of sweetness from the bananas.

What You’ll Need

Gather these ingredients to make your banana pancakes.

For the Pancakes

• 2 ripe bananas, mashed
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt

For the Batter

• 1 cup milk
• 1 egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

Use almond milk for a dairy-free option.

Substitutions & Swaps

• Use whole wheat flour for added fiber.
• Substitute maple syrup for sugar for a natural sweetness.
• Use coconut oil instead of butter for a different flavor.
• Flax egg can replace the egg for a vegan version.

How to Make It

Follow these simple steps to delicious banana pancakes.

1. Mash bananas.

In a large bowl, mash the ripe bananas until smooth, leaving a few small chunks for texture.

2. Combine dry ingredients.

Add flour, sugar, baking powder, and salt to the bowl and mix well.

3. Whisk wet ingredients.

In another bowl, whisk together the milk, egg, melted butter, and vanilla extract until fully combined.

4. Mix ingredients.

Pour the wet ingredients into the dry ingredients and stir until just combined to avoid overmixing.

5. Heat skillet.

Heat a non-stick skillet over medium heat and pour in 1/4 cup of batter for each pancake.

6. Cook pancakes.

Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.

7. Serve warm.

Serve warm with maple syrup or your favorite toppings for a delightful breakfast experience.

How to Store It

Fridge: store in an airtight container for up to 3 days.
Freezer: yes, for up to 3 months.
Reheat: microwave for 30 seconds or until warm.

Tips for Best Results

• Ensure your bananas are very ripe for maximum sweetness.
• Preheat the pan for even cooking and a perfect golden crust.
• Adjust the heat if pancakes brown too quickly or too slowly.
• Keep pancakes warm in a low oven while cooking the rest.

Serving Suggestions

• Top with fresh berries and whipped cream.
• Drizzle with honey or maple syrup for extra sweetness.
• Serve alongside crispy bacon for a savory contrast.