These easy banana pancakes are made with pantry staples and turn out light and fluffy every time. Perfectly for holidays and weekend breakfasts!
These homemade banana pancakes tick all the boxes. They’re light and fluffy, easy to make, and taste like my favorite banana bread.
Although pancakes are typically reserved for weekend breakfasts in my house, this recipe is easy enough to whip up on a weekday morning as well. Or, make a big batch of pancakes to freeze for later!
I drizzled my pancakes with pure maple syrup and added a few extra banana slices for good measure, but these also taste delicious slathered in peanut butter or Nutella.
This easy banana pancake recipe uses ingredients you likely have on hand already. Here’s an overview of what goes into them:
- All-purpose flour: I’ve only tested this recipe with all-purpose flour, but a gluten-free flour may work if it can be substituted cup for cup.
- Granulated sugar: I used just 3 tablespoons of sugar in the batter since the bananas are already very sweet as is.
- Baking powder: Makes for the fluffiest pancakes.
- Cinnamon: I thought 1/2 teaspoon of cinnamon was perfect in these pancakes, but you’re welcome to add more for a stronger cinnamon flavor.
- Salt: You need some salt to balance out the sweetness in the batter.
- Eggs: To bind everything together.
- Oil: You’ll want to use a neutral flavored oil, like canola or vegetable oil.
- Vanilla extract: Pure vanilla extract is always my preference.
- Bananas: Overripe bananas are best in this recipe because they will add more sweetness and banana flavor.
- Milk: I used whole milk, but any kind of milk would be fine!
How to Make Banana Pancakes
Before starting on the batter, preheat a skillet or griddle to medium heat. It’s very important that the skillet is fully preheated before adding the batter to it, otherwise you could wind up with pale, flat pancakes!
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. In a separate bowl, whisk together the milk, eggs, oil, vanilla, and mashed banana.
Add the dry ingredients to the wet and mix until just combined. Don’t over mix the batter, as this can lead to pancakes that are dense and gummy. You may see a few lumps in your batter, this is okay!
If you haven’t already done so, grease the preheated skillet with non-stick spray. Then, add the batter to the skillet using a 1/4 cup measuring cup.
Once the batter starts to form small bubbles all over, you’ll know it’s time to flip the pancakes. Once flipped, the simple banana pancakes will need to cook for just another minute or two.
Repeat this process until the pancakes have all been cooked. I topped mine with maple syrup, chopped walnuts, and banana slices, but you can be as creative as you want with the toppings!
Can I Add Mix-Ins?
Yes! I kept these homemade banana pancakes plain, but you’re welcome to add chocolate chips or chopped walnuts to your batter. Add the mix-ins after the wet and dry ingredients have been whisked together.
How to Freeze and Reheat Pancakes
These pancakes freeze and reheat beautifully. I recommend freezing them on a parchment paper-lined baking tray for an hour or so, and then sealing them in a freezer bag. Freezing them on a baking tray first prevents the pancakes from getting squished in the bag.
To reheat frozen pancakes, pop them in the toaster or microwave them in 20-second intervals until warmed through.
- This recipe calls for 1 cup of mashed bananas, which is equal to about two medium bananas.
- Use overripe bananas for this recipe, they are much sweeter and will impart a stronger banana flavor.
- To keep the pancakes warm while you finish cooking the rest of the batch, preheat your oven to 200°F (93°C), place them on a baking sheet lined with parchment paper, and place the baking sheet in the oven.
More Easy Pancake Recipes to Try!
- 1½ cups (190 grams) all-purpose flour (spooned & leveled)
- 3 tablespoons (40 grams) granulated sugar
- 2½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup (240 ml) whole milk
- 2 large eggs
- 2 tablespoons (30 ml) canola or vegetable oil
- 1 teaspoon pure vanilla extract
- 1 cup (250 grams) ripe mashed banana
- Heat a large skillet or griddle to medium heat and spray well with nonstick cooking spray.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, ground cinnamon, and salt until well combined. Set aside.
- In a separate mixing bowl, whisk together the milk, eggs, oil, pure vanilla extract, and mashed banana until fully combined.
- Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter.
- Using a ¼ cup measuring cup, scoop the batter from the bowl and drop onto the heated skillet or griddle. Once the top starts to bubble and the edges look set, carefully flip the pancakes, and allow to cook for another 1 to 2 minutes.
- Serve warm with banana slices and pure maple syrup.