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+ servings

Banana Pancakes

These easy banana pancakes are made with pantry staples and turn out light and fluffy every time. Perfectly for weekend breakfasts!
Course Breakfast
Cuisine American
Keyword banana pancakes, pancakes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 pancakes
Author Danielle


  • cups (190 grams) all-purpose flour (spooned & leveled)
  • 3 tablespoons (40 grams) granulated sugar
  • 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.



Storage Instructions: Pancakes may be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or in the microwave in 20-second intervals.
Freezing Instructions: Freeze the pancakes on a parchment paper-lined baking tray for an hour or so, then seal them in a large freezer bag. To reheat frozen pancakes, pop them in the toaster or microwave them in 20-second intervals until warmed through. 
Bananas: Overripe bananas are best in this recipe because they will add more sweetness and banana flavor. You will need about 2 medium bananas to get 1 cup of mashed banana.
Milk: I used whole milk, but any kind of milk is fine to use in this recipe.