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Here’s your go-to banana pancakes recipe! They’re massively fluffy, delicious, and quick and easy to whip up.
If there’s a smell of cozy, it’s wafting pancakes on a hot griddle. Right? It’s the aroma of lazy mornings, slanted morning light, and cradling a warm mug of coffee. So here’s the only recipe you need to create that magic: our go-to Banana Pancakes recipe! This one is totally classic: with simple ingredients that you probably already have on hand. You can customize it to different diets, and to the amount of bananas you have on hand. It’s totally flexible for you and your morning! This one is the one we use for special breakfasts or brunches for our family…and it’s always a hit.
How to make banana pancakes: some tips!
There are just a few things to note about making this banana pancakes recipe. But all in all, it’s the definition of simple. Here’s what to know:
- Ripe bananas are best. Don’t compromise on this! The riper the banana, the better that beautiful scent in your pancakes. Are your bananas still green? Here’s a trick: you can ripen bananas in the oven. See below for more about customizing the recipe to your bananas!
- Cook the batter on low heat. This is what cooks pancakes to perfection: golden on the outside and cooked through on the inside. See below for more on that.
You can use any number of bananas: here’s how!
The other day, we wanted to make banana pancakes: but we only had one of that magical yellow fruit on hand. Can you make banana pancakes with 1 banana? Yes! We’ve tested this recipe so it works with different amounts of bananas. Here’s what to know:
- How many mashed bananas in a cup? It depends on their size. 1 small banana = ¼ cup mashed. 1 medium banana = ⅓ cup mashed. 1 large banana = ½ cup mashed. 1 extra large banana = ¾ cup mashed.
- This recipe works with ½ cup, ¾ cup or 1 cup mashed banana. Just add a few tablespoons additional milk to the batter until it comes to a pourable consistency.
How to cook pancakes: low and slow
The key to cooking a pancake to perfection? Here are two tips you can use to cook them right every time. Trust us: we’ve made lots of mistakes in this area!
- Use low to medium low heat. Cooking the pancakes slowly avoids getting them blackened on the outside and raw on the inside.
- When to flip? When the bubbles form. Wait until bubbles start to form on the surface of the pancake: then flip it! It’s the indication that it’s cooked through.
Banana pancake variations: vegan, gluten free and more!
These banana pancakes are classic style: they’re made with all purpose flour and egg. But do you have a dietary preference and want to change it up? Or want to add some mix-ins? We’ve got options! Here’s what to do to modify this recipe:
- Vegan: Go to Vegan Banana Pancakes.
- Gluten free: Go to our Banana Oatmeal Pancakes instead.
- Whole wheat: Substitute white whole wheat flour for the all-purpose flour, or use ½ whole wheat and half all-purpose flour
- Banana blueberry pancakes: Use 1 cup fresh or frozen blueberries. Place them right onto the pancakes after you’ve poured them onto the griddle (don’t put them into the batter).
- Banana chocolate chip: Use ¼ cup chocolate chips. Same idea as above.
Banana pancake toppings
What do you put on your banana pancakes? We’re simple over here! Here’s the combination we think is pure perfection — and a few other ideas in case you want to mix it up.
- Almond butter, sliced bananas and maple: This is our ideal topping for a stack of banana-flavored flapjacks. It’s simple and complements the flavors perfectly, in our minds. A few other ideas…
- PB&J: Use peanut butter and homemade strawberry chia jam.
- Fruit sauce: Add strawberry sauce, strawberry compote, strawberry puree, raspberry sauce, or blueberry sauce for a fancy breakfast.
How about you: what do you like on your banana pancakes?
More pancake recipes
There’s lots more where these come from! Pick from some of these favorite pancake recipes:
- Classic Pancakes, Classic Buttermilk Pancakes or Blueberry Pancakes Classic, tender and totally delicious!
- Mini Pancakes, Whole Wheat Pancakes or Cornmeal Pancakes Three family favorites!
- Best-Ever Oatmeal Pancakes are really the best; they’re made with 100% oats and taste like cake
- Cottage Cheese Pancakes, Ricotta Pancakes or Lemon Ricotta Pancakes These incredible high protein pancakes taste like French toast!
- Fluffy Almond Flour Pancakes are gluten free and deliciously vanilla scented: a total treat!
- Cozy Applesauce Pancakes are another favorite: cozy and cinnamon-scented
- Go-To Vegan Pancakes have a secret substitute for eggs
- Peanut Butter Pancakes play up the PB!
This banana pancake recipe is…
Vegetarian. For vegan, follow the modifications in the recipe below. For gluten-free, go to Banana Oatmeal Pancakes.
Print
Go-To Banana Pancakes
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8 to 10 medium pancakes 1x
Description
Here’s your go-to banana pancakes recipe! They’re massively fluffy, delicious, and quick and easy to whip up.
Ingredients
- ¾ cup mashed ripe banana* (about 3 small, 2 medium or 1 extra large)
- 1 large egg (or flax egg for vegan)
- 1 tablespoon neutral oil
- ¾ cup milk of choice (2% or non-dairy milk)
- 1 cup all-purpose flour**
- ½ teaspoon cinnamon
- 1 tablespoon baking powder
- 2 tablespoons light brown sugar (or granulated sugar)
- ½ teaspoon kosher salt
- To serve: almond butter, banana slices, honey or maple syrup
Instructions
- In a medium bowl, mash the banana and measure it out. Whisk in the egg, neutral oil, and milk.
- In a separate bowl bowl, whisk together the all-purpose flour, cinnamon, baking powder, sugar, and kosher salt.
- Stir the dry ingredients into the wet ingredients until a smooth, thick batter forms. (If needed, you can add another tablespoon of milk to get it to a pourable consistency, but you shouldn’t need it for the first batch.)
- Lightly grease a skillet with butter and wipe off extra grease with a paper towel. Heat the skillet over low heat. Pour the batter into small circles: about ¼ cup each. Cook the pancakes until the bubbles pop on the top and the bottoms are golden: low and slow is the key! Then flip them and cook until golden on the other side.
- If necessary, add a tiny splash of milk to the batter for the second batch so it comes to a pourable consistency. Repeat with the remaining batter, adjusting the heat as necessary (the skillet can get very hot on the second batch). Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with desired toppings.
Notes
*Typically 1 small banana equals ¼ cup mashed, and 1 large is ½ cup mashed. You can make this recipe with ½ cup mashed banana if that’s all you have. Just add about 2 more tablespoons milk to the batter so it comes to a pourable consistency before cooking. You can also increase to 1 cup mashed banana for a more intense banana flavor, and use the same principles.
*For gluten free banana pancakes, go to Banana Oatmeal Pancakes.
- Category: Breakfast
- Method: Stovetop
- Cuisine: Breakfast
- Diet: Vegetarian
Keywords: Banana pancakes, banana pancakes recipe
I wonder if you can use frozen bananas for this?
You can if you’d like! They just need to be mashed before incorporating in the dough. Good luck!