Make each morning amazing with a stack of sweet, easy-to-make Banana Pancakes! Enjoy them plain or with syrup, pecans, and sliced bananas!
Banana Pancakes come together with only six ingredients and take only minutes to make, so they’re perfect for a great morning breakfast or any time you’re craving them! Set out your milk, flour, salt, eggs, and baking powder, and start mashing those bananas because this recipe is so delicious you’ll want to make these Banana Pancakes ASAP!
Sometimes, it’s not easy finding that perfect balance of sweetness when making Banana Pancakes- they can range from lightly sweet to way too ripe, and your house smells like bananas now! Since there’s no added sugar in this Banana Pancakes recipe, the sweetness is just perfect, especially when we want to smother them with whipped cream and chocolate chips! These pancakes are super quick to stir up, and they only take a couple of minutes on the griddle, and then everyone is eating before they scoot out the door to school. Banana Pancakes freeze well, too, so we can warm these up anytime we want!
Making a recipe healthier doesn’t mean you have to sacrifice flavor, like with Banana Oatmeal Pancakes with Berry Sauce or a satisfying Pineapple Banana Smoothie!
Other Recipes to Serve with Banana Pancakes
- Turn your Banana Pancakes into an insanely decadent dish by topping them with Easy Banana Fosters Topping, made of sliced bananas sauteed in a buttery, brown sugar sauce!
- Since we’re taking bananas over the top here, you must try Banana Coconut Bundt Cake. It’s an irresistible treat with a tropical flair!
Wet Ingredients: For this recipe, you will need a couple of eggs and buttermilk. You can substitute any milk for buttermilk if you prefer.
Dry Ingredients: You will also need all-purpose flour (or GF equivalent), baking powder, and salt.
Bananas: You will use about 1 cup of mashed bananas, about 3-4 bananas. The spottier or darker the banana, the better!
How to Make Banana Pancakes
STEP ONE: Whisk together the eggs and the milk in a bowl and set aside. In a large bowl, whisk together the flour, baking powder, and salt. Make a well in the dry ingredients and pour the wet ingredients into it, followed by the mashed bananas.
STEP TWO: Stir the batter together until combined, leaving small lumps. Let the batter rest for a minute. While the batter is sitting, heat a skillet over medium heat and coat the pan with your choice of oil, butter, or non-stick spray.
STEP THREE: Pour about 1/4 cup of batter into the skillet to make a few pancakes, and remember to leave a little space for the pancakes to spread. Once the top of the pancake has little bubbles, flip the pancake and cook for a few more minutes until the bottom is golden brown.
STEP FOUR: Stack the pancakes up on your plate and serve immediately with your choice of toppings.
Tips for Success
- Buttermilk provides a touch of richness to these pancakes, which is why the recipe uses it. If you don’t have buttermilk, try making your own by pouring one tablespoon of white vinegar or lemon juice into a measuring cup and filling it to the 1-cup mark with whatever milk you have on hand. Let this sit for a few minutes, and when it has thickened, you can add it to the pancake recipe.
- Use up all of those frozen bananas you’ve been hanging on to! Set out the number of bananas you need to thaw, either in the fridge overnight or on the counter for a few hours, and mash them up to make these pancakes.
- Set out the eggs and milk to warm up a bit to make mixing easier and to ensure you don’t overmix the pancake batter, which can result in dense pancakes.
- When the leftover pancakes have thoroughly cooled, please place them in a ziplock bag or other airtight container, with sheets of wax or parchment paper between each pancake. Refrigerate the pancakes for up to five days or freeze them for up to three months.
Are banana pancakes healthier than regular pancakes?
Hands down, banana pancakes are healthier than regular pancakes. With this particular banana pancake recipe, there’s no added sugar, so there are fewer carbohydrates and more vitamins, minerals, and potassium from the added banana. Bananas are also an excellent source of fiber, which you don’t typically find in regular pancakes. Making these banana pancakes with other types of flour would help make them even healthier, like using oat or whole wheat flour.
What else can I add to this recipe?
Are we talking to the batter or on top, because there are some good ideas for both! Try spicing up your banana pancakes by adding a little cinnamon, nutmeg, or vanilla extract for a pancake take on banana bread. As far as toppings, the sky’s the limit! Try toasted pecans or walnuts, a sprinkling of mini chocolate chips, or a giant swirl of whipped cream! For a delicious on-the-go option, smear on a bit of peanut butter to make a filling pancake sandwich that can be eaten at work or school. Any way you top these pancakes is the perfect way!
Enjoy Pancakes Every Day of the Week!
- Pumpkin Pancakes with Pumpkin Spice Butter
- Lemon Ricotta Pancakes
- S’Mores Chocolate Chip Pancakes
- Pancake Sausage Bites
- Dutch Baby
*This post was originally posted on 8/27/2013
- Whisk together the buttermilk and eggs in a bowl until evenly blended; set aside.
- Stir together the flour, baking powder, and salt in a separate large bowl. Make a well in the center of the dry ingredients and stir in the buttermilk mixture and mashed bananas, being careful not to over mix the batter (the batter will be lumpy).
- Let the batter sit for at least 1 minute before using.
- Heat a large skillet over medium-high heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface.
- Flip with a spatula, and cook until browned on the other side.
- Recipe yield with vary based on the size of your pancakes. I usually get about 8-10 pancakes from one batch.
- If you don’t have buttermilk on hand, you can make sour milk instead. Combine 1 cup milk with 1 tablespoon of white vinegar or lemon juice. Stir and let it sit for 5 minutes before using.