These banana pancakes are soft, fluffy, and naturally sweet thanks to ripe bananas. They come together quickly with simple ingredients and make a perfect breakfast or brunch option for the whole family.
Why You’ll Love This Recipe
These pancakes are incredibly easy to make and require only basic pantry ingredients. The ripe bananas add natural sweetness, reducing the need for extra sugar. They have a soft, tender texture and a delicious banana flavor that both kids and adults enjoy. This recipe is also versatile, allowing you to customize with your favorite toppings or add-ins.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large ripe banana, mashed
3/4 cup milk
1 large egg
1 teaspoon vanilla extract
2 tablespoons melted butter
Directions
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mash the ripe banana until smooth. Add the milk, egg, vanilla extract, and melted butter, then whisk until well combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; small lumps are fine.
Heat a non-stick pan or griddle over medium heat and lightly grease it.
Pour about 1/4 cup of batter onto the pan for each pancake.
Cook for 2–3 minutes, until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden brown.
Serve warm with your favorite toppings like sliced bananas, honey, or syrup.
You can add chocolate chips for a sweeter twist or chopped nuts for extra texture. For a healthier option, substitute half of the flour with whole wheat flour. Adding a pinch of cinnamon enhances the banana flavor beautifully. You can also top the pancakes with fresh fruits like strawberries or blueberries.
Storage/Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
To reheat, warm them in a pan over low heat or microwave for 20–30 seconds until heated through.
You can also freeze pancakes by placing them in a single layer, then transferring to a freezer-safe bag. Reheat directly from frozen in a toaster or microwave.
FAQs
Can I make these pancakes without eggs?
Yes, you can replace the egg with a flax egg or an additional half banana for a similar texture.
What kind of bananas work best?
Very ripe bananas with brown spots are ideal because they are sweeter and easier to mash.
Can I use a different type of flour?
Yes, you can use whole wheat flour or a gluten-free blend, though the texture may vary slightly.
Why are my pancakes not fluffy?
Overmixing the batter can make pancakes dense. Mix just until combined.
Can I make the batter ahead of time?
It’s best to cook the batter right away, but you can prepare it up to 1 hour in advance and store it in the fridge.
Can I make these dairy-free?
Yes, substitute the milk with plant-based milk and use oil instead of butter.
How do I know when to flip the pancakes?
Flip when bubbles form on the surface and the edges look set.
Can I add toppings directly into the batter?
Yes, you can add chocolate chips, nuts, or berries directly into the batter.
How do I keep pancakes warm while cooking?
Place cooked pancakes on a baking sheet in a warm oven (around 90°C) until ready to serve.
Can I double this recipe?
Absolutely, just double all the ingredients and cook in batches as needed.
Conclusion
These easy banana pancakes are a delicious way to use up ripe bananas and create a comforting, homemade breakfast. With their fluffy texture and natural sweetness, they are sure to become a favorite in your kitchen.
