Banana Pancakes might just be one of my all-time favorite pancake flavors. I love trying new combinations but I usually always go back to my tried-and-true favorite.
Most of the other banana pancakes I’ve made for the blog have been “healthy” made with oats, cottage cheese, or protein powder.
Well, today I’m bringing you just a good old-fashion banana pancake made with regular all-purpose flour, mashed bananas, and a delicious drizzle of sweet maple syrup.
Table of Contents
What are Banana Pancakes?
Banana pancakes are a timeless breakfast option that marries the goodness of pancakes with the natural sweetness of bananas.
This recipe has been a staple in many households for its simplicity and deliciousness. No need for fancy ingredients or complicated techniques—just pure, unadulterated breakfast bliss.
Why You’ll Love this Recipe
I’m excited to share this recipe with you because, well, who doesn’t love a good pancake? But what sets these apart is the subtle sweetness and moist texture that the bananas bring to the table.
It’s a breakfast treat that’s sure to put a smile on your face and fuel your day ahead.
Other Pancake Recipes
Ingredients
- All-purpose flour: Provides the necessary structure for fluffy pancakes.
- Light brown sugar: Adds a subtle sweetness and enhances the flavor profile.
- Baking powder: Helps the pancakes rise and become light and airy.
- Baking soda: Reacts with the acidic ingredients to create bubbles, resulting in a tender texture.
- Nutmeg: Infuses a warm, aromatic flavor that complements the bananas.
- Salt: Balances the sweetness and enhances overall flavor.
- Milk: Adds moisture and richness to the batter.
- Eggs: Bind the ingredients together and contribute to the pancake’s structure.
- Unsalted butter: Imparts a rich, buttery flavor and helps achieve a golden-brown crust.
- Ripe bananas: Provide natural sweetness, moisture, and flavor to the pancakes, making them moist and irresistible.
Substitutions & Additions
- Flour: Experiment with whole wheat or gluten-free flour for a healthier option.
- Sugar: Swap brown sugar for honey or maple syrup for a different sweetness level.
- Milk: Any type of milk works, so use what you have on hand.
- Eggs: For a vegan twist, try using mashed bananas or applesauce instead.
- Butter: Coconut oil or vegetable oil can be used as a substitute.
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How to Make this Recipe
Start by heating your electric griddle to about medium heat and either spraying with non-stick cooking spray or coating with a little butter.
In a large bowl, add your flour, brown sugar, baking powder, baking soda, nutmeg, and salt and whisk to combine and get out most of the lumps of flour. If you prefer, you can sift the ingredients together but it’s not necessary. Pancakes do fine with a few lumps of flour in them.
Add your eggs, milk, and melted butter to the flour mixture and stir to combine. Then fold in your mashed bananas. Don’t over mix the bananas in because you want s few chunks of banana throughout the batter.
Scoop the batter by 1/4 cupful’s onto the heated griddle and cook for about 3-4 minutes, or until little bubbles begin to form on the surface.
Flip pancakes and cook for additional 3-4 minutes on the other side and golden brown. Remove from griddle to wire cooking rack to prevent them from getting soggy and repeat with the remainder of the batter.
Slice up some fresh banana slices and serve pancakes topped with slices of bananas and a drizzle of your favorite maple syrup.
Serve immediately and enjoy!
Cooking Tips & Tricks
- For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.
- Use overripe bananas for maximum sweetness and flavor.
- To prevent sticking, grease the griddle or skillet with butter or cooking spray before adding the batter.
- Don’t flip the pancakes too early! Wait until bubbles form on the surface to ensure they’re cooked through.
Serving Suggestions
These banana pancakes are delicious on their own, but why stop there? Serve them with a dollop of whipped cream, a sprinkle of cinnamon, or a drizzle of chocolate sauce for an extra special treat.
Pair them with a side of crispy bacon or fresh fruit salad for a balanced breakfast spread that will impress even the pickiest eaters.
Storage Suggestions
If you have any leftovers (though I doubt you will!), store them in an airtight container in the refrigerator for up to three days.
To reheat, simply pop them in the toaster or microwave until warm and enjoy a taste of pancake paradise all over again.
Recipe FAQ
Can I freeze the pancakes? Absolutely! Once cooled, stack the pancakes with parchment paper between each one and place them in a freezer-safe bag. They’ll keep for up to three months.
Can I use bananas that aren’t overripe? While overripe bananas are ideal for maximum sweetness, you can use ripe bananas if that’s all you have on hand.
Can I make the batter ahead of time? Yes, you can prepare the batter the night before and store it in the refrigerator. Just give it a quick stir before cooking.
More Banana Inspired Recipes
So there you have it, folks: my tried-and-true recipe for fluffy, flavorful banana pancakes that are sure to become a breakfast favorite in your household.
Whether you’re whipping them up for a leisurely weekend brunch or a quick weekday breakfast, these pancakes are guaranteed to bring a smile to your face and warmth to your belly. Give them a try and let me know what you think—I’d love to hear about your pancake adventures!
Banana Pancakes
Ingredients
- 2 cups all-purpose flour
- 3 Tbsp packed light brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 cups milk
- 2 large eggs
- 4 Tbsp unsalted butter melted
- 3 medium bananas over-ripe, mashed
Instructions
- Heat your griddle over medium and spray with non-stick cooking spray.
- In a large bowl whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt.
- Add milk, eggs, and melted butter and whisk to combine. Fold in mashed bananas until just incorporated.
- Scoop batter by 1/4 cup onto hot griddle and cook 3-4 minutes or until small bubbles form on top. Flip and cook until done; about 3-4 minutes.
- Repeat with remaining batter.
- Serve warm topped with extra banana slices, if desired, and your favorite syrup.
