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Banana Pancakes

15 minutes
15 pancakes
Super simple, fluffy pancakes made with over-ripe bananas for a easy, sweet breakfast any day of the week.
Banana Pancakes
Super simple, fluffy pancakes made with over-ripe bananas for a easy, sweet breakfast any day of the week.
Banana Pancakes

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.

Banana Pancakes

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.

Banana Pancakes

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!

Banana Pancakes

Banana Pancakes

5 from 1 vote
Super simple, fluffy pancakes made with over-ripe bananas for a easy, sweet breakfast any day of the week.
Yield 15 pancakes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 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


  • 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.


* to prevent pancakes from getting soggy in between cooking, cool on wire rack instead of plate. Panackes will stay crispy on the edges this way.
Tried this recipe?Snap a photo and mention @JenniferMeyering

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