Banana Pancakes

Well, Let’s Talk Banana Pancakes

Alright, first off — banana pancakes are one of those things that just make you feel like a proper grown-up at breakfast, but in a way that lets you act like a kid. I started making these during a chilly April weekend when the bananas on the counter were looking a bit, erm, emotional (my family says spotty bananas are “crying to be used” – slightly dramatic). These pancakes are what I reach for when I want something cozy but can’t be fussed to sift flour perfectly. In fact, my first batch turned out like fat crepes, but they were delicious. Pancake flipping is not my Olympic sport, but that never stops me. If you’ve never had banana pancakes while sipping coffee and wearing socks with holes in them, you haven’t lived.

Why I Keep Coming Back to This Recipe

I make these when the house feels too quiet or I need to trick my brain into thinking it’s Sunday. My family goes bananas (sorry, couldn’t resist) for these because the kitchen fills up with that sweet, almost caramel-y smell. Kiddos love to mash up the bananas, and I swear my old dog once tried to snag a piece from the counter.
And you know those recipes that call for, like, eight bowls? Not this one. I hate washing up more than I hate scrubbing out burnt pans (which, by the way, I’ve done more than I care to admit). If you like recipes you actually have the ingredients for, this is for you. The only tough bit is waiting just long enough for the pancakes to not burn.

What You’ll Need (But Don’t Stress If You’re Missing Stuff)

• 2 very ripe bananas (the ones with brown speckles just begging for purpose)
• 2 eggs (sometimes, when I’m down to one, I just make a half batch—no shame)
• 1 cup flour (I swap in whole wheat if I’m feeling righteous; grandma swore by the cheapest white flour on sale… she said it gave a better chew)
• 3/4 cup milk (whatever’s in the fridge—dairy, oat, almond, even old condensed milk in a pinch, but that last one gets pretty sweet)
• 2 tablespoons butter, melted (or margarine if that’s what you’ve got; if not, oil works, though it’s less rich)
• 1 tablespoon sugar (honestly, sometimes I leave it out—bananas are sugary enough, but my cousin throws in extra. To each their own.)
• 1 teaspoon baking powder (or a half-and-half mix with baking soda—once I forgot altogether; they were a little sad, but edible)
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract (sometimes I forget and nobody notices, but I pretend it’s crucial)
• Butter or oil, for cooking (I know nonstick spray is quick, but I actually just use a dot of whatever’s handy)

How I Actually Make These Pancakes

1. Mash the bananas: Chuck them in a big bowl and mash like you mean it. If they’re stubborn, I stab at them with the end of a whisk—it’s weirdly satisfying. Lumps are fine; this isn’t a banana mousse.
2. Mix in eggs and wet stuff: Crack in the eggs, toss in the milk, vanilla, and melted butter. Stir, but don’t worry about it being pretty. (This is where I sneak a taste… raw batter, risky I know!)
3. Dump in the dry ingredients: Add your flour, sugar, baking powder (and soda if you’re feeling wild), salt. I barely mix it. If you overmix, pancakes turn tough—ask me how I know. Still, get all the dry flour dissolved.
4. Let the batter chill: Five minutes is enough for the bubbles to get started. If you skip this, they’re just flatter. But, honestly, sometimes hunger wins.
5. Heat the pan: Medium heat, little butter or oil, swirl it about. If you accidentally crank it high, your pancakes will get scorched on the outside and stay gooey in the center (been there; don’t recommend).
6. Scoop and wait: Dollop about 1/4 cup per cake (or “a ladle’s worth” as my neighbor says) into the pan. It’ll sizzle. When you see bubbles on top and the bottom looks golden, flip! Don’t panic if the first one sticks or looks weird—it always does in my kitchen.
7. Finish up and keep warm: Cook 1-2 minutes more then stack ‘em up. Cover loosely with a plate or foil if you somehow manage to not eat them instantly.

Not-So-Secret Notes from My Many Fails and Wins

• If your bananas aren’t ripe enough, zap them in the microwave for 20 seconds; they soften right up (sorta genius, sorta cheating?)
• Thin batter? Stir in a spoonful of flour. Too thick? Add a bit more milk
  or water—even coffee, once, which was surprisingly not bad.
• Actually, I think these taste better the next day. Cold pancakes, maybe odd, but trust me, slathered in peanut butter, it’s its own sort of breakfast magic.

If You Want to Tweak It (Or Just Be Nosy About My Experiments)

• Add a handful of chopped walnuts, chocolate chips, or blueberries (blueberries are my favorite but they do stain the batter, turns it a bit purple)
• Swap half the flour for oat flour (texture is heftier, not everyone’s cup of tea—but I dig it)
• I once tried adding shredded coconut. Decent idea, but the pancakes stuck to the pan like tar – maybe next time less coconut or more grease.

What You’ll Want, But Improvise If You Must

• Mixing bowl (though I’ve used a soup pot in a pinch—no shame)
• Whisk or fork (spoons work if you can’t find a whisk—my drawer is a black hole)
• Frying pan or griddle (as for spatulas: old credit cards do not work; don’t ask)

How to Store Them (If You Somehow Have Leftovers)

Keep any stragglers in an airtight container in the fridge – they’ll last 2-3 days, though honestly, in my house, it never lasts more than a day! Reheat in the toaster or even just on a pan (not the microwave, unless you like them a bit rubbery—it’s a texture).

Funny Ways We Serve Banana Pancakes Around Here

I serve these stacked high, with a knob of butter and a river of maple syrup—sometimes we add sliced strawberries or, when it’s winter and there’s nothing fresh, I warm up frozen blueberries in the microwave. My brother swears by peanut butter and honey. Honestly, you could just eat them plain. We sometimes have them for dessert with a scoop of ice cream—don’t judge until you try it.

Lessons Learned (Pro Tips If You Want to Call Them That)

• Don’t use high heat, even if you’re in a rush. I tried and regretted it: burnt outsides, raw middles—not a good look.
• Actually, give the batter a minute to rest. I was always impatient, but letting it sit helps the pancakes get fluffier. It’s worth it (though sometimes I just can’t even wait).
• Don’t crowd the pan. I did once and wound up with a pancake pileup; flipping was a disaster, looked like abstract art – taste was still on point though.

Questions Friends Have Actually Asked Me (With My Real Answers)

• Can I make these vegan? Yup – use flax eggs (honestly just ground flax and water), and oil or vegan butter. Milk’s easy to swap out. Texture’s a bit different but not bad!
• Can I freeze banana pancakes? I do when I’m feeling organized (rare event). Let ‘em cool, layer with parchment in a bag, and reheat. Not quite as good as fresh, but definitely works, especially if you’re late for work and running out the door.
• Are these gluten-free? Not by default. But you can use a gluten-free flour blend. I did, once. They were slightly more crumbly, but hey, still tasty.
• What if I don’t have baking powder? A mix of 1/2 tsp baking soda plus a splash of vinegar will do. Once forgot both, just made banana-egg crepes and called it brunch, so, there’s always a solution.

And before I forget (which I almost did writing this), the real magic is in the way your kitchen smells right after the pancakes are done — it’s a sort of hug that lingers, long after breakfast is over. Right, must go finish my coffee before the cat spills it (again). Happy pancake flipping!

★★★★★ 4.30 from 48 ratings

Banana Pancakes

yield: 4 servings

prep: 10 mins

cook: 15 mins

total: 25 mins

Fluffy, homemade banana pancakes made with ripe bananas, perfect for a comforting breakfast or brunch.

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Ingredients

• 2 ripe bananas, mashed
• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup milk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

Instructions

1. 1
   In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. 2
   In another bowl, mash the bananas and mix in the milk, egg, melted butter, and vanilla extract until well combined.
3. 3
   Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are fine.
4. 4
   Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. 5
   Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on both sides.
6. 6
   Serve warm with your favorite toppings such as maple syrup, extra banana slices, or chopped nuts.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 210cal

Protein: 5 gg

Fat: 6 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 35 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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