Soft, golden, and bursting with warm cinnamon, these Banana Pancakes are the kind of breakfast that makes the whole kitchen smell incredible. I started making them on Sunday mornings after I had a couple of overripe bananas sitting on the counter, and honestly, I haven't gone back to plain pancakes since. They come together in about 15 minutes.
if you love a cozy grab-and-go morning, you can toss a big batch in the freezer, kind of like how I do with my Sourdough Cinnamon Rolls when I want something warm without the early wake-up. The batter is thick, the texture is pillowy, and every single bite has that gentle banana sweetness that feels like a hug on a slow morning. If you're looking for more easy breakfast ideas, my Gyeran Mari and Avocado Toast are also go-to staples in this house.
Why You will Love This Banana Pancakes!
These fluffy banana pancakes are honestly one of those recipes that just works every single time. The overripe bananas add so much natural sweetness that you barely need any toppings, though a little maple syrup and fresh banana slices never hurt. They're quick, they're simple, and the whole family loves them. And here's the best part: they freeze beautifully. You can make a big batch on the weekend and reheat them all week long for a warm, homemade breakfast without any extra effort. Whether it's a busy school morning or a slow Sunday, these pancakes fit right in.
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Banana Pancakes Ingredients
Here's everything you need to get started, nothing fancy at all.
See Recipe Card Below This Post For Ingredient Quantities
- All-Purpose Flour : This is the base of the batter. It gives the pancakes their structure and helps them hold together while staying soft and tender.
- Aluminum-Free Baking Powder : This is what makes the pancakes puff up and turn fluffy. Make sure it's aluminum-free for a cleaner, lighter taste.
- Ground Cinnamon : Adds that warm, cozy flavor that pairs so well with banana. It also gives the pancakes a lovely golden color as they cook.
- Salt : A small amount, but it balances out the sweetness and brings all the other flavors together.
- Mashed Overripe Banana : This is the star of the recipe. Overripe bananas are sweeter and mash down smoother, which makes the batter creamier and the pancakes naturally sweeter without adding extra sugar.
- Egg : Helps bind everything together and adds a little moisture and richness to the batter.
- Milk : Thins out the batter to the right consistency. Any milk you have on hand works here, dairy or non-dairy.
- Cooking Spray: Keeps the pancakes from sticking so they flip up clean and golden every time.
- Banana Slices: Fresh and crisp, they add a nice contrast to the warm, soft pancakes.
- Maple Syrup: The classic topping. It soaks right into the fluffy layers and ties everything together.
How to Make Banana Pancakes
This batter comes together fast, so have everything measured out before you start.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt until everything is evenly combined. No lumps in the dry mix.
- Mash and beat the banana: In a larger bowl, mash your overripe bananas until smooth, then beat in the egg until the mixture is well-blended and looks creamy.
- Combine wet and dry: Pour the milk into the banana and egg mixture and whisk until fully combined. Then stir in the dry ingredients. The batter will look a little lumpy, and that's totally normal. Don't overmix or the pancakes will turn tough.
- Heat your pan: Place a large nonstick pan over medium heat and let it warm up for about a minute. Spray it evenly with cooking spray so the pancakes won't stick.
- Pour the batter: Using a ⅓-cup measuring cup, pour 3 to 4 circles of batter into the pan. Give them a little space between each one so they don't run together.
- Cook the first side: Let the pancakes cook for about 2 to 3 minutes. You'll know they're ready to flip when the tops start to puff up and you can see tiny bubbles forming, and the bottoms are a nice golden brown.
- Flip and finish: Carefully flip each pancake and cook for another 1 to 2 minutes on the other side until they're cooked all the way through. They should feel firm but still soft when you press them gently.
- Serve and enjoy: Stack them up, top with fresh banana slices and a generous drizzle of maple syrup, and dig in while they're still warm.
Easy Swaps That Work
Need to swap something out? No worries, here are a few easy options that work well.
Milk: You can use any milk you like here. Almond milk, oat milk, and soy milk all work great if you're dairy-free. The flavor stays pretty much the same.
Egg: If you need an egg-free version, a flax egg works well. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for about 5 minutes until it gets a little gel-like.
Flour: For a gluten-free version, a 1-to-1 gluten-free flour blend is your best bet. It keeps the texture close to the original without any extra fuss.
Banana: If your bananas aren't quite ripe enough, you can microwave them for about 20 seconds to soften them up. They won't be as sweet, but they'll mash down well enough to work.
Equipment
A mixing bowl set is a must. You'll need at least two bowls, one medium for the dry ingredients and one larger for the wet. A good balloon whisk is the best tool for getting a smooth batter without overmixing. A fork can work in a pinch, but the whisk makes it quicker and easier. For cooking, grab a ceramic nonstick cookware set because a good nonstick pan is the key to pancakes that flip cleanly and don't stick. Ceramic nonstick heats up evenly, which helps a lot. And of course, keep your measuring cups and spoons handy. Your ⅓-cup measuring cup even doubles as your batter scoop.
How to Store Your Pancakes
These pancakes store really well, which makes them a fantastic option for meal prep.
Let the pancakes cool completely, then store them in an airtight container in the fridge. They'll keep for up to 3 days. Just reheat them in the microwave for about 20 to 30 seconds or warm them up in a skillet.
For longer storage, stack the cooled pancakes with a piece of parchment paper between each one so they don't stick together. Place them in a freezer-safe bag or container and freeze for up to 2 months. When you're ready to eat, microwave them for about 1 to 2 minutes or toast them in a toaster until warm and crispy on the edges.
If you have leftover batter, you can cover it and keep it in the fridge for up to 1 day. Give it a good stir before using it again.
Expert Tips
Use overripe bananas. The browner and softer the banana, the sweeter and creamier your batter will be. If you have bananas that are too ripe to eat on their own, this is the perfect use for them.
Don't overmix the batter. A few lumps are totally fine and actually a good sign. Overmixing develops the gluten in the flour, which can make the pancakes tough and dense instead of fluffy.
Let the pan heat up first. A pan that's too cold will make the pancakes spread out and cook unevenly. Give it a minute or two to warm up before you start pouring batter.
Watch for the bubbles. When the tops of the pancakes start to bubble and the edges look set, that's your signal to flip. Don't flip too early or they'll fall apart.
Keep them warm. If you're cooking in batches, place the finished pancakes on a baking sheet in a 200°F oven while you cook the rest. This keeps them warm without drying them out.
FAQ
Start by mashing one or two ripe bananas until smooth, then mix them into a simple batter made with flour, baking powder, an egg, and milk. Cook the batter on a greased nonstick pan over medium heat until golden on both sides. The key is using overripe bananas for the most flavor and sweetness. If you're making them with kids, let them do the mashing. It's a fun little job for them.
The most basic version of banana pancakes can be made with just bananas, eggs, and oats or flour. The banana adds sweetness and moisture, the egg binds everything together, and the flour or oats give it structure. That said, adding a pinch of cinnamon and a little baking powder makes a big difference in flavor and fluffiness, so don't be afraid to build from there.
Mashing banana into your pancake batter does a few great things. It adds natural sweetness so you don't need as much sugar or syrup. It also adds moisture, which keeps the pancakes soft and tender instead of dry. And it gives them a warm, creamy flavor that pairs beautifully with cinnamon. A good family tip: if your kids aren't big banana fans, the flavor is pretty subtle once the pancakes are cooked, so it's a sneaky way to sneak in some fruit.
Bananas alone can't fully replace flour because they don't have enough starch or structure to hold a pancake together on their own. However, you can use mashed banana to replace some of the flour in a recipe, which cuts down on the carbs and adds moisture. A common swap is replacing about a quarter of the flour with mashed banana. For a fully flour-free version, try combining banana with oats and egg, which gives you a denser, more filling pancake without any traditional flour.
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Pairing
These are my favorite dishes to serve with Banana Pancakes
Banana Pancakes
Ingredients
Method
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
- In another larger bowl, beat the mashed banana and egg until fully combined.
- Add the milk to the banana mixture and whisk until smooth.
- Slowly whisk in the dry ingredients from the first bowl. The batter should be slightly lumpy.
- Heat a large nonstick pan over medium heat and spray with cooking spray.
- Using a ⅓-cup measuring cup, pour 3-4 rounds of batter into the pan.
- Cook the pancakes for 2-3 minutes or until the tops are puffed and the bottoms are golden brown. Flip and cook for an additional 1-2 minutes on the other side until fully cooked through.
- Serve with banana slices and maple syrup.
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