These Banana Pancakes are an easy, satisfying breakfast and one of the best ways to use ripe bananas. They are fluffy and perfectly sweetened by the bananas, so I know they will quickly become one of your favorite breakfast recipes!
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Helpful Reader Review
“If I could give this more than 5 stars I would. It has become our families favorite pancakes. They are fluffy and flavorful !! We love them with natural peanut butter, berries a sprinkle of hemp seeds. and maple syrup !!! Delish !!!!” – Rosanne ★★★★★
Banana Pancakes Video
We love fluffy homemade pancakes from classic Buttermilk Pancakes to Lemon Ricotta Pancakes to Dutch Baby Pancakes, but if you are looking for a new favorite breakfast, these Banana Pancakes are a must-try. Ripe bananas make for the best pancakes because the natural sweetness really shines.
The Best Banana Pancakes Recipe
My kids love these banana pancakes so much that I can’t even remember a breakfast without them. We always have a few of these frozen for when the mood strikes or for a quick weekday breakfast, because they reheat well in the air fryer, skillet, or toaster.
This recipe can also be used to make-ahead banana pancakes, since you can mix the batter and refrigerate it overnight to cook in the morning. We love using this trick on camping trips because we can make the batter at home and cook it over a campfire in the morning.
Banana Pancake Ingredients
The key to making great banana pancakes is in using overripe bananas (yes, browner the better), because just like with making Banana Bread, the more overripe, the sweeter your pancake will be.
- Bananas – 2 medium bananas should be about 1 cup mashed. If you have yellow bananas, check out my post on how to ripen bananas faster.
- Dry ingredients – (basic pantry staples) all-purpose flour, sugar, baking soda, and salt. You can omit the sugar if desired.
- Buttermilk – activates the baking soda and adds a hint of tangy flavor. Check substitutes below.
- Eggs – these can be cold, right out of the fridge
- Butter – adding melted butter to the batter makes the pancakes rich and moist.
- Vanilla extract – Use real vanilla extract for the best taste
How to Make Banana Pancakes
Whether you make the batter in the morning or the night before, you can cook right away. Talk about easy!
- Combine dry ingredients – Mix the dry ingredients in a large bowl, and then use your utensil to make a well in the center.
- Mash bananas with a fork into a chunky Applesauce consistency.
- Mix wet ingredients, including the mashed bananas, into a second bowl.
- Make the batter – Add the wet ingredients to the dry ingredients and mix just until combined. It’s ok if there are still lumps. Don’t overmix.
- Scoop 1/4 cup of pancake batter onto a preheated and greased cast-iron skillet or non-stick skillet. I use a trigger-release ice cream scoop for easy and even portioning of the batter into the skillet, and it’s also less messy.
- Cook the pancake for 2 minutes and then flip to cook another 2 minutes.
When should I flip the Banana Pancakes?
Making pancakes can seem daunting, but it’s easy to know when to flip pancakes. Look for the edges to become matte, and large bubbles to appear on top, which is usually around 2 minutes. Once they start to pop, flip the pancakes! If they are getting too brown, lower the heat a few degrees.
Toppings for Banana Pancakes
Everyone loves dressing their pancakes differently, but here are some of our favorite toppings for banana pancakes:
- Banana Slices
- Pecans, walnuts, or candied pecans
- Maple Syrup
- Honey Butter
- Butterscotch Sauce
- Chocolate Ganache
- Fresh strawberries or blueberries
- Nutella, almond butter, or peanut butter
Helpful Reader Review
“These pancakes are so delicious! I love adding chocolate chips for a bit of added sweetness. They are the perfect light and fluffy texture. Super quick and easy to.” – Audrina ★★★★★
My delicious banana pancakes are fluffy and perfectly sweetened by ripe bananas – just pile on your favorite toppings, and you’ll enjoy every bite. I’d love to know what you put on your pancakes in the comments below.
Banana Pancakes
Ingredients
- 1 1/4 cups buttermilk, or kefir*
- 1 1/2 cups all-purpose flour, measured correctly
- 1 Tbsp granulated sugar
- 1 tsp baking soda
- 1/4 tsp salt
- 3 Tbsp unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 2 medium bananas, mashed (1 cup)
- 2 Tbsp olive oil, divided, to sauté
Instructions
- Combine dry ingredients – In a large mixing bowl, whisk together flour, sugar, baking soda, and salt. Make a well in the center.
- Mash bananas with a fork until a chunky applesauce consistency.
- Combine wet ingredients – In a second bowl, combine wet ingredients: buttermilk, eggs, vanilla, mashed bananas, and melted butter. Whisk to combine.
- Make the batter – Pour wet ingredients into dry ingredients and whisk just until combined. Do not overmix; the batter should be lumpy.
- Scoop – Preheat cast-iron or nonstick skillet or griddle to medium heat (350˚F). Grease your griddle or skillet with 1 Tbsp olive oil. Scoop batter 1/4 cup at a time onto your greased pan at least an inch apart.
- Cook about 2 minutes per side. Use a spatula to flip pancakes when bubbles start to pop on the surface. Add more oil as needed, cook the remaining batter, and serve warm.
Notes
- Powdered buttermilk made to package instructions
- 1 Tbsp Lemon Juice or vinegar mixed in 1 cup milk (let sit 5 minutes)
- 3/4 cup sour cream or yogurt and 1/4 cup milk
- 1:1 kefir (if batter gets too thick, add a splash of milk)
- Make Ahead – make the batter the night before, cover, and refrigerate overnight. Cook right out of the fridge.
- To refrigerate – cool leftovers (in under 2 hours), pack in a zip-top bag or airtight container. Refrigerate for up to 4 days.
- To freeze – cool leftovers within 2 hours. Pack in a freezer-safe, airtight container and freeze for up to 2 months.
- Reheat – reheat on a skillet, in a toaster, or wrapped in a paper towel in the microwave.
Nutrition Per Serving
Filed Under
More Ways to Use Up Overripe Bananas
Once you see how ripe bananas make the best pancakes, you won’t want to miss these ripe banana recipes.
- Banana Pudding
- Chocolate Chip Banana Bread
- Banana Muffins
- Green Smoothie Bowl
- Banana Bundt Cake
- Chocolate Banana Bread
Hi Natasha, I enjoyed so many of your recipes but unfortunately I’m cooking gluten free now. Do you think gluten free 1:1 flour would work for these pancakes? You mention making the batter the night before which would allow the liquids to be absorbed properly in the flour and for any grittiness to disappear.
Please let us know if any of your recipes would be successful made gluten free. Thank you for the wonderful recipes.
I have not tried gluten free flour or the 1:1 substitute for it. I looked through my reader comments and I also don’t see that anyone has mentioned trying it. So without testing it myself I can’t say for sure, if you happen to test that, I would love to know how you like this recipe.