Easy Banana Pancakes (VIDEO)
Banana Pancakes are easy to make and one of the best ways to use ripe bananas. This is like having Banana Bread in pancake form.
The pancake batter can be made ahead and refrigerated overnight, plus the pancakes reheat really well. Also, the kids love these so we’re winning the breakfast battles with this recipe.
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We love fluffy homemade pancakes from Ricotta Pancakes to Dutch Baby Pancakes. If you are looking for a new favorite breakfast, these Banana Pancakes are a must-try. They are also very easy to make.
Banana Pancake Recipe Video:
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A New Family Favorite!
When we find a new family favorite, we always know it’s a hit when it lands on our regular rotation. These Banana pancakes were a big win with everyone in the family. Here’s Why:
- Make-Ahead Batter – you can cover and refrigerate the batter overnight then make the pancakes the next day using cold batter right out of the fridge. This is perfect for busy mornings or camping trips.
- Reheat Well – these pancakes can be reheated on a skillet, in the toaster, or in the air fryer until warmed through.
- Soft and Moist – these pancakes have a tender crumb and go down easy.
- Naturally Sweetened – most of the sweetness comes from the bananas. You can omit the 1 Tbsp of sugar if you are cutting out processed sugars.
Ingredients for Banana Pancakes
The key to making great banana pancakes is in using overripe bananas. Just like with making Banana Bread, the more overripe, the sweeter your recipe will be. Check out our post on how to ripen bananas faster.
- Bananas – 2 medium bananas should be about 1 cup mashed
- Dry ingredients – (basic pantry staples) all-purpose flour, only 1 Tablespoon sugar, baking soda, and salt.
- Buttermilk – activates the baking soda and adds a hint of tangy flavor.
- 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
- Mash Bananas – use a fork to mash the bananas into a chunky applesauce consistency.
- Combine wet ingredients – whisk together buttermilk, eggs, vanilla, mashed bananas, and melted butter.
- Combine dry ingredients – whisk together flour, sugar, baking soda, and salt. Make a well in the center.
- Whisk wet and dry ingredients – mix just until combined, and do not overmix. The batter should be lumpy.
- Cook pancakes – Heat a cast-iron skillet or non-stick skillet over medium heat. Add 1 Tbsp oil then sautee for about 2 minutes per side.
Pro Tip: Use a trigger release ice cream scoop for easy and even portioning of the batter into the skillet. It’s also less messy.
Making homemade pancakes is typically healthier than using a boxed mix. We also love that they are sweetened mostly with bananas. Check out the nutrition label below for calorie and nutrition estimates.
Since these are primarily sweetened with banana, you can omit the 1 Tbsp of sugar in the recipe if desired.
These pancakes should be sautéed for about 2 minutes per side. If they are browning too quickly, reduce the heat.
Once you see bubbles rise to the top and start to pop, they are ready to flip.
Banana pancakes have great banana flavor and we love to serve them with these complimentary toppings:
- Banana Slices
- Toasted and chopped pecans or walnuts
- Maple Syrup
- Honey Butter
- Fresh strawberries or blueberries
More Banana Recipes
If you love this Banana Pancake Recipe, then you won’t want to miss these ripe banana recipes.
- Chocolate Chip Banana Bread
- Banana Muffins
- Strawberry Banana Smoothie
- Creamy Fruit Salad
- Green Smoothie Bowl
Easy Banana Pancakes Recipe
Banana Pancakes are an excellent way to use up ripe bananas. You can use cold ingredients straight from the fridge, the batter refrigerates well, and the pancakes reheat great. Serve banana pancakes with more sliced banana, toasted pecans and maple syrup.
In a large mixing bowl, whisk together flour, sugar, baking soda, and salt. Make a well in the center.
Mash banana with a fork until a chunky applesauce consistency.
In a second bowl, combine wet ingredients: buttermilk, eggs, vanilla, mashed bananas and melted butter. Whisk to combine.
Pour wet ingredients into dry ingredients and whisk just until combined. Do not overmix, the batter should be lumpy.
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 and cook remaining batches and serve warm.
*Nutrition label is per pancake and does not include toppings or maple syrup. This recipe makes 12 pancakes.