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.

Stack of banana pancakes drizzled with maple syrup

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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.
Slice removed from banana pancakes to show center texture

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
Ingredients for making banana pancakes with very ripe bananas

How to Make Banana Pancakes

  1. Mash Bananas – use a fork to mash the bananas into a chunky applesauce consistency.
  2. Combine wet ingredientswhisk together buttermilk, eggs, vanilla, mashed bananas, and melted butter.
  3. Combine dry ingredients – whisk together flour, sugar, baking soda, and salt. Make a well in the center.
  4. Whisk wet and dry ingredients – mix just until combined, and do not overmix. The batter should be lumpy.
  5. 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.
How to mash bananas and make banana pancakes batter

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.

Banana pancakes on a cooling rack

Common Questions

Are these healthy banana pancakes?

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.

Can I omit the sugar?

Since these are primarily sweetened with banana, you can omit the 1 Tbsp of sugar in the recipe if desired.

How long should I sauté the pancakes?

These pancakes should be sautéed for about 2 minutes per side. If they are browning too quickly, reduce the heat.

When should I flip the pancakes?

Once you see bubbles rise to the top and start to pop, they are ready to flip.

Before and after flipping pancakes

Pancake Toppings

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
Stacked banana pancakes topped with bananas, pecans and maple syrup

More Banana Recipes

If you love this Banana Pancake Recipe, then you won’t want to miss these ripe banana recipes.

Natasha's Kitchen Cookbook

Easy Banana Pancakes Recipe

4.96 from 68 votes
Author: Natasha Kravchuk
Banana pancakes stacked on a plate
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.
Prep Time: 18 minutes
Cook Time: 12 minutes
Total Time: 30 minutes

Ingredients 

Servings: 12 pancakes

Instructions

  • 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.

Notes

*Nutrition label is per pancake and does not include toppings or maple syrup. This recipe makes 12 pancakes. 

Nutrition Per Serving

151kcal Calories19g Carbs4g Protein7g Fat3g Saturated Fat1g Polyunsaturated Fat3g Monounsaturated Fat1g Trans Fat38mg Cholesterol177mg Sodium132mg Potassium1g Fiber5g Sugar181IU Vitamin A2mg Vitamin C37mg Calcium1mg Iron
Nutrition Facts
Easy Banana Pancakes Recipe
Amount per Serving
Calories
151
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
38
mg
13
%
Sodium
 
177
mg
8
%
Potassium
 
132
mg
4
%
Carbohydrates
 
19
g
6
%
Fiber
 
1
g
4
%
Sugar
 
5
g
6
%
Protein
 
4
g
8
%
Vitamin A
 
181
IU
4
%
Vitamin C
 
2
mg
2
%
Calcium
 
37
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: American
Keyword: banana pancake recipe, banana pancakes
Skill Level: Easy
Cost to Make: $
Calories: 151

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Recipe Rating




Comments

  • Sharon
    October 22, 2023

    These were good banana pancakes,it a keeper. My daughter had exactly 2 banana left,so I was looking for pancake recipe &found yours,family liked pancakes

    Reply

    • Natasha's Kitchen
      October 22, 2023

      Glad they loved it!

      Reply

  • Janine
    September 11, 2023

    Delicious pancakes!!! These are the best banana pancakes after trying many other recipes. Thank you so much Natasha for sharing this amazing recipe❤

    Reply

    • Natasha's Kitchen
      September 12, 2023

      Thank you for this amazing review, Janine!

      Reply

  • Lana
    July 23, 2023

    Hi Natasha,

    My son is on a dairy free diet – is there anything else I could use instead of buttermilk to make this recipe work for us?

    Reply

    • Natasha's Kitchen
      July 23, 2023

      Hello Lana, I haven’t tried other substitutions in this specific recipe, but I bet it could work. Kefir is a good substitute for buttermilk.

      Reply

  • Audrina
    June 2, 2023

    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.

    Reply

    • NatashasKitchen.com
      June 2, 2023

      They sure are! I’m so glad you loved the recipe, Audrina! Thank you for the review.

      Reply

  • Judi
    November 5, 2022

    These were the best pancakes! This recipe is the best I have used for banana pancakes! I added a touch more vanilla, only because I used what was left in my bottle! Thank you Natasha!

    Reply

    • NatashasKitchen.com
      November 5, 2022

      You’re welcome, Judi! So glad you love it.

      Reply

  • Gabriella
    September 25, 2022

    These pancakes were delicious!
    They turned out perfect and the kids loved them too.
    Thank you for always posting tried and true, reliable recipes.
    I have tried so many of your recipes and they always turn out great!
    Xxx

    Reply

    • Natashas Kitchen
      September 25, 2022

      That is the best when kids love what we moms make. That’s so great! Thank you for your great review, Gabriella!

      Reply

  • Carol
    September 3, 2022

    Baking soda was a BAD choice. All other banana pancake recipes use baking powder. I could taste the soda. shouldn’t happen!

    Reply

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