Home > Breakfast > Easy Banana Pancakes (VIDEO)

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.

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.

Easy Banana Pancakes Recipe

4.95 from 53 votes
Prep Time: 18 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
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.

Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $4-$6
Keyword: banana pancake recipe, banana pancakes
Cuisine: American
Course: Breakfast
Calories: 151
Servings: 12 pancakes

Ingredients

Instructions

  1. In a large mixing bowl, whisk together flour, sugar, baking soda, and salt. Make a well in the center.
  2. Mash banana with a fork until a chunky applesauce consistency.
  3. In a second bowl, combine wet ingredients: buttermilk, eggs, vanilla, mashed bananas and melted butter. Whisk to combine.
  4. Pour wet ingredients into dry ingredients and whisk just until combined. Do not overmix, the batter should be lumpy.

  5. 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.

  6. 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.

Recipe Notes

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

Nutrition Facts
Easy Banana Pancakes Recipe
Amount Per Serving
Calories 151 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 38mg13%
Sodium 177mg8%
Potassium 132mg4%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 5g6%
Protein 4g8%
Vitamin A 181IU4%
Vitamin C 2mg2%
Calcium 37mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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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.

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Read comments/reviewsAdd comment/review

  • 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

  • Kathy
    June 8, 2022

    This looks really good! Can you put a scoop of protein powder in this?

    Reply

    • Natashas Kitchen
      June 8, 2022

      Hi Kathy! I haven’t tested this with protein powder. If you experiment, let me know how you liked the recipe.

      Reply

  • Elia Kallick
    May 13, 2022

    Below average at best
    Batter was too runny
    Natasha should step her game up

    Reply

    • NatashasKitchen.com
      May 13, 2022

      Hi Elia! I’m sorry you had this experience with the recipe. As you can see in my video, the batter consistency is not runny, it has the consistency of cake batter and is kind of lumpy. If you try this recipe again, I would look over the recipe to see if you missed anything or possibly measured incorrectly.

      Reply

      • Marcia
        June 14, 2022

        These are really great! I tried adding a little granola before flipping them. Very good. I had tried that in a restaurant and wanted to see if it worked.

        Reply

        • Natashas Kitchen
          June 14, 2022

          Thank you so much for sharing that with me.

          Reply

  • Emelyn Garcia
    April 27, 2022

    This is an EXCELLENT recipe and the pancake came out very soft and delicious. I followed Natasha’s instructions to the tee. I used extra virgin olive oil spray instead of 2 tbsp. of it. It still came out very good. I highly recommend this recipe. High five, Natasha! You’re the best!

    Reply

    • Natashas Kitchen
      April 27, 2022

      That’s just awesome! Thank you for sharing your wonderful review, Emelyn!

      Reply

  • Richa
    April 25, 2022

    Hey Natasha,
    I am a vegetarian and do not eat eggs.
    How can I make the banana pancakes without eggs?
    Thanks in advance

    Reply

    • NatashasKitchen.com
      April 25, 2022

      Hi Richa, I do not have a substitution for eggs. You’d have to experiment with it to see if you can use egg replacement or other..

      Reply

  • Cathy J.
    April 24, 2022

    I love pancakes and these banana pancakes are delicious! I almost never have buttermilk on hand so I make my own by adding 1 tablespoon lemon juice per cup of milk and let it stand for a few minutes. I also love taste and texture of whole wheat flour so replaced 1/2 cup of white flour with whole wheat. Yum!

    Reply

    • Natasha's Kitchen
      April 24, 2022

      Hi Cathy, good to know that worked well too! Thank you for sharing that with us.

      Reply

  • Frances
    March 7, 2022

    These were soo yummy (breakfast for dinner). For years I have made homemade brown sugar syrup with a dash of maple flavoring. I even had enough batter left for another day SOON. TY appreciatively for the simple dimple recipe.

    Reply

    • Natasha's Kitchen
      March 7, 2022

      You’re welcome, Frances. Pancakes are always a good idea, I’m happy to know that you enjoyed it!

      Reply

  • Carina
    January 31, 2022

    I haven’t found the right recipe for banana pancakes. They all come out wet looking but I trust you! Buuut I don’t have buttermilk, can I substitute it?

    Reply

    • Natashas Kitchen
      January 31, 2022

      Hi Carina, If you don’t have buttermilk you can make some! Ex: 1 cup buttermilk = 1 Tablespoon white vinegar + enough milk to measure 1 cup.

      Reply

  • Natasha
    January 24, 2022

    Hi Kristy, I haven’t tested that so I can’t say for sure, but the buttermilk does serve to activate the baking soda so you might need to replace that with a little vinegar to activate it. Without testing that through, I’m not able to offer specific advice.

    Reply

  • Sally
    January 17, 2022

    This recipe sounds great, but you forgot to include the measurements for each ingredient! Haha.

    Reply

    • Natashas Kitchen
      January 17, 2022

      Hi Sally, we have it on the recipe card! Simply click “jump to recipe” at the top of the post! I hope this helps!

      Reply

  • Karen
    January 13, 2022

    Hi Natasha,
    This recipe looks delicious! I have made them without the flour and it came out good also. Love your recipes!😊❤

    Reply

    • Natashas Kitchen
      January 13, 2022

      I’m so happy you enjoyed that. Thank you for sharing that with us, Karen!

      Reply

  • Rebecca A Hasse
    January 12, 2022

    Mine completely fell apart, but tasted great haha! I did use a couple of substitutions though. I used whole wheat flour along with the AP flour, bananas from the freezer, and I substituted milk/lemon juice since I didn’t have buttermilk on hand. Maybe those were to blame. The batter was just really thin. But again, they tasted wonderful and we all ate them!

    Reply

    • Natasha's Kitchen
      January 14, 2022

      Hi Rebecca, oh no. It could be because of the substitutions that you used but I’m sure with a little experimenting to do you’ll be able to get it right and perfect next time. Thanks for sharing!

      Reply

  • Adriane
    January 4, 2022

    Dear Natasha,
    I always love your recipes!
    Just wondering if I could use frozen bananas for this recipe as I do for banana muffins/bread.

    Reply

    • Natasha's Kitchen
      January 4, 2022

      Hello Adriane, good to know that you’re enjoying my recipes. We love using fresh bananas but I imagine frozen will work too.

      Reply

  • Pris
    November 14, 2021

    Hi Natasha , I was checking this recipe out to make for my kids and I noticed that you mention baking soda on YouTube but in your written recipe here you mentioned baking powder . So just wanted to let you know . I’ll try out the recipe with baking soda and let you know how we like it . I am a pancake lover and so are my kids 🙂.

    Reply

    • Natasha
      November 14, 2021

      Hi Pris, I said at 1:12 in the video baking soda and baking soda is also in the print-friendly recipe. It also states baking soda in the youtube description. Baking soda is correct.

      Reply

      • Pris
        November 14, 2021

        Thanks for confirming it’s baking soda . Yes indeed in video you mention baking soda and in YouTube description too but a while ago I saw baking powder stated under “dry ingredients “ on here so I thought of letting you know . Looks like it’s been updated to say “baking soda” everywhere here . Thanks .

        Reply

  • Ray
    September 22, 2021

    Hi Natasha! Made this and it was delicious! How long is the batter good for in the fridge?

    Reply

    • Natasha's Kitchen
      September 22, 2021

      Thanks for your good feedback, Ray. I haven’t tried storing the batter in the fridge for more than just a few days like 2-3.

      Reply

  • Natalia
    September 21, 2021

    Great recipe. Just the right amout of sweetness and banana flavor. Thank you, Natasha

    Reply

    • Natasha's Kitchen
      September 22, 2021

      Good to know that you enjoyed this, recipe. Thanks for your review, Natalia!

      Reply

      • Aldea
        October 6, 2021

        Why we can’t print some of your recipes anymore it is too long to write them

        Reply

        • Natasha
          October 6, 2021

          HI Aldea, all of the recipes are printer-friendly. Scroll down towards the bottom of the recipe post and you will see a highlighted print-friendly recipe card with a print button at the top right. Are you having a specific issue with a specific recipe? I was able to open the print screen ok with these banana pancakes and am not seeing any issues right now.

          Reply

  • D
    August 21, 2021

    Hi there. I tried to make the batter tonight because I am having company tomorrow and wanted to have as much done as possible. I did everything but I forgot to add the buttermilk to the wet ingredients before I added them all to the dry ingredients. And because I saw it was thick realized I didn’t add my buttermilk and added it at the end. Do you think it will be ok? Eek, fingers crossed

    Reply

    • Natasha's Kitchen
      August 22, 2021

      Oh no, I’m not sure but maybe you can try to find out?

      Reply

  • Neeraja
    August 16, 2021

    Hi Natasha you r not only a great cook but your video quality is great too.I made this for my son’s 13th birthday i made around 85 of these and every one loved it not only Kids adults enjoyed it too…thank you for such a great n easy recipe.

    Reply

    • Natashas Kitchen
      August 16, 2021

      Thank you for that wonderful compliment, Neeraja!

      Reply

  • Anna
    July 25, 2021

    This was my first time making banana pancakes. They came out very yummy with a crepe-like texture. I had them with strawberries, blueberries and orange juice, and it sticks to your ribs, as they say. I haven’t been hungry in hours.

    Reply

    • Natasha's Kitchen
      July 25, 2021

      Delicious, I’m glad you enjoyed this recipe, Anna. Thank you for your review.

      Reply

  • Cynthia N
    July 1, 2021

    So far this has been the best from scratch pancake recipe we have tried. Thank you very much!

    Reply

    • Natasha's Kitchen
      July 1, 2021

      You’re very welcome, Cynthia. I’m happy to know that you loved these pancakes!

      Reply

  • Clayton
    June 30, 2021

    I’ve made this recipe two Sunday’s in row and it turned out so delicious every time! I’ve printed out the recipe and added it to my breakfast binder. There’s usually 3 or 4 left over that I’ll eat cold right out of a refrigerated container the next day as a snack. Lol! The next time, going to try a 1/4 to a 1/2 teaspoon of cinnamon and a pinch of ground cloves. Thank you so much for this recipe!

    Reply

    • Natasha's Kitchen
      June 30, 2021

      Hello Clayton, thanks for your great feedback. I’m happy to know that you enjoyed this recipe! Thank you for sharing that with us.

      Reply

  • Abby Nguyen
    June 30, 2021

    So delicious! So fluffy! I want to eat this everyday. Thank you!

    Reply

    • Natasha's Kitchen
      June 30, 2021

      You’re welcome, Abby! I hope it becomes your new favorite.

      Reply

      • Fiona
        July 28, 2021

        Hi what buttermilk did you use

        Reply

        • Natashas Kitchen
          July 28, 2021

          Hi Fiona, our store carries lucerne or darigold. Both worked great with this recipe.

          Reply

  • Jen R
    June 27, 2021

    These were amazing!! My husband who eats absolutely no veggies or fruits actuslly ate it & loved it, thank you!!

    Reply

    • Natasha's Kitchen
      June 27, 2021

      I’m happy to hear that he loved this recipe! Thanks for your review. Jen.

      Reply

  • Ala
    June 27, 2021

    Delicious pancakes,i used the same mix to make waffles and it came out perfect,best waffles I’ve ever had.

    Reply

    • Natasha's Kitchen
      June 27, 2021

      Hello Ala, that is great to hear! I’m glad you loved this recipe for your waffles too.

      Reply

  • Steve Waltman
    June 23, 2021

    I made these over a recent weekend. The only difference was that I used 3 tbsp of baking powder instead of 1 tbsp of baking soda, just because that’s what I had on hand. (The 3:1 ratio was taken from looking up the substitution of one for the other on the net.)
    They came out pretty good, although my first batch of 6 or 8 pancakes needed to cook longer.
    I’d be curious to see this recipe adapted for Belgian Waffles!

    Reply

    • Natashas Kitchen
      June 23, 2021

      Hi Steve! I’m so happy you enjoyed this recipe!

      Reply

  • ROBIN
    June 22, 2021

    As the pancakes are prone to stick because of the sugar content in the bananas, I put chopped nuts in the skillet first, pour the batter on top. It toasts the nuts, more yummy. Nuts also serve as “ball bearings”, reducing sticking.

    Reply

    • Natashas Kitchen
      June 22, 2021

      Thank you so much for sharing that with me, Robin! I’m so glad you enjoyed it!

      Reply

  • Roger
    June 21, 2021

    I made these for my wife today. Very easy to make. The pancakes lacked structure with only bananas in them. I made a note to incorporate chopped nuts or coconut in my next batch. You don’t even need to chew these. Just suck them back! Yumm.

    Reply

    • Natashas Kitchen
      June 21, 2021

      I’m so glad you gave these a try Roger! We absolutely love them!

      Reply

  • Natasha
    June 20, 2021

    These were amazing! We made them today for Father’s Day used GF flour and they tuned out amazing. Thank you 😋😍

    Reply

    • Natasha's Kitchen
      June 20, 2021

      Very nice! Good to know that you made it work too using GF flour. Thanks for sharing that with us!

      Reply

  • GRAMPA JOE
    June 20, 2021

    Big let-down. We make excellent pancakes. This recipe is far from a nice recipe. First time we’ve had this experience with Natasha’s recipes. Can’t win em all.

    Reply

    • Natasha
      June 21, 2021

      Hi Joe, I am always happy to troubleshoot. Did you change anything in the recipe that could have affected the results? We have made these many times and always get the same great fluffy pancake results.

      Reply

  • Sikin
    June 19, 2021

    These pancakes were such a hit! Thank you

    Reply

    • Natasha's Kitchen
      June 20, 2021

      You’re very welcome! Glad you enjoyed them.

      Reply

  • Rose
    June 19, 2021

    Natasha!! Can we use white whole wheat flour or whole wheat?

    Reply

    • Natasha's Kitchen
      June 20, 2021

      Helo Rose, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes!

      Reply

  • Wendy Leal
    June 19, 2021

    I saw your video on YouTube today and I had 2 bananas that I had to use up so I tried this recipe. They are amazing! Everyone in the family loved them, especially my 1 year old granddaughter. I love how there was very little sugar in them. They are them just as a snack and didn’t need syrup.

    Reply

    • Natashas Kitchen
      June 19, 2021

      I’m so glad you caught that video, Wendy! That’s so great!

      Reply

  • Michelle
    June 19, 2021

    So good! Made them as an early Father’s Day breakfast, they were a hit!

    Reply

    • Natashas Kitchen
      June 19, 2021

      Yum! That’s so great! The perfect Father’s Day treat!

      Reply

  • Ena
    June 19, 2021

    Hi Natasha
    Can I use regular milk instead of buttermilk??

    Reply

    • Natashas Kitchen
      June 19, 2021

      Hi Ena, we need the buttermilk in this recipe since it activates the baking soda and adds a hint of tangy flavor. If you don’t have buttermilk on hand, You can make your own buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle then stir and use.

      Reply

  • Vijay Naidoo
    June 18, 2021

    I will differently make them my grandson love’s bananas so I will get him eat pancakes

    Reply

    • Natashas Kitchen
      June 19, 2021

      YES! They are so good and good for you! I hope your grandson loves this recipe!

      Reply

  • Vijay Naidoo
    June 18, 2021

    Thx u for sharing

    Reply

    • Natashas Kitchen
      June 19, 2021

      You’re welcome, Vijay! Thank YOU for watching!

      Reply

  • Olga
    June 18, 2021

    Can I use kefir instead of buttermilk?

    Reply

    • Natashas Kitchen
      June 19, 2021

      Hi Olga, I haven’t tried it in this specific recipe, but I bet it could work. Kefir is a good substitute for buttermilk.

      Reply

  • Nina
    June 18, 2021

    Hi Natasha 👋 I will make these pancakes for Father’s day!
    Could you tell me which oil dispenser you use from amazon?
    Thanks!

    Reply

  • Lily
    June 18, 2021

    These banana pancakes were amazing, I am always trying to think of new ways to use my browned bananas and this was perfect, the whole family loved them. I already got requests to make them for Sunday brunch 🙂

    Reply

    • Natashas Kitchen
      June 18, 2021

      That’s so great, Lily! I love when simple recipes are a hit with the family!

      Reply

  • Sara Welch
    June 18, 2021

    Enjoyed these for breakfast this morning and started my day off right! Perfectly light and fluffy; my whole family loved them!

    Reply

    • Natashas Kitchen
      June 18, 2021

      The perfect way to start Friday morning! I’m so glad you enjoyed it!

      Reply

  • Tatum Burke
    June 18, 2021

    So happy I found this, I have a bunch of ripe bananas to use up!

    Reply

    • Natashas Kitchen
      June 18, 2021

      I’m so glad you discovered my blog and this recipe! I hope you love it!

      Reply

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