Banana Pancakes

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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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!

1. Combine dry ingredients – Mix the dry ingredients in a large bowl, and then use your utensil to make a well in the center.
2. Mash bananas with a fork into a chunky Applesauce consistency.
3. Mix wet ingredients, including the mashed bananas, into a second bowl.
4. 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

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.

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