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.

This post may contain affiliate links. Read my disclosure policy.

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:

If you enjoyed this video for Banana Pancakes, please subscribe to our Youtube Channel (P.S. Click the BELL icon so you can be the first to know when we post a new video).

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

1. Mash Bananas – use a fork to mash the bananas into a chunky applesauce consistency.
2. Combine wet ingredients – whisk 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.

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.

Common Questions

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

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

4.96 from 73 votes

Author: Natasha Kravchuk

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.

SaveSaved Pin Review Print

Prep Time: 18 minutes mins

Cook Time: 12 minutes mins

Total Time: 30 minutes mins

Ingredients 

US CustomaryMetric

Servings: 12 pancakes

• 1 1/4 cups buttermilk
• 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

• 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

• Full Nutrition Label
• Nutrition Disclosure

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