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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Helpful Reader Review
“If I could give this more than 5 stars I would. It has become our families favorite pancakes. They are fluffy and flavorful !! We love them with natural peanut butter, berries a sprinkle of hemp seeds. and maple syrup !!! Delish !!!!” – Rosanne ★★★★★
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!
- Combine dry ingredients – Mix the dry ingredients in a large bowl, and then use your utensil to make a well in the center.
- Mash bananas with a fork into a chunky Applesauce consistency.
- Mix wet ingredients, including the mashed bananas, into a second bowl.
- 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
Helpful Reader Review
“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.” – Audrina ★★★★★
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.
Banana Pancakes
Ingredients
- 1 1/4 cups buttermilk, or kefir*
- 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
- Combine dry ingredients – In a large mixing bowl, whisk together flour, sugar, baking soda, and salt. Make a well in the center.
- Mash bananas with a fork until a chunky applesauce consistency.
- Combine wet ingredients – In a second bowl, combine wet ingredients: buttermilk, eggs, vanilla, mashed bananas, and melted butter. Whisk to combine.
- Make the batter – Pour wet ingredients into dry ingredients and whisk just until combined. Do not overmix; the batter should be lumpy.
- Scoop – 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, cook the remaining batter, and serve warm.
Notes
- Powdered buttermilk made to package instructions
- 1 Tbsp Lemon Juice or vinegar mixed in 1 cup milk (let sit 5 minutes)
- 3/4 cup sour cream or yogurt and 1/4 cup milk
- 1:1 kefir (if batter gets too thick, add a splash of milk)
- Make Ahead – make the batter the night before, cover, and refrigerate overnight. Cook right out of the fridge.
- To refrigerate – cool leftovers (in under 2 hours), pack in a zip-top bag or airtight container. Refrigerate for up to 4 days.
- To freeze – cool leftovers within 2 hours. Pack in a freezer-safe, airtight container and freeze for up to 2 months.
- Reheat – reheat on a skillet, in a toaster, or wrapped in a paper towel in the microwave.
Nutrition Per Serving
Filed Under
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
This looks really good! Can you put a scoop of protein powder in this?
Hi Kathy! I haven’t tested this with protein powder. If you experiment, let me know how you liked the recipe.
Below average at best
Batter was too runny
Natasha should step her game up
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.
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.
Thank you so much for sharing that with me.
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!
That’s just awesome! Thank you for sharing your wonderful review, Emelyn!
Hey Natasha,
I am a vegetarian and do not eat eggs.
How can I make the banana pancakes without eggs?
Thanks in advance
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..
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!
Hi Cathy, good to know that worked well too! Thank you for sharing that with us.
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.
You’re welcome, Frances. Pancakes are always a good idea, I’m happy to know that you enjoyed it!
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?
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.
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.
This recipe sounds great, but you forgot to include the measurements for each ingredient! Haha.
Hi Sally, we have it on the recipe card! Simply click “jump to recipe” at the top of the post! I hope this helps!
Hi Natasha,
This recipe looks delicious! I have made them without the flour and it came out good also. Love your recipes!😊❤
I’m so happy you enjoyed that. Thank you for sharing that with us, Karen!
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!
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!
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.
Hello Adriane, good to know that you’re enjoying my recipes. We love using fresh bananas but I imagine frozen will work too.
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 🙂.
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.
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 .
Hi Natasha! Made this and it was delicious! How long is the batter good for in the fridge?
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.
Great recipe. Just the right amout of sweetness and banana flavor. Thank you, Natasha
Good to know that you enjoyed this, recipe. Thanks for your review, Natalia!
Why we can’t print some of your recipes anymore it is too long to write them
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.
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
Oh no, I’m not sure but maybe you can try to find out?
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.
Thank you for that wonderful compliment, Neeraja!
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.
Delicious, I’m glad you enjoyed this recipe, Anna. Thank you for your review.
So far this has been the best from scratch pancake recipe we have tried. Thank you very much!
You’re very welcome, Cynthia. I’m happy to know that you loved these pancakes!
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!
Hello Clayton, thanks for your great feedback. I’m happy to know that you enjoyed this recipe! Thank you for sharing that with us.