Best Banana Pancake Recipe

Fluffy Banana Pancakes bring ripe banana sweetness and soft, golden stacks to your breakfast table in just 20 minutes. These easy pancakes deliver that perfect banana bread flavor with a light, fluffy texture everyone loves, using simple pantry staples.

Why You’ll Love These Banana Pancakes

Mashed ripe bananas keep them moist without extra sugar, while cinnamon adds warm spice. They freeze beautifully for busy mornings and taste even better topped with fresh fruit or syrup. Make a double batch to enjoy all week.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12 pancakes (3 per serving)
Calories per serving: 240​

Ingredients

Dry Ingredients:

• 1 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt

Wet Ingredients:

• 2 medium ripe bananas, mashed (about 1 cup)
• 1 cup milk (whole, 2%, or plant-based)
• 1 large egg
• 2 tablespoons melted butter or oil
• 1 teaspoon vanilla extract
• 2 tablespoons sugar (optional, for extra sweetness)

For Cooking:

• Butter or oil for the griddle

Substitutions at a Glance

Ingredient	Substitute	Notes
All-purpose flour	1:1 gluten-free blend	Keeps them fluffy ​
Milk	Almond, oat, or soy milk	Dairy-free option
Egg	1 flax egg (1 tbsp flax + 3 tbsp water)	Vegan-friendly
Butter	Coconut oil or applesauce	Lighter texture ​

Step-by-Step Instructions

1. Mash the bananas: In a large bowl, mash 2 ripe bananas until smooth with some small chunks for texture.
2. Mix wet ingredients: Add milk, egg, melted butter, vanilla, and sugar to the bananas. Whisk until combined.
3. Combine dry ingredients: In a separate bowl, stir flour, baking powder, baking soda, cinnamon, and salt.
4. Fold gently: Pour dry into wet. Stir with a spatula until just mixed. Small lumps are good, do not overmix. Let batter rest 5 minutes.
5. Heat the griddle: Warm a non-stick skillet or griddle over medium heat (350°F). Add a pat of butter.
6. Scoop batter: Use a 1/4 cup measure to drop batter. Spread slightly into circles.
7. Cook first side: Bubbles form on top after 2-3 minutes. Edges look set.
8. Flip and finish: Flip carefully. Cook 1-2 minutes until golden. Keep warm in a 200°F oven. Repeat with remaining batter.

Serve hot with your favorite toppings!

Tips for Perfect Fluffy Banana Pancakes

• Use very ripe bananas with black spots for maximum sweetness and moisture.
• Resting the batter activates the leaveners for taller pancakes.
• Cook on medium-low heat to avoid burning the exteriors while centers cook through.
• Test doneness: Bubbles across the top mean ready to flip.

Troubleshooting Table:

Problem	Solution
Dense pancakes	Fresh baking powder; fold gently
Flat stacks	Let batter rest; check leavener dates ​
Too banana-heavy	Reduce mash to 3/4 cup
Sticking	More butter on griddle ​

Top Toppings and Serving Ideas

Elevate your stack with these pairings:

• Sliced fresh bananas and maple syrup
• Chopped walnuts or pecans for crunch
• Greek yogurt and honey drizzle
• Fresh berries or chocolate chips
• Peanut butter or almond butter swirl
• Whipped cream for a treat

Pair with scrambled eggs, bacon, or fresh fruit salad for a complete breakfast. Great for brunch too!

Delicious Variations

• Chocolate Chip: Fold in 1/2 cup chips after mixing.
• Protein-Packed: Add 1/4 cup protein powder to dry ingredients.
• Vegan Banana Pancakes: Use plant milk, flax egg, and coconut oil.
• Mini Pancakes: Use 2 tbsp scoop for kids or appetizers; cook 1-2 minutes per side.

Storage and Freezing

Store leftovers in an airtight container in the fridge up to 5 days. Reheat in toaster or microwave 20-30 seconds.

Freeze cooked pancakes in a single layer on a sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight or microwave from frozen.​

Nutrition Facts (Per Serving of 3 Pancakes)

Approximate values: 240 calories, 8g fat, 35g carbs, 6g protein, 4g fiber, 25g sugar (mostly natural from bananas).

Frequently Asked Questions

How ripe should bananas be for pancakes?
Very ripe with brown spots or black skins. They mash easily and add natural sweetness.

Can I make banana pancake batter ahead?
Yes, cover and refrigerate up to 24 hours. Stir gently before cooking.

Are these pancakes gluten-free?
Swap for 1:1 GF flour blend. No other changes needed.

Can I freeze banana pancakes?
Absolutely. Layer with parchment, freeze flat, then bag. Perfect for quick breakfasts.

What if I don’t have sour cream or yogurt?
Skip it or use extra milk. The bananas provide plenty of moisture.

Toddler-friendly?
Yes, cut into small pieces. Skip nuts for young kids.

These fluffy banana pancakes deliver breakfast joy any day of the week. Print the recipe, pin for later, or share your tweaks in the comments. Updated January 2026.​

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