No-Fail Banana Pancakes
Banana pancakes are a great way to use up those overripe bananas sitting on your counter. And, as a bonus, banana pancakes are wholesome and healthy, leaving a little wiggle room for a few chocolate chips.
If you’re not in the habit of buying extra bananas each week so you can bake or cook with them, it’s time to get banana-buying!
Bananas are full of potassium, making them a great high-energy snack, and once they’re very ripe, they cook beautifully into muffins, breads, and of course, pancakes.
Besides, why should buttermilk pancakes have all the fun?
Banana pancakes cook up thick, cakey, and flavorful, making them a hearty and satisfying breakfast dish. You can top them with a little syrup and extra sliced bananas to maximize the banana goodness. They would also be super yummy with lemon glaze.
About these easy banana pancakes
This fool-proof pancake recipe is so easy and requires only one bowl! You simply mix your wet ingredients first, and then add the dry ingredients to the bowl. If you have little helpers around, they love to mash bananas, so don’t be afraid to get them involved!
The recipe incorporates mashed bananas for a naturally-sweetened pancake base, and there’s definitely room to mix in your favorite additions like chocolate chips or walnuts.
You’ll also love how easy it is to adapt these banana pancakes, so you can make your pancakes with oats or almond flour.
One bite and you’ll agree that these pancakes are B-A-N-A-N-A-S good. And since you made these delicious cakes from scratch, you’ll have no one to blame but yourself for having those song lyrics in your head all day!
What’s in banana pancakes
- mashed ripe bananas
- granulated sugar
- melted butter
- vanilla extract
- baking powder
- baking soda
How to make banana pancakes from scratch
Preheat a griddle over medium heat. In a large bowl, whisk together mashed bananas, eggs, sugar, oil, vanilla and milk.
On top of wet ingredients, add dry ingredients. Gently mix the dry ingredients together before stirring into wet ingredients until just combined.
Drop batter by 1/4 cup portions onto preheated griddle and cook for about 5 minutes on each side.
Serve with your favorite toppings!
How to make these your own
- Banana pancakes love mix-ins and toppings! Try chocolate chips, walnuts, chocolate sauce, and fresh sliced bananas.
- This recipe can be easily adapted to suit your dietary preferences. Swap the all-purpose flour for your favorite flour, like whole wheat, oat, or almond, or try a non-dairy butter like Earth Balance if you prefer.
- These pancakes are a favorite with kids. Once they cool enough to handle, you can use cookie cutters to make these pancakes into fun shapes!
Make Ahead Ideas
These pancakes are best enjoyed fresh, but you could mix up the dry ingredients in a small bowl so you’ll have less measuring to do in the morning!
You can store leftovers in the refrigerator for up to 4 days or in the freezer for up to two months.
Reheat these pancakes on a pan or in a toaster or toaster oven to prevent them from getting mushy during re-heating.
These pancakes are also great for kids’ lunches. Kids can eat them cold right from their lunch boxes with a little peanut butter for spreading or syrup for dipping.
Get the Recipe: Banana Pancakes
- 1 1/2 cups mashed ripe bananas about 3
- 2 large eggs beaten
- 2 tablespoons granulated sugar
- 2 tablespoons melted butter
- 1 teaspoon pure vanilla extract
- 1 cup milk
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Preheat a griddle over medium heat.
- In a large bowl, whisk together mashed bananas, eggs, sugar, oil, vanilla and milk.
- On top of wet ingredients, add dry ingredients (flour, baking powder, baking soda, salt).
- Gently mix the dry ingredients together before stirring into wet ingredients until just combined. Do not overmix.
- If desired, grease or butter your griddle. Drop batter by 1/4 cup portions onto preheated griddle and cook for 5-6 minutes or until bubbles appear and pancakes have a cooked/dry appearance around the edges.
- Flip and continue to cook for 4-5 minutes or until cooked through. Reduce heat to medium-low if they are cooking too quickly on the outside.
- This is a thick batter and they take a little longer to cook than thinner pancakes. You also may not see as many bubbles develop on the surface before flipping.
- Love chocolate? Try adding 1/2 cup chocolate chips to the batter, or sprinkling them on each pancake after pouring batter.
- Makes about 20 pancakes