This Banana Pancake Recipe tastes like banana bread meets pancakes. Soft, fluffy, and pan fried in butter for that perfect finish.
author’s note
The Banana Pancakes I Wake Up Thinking About!
Usually when I have overly ripe bananas lying around, I save them for my favorite Chocolate Banana Muffins or cream cheese-frosted Banana Cupcakes.
However, with a family totally in love with pancakes (and all things breakfast), I knew it was time to create a recipe for Banana Pancakes.
After some testing, trial, and error, I’m so happy to have this recipe in my collection now. This pancake recipe is one of the best ways to use overripe bananas!
And when you don’t have overripe bananas, try these Chocolate Chip Pancakes or Blueberry Pancakes instead.
Ingredients
| Ingredient | Swaps or Tips |
|---|---|
| Ripe banana | The spottier the banana, the better the flavor |
| Unsalted butter | Salted butter works, just reduce added salt |
| Whole milk | 2 percent milk also works |
| White vinegar | Combine with milk to create your own tangy “DIY” buttermilk |
| Egg | Use room temp for smoother mixing |
| All purpose flour | Spoon and level to avoid dense pancakes |
| Baking powder and soda | Make sure both are fresh |
Quick Tip
If you don’t like mashing bananas with a fork, try using an electric hand mixer to quickly mash overripe bananas.
How To Make This Banana Pancake Recipe
- Mix Dry Ingredients: Combine dry ingredients in a bowl.
- Wet Ingredients: In another bowl, mix together wet ingredients.
- Make Batter: Add dry ingredients on top of wet, mix until just combined.
- Cook Pancakes: Heat a greased griddle. Pour batter and cook until bubbles form. Flip.
- Serve: Enjoy warm with your favorite toppings like syrup, bananas and whipped cream!
Banana Pancake Recipe Tips
- Room Temp Milk: Pop it in the microwave to quickly bring to room temp.
- Lumpy Batter is Okay: Stir just until combined to keep pancakes tender.
- Rest the Batter: Let it stand at room temp for 5-10 minutes to let the flour absorb the liquid.
- Use a Griddle: An electric griddle works best, especially if you make pancakes often.
- Watch Temp: Adjust the heat as needed to prevent over-browning. Add more butter if needed.
Quick Tip
Just like in most baking recipes, it’s important that all wet ingredients are at the same temperature. This ensures that the butter mixes smoothly without hardening or clumping in the batter. I discuss this in detail in my Lemon Poppy Seed Muffins post.
Banana Pancake Recipe FAQs
How Do I Make A Banana Pancakes Recipe Gluten-Free?
Replace flour with oats by making these Banana Oatmeal Pancakes instead!
How Can I Make My Pancakes Fluffier?
Make sure your baking powder and soda are fresh, and don’t mix the batter too much. For fluffier pancakes, let the batter rest for about 10 minutes—it really helps!
Storage
- Cool Completely: Let pancakes cool to room temp.
- Refrigerate: Place pancakes in a zip-top bag; they’ll last for up to 5 days in the fridge.
- Freeze: Layer this banana pancake recipe between sheets of parchment paper in a freezer-safe bag. They can be frozen for 2 months.
- Reheat: Warm leftover pancakes in the toaster!
Use Leftover Over-Ripe Bananas In:
Banana Pancakes
Banana Pancakes are packed with sweet banana flavor and have a soft, fluffy interior, with a beautiful, caramelized butter exterior.
Video
Equipment
- Large pan nonstick, or griddle
Ingredients
Wet Ingredients
- 3 tablespoons unsalted butter melted and cooled
- 1/3 cup mashed banana very ripe
- 1 cup + 3 tablespoons whole milk room temperature
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract optional
- 1 large egg room temperature
Dry Ingredients
- 1-1/4 cups flour
- 1 tablespoon light brown sugar optional, see note 1
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon optional
- 1/8 teaspoon nutmeg optional
For Cooking/Serving
- Butter for frying
- Vanilla sauce see note 2
- Toppings as desired see note 3
Instructions
- Start by melting butter in the microwave. Once melted, set aside to cool to room temperature. Use a fork to mash a very ripe banana, then measure to get exactly 1/3 cup.
- Pour 1 tablespoon white vinegar into a liquid measuring cup. Pour milk on top of the vinegar up to the 1-1/4 cup line. Stir and set aside for 5 minutes to slightly curdle and make buttermilk.
- Whisk together dry ingredients.
- In a large bowl, add the mashed banana, milk mixture, egg, and vanilla, whisking briskly until smooth. Gradually pour in the butter while continuing to whisk until fully combined. Add the dry ingredients on top, then whisk just until no dry streaks remain, about 30 seconds, a few lumps are fine. Let the batter sit for about 10 minutes for better texture.
- Heat a nonstick pan over medium heat. Or heat an electric griddle to 300°F. Once hot, grab stick of butter with tongs and it rub across the pan or griddle.
- Use a 1/4 cup measuring cup to scoop batter and pour onto pan or griddle. It should spread to a 4-inch circle. If the batter doesn’t spread that far, you can coax it with a spoon. Cook until you see bubbles spread across the pancake. Then use a thin metal turner to flip and cook the other side. Pancakes should be nicely golden brown on each side. If pancakes or butter are burning, lower heat.
- Wipe down the pan or griddle with a paper towel. Rub the butter across the skillet again and repeat until the batter is all used up. To keep pancakes warm while cooking, see note 4.
- Serve pancakes as soon as possible with your toppings of choice! The vanilla sauce in note 2 is my absolute favorite!
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Only add sugar if you aren’t planning to add a very sweet topping to the pancakes. If I make the vanilla sauce, it doesn’t really need the extra sugar.
Note 2: To make the Vanilla Sauce, combine 1/2 cup unsalted butter, 1 cup light brown sugar, 1/2 cup heavy cream, and a pinch of salt in a medium pot. Cook over medium heat, stirring occasionally, until butter melts and syrup slightly thickens, about 5–8 mins. Remove from heat, stir in 1 tablespoon vanilla extract.
Note 3: You can top these pancakes with anything you like, I love to use vanilla sauce, thinly sliced bananas, and sprinkle of cinnamon.
Note 4: To keep pancakes warm while cooking, place a cooling rack on a large pan. Place the completed pancakes in a single layer on the cooling rack. Put the pan in a 200°F oven as you continue to cook more pancakes.
Storage: Let pancakes cool to room temperature, then store in a resealable plastic bag in the fridge for up to 5 days. To freeze, layer pancakes between sheets of parchment paper in a freezer-safe bag and freeze for up to 2 months. Reheat leftover pancakes in the toaster.
Nutrition
Serving: 1serving | Calories: 152kcal | Carbohydrates: 23g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 30mg | Sodium: 256mg | Potassium: 140mg | Fiber: 1g | Sugar: 6g | Vitamin A: 186IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
What Toppings Go Well With Banana Pancakes?
- My family (myself included) loves topping these pancakes with this Vanilla Sauce.
- Another favorite of mine is Buttermilk Syrup.
- If you’re not up for making a separate syrup, maple syrup or regular pancake syrup also work great.
- I love spreading peanut butter or almond butter on top if I’m skipping syrup.
- Other great options: yogurt, fresh berries, banana slices, and a sprinkle of cinnamon.
What Goes With Banana Pancakes?
- Bacon or sausage: The saltiness goes well with the sweet flavor of the pancakes.
- Eggs: Serve any way you like them for a high-protein side.
- Hash browns: A great savory side to balance the sweetness.
- Yogurt Parfait: Get some fiber and protein on the side.
- Smoothies or fresh juices: Go big on the banana theme with this Banana Smoothie!
Super !!!
I’ve been looking for a while for a great banana pancake recipe…this is it! Used oat milk and it was still fluffy and amazing!
YAYY!! I am soo happy to hear this!! Thanks for your comment! 🙂
Seriously the most delicious pancakes of all time!
Thanks so much!! 🙂
This banana pancake recipe is to die for! So so good!
Thank you! 🙂
These are my favorite pancakes to make on the weekends! So fluffy and delicious!
So happy to hear it! Thanks 🙂
This is such an amazing day starter! So easy and delicious!
This is our favorite way to make pancakes on the weekends!
I couldn’t agree more! Thanks! 🙂