Home > Breakfast > Banana Pancakes Banana Pancakes April 24, 2024 | 12 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Banana Pancakes are bursting with sweet banana flavor and have a soft, fluffy interior. They’ve got a beautifully caramelized exterior, thanks to being cooked in a thin layer of butter. You’re going to love these! And when you don’t have overripe bananas, try these Chocolate Chip Pancakes or Blueberry Pancakes instead. Banana Pancakes 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! Ingredients Unsalted butter: Used twice: once melted in the batter and again to grease the griddle for that beautiful golden crust. Ripe banana: The riper, the sweeter! Make sure to mash it up really well. Whole milk: Ensure it’s at room temp for smooth mixing. White vinegar: Combine with milk to create your own tangy “DIY” buttermilk. Vanilla extract: Optional, but it adds a nice flavor. Egg: Use room temp eggs for easier mixing and for fluffier pancakes. All-purpose flour: Spoon and level to avoid adding too much and to keep pancakes light and fluffy. Light brown sugar: Skip it if your toppings are sweet. Salt, baking powder, baking soda: Important for flavor and fluff. Cinnamon, nutmeg: Add these if you want to amp up the banana flavors. 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 Banana Pancakes Mix Dry Ingredients: Combine dry ingredients in a bowl. Combine Wet Ingredients: In another bowl, mix mashed banana with milk mixture, vanilla, and the egg. While whisking, gradually mix in the butter. Make Batter: Add dry ingredients on top of wet, mix until just combined (lumps are okay). Cook Pancakes: Heat a greased griddle. Pour 1/4 cup batter per pancake and cook until bubbles form. Flip and finish cooking. Serve: Enjoy warm with your favorite toppings like syrup or sliced bananas. A scoop of whipped cream is also fun! Banana Pancake Tips Ripe Bananas: The riper, the sweeter your pancakes will be. Room Temp Milk: Pop it in the microwave to quickly bring to room temp. Room Temp Eggs: They’ll blend more smoothly. Set them out while prepping, or quickly warm them under warm water before cracking. Spoon the Flour: Measure without packing to keep pancakes light and fluffy. Lumpy Batter is Okay: Stir just until combined to keep pancakes tender. Rest the Batter: Let it stand at room temperature 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 Temperature: 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 Pancakes 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? Ensure your baking powder and soda are fresh, and don’t over-mix the batter. For fluffier pancakes, whip up the batter and let it sit for about 10 minutes—it makes a huge difference! Are banana pancakes healthy? If you’re looking for more nutrients, give these Healthy Pancakes a try! How long do banana pancakes last in the fridge? They can be stored in an airtight container for up to 5 days. What Toppings Go Well With Banana Pancakes? My family (myself included) loves topping these pancakes with this Vanilla Sauce—it has a caramel-like flavor that goes so well with the banana flavor. Who doesn’t love caramel with bananas? 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. STORAGE Leftovers 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 pancakes between sheets of parchment paper in a freezer-safe bag. They can be frozen for 2 months. Reheat: Warm leftover pancakes in the toaster! 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! Use Leftover Over-ripe Bananas In These Recipes Easy Banana Bread with cinnamon. Banana Crepes with an easy creamy filling. Healthy Banana Bread using Greek yogurt. Banana Pudding Recipe Magnolia copycat recipe! Banana Cream Pie with a graham cracker crust. FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Banana Pancakes 5 from 7 votes - Review this recipe Banana Pancakes are bursting with sweet banana flavor and have a soft, fluffy interior. They've got a beautifully caramelized exterior, thanks to being cooked in a thin layer of butter. SAVE TO RECIPE BOX Print Recipe Banana Pancakes 5 from 7 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Banana Pancakes are bursting with sweet banana flavor and have a soft, fluffy interior. They've got a beautifully caramelized exterior, thanks to being cooked in a thin layer of butter. Course Breakfast, Vegetarian Cuisine American Keyword banana pancake recipe, banana pancakes Prep Time 15 minutes minutes Cook Time 15 minutes minutes Total Time 30 minutes minutes Servings 12 -15 pancakes Chelsea Lords Calories 152kcal Author Chelsea Lords Cost $3.41 EquipmentElectric griddle or very large nonstick skillet IngredientsWet Ingredients▢ 3 tablespoons unsalted butter, melted & cooled▢ 1/3 cup very ripe mashed banana (1 small)▢ 1 cup + 3 tablespoons whole milk, at room temp▢ 1 tablespoon plain white vinegar▢ 1 teaspoon vanilla extract, optional▢ 1 large egg, at room tempDry Ingredients▢ 1-1/4 cups white all-purpose flour▢ 1 tablespoon light brown sugar, optional (Note 1)▢ 1/2 teaspoon of each: salt, baking powder, & baking soda▢ Optional: 1/4 tsp cinnamon, 1/8 teaspoon nutmegFor Cooking/Serving▢ 3 tablespoons unsalted butter, cold▢ My favorite syrup with these pancakes: vanilla sauce (recipe for sauce in Note 2)▢ Optional: thinly sliced bananas and sprinkle of cinnamon for toppingUS - Metric USMetric InstructionsBUTTER & BANANA: Start by melting 3 tablespoons of butter in the microwave. Once melted, set aside to cool to room temp. Use a fork to mash a very ripe banana then measure to get exactly 1/3 cup.MILK: Pour 1 tablespoon white vinegar into a liquid measuring cup. Pour milk on top up to the 1-1/4 cup line. Stir. Set aside for 5 minutes to slightly curdle (DIY buttermilk!).DRY INGREDIENTS: Whisk together dry ingredients.WET INGREDIENTS: In a very large bowl, add mashed banana, milk mixture, egg, and vanilla if using. Briskly whisk until smooth. While whisking, gradually pour in butter, mixing until smooth. Add dry ingredients on top. Whisk until no dry streaks remain (no longer than 30 seconds) some lumps are ok! Set batter aside; it's even better if it can sit for about 10 minutes.BUTTER GRIDDLE: Heat a non-stick skillet over medium heat. Or heat an electric griddle to 300 degrees F. Once hot, grab stick of 3 tbsp butter with tongs and rub across the griddle.COOK: Use a 1/4 cup measuring cup to scoop batter and pour onto griddle. It should spread to a 4-4.5 inch circle (coax with a spoon if it doesn't). Cook until you see bubbles spread across the pancake. Then use a thin metal turner to flip and cook on the other side. Pancake should be nicely golden brown on each side. If pancake/butter is burning, lower heat.FINISH COOKING: Wipe down the skillet/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 3.ENJOY: Serve pancakes as soon as possible with toppings of choice! The vanilla sauce in Note 2 is our absolute fave! Video Recipe NotesNote 1: 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: Vanilla Syrup: Combine 1/2 cup unsalted butter, 1 cup light brown sugar, 1/2 cup heavy cream, and a pinch of salt in a medium-sized pot. Cook over medium heat, stirring occasionally, until butter melts and syrup slightly thickens (5-8 mins). Remove from heat, stir in 1 tablespoon vanilla extract. Note 3: Keep Pancakes Warm: Place a cooling rack on a large pan. As soon as you take a pancake off the skillet/griddle, place on the cooling rack in a single layer. Put pan in a 200 degree F oven as you continue to cook more pancakes. Nutrition FactsServing: 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 We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
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! Reply
