Banana Pancakes

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These incredible buttermilk Banana Pancakes are bursting with banana flavor and cooked to perfection! They’re light, fluffy, and flavorful.

Enjoy these with Ham and Cheese Quiche, topped with Whipped Cream, Maple Syrup, Blueberry Syrup or Vanilla Sauce, and extra banana slices.

Ready-to-eat Banana Pancakes with syrup and fresh bananas on top.

Banana Pancakes

Last week I had some overly ripe bananas lying around. While my initial thought was to make some Chocolate Banana Muffins, I decided it was time to work through a recipe for Banana Pancakes.

It’s no secret that we are obsessed with pancakes at my house (and all things breakfast food), so I’m glad to have this recipe in my arsenal now. Banana Pancakes are a great way to use overripe bananas!

Cup of mashed bananas for Banana Pancakes.


  • Butter: Adds flavor and moisture, melted and cooled.
  • Bananas: Overripe bananas provide sweetness and moisture for soft texture.
  • Buttermilk: Contributes tanginess and aids in fluffiness.
  • Egg: Binds ingredients and improves texture.
  • Sugar & Vanilla Extract: Sweetens and enhances flavor.
  • Flour: Forms the base structure of the pancakes.
  • Baking Powder & Salt: Help pancakes rise and improve flavor.
  • Cinnamon (Optional): Adds warmth and spice.

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Banana Pancakes

5 from 8 votes
Incredible buttermilk pancakes bursting with banana and cooked to perfection! These Banana Pancakes are light and fluffy and perfect with syrup and fresh berries.
Ready-to-eat Banana Pancakes with syrup and fresh bananas on top.
Print Recipe

Banana Pancakes

Ready-to-eat Banana Pancakes with syrup and fresh bananas on top.
5 from 8 votes
Incredible buttermilk pancakes bursting with banana and cooked to perfection! These Banana Pancakes are light and fluffy and perfect with syrup and fresh berries.
Course Breakfast, Vegetarian
Cuisine American
Keyword banana pancakes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10 pancakes
Chelsea Lords
Calories 152kcal


  • 3 tablespoons unsalted butter melted and cooled
  • 1 cup mashed overripe bananas (~2-3 bananas)
  • 1 cup buttermilk
  • 1 large egg lightly beaten
  • 2 tablespoons white sugar
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups white all-purpose flour
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt (if using table salt or sensitive to salt, reduce to 1/4 teaspoon)
  • 1/2 teaspoon ground cinnamon (optional)
  • Serve with: sliced ripe bananas, pure maple syrup, whipped cream, crushed nuts, etc.


  • BUTTER: Pre-heat the oven to 200 degrees F and prepare a large baking sheet by setting a cooling rack on top of the tray. Place both in the oven. Start by melting the butter and then setting in the fridge or aside at room temperature to cool. It should be at room temperature before adding to the wet ingredients.
  • WET: Place the bananas in a small bowl and mash completely with a fork or beat with a hand mixer until smooth. Measure and confirm that you have exactly 1 level cup. Add back to the bowl. Stir in buttermilk, lightly beaten egg, white sugar, and vanilla extract. Once the butter is cooled to room temperature, drizzle into the other wet ingredients while stirring constantly.
  • DRY: In another medium-size bowl, add the flour, baking powder, salt, and cinnamon. Whisk until combined. Make a well in the dry ingredients. Pour the wet ingredients into the well. Mix ingredients until JUST barely combined and no flour streaks remain. Do not overmix! If you have the time, let the batter stand at room temperature for 5-10 minutes.
  • COOK: Heat a large skillet or griddle over medium-high heat (~300 degrees F). When hot, run the cold stick of remaining 3 tablespoons butter across the skillet/griddle (I like to hold butter with tongs to keep the heat away from my fingers). Lower the heat to medium-low and use a 1/4 cup measuring cup to scoop and drop pancake batter onto the skillet or griddle. Cook until the surface of pancakes are firm underneath with some bubbles on the surface, about 1 to 2 minutes. Gently flip with a spatula and cook until browned on the other side, about 1 to 2 minutes more. Continue making pancakes until the batter is gone. (If the pancake or butter is burning, lower the heat.) Wipe griddle or skillet in between batches of pancakes with a paper towel or napkin (you don't want burned butter pancakes).
  • COOK CONT.: As soon as you take a pancake off the skillet/griddle, place it on the prepared pan with the cooling rack (the cooling rack keeps pancakes from getting soggy underneath). Place the pan in the oven as you continue to cook more pancakes.
  • SERVE: Serve pancakes as soon as possible, topped with an extra pat of butter (optional) and your favorite syrup -- maple syrup is our favorite. Add a few extra slices of bananas, whipped cream, crushed almonds or walnuts, or whatever you'd like on your Banana Pancakes!

Nutrition Facts

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.


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Recipe Rating


  1. 5 stars
    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!

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