Every week, the same story. Those bananas on our counter would go from perfect yellow to spotty brown, and I’d feel guilty throwing them away. William would suggest banana bread for the hundredth time, but who wants to turn on the oven at 7 AM on a Tuesday? Then one rushed morning, I mashed those sad bananas into our regular pancake batter, and everything changed.These banana pancakes became our weekday morning savior. This easy banana pancake recipe uses those overripe bananas sitting on your counter, takes about 15 minutes start to finish, and creates the fluffiest, most naturally sweet pancakes you’ve ever tasted. No mixer required, no complicated steps, just mashed bananas and pantry staples coming together into breakfast magic.
Why You’ll Love These Banana Pancakes
These fluffy banana pancakes solve that eternal “what’s for breakfast” question while using up ingredients you already have. You know those bananas that are too ripe to eat but too good to throw away? This is their moment to shine. The riper they are, the sweeter and more flavorful your pancakes become. William used to avoid the spotty bananas, but now he gets excited when they turn brown because he knows pancake morning is coming.Here’s what makes this simple breakfast recipe absolutely brilliant – it’s naturally sweet, so you can cut back on sugar without sacrificing flavor. The mashed bananas add moisture and sweetness while keeping the pancakes incredibly soft and tender.
Unlike regular Banana Pancakes that can taste flat or boring, these have built-in flavor from the banana that makes every bite interesting. Plus, they’re filling enough to actually keep you satisfied until lunch, which regular pancakes never managed to do for William.The flexibility is unmatched. Make them dairy-free by swapping the milk, gluten-free with the right flour, vegan by ditching the eggs, or protein-packed by adding protein powder. These banana oatmeal pancakes adapt to whatever dietary needs you have while still tasting incredible. I’ve made them for friends who are dairy-free, gluten-sensitive, and trying to eat more protein – everyone leaves happy and asking for the recipe. It’s the breakfast that actually works for real life, not just Instagram.
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Ingredients You Need for Banana Pancakes
Wet Ingredients:
- 2 medium ripe bananas
- 2 large eggs
- 1 cup milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1½ cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
For Cooking:
- Butter or oil for the griddle
- Extra banana slices for topping
Optional Mix-Ins:
- ⅓ cup chocolate chips
- ¼ cup chopped walnuts
- 2 tablespoons flax seeds
- ½ teaspoon nutmeg
Serving Suggestions:
- Honey drizzle
- Pure maple syrup
- Peanut butter or almond butter
- Fresh berries
- Whipped cream
- Extra banana slices
See recipe card for quantities.
How to Make Banana Pancakes Step by Step
Mash Your Bananas Properly:
Start by peeling your ripe bananas – the spottier and browner they are, the better this will work. Break them into chunks and drop them into your large mixing bowl. Now grab a fork and start mashing with purpose. You want to press down and drag the fork through the bananas repeatedly until they’re mostly smooth with just a few small lumps remaining. This takes about a minute of good, vigorous mashing. Don’t worry about getting them completely smooth – those little bits of banana throughout your pancakes are actually delicious.
Combine Your Wet Ingredients:
Crack your eggs directly into the bowl with the mashed bananas. Add your milk – I use whole milk for richness, but literally any milk works here. Pour in your melted butter (make sure it’s cooled slightly so it doesn’t cook the eggs) and add that vanilla extract. Now grab a whisk and beat everything together vigorously for about 30 seconds. You want the mixture to look cohesive and slightly frothy, with the eggs fully incorporated into the banana mixture. It should be a pale yellow color with flecks of banana throughout.
Mix In Your Dry Ingredients:
In goes your flour, sugar, baking powder, baking soda, cinnamon, and salt all at once. Here’s where people usually mess up, so listen carefully: switch from your whisk to a wooden spoon or rubber spatula. Use gentle folding motions to incorporate the dry ingredients into the wet mixture. Scrape from the bottom of the bowl up and over, rotating the bowl as you go. Stop mixing the very second you don’t see any more dry flour streaks – this takes about 15-20 gentle folds, maybe 30 seconds total. The batter should look lumpy and thick, almost shaggy.
Let the Batter Rest:
This is the step most people skip, and it’s a game-changer. Let your batter sit undisturbed for 5 minutes while you heat your griddle. During this rest time, the flour fully hydrates, the baking powder starts activating, and the gluten that did form begins to relax. You’ll actually see the batter puff up slightly as the leavening agents start working. Use this time to preheat your griddle or large skillet over medium heat – not medium-high, just medium. Test if it’s ready by flicking a few drops of water onto the surface; they should sizzle and dance across the pan.
Cook Your Pancakes to Golden Perfection:
Use a ¼-cup measuring cup or ladle to scoop batter onto your hot griddle, leaving about 2 inches between each pancake – they’ll spread slightly. Don’t touch them, don’t spread them, don’t poke them. Just let them sit there and do their thing. After about 2 minutes, you’ll see tiny bubbles forming on the surface. Wait until those bubbles pop and leave little holes, and the edges of the pancake look dry and set rather than wet and glossy. The underside should be deep golden brown with those beautiful caramelized spots from the banana sugars. Now slide your spatula under gently and flip in one confident motion.
Serve Immediately and Watch Them Disappear:
Stack those gorgeous golden pancakes on plates while they’re still hot. The first batch can stay warm in a 200°F oven on a baking sheet while you finish cooking the rest, or just start serving and keep cooking – that’s what we do. Top with your favorite additions – we’re maple syrup purists, but William loves adding fresh banana slices and a pat of butter that melts into all the nooks and crannies. The pancakes should be tender and fluffy on the inside with crispy, caramelized edges on the outside.
Equipment For Banana Pancakes
- Large mixing bowl
- Fork for mashing
- Whisk or spoon
- Griddle or large skillet
- Spatula for flipping
- Measuring cups and spoons
Banana Pancakes Variations
Chocolate Chip Banana Pancakes:
- Add ⅓ cup mini chocolate chips to batter
- Sprinkle extra on top while cooking
- Serve with chocolate syrup
- Kid-approved every single time
Banana Oatmeal Pancakes:
- Replace ½ cup flour with ground oats
- Add extra banana for moisture
- Heartier, more filling
- Perfect for meal prep
Protein Banana Pancakes:
- Add 2 scoops vanilla protein powder
- Reduce flour to 1 cup
- Use extra milk to thin batter
- Post-workout breakfast win
Peanut Butter Banana:
- Swirl 2 tablespoons peanut butter into batter
- Top with more peanut butter and honey
- Add chopped peanuts
- Elvis-approved combination
Smart Swaps for Your Banana Pancakes
Flour Options:
- Whole wheat flour → All-purpose (nuttier, denser texture)
- Oat flour → Regular flour (gluten-free banana oatmeal pancakes)
- Almond flour → All-purpose (lower carb, different texture)
- 1:1 gluten-free blend → Perfect for celiac friends
Milk Alternatives:
- Almond milk → Dairy milk (lighter, nutty)
- Oat milk → Regular milk (creamy, neutral)
- Coconut milk → Full-fat richness
- Any non-dairy works perfectly
Egg Substitutes:
- 2 flax eggs → Regular eggs (vegan banana pancakes!)
- ¼ cup applesauce → Eggs (works but less fluffy)
- Commercial egg replacer → Follow package directions
- Extra mashed banana → Add ½ banana, skip eggs
Sweetener Swaps:
- Skip it entirely → Bananas provide sweetness
- Maple syrup → Sugar (liquid sweetener, richer)
- Honey → Sugar (different flavor profile)
- Coconut sugar → White sugar (caramel notes)
Storing Your Banana Pancakes
Refrigerator Storage (4-5 days):
- Cool completely on wire rack
- Stack with parchment paper between
- Store in airtight container
- Reheat in toaster or microwave
Freezer Storage (2-3 months):
- Cool completely first
- Flash freeze on baking sheet
- Transfer to freezer bags
- Reheat straight from frozen
Meal Prep Magic:
- Make double batch on Sunday
- Freeze individual portions
- Grab for quick weekday breakfast
- Toaster brings them back to life
Reheating Methods:
- Griddle: Quick warm-up with butter
- Toaster: 2-3 minutes until crispy edges
- Microwave: 30 seconds per pancake
- Oven: 350°F for 5-7 minutes
Top Tip
- The absolute game-changer for perfect banana pancakes is using bananas that are almost too ripe – I’m talking seriously brown and spotty, the ones you’d normally feel guilty about letting sit too long. Those bananas that look like they’re one day away from the compost bin? Those are your golden ticket to the fluffiest, sweetest, most flavorful pancakes you’ve ever made. The riper the banana, the more natural sugar it contains, which means you can actually cut back on added sugar while getting even sweeter pancakes.
- William used to get so frustrated with me for “letting the bananas go bad” until he tasted the difference between pancakes made with yellow bananas versus brown-spotted ones. The yellow banana batch was fine – just regular pancakes with a hint of banana flavor. But the brown banana batch? He literally said “Oh, NOW I get it” after the first bite. The flavor is richer, deeper, more caramelized, and somehow more banana-y even though you’re using the same amount.
- Here’s my strategy for always having perfect pancake bananas: buy an extra bunch specifically for pancakes and stick them in a paper bag on top of the fridge where it’s warm. They’ll ripen faster up there, and in about 5-7 days, you’ll have perfect brown-spotted beauties ready for Sunday morning. If they’re getting too ripe before you’re ready to use them, just peel them, break them into chunks, and freeze them in a zip-top bag.
What to Serve With Banana Pancakes
From countless breakfast and brunch sessions, I’ve learned these comfort food breakfast pancakes pair perfectly with both sweet and savory sides. The classic combo is crispy bacon or sausage links – the salty, savory meat contrasts beautifully with the sweet banana flavor and creates that perfect breakfast balance. William always makes bacon when I make these pancakes, and the combination is so good that our nephew requests “banana pancakes with crispy bacon” specifically when he visits. Fresh fruit salad with berries, melon, and grapes adds brightness and cuts through the richness. For drinks, hot coffee or fresh orange juice work perfectly, though William swears by his vanilla latte alongside these.
For a full brunch spread, these kid-friendly breakfast pancakes anchor the table beautifully while you add scrambled eggs, hash browns, and maybe some yogurt parfaits for lighter eaters. They’re substantial enough to be the main event but pair well with everything. One trick I learned – if you’re serving these for a crowd, set up a topping bar with maple syrup, honey, peanut butter, Nutella, fresh berries, banana slices, whipped cream, and chocolate chips. Let everyone customize their stack. William’s friends go crazy for this setup at our Sunday brunches, and it means I’m not stuck at the stove making custom orders for everyone!
FAQ
How long will banana pancakes keep in the fridge?
Banana pancakes keep perfectly in the fridge for 4-5 days when stored properly. Let them cool completely on a wire rack, then stack them with small pieces of parchment paper between each pancake to prevent sticking. Store in an airtight container or zip-top bag. We make a big batch every Sunday, and William grabs them throughout the week for quick breakfasts. Just reheat in the toaster for 2-3 minutes and they taste freshly made. The banana flavor actually develops and gets richer after a day or two in the fridge!
Are banana pancakes supposed to be a little mushy?
No, properly made banana pancakes should be soft and fluffy but not mushy. If yours are coming out mushy, you’re likely using too much banana or not cooking them long enough. Stick to 2 medium bananas for the recipe, and make sure your griddle is at medium heat – not too low or they won’t cook through properly. Cook until bubbles form and pop on the surface before flipping, then give the second side a full 1-2 minutes. They should have a golden-brown exterior and a moist but fully cooked interior.
Can you make banana pancakes in advance?
Absolutely! These are perfect make-ahead pancakes for busy mornings. Cook them as directed, let them cool completely, then store them in the fridge for up to 5 days or freeze for 2-3 months. For freezing, place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag with parchment between layers. Reheat straight from frozen in the toaster or microwave. I make triple batches every Sunday for our weekday breakfasts, and they’re a total lifesaver when we’re running late for work!
Can I eat banana pancakes cold?
Yes, you can eat banana pancakes cold, and they’re actually pretty good that way! William sometimes grabs them straight from the fridge and eats them while running out the door – he says they taste like a cross between pancakes and banana bread. However, they’re definitely better when reheated. The butter melts, the edges get slightly crispy, and that warm banana aroma comes back. If you’re eating them cold, I’d recommend spreading some peanut butter or Nutella on them to add richness and make them more satisfying. They work great as a snack this way too!
The Ultimate Easy Weekday Morning Meal!
Now you have everything you need to transform those brown bananas into amazing banana pancakes – from the perfect mashing technique to our rum extract secret. This simple breakfast recipe proves that the best mornings don’t require complicated cooking or fancy ingredients, just a willingness to rescue those overripe bananas and spend 15 minutes at the stove.What I love most about these fluffy banana pancakes is how they’ve changed our mornings. William used to skip breakfast entirely or grab something terrible from a drive-through. Now he actually wakes up looking forward to breakfast, and we have these quiet morning moments together before the day gets crazy.
Want more quick morning pancakes to add to your rotation? Try our Delicious Croissant Bread Recipe for that traditional diner taste. Craving more banana recipes? Our Easy sweet potato breakfast bowl Recipe use the same overripe bananas and are perfect for grab-and-go breakfasts. Need another one-bowl breakfast? Our Best Scrambled Eggs With Spinach Recipe Bake is equally easy and feeds a crowd!
We absolutely love seeing your banana pancake creations! Share your photosTell us what toppings you used, whether your kids devoured them, and if you discovered any secret ingredient twists of your own. The community recipes that come from your experiments are some of our favorite things to see!
Rate this recipe and tell us how many brown bananas you’ve rescued with this recipe – we love hearing your food waste victories!
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Pairing
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Banana Pancakes
Fluffy, naturally sweet banana pancakes made with overripe bananas and simple pantry staples. Ready in 15 minutes, endlessly customizable, freezer-friendly, and perfect for weekday breakfasts.
Ingredients
Method
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Peel the ripe bananas and mash them in a bowl until mostly smooth with a few small lumps.
-
Add eggs, milk, melted butter, and vanilla, then whisk until well combined.
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Add flour, sugar, baking powder, baking soda, cinnamon, and salt; gently fold until just combined.
-
Preheat a greased griddle over medium heat. Scoop ¼ cup batter per pancake, cook until bubbles form and edges set, then flip and cook until golden.
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Stack pancakes and top with syrup, butter, banana slices, or your favorite toppings.
Nutrition
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
