Wake up to the sweet, comforting goodness of Homemade Banana Pancakes! Light, fluffy, and bursting with banana bread flavor, they’re perfect stacked high and drizzled with maple syrup, butter, and fresh banana slices.

Drizzling maple syrup over a stack of banana pancakes.

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A Note from Kim

From Spotty Bananas to Breakfast Magic

Banana pancakes are a Saturday morning staple in our house, especially when we have a ripe, spotty banana leftover from the week. These flapjacks cook up soft and tender with all the cozy, sweet flavors of banana bread, and my kids can’t get enough of them!

I could honestly eat a big stack of these every day… and I would if there were any leftovers! The few we saved for the next morning were just as good, warm, slightly crisp on the outside, and soft on the inside whether we reheated them in the toaster or the air fryer. You’re going to love them!

With love (and lots of good eats), - Kim

AMAZING pancakes! My 2 year old son ate every bit of them and he’s very picky. Such a perfect recipe!

— Amber

Ingredients in Banana Pancakes

All you need are a few pantry staples and a ripe banana to make this banana pancake recipe. For all the measurements, see the recipe card below.

A ripe banana on a cutting board near an egg and bowls with sugar, milk and flour.
  • Flour. Regular all-purpose flour or whole wheat pastry flour work great for this recipe. For gluten-free banana pancakes, try a 1-to-1 gluten-free flour.
  • Sugar. Just a tiny bit of sugar to help sweeten the pancakes! You can omit this if your banana is extra ripe. The riper the banana, the sweeter the pancakes will taste.
  • Baking powder + baking soda. Help these rice and get nice and fluffy.
  • Salt. Really brings out the banana flavor!
  • Egg. One egg will bind the batter and add richness for a soft, tender texture. Use a flax egg to make the recipe vegan.
  • Milk or buttermilk. Provides moisture and helps create a tender crumb. Buttermilk adds a subtle tang and extra fluffiness. Almond milk will work great too.
  • Vanilla extract. Boosts the sweetness and complements the banana flavor.
  • Banana. The star ingredient! The more brown spots, the better to naturally sweeten the batter.

Fun Add-in Options

  • Chocolate chips. Stir about 1/2 cup of chocolate chips into the batter for a treat that feels extra special (mini chips work great for even distribution).
  • Blueberry pancakes: Fold in about 1/2 cup fresh or frozen blueberries for little bursts of sweetness. If using frozen, add them straight from the freezer to prevent bleeding.
  • Pumpkin pancakes: Simply replace the banana with an equal amount of pumpkin puree and add ½ teaspoon of pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger) to the batter.
  • Spices. Add 1/2 teaspoon ground cinnamon or a pinch of nutmeg for a stronger banana-bread vibe.
  • Nuts. For nutty crunch, mix in about 1/2 cup chopped pecans or walnuts.
  • Toppings. Some of my favorite toppings are peanut butter, fresh berries, a sprinkle of coconut flakes, a pat of butter and syrup. 

How to Make Banana Pancakes

Sure, you could make pancakes from a box mix, but pancakes from scratch are just as easy and taste so much better. Trust me.

For the printable recipe, scroll down to the recipe card below.

Using a whisk to mix flour, salt and baking powder in a large bowl.

Step 1: Mix dry ingredients. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. 

Using a wooden spoon to mix egg and milk into dry ingredients.

Step 2: Add wet ingredients. Add the a beaten egg, milk or buttermilk, vanilla and mashed banana to the dry mixture.

Using a wooden spoon to stir pancake batter in a large bowl.

Step 3: Mix and rest. Stir pancake batter until just combined. Some small lumps remaining are fine. (Do not over-stir the mixture. This will make flat pancakes. Mix until a few streaks of flour are remaining.) Let batter sit for about 10 minutes.

Pancakes cooking in a large skillet.

Step 4: Cook. Heat a greased skillet or griddle over medium-high heat, then reduce to medium-low heat and cook pancakes using ¼ measuring cup batter for each.

Flipping pancakes and cooking the other side in a skillet.

Step 5: Flip and cook. Cook pancakes for 3–4 minutes on the first side, until bubbles form and the edges look set. Flip once golden and cook 2 more minutes, adjusting heat as needed.

Pancakes on a plate topped with butter, banana slices and maple syrup.

Step 6: Serve. Enjoy immediately or keep warm in a 200ºF oven. Spray or grease surface again and continue cooking remaining batter.

Kim’s Recipe Tips

  • Don’t overmix the batter. A few lumps are totally fine. Overmixing develops gluten and leads to flat, dense pancakes instead of fluffy ones.
  • Let the batter rest. Resting for about 5–10 minutes allows the flour to hydrate and the leavening to activate, giving you lighter pancakes.
  • Use the right pan. A large nonstick skillet works just fine, but a griddle is even better, it lets you cook more pancakes at once and makes feeding a crowd quick and easy.
  • Don’t press the pancakes. Avoid flattening them with a spatula, this pushes out air, makes them dense, and won’t speed up cooking anyway.
  • Adjust heat as needed. If pancakes are browning too quickly, lower the heat slightly, every stove runs a little different.

Frequently Asked Questions

How can I ripen bananas faster?

If your bananas aren’t quite ready, pop them in the microwave in short 15-second bursts until soft. They’ll be warm, so let them cool before mixing into the batter.

What’s the best way to mash bananas?

The best way to mash a banana is to use a fork or potato masher. For extra smoothness, you can also use a small whisk or a food processor.

How can I tell when pancakes are ready to flip?

Look for bubbles forming on the surface and edges that appear set. When the underside is golden brown, they’re ready to flip. Be sure to only flip once, flipping multiple times deflates the pancakes and can make them tough.

How can I make these without the banana?

Replace the mashed banana with equal parts applesauce, pumpkin puree, or mashed sweet potato, or by adding an extra egg or a few tablespoons of yogurt to keep them moist and fluffy.

Serving Suggestions

Below are some of my favorite sides to serve with a pancake breakfast.

  • Hash browns or breakfast potatoes. Yes, please!
  • Fresh fruit or fruit salad. To keep this breakfast on the lighter side, fruit is such a great option.
  • Yogurt. Serve on the side or add a spoonful on top of your pancakes.
  • Bacon, sausage, or ham. Anyone else love the bacon/maple syrup combo?
  • Eggs. Scrambled on the side, or perhaps over easy and served on top.

Storing, Freezing and Reheating

  • Storage. Homemade pancakes keep well in the fridge for up to 5 days or in the freezer for up to 3 months.
  • Refrigerator. Let pancakes cool completely, then store in a zip-top bag or airtight container. Reheat in a toaster or microwave when ready to eat.
  • Freezer. Cool pancakes to room temperature, then freeze them individually on a baking sheet, pan or plate. Once slightly firm, transfer to a freezer-safe bag to prevent sticking. Pancakes keep up to 3 months.
  • Reheating. Reheat frozen pancakes in a toaster, air fryer, microwave, or oven; no need to thaw first.
A stack of banana pancakes with a bite taken out and syrup drizzling down the side.

More Favorite Pancake Recipes

A stack of banana oatmeal pancakes topped with banana slices, butter and maple syrup.

Banana Oatmeal Pancakes
A stack of buttermilk pancakes topped with butter and maple syrup.

Buttermilk Pancakes
A stack of cinnamon roll pancakes with glaze dripping down the sides.

Cinnamon Roll Pancakes
A stack of zucchini pancakes being topped maple syrup.

Sweet Zucchini Pancakes

If you try this banana pancake recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

Drizzling maple syrup over a stack of banana pancakes.
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Banana Pancakes

Yield: 8 pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Wake up to the sweet, comforting goodness of Homemade Banana Pancakes! Light, fluffy, and bursting with banana bread flavor, they’re perfect stacked high and drizzled with maple syrup, butter, and fresh banana slices.
Author: Kim

Ingredients

  • 1 cup (120g) all-purpose flour
  • 1/2 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large lightly beaten egg
  • 3/4 cup milk or buttermilk
  • 1/2 teaspoon vanilla extract
  • 1 medium (113g-135g) mashed ripe banana

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Instructions 

  • To keep pancakes warm while you are making the whole batch, heat oven to 200°F and place a large sheet pan inside.
  • In a large bowl, mix 1 cup (120g) all-purpose flour, 1/2 tablespoon granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
  • Add the 1 large lightly beaten egg, 3/4 cup milk or buttermilk, 1/2 teaspoon vanilla extract and 1 medium (113g-135g) mashed ripe banana; whisk until just combined. Some small lumps remaining are fine. (Do not over-stir the mixture. Over-mixing makes for a flat pancake. Mix until a few streaks of flour are remaining.) Let batter sit for about 10 minutes.
  • Preheat a large skillet or griddle over medium-high heat. It should be hot before adding the pancakes to the surface. Spray surface with cooking spray or grease with a bit of oil or melted butter. When pan is hot and right before cooking the pancakes, lower the heat to medium and spoon out 1/4 cup of batter for each pancake.
  • Cook each pancake for about 3-4 minutes. If pancakes are browning too quickly, lower the heat. Bubbles will form on the edges of the pancakes and once they look dry, use a thin spatula to gently lift one side and take a look underneath. If the pancake is golden, flip and cook on the other side for another 2 minutes, or until golden brown.
  • Remove pancakes and either serve immediately or keep warm in the oven. Spray or grease surface again and continue cooking remaining batter.
  • Serve with butter, warm maple syrup, sliced bananas and any other favorite toppings. Enjoy!

Notes

This recipe was originally published 12/4/20 and was updated 1/20/26. The old recipe is below.
  • 1 1/2 cups all-purpose or whole wheat flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 1/2 cups milk
  • 1 large egg
  • 3 tablespoons butter melted
  • 1 medium to large ripe banana
  • 1/4 teaspoon nutmeg
  • Optional for serving: fresh berries, almond butter, banana slices, shredded unsweetened coconut, butter, whipped cream, fruit syrup and/or maple syrup
Instructions
  1. Heat a large skillet or griddle that has been sprayed with a nonstick cooking spray or greased with coconut oil over medium-high heat.
  2. Place all ingredients in a blender and blend on high about 10 seconds and until well combined. You may have to blend, then scrape the sides, and blend again. If you don’t have a blender, you can whisk dry ingredients together in a large bowl and then stir in wet ingredients and mashed banana.
  3. Pour about 1/4 cup batter for each pancake onto the griddle; cook for 2-3 minutes and until bubbles are popping over the top of the pancakes. Flip and cook for about 1-2 minutes more. Continue with remaining batter.
  4. Serve with your favorite toppings and enjoy!
*As batter sits, it gets very thick. To make it thinner, add a few tablespoons more of milk.
Storing leftovers: Place any leftover pancakes in a resealable plastic bag and store in the fridge for up to about 5 days. Any longer than 5 days and you can freeze.
Freezing: Once completely cool, place them in a resealable plastic bag in a single layer and freeze until firm. Frozen pancakes stay fresh for up to three months.
Reheating: Cooked pancakes are wonderful reheated in an air fryer. I cooked mine at 370ºF. for about 6 minutes. They get a nice crispy outer edge with a soft center. You can also use a toaster oven or microwave to reheat pancakes.
photos by amie of food duchess
Author: Kim
Course: Breakfast
Cuisine: American
Serving: 1pancake, Calories: 97kcal, Carbohydrates: 17g, Protein: 3g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.4g, Trans Fat: 0.003g, Cholesterol: 26mg, Sodium: 212mg, Potassium: 113mg, Fiber: 1g, Sugar: 4g, Vitamin A: 80IU, Vitamin C: 1mg, Calcium: 64mg, Iron: 1mg

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