This is a sponsored post written by me on behalf of Albertsons. All opinions are 100% mine.
Nothing says good morning like a stack of fluffy Homemade Banana Pancakes served with your favorite toppings! This banana pancake recipe is so easy to mix up in the blender and yields light and fluffy pancakes with the perfect banana bread flavor. Get ready for a delicious and easy breakfast that everyone in your family will love.
On Saturday mornings, I try to make my kids a special breakfast like breakfast tacos or baked blueberry donuts. And these pancakes happen to be highly requested, so if we have a ripe, spotty banana leftover from the week, banana pancakes are on the menu! These pancakes cook up light and fluffy with the most perfect banana bread flavor.
I could eat a big pile of these every morning… and I would, if there were any leftover! My family gobbled these up the day we made them.
There were just a few leftover that we tossed into a baggie for the next morning. And you know what? They tasted just as good! We tried leftovers in the toaster and in the air fryer. Both ways resulted in warm, slightly crisp on the outside and soft on the inside pancakes. Yum!
Warm, fluffy banana bread pancakes will have everyone racing to the breakfast table in a hurry!
Ingredients in Banana Pancakes
You’ll find you probably have most (if not all) of these ingredients right now in your pantry/fridge! Nothing too crazy ingredient wise. 🙂
- Flour. Regular all-purpose flour or whole wheat pastry flour work great for this recipe.
- Baking powder + baking soda. A bit of baking powder and baking soda will help these banana pancakes get nice and fluffy.
- Salt. Really brings out the banana flavor!
- 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.
- Milk. You can use any preferred milk. Even almond, oat or cashew milk will work just fine. I like to use Open Nature® Oat Milk. Open Nature is one of my go-to brands from Albertsons! They offer high-quality, minimally-processed products free from 110 food additives.
- Egg. One egg will add fluffiness to this banana pancake recipe. If you’re looking for a vegan option, you can try using 1 flax egg instead.
- Butter. A little bit of melted butter gives these pancakes the perfect texture. To keep these pancakes vegan, use oil instead.
- Banana. The more brown spots the better to perfectly sweeten these pancakes.
- Nutmeg. My secret ingredient! Adds such a great flavor!
- Toppings. I’ve been obsessed with adding OWN Brands Signature SELECT™ Fruit Syrup as a topping to my pancakes and waffles! It’s so good! These pancakes are great with just a little maple syrup too. See even more pancake topping ideas below.
How do you 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. Homemade pancake batter is quite simple and easy to make in minutes.
- Heat a large skillet or griddle that has been sprayed with a nonstick cooking spray or greased with oil or butter over medium-high heat.
- 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.
- 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.
- Serve with favorite toppings and enjoy!
Tips for Homemade Banana Pancakes
This recipe is simple and straight forward, but I do have a few pancake-making tips to give you the most perfect banana pancakes.
- Make sure your baking powder is fresh. If it’s old or expired you’ll get flat pancakes.
- A large nonstick skillet totally works for cooking these pancakes, but I really like to use a griddle. It’s much more efficient and an easier way to feed a crowd.
- Flip the pancakes when the edges are set and you see little bubbles on the surface of the pancakes.
- Only flip once. Flipping the pancakes back and forth causes them to deflate and become dense, so when it’s time to check if they’re done on bottom, just barely lift them to take a peek.
- Don’t press down on the pancake with the back of your spatula. This will cause the pancake to flatten and it won’t help them cook any faster.
- To keep cooked pancakes warm while you finish cooking the batter, place the cooked pancakes in a 250ºF oven.
Toppings for Banana Pancakes
These Homemade Banana Pancakes are absolutely delicious with nothing on them, but they are even better with a few toppings added to the top. Here’s some fun ideas:
- Maple syrup or honey
- Chocolate syrup
- Fruit syrup
- Peanut butter, almond butter or Nutella
- Chocolate chips
- Fresh fruit – strawberries, blueberries, raspberries, blackberries, banana slices
- Shredded coconut
- Nuts – walnuts, pecans, almonds
- Cool Whip or whipped cream
Have you tried any products from Signature SELECT, O Organics or Open Nature? I shopped at Albertsons in my local area, but you can also find OWN Brands, O Organics® and Open Nature products at the Albertsons Companies family of stores, including Albertsons, Safeway, ACME Markets, Jewel-Osco, Vons, Randalls, Shaw’s Supermarket, Star Market, and Tom Thumb.
Albertsons also offers Grocery Delivery and Drive Up & Go™ for convenient ways to shop!
These banana pancakes are a family favorite breakfast! I know there are quite a few banana pancake recipes out there, but after testing and tweaking this recipe multiple times, I can honestly say these are the BEST banana pancakes! They’re so easy too, I make them on repeat. I highly recommend making a double batch because they disappear so quickly!
If you’re looking for a slightly healthier recipe that cuts out the added sugar and butter, check out these Banana Oatmeal Pancakes. My classic buttermilk pancakes recipe is a great option if you’re looking for simple traditional pancakes.
More Breakfast Favorites
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. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Banana pancakes are so easy to mix up in the blender! They turn out light and fluffy with the perfect banana bread flavor. Get ready for a delicious and easy breakfast that everyone in your family will love.
- 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 (I like Open Nature Oat 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
Heat a large skillet or griddle that has been sprayed with a nonstick cooking spray or greased with coconut oil over medium-high heat.
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.
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.
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.