Banana Pancakes

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.

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings pancakes

Calories 97

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

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

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.

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