Best Banana Pancakes
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We’ve started having a weekly “pancake Sunday”, making pancakes for breakfast together as a family. These fluffy pancakes are made with a few simple ingredients and pantry staples – no need to reach for the pancake mix! I recommend using a griddle, cast iron pan or non-stick pan for the best pancakes. A pan with low sides is best because it makes flipping the pancakes easier.
The best banana pancakes are made similar to banana bread, with a mashed banana mixture (the more ripe/ overripe the banana the better the flavor). I then serve additional slices of bananas along with a drizzle of maple syrup and a handful of pecans (an optional addition) over the top.
Best Banana Pancakes
Table of contents
Key Ingredients in This Recipe
- Bananas – I like to use a combination of over-ripe and just rice bananas for this recipe if possible. Bananas that are just too soft to eat with lots of dark brown speckles on the peel are great for mashing and adding to the pancake batter.The overripe bananas become sweeter because the starches are converted to sugar. As long as they aren’t moldy, the bananas can be used to make pancakes. I use ripe bananas for slicing and serving over the top.
- Flour – I use all-purpose flour for these though you can also use whole wheat flour.
- Sugar – A bit of sugar complements the mashed bananas for the perfect balance of sweetness.
- Baking powder – The baking powder acts as a leavening agent in the batter. It helps to create bubbles in the batter and keep the pancakes lighter while browning the outside.
- Egg – Eggs provide structure to the pancakes while making them fluffy.
- Milk – I use whole milk for my pancakes though you can also use low-fat buttermilk for a richer, tangier pancake. I prefer to use whole milk rather than skim milk for the flavor.
How to Make the Best Banana Pancakes
Step 1: Mix wet and dry ingredients.
In a large mixing bowl whisk together flour, sugar, baking powder and salt and set aside. In a medium mixing bowl, whisk together milk, oil and egg.
Step 2: Combine ingredients.
Add the wet ingredients to the dry flour mixture and stir until ingredients are just combined.
Step 3: Mash bananas and add.
In a small bowl mash one of the bananas until a paste forms. Fold the mashed bananas into the batter.
Step 4: Spoon batter.
Heat a large nonstick pan or griddle over medium heat. Add a bit of butter or vegetable oil cooking spray to the pan or griddle. For each pancake spoon, 2 to 3 tablespoons of batter onto the pan.
Step 5: Cook pancakes.
Cook until the surface of the pancakes has a few bubbles and the underside is golden brown, 1 to 2 minutes. If the underside browns too quickly, lower the heat to medium low.
Step 6: Flip pancakes.
Flip the pancakes carefully with a spatula and cook until the underside is golden brown, an additional 1 to 2 minutes. Remove and transfer to a serving platter.
Step 7: Assemble and serve.
Slice the remaining banana. Serve the pancakes warm and top with the banana slices, pecans and maple syrup.
Tips and Tricks for This Recipe
Swaps and substitutions
- The all-purpose flour can be swapped for whole wheat flour.
- The whole milk can be substituted for low-fat buttermilk.
- Try adding chocolate chips to your batter along with the mashed bananas.
How to Keep Pancakes Warm
If making many pancakes, preheat the oven to 200°F (93ºC) and arrange pancakes on a baking sheet covered loosely with aluminum foil to keep them warm while the rest of the pancakes are cooked. This method works well when feeding a crowd.
How to store leftover pancakes
If you have any leftover pancakes, I recommend storing them in resealable plastic bags. Refrigerate them until ready to eat, up to 3 days in advance.
Other Recipes to Try
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Best Banana Pancakes
Ingredients:
- 1¼ cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup whole milk
- 2 tablespoons vegetable oil
- 1 large egg
- 2 medium bananas, divided
- Unsalted butter or vegetable oil cooking spray, as needed
- Halved pecans, for serving (optional)
- Maple syrup, for serving
Instructions:
- In a large mixing bowl whisk together flour, sugar, baking powder and salt and set aside. In a medium mixing bowl, whisk together milk, oil and egg.
- Add the wet ingredients to the dry flour mixture and stir until ingredients are just combined.
- In a small bowl mash one of the bananas until a paste forms. Fold the mashed bananas into the batter.
- Heat a large nonstick pan or griddle over medium heat. Add a bit of butter or vegetable oil cooking spray to the pan or griddle. For each pancake spoon, 2 to 3 tablespoons of batter onto the pan.
- Cook until the surface of the pancakes has a few bubbles and the underside is golden brown, 1 to 2 minutes. If the underside browns too quickly, lower the heat to medium low.
- Flip the pancakes carefully with a spatula and cook until the underside is golden brown, an additional 1 to 2 minutes. Remove and transfer to a serving platter.
- Slice the remaining banana. Serve the pancakes warm and top with the banana slices, pecans and maple syrup.
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