The best melt-in-your-mouth banana pancakes are made with simple, fresh, and real ingredients. This recipe was inspired by Original Pancakes. No buttermilk required and only a few ingredients that you probably already have on hand!
Breakfast at my house usually consists of pancakes or Scrambled Eggs with Peppers and Onions. Whether you’re a sweet or savory morning person I will guarantee you that you’ll enjoy these banana pancakes. Nothing makes me happier than a short stack of warm banana pancakes. They’re super light and fluffy with just the right amount of banana. These have become my favorite most indulgent breakfast and I always whip them up when friends and family visit. The pancakes get their banana flavor from actual mashed bananas, not banana extract.
Why I Love This Banana Pancakes Recipe
- Super easy to make, freezable, and no buttermilk required!
- The perfect excuse to use up those bananas on your counter that are about to go bad.
- Although delicious when drenched in maple syrup, it doesn’t need it. Loads of fresh banana slices and powdered sugar will satisfy that sweet tooth.
Recipe Ingredients Notes
- Ripe Bananas – I can’t stress this enough, ripe bananas = sweet. If you use fresh or frozen bananas it won’t be as delicious. Please use ripe soft bananas.
- All-purpose Flour – Cake flour, all-purpose flour, or bread flour works.
- Whole Milk – Feel free to use 2% or skim milk.
- Brown Sugar – If you don’t have brown sugar, use granulated sugar.
- Cinnamon – adds flavor but feel free to substitute it with ground nutmeg, pumpkin spice, or simply omit it.
How to Make Banana Pancakes
- Mash the ripe bananas in a large bowl.
- Add the egg, brown sugar, vanilla extract, unsalted melted butter, whole milk, and whisk until well combined.
- Stir in the dry ingredients which include flour, baking powder, salt, and cinnamon.
- Preheat a skillet to medium heat and add some butter.
- Pour about 1/4 cup of the pancake batter and smooth it out.
- Cook for 2-3 minutes on each side or until golden brown.
- Serve with warm maple syrup, garnish with sliced bananas if desired, and enjoy!
Although these banana pancakes are delicious on their own, they taste great with other additions such as:
- Walnuts– If you’ve tried my Moist Banana Bread then you know how good bananas and walnuts are when mixed together. Banana walnut pancakes? Yes, please.
- Chocolate Chips– They just go well with pancakes and if I have them on hand I’ll usually throw a handful of them into the batter.
- Nutella– You can either add the Nutella to the pancake batter or you can spread the Nutella on the pancakes once they’re done cooking.
- Peanut Butter– It’s no secret that banana and peanut butter just go together. You will never regret mixing the two, one is sweet and the other is rich and creamy. A perfect match.
- Blueberries, strawberries, or any type of fresh fruit.
Let the pancakes cook on a well buttered griddle and flip once the underside is golden brown. Flip quickly the pancakes quickly and make sure you don’t pour too much batter onto the skillet. The smaller the pancakes, the easier it is to flip them. Also, use a thin spatula for best results.
Why Do My Banana Pancakes Fall Apart?
Here are some quick tips to prevent your pancakes from falling apart:
- Add a teaspoon of sugar or honey to the batter.
- Fry the pancakes in butter, not oil or baking spray.
- Don’t omit the egg.
How Do I Store Leftover Pancakes?
Let the cooked leftover pancakes cool completely and place them in a plastic bag with parchment paper in between each pancake. Freeze for up to 6 months. For the leftover pancake batter, place it in an air-tight container and refrigerate for up to 2 days. To reheat, simply use a microwave, toaster, or griddle.
Other Breakfast Favorites:
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- 2 cups all-purpose flour
- 2 ripe bananas
- 1 1/2 cups whole milk
- 1 tbsp brown sugar
- 3 tsp baking powder
- Pinch of salt
- 1/2 tsp cinnamon
- 4 tbsp unsalted melted butter
- 1 tsp vanilla extract
- 1 egg
- butter for frying
- Place the ripe bananas in a large bowl and mash them well.
- Add the egg, vanilla extract, unsalted melted butter, brown sugar, and whole milk.
- Stir in the flour, salt, baking powder, and cinnamon. Mix until well combined.
- Preheat a skillet over medium-high heat and butter it generously.
- Pour about 1/4 cup of pancake batter onto the skillet and smooth out the batter.
- Cook for 2-3 minutes on each side or until done.
- Enjoy with fresh fruit and warm maple syrup.