Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Servings: 4
Key Takeaways
- These fluffy banana pancakes use ripe bananas for natural sweetness
- Ready in just 25 minutes – perfect for busy mornings
- Basic pantry ingredients – no shopping trip needed
- Kid-friendly recipe that even beginners can master
The Perfect Banana Pancake Solution
Tired of the same boring breakfast? These banana pancakes are your answer to a morning worth waking up for.
Banana pancakes combine the comfort of classic pancakes with the sweet goodness of ripe bananas. This recipe makes exactly enough for a family of four – no leftovers to deal with and no need to double recipes.
What makes this banana pancakes recipe special is how it transforms spotty bananas into something magical. The ripe bananas add natural sweetness, reducing the need for extra sugar while keeping the pancakes moist and flavorful.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 315 |
| Protein | 8g |
| Carbohydrates | 58g |
| Fat | 7g |
| Fiber | 3g |
| Sugar | 24g |
| Sodium | 380mg |
What You’ll Need
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1½ cups | Measured correctly (spoon and level) |
| Granulated sugar | 2 tablespoons | |
| Baking powder | 2 teaspoons | Check expiration date |
| Salt | ¼ teaspoon | |
| Ground cinnamon | ½ teaspoon | Optional but recommended |
| Ripe bananas | 2 medium | The spottier, the better |
| Milk | 1 cup | Whole milk works best |
| Eggs | 2 large | Room temperature |
| Vanilla extract | 1 teaspoon | |
| Unsalted butter | 3 tablespoons | Melted, plus extra for cooking |
| Maple syrup | For serving | |
| Fresh banana slices | For garnish | Optional |
Kitchen Tools
| Tool | Purpose |
|---|---|
| Large mixing bowl | For dry ingredients |
| Medium mixing bowl | For wet ingredients |
| Measuring cups and spoons | For accurate measurements |
| Whisk | For mixing batter |
| Fork | For mashing bananas |
| Non-stick skillet or griddle | For cooking pancakes |
| Spatula | For flipping pancakes |
| ¼ cup measuring cup | For consistent pancake size |
Ingredient Substitutions
- Flour: Substitute with 1:1 gluten-free flour blend for gluten-free pancakes
- Milk: Use almond milk, oat milk, or buttermilk instead
- Sugar: Replace with honey or maple syrup (use 1½ tablespoons)
- Eggs: Substitute with ½ cup applesauce for egg-free version
- Butter: Coconut oil works as a dairy-free alternative
Step-by-Step Instructions (Beginner-Friendly)
Preparation Phase (10 minutes)
- Set up your workspace:
- Clear your counter space
- Place all ingredients on the counter
- Set up two separate areas: one for dry ingredients and one for wet ingredients
- Have measuring cups and spoons ready and clean
- Measure dry ingredients precisely:
- Take your large mixing bowl
- Add 1½ cups all-purpose flour (To measure correctly: fluff the flour with a spoon, scoop it into the measuring cup, then level it off with a knife)
- Add 2 tablespoons granulated sugar (use a measuring spoon, not a regular spoon)
- Add 2 teaspoons baking powder (check the expiration date—expired baking powder won’t make your pancakes rise!)
- Add ¼ teaspoon salt (a little goes a long way)
- Add ½ teaspoon ground cinnamon (optional, but adds wonderful flavor)
- Mix dry ingredients thoroughly:
- Hold your whisk with a relaxed grip
- Whisk the dry ingredients in a circular motion for about 30 seconds
- Make sure to reach the bottom of the bowl to incorporate everything
- This step is important because it distributes the baking powder evenly and prevents bitter spots in your pancakes
- Prepare the bananas:
- Select 2 ripe bananas with brown spots (the browner the better for sweetness)
- Peel the bananas completely
- Place them in your medium mixing bowl
- Using a dinner fork, press down on the bananas repeatedly until mashed
- Continue mashing until mostly smooth with just a few small chunks remaining
- The texture should be like thick applesauce with a few small lumps
- Add wet ingredients to bananas:
- Crack 2 eggs into a small bowl first (this prevents shell pieces from getting into your batter)
- Check for shell fragments and remove if necessary
- Add the eggs to your mashed bananas
- Pour in 1 cup of milk (whole milk makes richer pancakes)
- Add 1 teaspoon vanilla extract
- Melt 3 tablespoons of butter in the microwave (20-30 seconds)
- Let the butter cool slightly so it won’t cook the eggs
- Add the melted butter to the wet ingredients
- Mix wet ingredients until well combined:
- Using your whisk, mix everything together with gentle circular motions
- Start slowly to prevent splashing
- Whisk until no egg streaks remain and the banana is well incorporated
- The mixture should look mostly uniform with small banana pieces visible
Mixing and Cooking Phase (15 minutes)
- Combine wet and dry ingredients properly:
- Pour all of the wet banana mixture into the bowl with dry ingredients
- Using a rubber spatula (not the whisk), gently fold the mixtures together
- Start from the bottom of the bowl and fold upward with a scooping motion
- Stop mixing as soon as no dry flour is visible (you should still see small lumps)
- IMPORTANT FOR BEGINNERS: Overmixing is the #1 cause of tough pancakes! The batter should look slightly lumpy
- Count your strokes if needed—generally 10-12 gentle folds is enough
- Let the batter rest:
- Set a timer for 5 minutes
- This resting time is crucial as it allows the gluten to relax and the baking powder to activate
- During this time, prepare your cooking surface
- Prepare your cooking surface:
- Place your non-stick skillet or griddle on the stove
- Set heat to medium (on a scale of 1-10, aim for about 4-5)
- Add 1 teaspoon of butter to the pan
- Let the butter melt completely and coat the surface
- Test if the pan is ready: sprinkle a few drops of water—they should sizzle and dance, not immediately evaporate or sit still
- First pancake test:
- Using a ¼ cup measuring cup, scoop batter (fill it completely)
- Hold the measuring cup about 1 inch above the pan
- Pour the batter in a controlled motion
- The batter should spread into a circle about 4 inches wide
- If it doesn’t spread at all, your batter is too thick (add 1-2 tablespoons of milk)
- If it spreads too much, your batter is too thin (add 1 tablespoon flour)
- Cook the first side properly:
- Let the pancake cook undisturbed for 2-3 minutes
- Look for these signs that it’s ready to flip:
- Bubbles form on the surface of the pancake
- The bubbles start to pop and stay open
- The edges look set and slightly dry
- The bottom is golden brown (you can peek by lifting an edge with your spatula)
- Master the flip:
- Slide a thin, wide spatula completely under the pancake
- In one confident motion, flip the pancake over
- If you’re nervous, you can turn the heat down slightly before flipping
- Don’t worry if your first flip isn’t perfect—pancake flipping takes practice!
- Cook the second side:
- Cook the second side for 1-2 minutes until golden brown
- The second side cooks faster than the first side
- Resist the urge to press down on the pancake with your spatula
- Gently lift an edge to check if it’s done
- Transfer to a plate:
- Once cooked, slide your spatula completely under the pancake
- Lift and transfer to a serving plate
- For a family of four, you’ll make about 12 pancakes total (3 per person)
- Cook remaining pancakes:
- Add a small amount of butter before each new batch (about ½ teaspoon)
- Pour ¼ cup of batter for each pancake
- Leave at least 1 inch between pancakes
- Adjust heat as needed (if pancakes are browning too quickly, lower the heat)
- Continue until all batter is used
- Keep pancakes warm while cooking:
- Heat oven to its lowest setting (usually 170-200°F)
- Place cooked pancakes on an oven-safe plate in the warm oven
- This keeps early batches warm while you finish cooking
Serving and Finishing
- Serve pancakes properly:
- Stack 3-4 pancakes per person on warm plates
- Serve immediately for best texture and taste
- Add toppings:
- Drizzle with maple syrup (warm it slightly for extra luxury)
- Add fresh banana slices on top
- Sprinkle with a tiny dusting of cinnamon if desired
- Add a small pat of butter on top if you’d like
Troubleshooting
Common Problems and Solutions
Problem: Pancakes are too dense or heavy
Solution: Your batter may be overmixed. Next time, mix just until ingredients are combined. Those small lumps create fluffiness!
Problem: Pancakes aren’t cooking in the middle
Solution: Your heat is too high. Lower the temperature and give pancakes more time to cook through.
Problem: Batter is too thick
Solution: Add 1-2 tablespoons of milk to thin it out. The batter should be pourable but not runny.
Problem: Pancakes are sticking to the pan
Solution: Make sure to use enough butter or oil on your cooking surface before each batch.
Problem: Edges are crispy but center is undercooked
Solution: Your heat is too high. Lower to medium-low and be patient.
Problem: Pancakes aren’t rising and staying flat
Solution: Your baking powder might be old. Test it by adding a pinch to hot water—it should fizz vigorously.
Variations & Substitutions
- Chocolate Chip Banana Pancakes: Add ½ cup chocolate chips to the batter.
- Banana Nut Pancakes: Stir in ⅓ cup chopped walnuts or pecans.
- Whole Wheat Banana Pancakes: Replace half the all-purpose flour with whole wheat flour for extra fiber. You might need to add 1-2 extra tablespoons of milk.
- Banana Oatmeal Pancakes: Substitute ½ cup of flour with quick oats for a heartier texture. Check out our buttermilk pancakes for more texture ideas.
Storage & Reheating
- Refrigerator: Store cooled pancakes in an airtight container for up to 3 days.
- Freezer: Place pancakes in a single layer on a baking sheet until frozen, then transfer to a freezer bag. They’ll keep for up to 2 months.
- Reheating:
- Microwave: 30 seconds for refrigerated, 60 seconds for frozen
- Toaster: Pop them in just like bread for crispy edges
- Oven: Wrap in foil and heat at 350°F for 5-10 minutes
Safety Tips & Important Notes
- Always check that pancakes are fully cooked before serving, especially to young children.
- Keep little ones away from the hot cooking surface.
- These pancakes contain common allergens including wheat, milk, and eggs.
- The batter contains raw eggs – avoid tasting it before cooking.
- For food safety, don’t leave the cooked pancakes at room temperature for more than 2 hours.
- Be careful with hot pans and melted butter to avoid burns.
- If cooking with children, supervise closely and handle hot items yourself.
Expert Tips
- Tip #1: The key to perfect banana pancakes is using very ripe, spotty bananas – they’re sweeter and mash more easily.
- Tip #2: Let the batter rest for 5 minutes before cooking. This activates the baking powder and results in fluffier pancakes.
- Tip #3: The first pancake is often a “test pancake” to get the heat right – don’t get discouraged!
- Tip #4: Keep cooked pancakes warm in a 200°F oven while you finish the batch.
- Tip #5: Looking for more creative pancake ideas? Check out our pancake ideas for endless inspiration!
Enjoy your homemade banana pancakes – the perfect way to start any morning!
