Banana Pancake Recipe

If you’re craving a simple, homemade, healthy breakfast twist on a classic flapjack, this Banana Pancake Recipe is your new go-to for a fluffy, delicious start to the day.

These golden banana pancakes are the perfect blend of comfort and nutrition. Soft on the inside, lightly crisp at the edges—they practically melt in your mouth. I first dreamed up this easy, fruit-forward breakfast on a Sunday morning when my grandkids insisted on something “special, Grandma,†and boy, did they love it. Packed with potassium and fiber, the ripe bananas add natural sweetness, so you’re cutting back on refined sugar without losing any of that cozy warmth. Whether you’re planning a leisurely brunch or whipping up a quick weekday breakfast, these pancakes fit right in—no fuss, just pure, homemade joy.

Why You’ll Love This Recipe

• Ready in under 20 minutes: from mixing bowl to plate in no time.
• Fluffy, yet tender: perfect springy texture every single time.
• Naturally sweet: ripe bananas replace most of the sugar.
• Customizable: swap in almond milk, add nuts or chocolate chips.
• Kid-approved: fruit power meets pancake fun.
• Nutrient boost: bananas bring potassium, fiber and vitamins.
• One-bowl magic: minimal cleanup, maximum smiles.
• Weekend or weekday: just as at-home for a lazy brunch as a quick weekday breakfast.

Ingredients
• 1 large ripe banana (about 120 g), mashed until mostly smooth (look for brown flecks for best sweetness)
• 1 cup (125 g) all-purpose flour (or whole-wheat pastry flour for extra fiber)
• 1 tablespoon granulated sugar or coconut sugar (optional)
• 1 teaspoon baking powder (aluminum-free if you prefer)
• 1/4 teaspoon fine sea salt
• 1 large egg, lightly beaten (or flax “egg†for vegan: 1 tbsp ground flax + 3 tbsp water)
• 3/4 cup (180 ml) milk (dairy, soy or almond milk all work beautifully)
• 2 tablespoons melted butter or coconut oil, plus extra for greasing (I love KerryGold or Nutiva brand)
• 1 teaspoon pure vanilla extract
• Optional mix-ins: 1/4 cup blueberries, chopped nuts, chocolate chips

Tips:
– For creaminess, choose whole milk Greek yogurt instead of half the milk (swap 1/4 cup milk + 1/4 cup yogurt).
– If bananas are underripe, microwave peeled fruit for 15 seconds to soften.

Directions

1. Mix the dry stuff. In a large bowl, whisk flour, sugar (if using), baking powder and salt. A few swirls with a fork or whisk is all you need.
2. Mash the banana. On a cutting board or plate, use a fork to mash until mostly smooth—tiny chunks are fine; they give bursts of flavor.
3. Combine wet ingredients. In a second bowl, stir together mashed banana, egg, milk, melted butter and vanilla until glossy.
4. Bring it all together. Pour the wet mix into the dry ingredients. Gently fold with a spatula until just combined—don’t overmix or your pancakes could get tough. A few lumps are OK.
5. Heat and grease. Warm a nonstick skillet or cast-iron pan over medium heat. Brush lightly with butter or oil; you want a thin coating.
6. Cook the pancakes. Scoop about 1/4 cup batter per pancake onto the skillet. If you’re adding blueberries or chips, sprinkle them on top right away. Bubble clusters appear in 2–3 minutes—time to flip!
7. Flip and finish. Slide a thin spatula beneath each pancake and flip in one smooth motion. Cook another 1–2 minutes until the underside is golden. You’ll know it’s done when the edges look set.
8. Keep them warm. Transfer cooked pancakes to a baking sheet in a 200 °F oven while you finish the batch; this trick keeps them fluffy.

Servings & Timing
• Yield: Makes about 8–10 pancakes (serves 3–4)
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Variations
• Blueberry Banana Bliss: Fold in fresh or frozen berries for a burst of tang.
• Peanut-Butter Swirl: Drop a teaspoon of peanut butter on each pancake before flipping.
• Gluten-Free Twist: Use a 1:1 gluten-free baking flour.
• Vegan Version: Swap egg for flax “egg†and butter for coconut oil.
• Buckwheat Banana: Replace half the flour with buckwheat for nutty depth.
• Cinnamon Spice: Add 1/2 teaspoon ground cinnamon and a pinch of nutmeg.

Storage & Reheating
Store cooled pancakes in an airtight container in the fridge for up to 2 days. For longer keeping, freeze layers separated by parchment in a ziplock bag—freeze for up to 1 month. To reheat, toss in toaster or microwave for 20–30 seconds until warmed through. Make-ahead tip: batter can rest in the fridge for 30 minutes to thicken, giving you a head start on a busy morning.

Notes
Honestly, I’ve tested this recipe with too-ripe bananas that were turning brown and also with just-ripened ones—both worked great, though the super-ripe ones give extra sweetness and a deeper banana aroma. One thing I learned: a cast-iron skillet browns pancakes more evenly than nonstick. And if the first pancake always sticks or cooks unevenly, it’s just the pan “warming up.†After that, you’ll have a perfect stack.

FAQs
Q: Can I use plant-based milk?
A: Absolutely—almond, oat or soy milk all blend beautifully here.

Q: How do I keep pancakes fluffy?
A: Avoid overmixing the batter; stir until just combined. Resting it 5–10 minutes helps, too.

Q: What if I don’t have baking powder?
A: Use 1/2 teaspoon baking soda plus 1 teaspoon vinegar or lemon juice in the wet mix.

Q: Can I make a big batch and freeze them?
A: Yes! Cool completely, flash-freeze on a tray, then pack in a freezer bag.

Q: How ripe should the banana be?
A: Aim for bananas with brown speckles—they mash easily and taste sweeter.

Q: Are these pancakes healthy?
A: With natural fruit sweetness, added fiber and minimal sugar, they’re a balanced breakfast treat.

Q: Can I add protein powder?
A: Sure—add 1 scoop vanilla protein powder and reduce flour by 2–3 tablespoons to keep the batter consistent.

Conclusion
This Banana Pancake Recipe brings together simple, wholesome ingredients for a morning pick-me-up that tastes like a hug on a plate. Fluffy, naturally sweet and endlessly adaptable, it’s bound to become a family favorite. Give it a try, leave a comment below, and don’t forget to explore our other homemade breakfast ideas for more brunch inspiration!