Oh, banana pancakes! Just the thought of them takes me right back to my childhood kitchen. There’s something so incredibly comforting and nostalgic about a stack of warm, fluffy pancakes, and when you add that sweet, caramelized banana flavor, well, it’s pure magic. I remember my mom making these on Saturday mornings, the whole house filling with that irresistible aroma. It wasn’t just about the taste; it was the anticipation, the cozy feeling of a weekend just beginning. Honestly, I’ve tried so many pancake recipes over the years – from fancy buttermilk ones to quick mix shortcuts – but these banana pancakes? They’re the ones that always bring a smile to my face and have earned a permanent spot in my recipe binder. They’re simpler than you might think, and the result is consistently amazing, way beyond what you’d get from just mashing a banana into your usual batter. If you’re looking for that perfect, crowd-pleasing breakfast that feels like a hug in food form, you’ve found it.
Thank you for reading this post, don't forget to subscribe!What are banana pancakes?
So, what exactly are banana pancakes? Think of them as your classic, beloved fluffy pancakes, but with a delightful twist. It’s essentially a regular pancake batter that’s been elevated with the addition of mashed ripe bananas. This isn’t just about throwing in a few slices; the magic happens when the bananas are truly incorporated into the batter, lending their natural sweetness, a lovely moistness, and that signature banana flavor that we all adore. It’s like having a little bit of dessert folded into your breakfast. The name itself is pretty straightforward, but the experience is anything but. It’s a recipe that takes something familiar and makes it feel special, transforming a simple stack into a decadent treat without all the fuss. It’s that perfect middle ground – more exciting than your average pancake, but still wonderfully comforting and easy enough for any day of the week.
Why you’ll love this recipe?
What are some of the best banana pancake recipes?
What is the first and foremost, the human body?flavor is out of this world. The bananas caramelize slightly as they cook, creating pockets of intense, sweet banana goodness throughout each pancake. It’s not just a subtle hint; it’s a full-on flavor experience that’s incredibly satisfying. They’re perfectly sweet on their own, but they also pair beautifully with all your favorite toppings.
Then there’s the simplicity. Despite the amazing flavor, this recipe is surprisingly easy to whip up. You don’t need any fancy techniques or hard-to-find ingredients. Most of what you need is probably already in your pantry. It’s a lifesaver on busy mornings when you want something special without spending hours in the kitchen. The whole process, from mixing to serving, takes less time than you might think.
And let’s talk cost-efficiency! Bananas are one of the most budget-friendly fruits you can buy, and the other ingredients are standard pantry staples. This means you can treat your family (or just yourself!) to a delicious, homemade breakfast without breaking the bank. It’s a fantastic way to use up those slightly overripe bananas that might otherwise go to waste – talk about a win-win!
Finally, the versatility is another huge plus. While they’re incredible on their own, these banana pancakes are a fantastic canvas for your favorite toppings. You can go classic with maple syrup and butter, or get creative with fresh berries, whipped cream, a sprinkle of cinnamon, or even a dollop of peanut butter. They’re perfect for a lazy weekend brunch, a quick weekday breakfast, or even a sweet treat later in the day. What I love most about this recipe is that it always delivers. I’ve made it countless times, and it never fails to impress, bringing smiles and happy sighs every single time. It truly is a recipe that makes every bite feel like a special occasion.
How to Make Banana Pancakes
Quick Overview
Making these delightful banana pancakes is incredibly straightforward. You’ll basically whisk together your dry ingredients, then your wet ingredients (mashing in the bananas there!), and finally, gently combine the two. The key is not to overmix. Then, you’ll cook them on a griddle or in a pan until golden brown and puffed up. It’s a simple, three-stage process that guarantees fluffy, flavorful pancakes every time. This method ensures your bananas are perfectly integrated, leading to consistent flavor and texture in every bite. It’s so easy, you’ll wonder why you ever bought boxed mixes!
Ingredients
For the Main Batter:
- 2 cups all-purpose flour: I always go for a good quality all-purpose flour. It provides the structure for these fluffy pancakes.
- 2 tablespoons granulated sugar: Just a touch to enhance the natural sweetness of the bananas.
- 2 teaspoons baking powder: This is your secret weapon for super fluffy pancakes! Don’t skimp on this.
- 1 teaspoon baking soda: Works with the baking powder for that extra lift.
- 1/2 teaspoon salt: Balances out the sweetness and brings out all the flavors.
For the Filling:
- 2-3 very ripe bananas: This is crucial! The riper, the sweeter and more flavorful they’ll be. Look for bananas with plenty of brown spots – they’re perfect for mashing.
- 2 large eggs: These bind everything together and add richness.
- 1 3/4 cups milk: I usually use whole milk for the best richness, but 2% or even almond milk works well. (I tested this with almond milk and it actually made it even creamier!)
- 1/4 cup melted unsalted butter, plus more for greasing the pan: Melted butter adds wonderful flavor and helps create a tender crumb. Make sure it’s cooled slightly so it doesn’t scramble the eggs.
- 1 teaspoon vanilla extract: A little goes a long way to enhance the banana flavor.
For the Glaze:
- 1/2 cup powdered sugar
- 2-3 tablespoons milk or heavy cream
- 1/4 teaspoon vanilla extract (optional)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your griddle or non-stick frying pan heating up over medium heat. You want it nice and warm, but not scorching hot, or your pancakes will burn on the outside before they cook through. You can test if it’s ready by flicking a few drops of water onto it – they should sizzle and evaporate quickly. Lightly grease the pan with a little butter or cooking spray. I always do this just before I start pouring the batter.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisking them thoroughly ensures that the leavening agents are evenly distributed, which is key for uniformly fluffy pancakes. You don’t want pockets of baking powder in one bite and nothing in another!
Step 3: Mix Wet Ingredients
In a separate medium bowl, mash the ripe bananas with a fork until they’re mostly smooth but still have a few small lumps – I actually like a few little banana chunks! Then, whisk in the eggs, milk, melted butter, and vanilla extract until everything is well combined and smooth. Make sure the melted butter isn’t too hot, or it might cook the eggs.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Using a whisk or a spatula, gently mix everything together until *just* combined. It’s really important not to overmix here! A few small lumps in the batter are perfectly fine, even desirable. Overmixing develops the gluten in the flour, which can lead to tough, rubbery pancakes instead of light and fluffy ones. Stop mixing as soon as you don’t see any large streaks of dry flour.
“Packed with flavor and so simple. Exactly what I wanted from this banana pancakes!”
Step 5: Prepare Filling
(Note: In this recipe, the “filling” is integrated directly into the batter. The “glaze” serves as a topping.)
For this banana pancake recipe, the banana mash *is* the key flavor component integrated into the batter itself during Step 3. If you wanted to add extra “filling” like chocolate chips or blueberries, you’d gently fold them in after combining the wet and dry ingredients, just before cooking.
Step 6: Layer & Swirl
(Note: This step is more applicable to recipes with distinct batters for swirling. For these banana pancakes, the banana is mixed in.)
Since the banana is mashed and mixed into the main batter, there’s no separate “swirling” step required for marbling. The delightful banana flavor is distributed throughout the pancake as it cooks.
Step 7: Bake
Pour about 1/4 cup of batter onto your preheated and greased griddle for each pancake. Cook for 2-3 minutes per side, or until you see bubbles forming on the surface and the edges look set. Flip carefully with a spatula and cook the other side for another 1-2 minutes, until golden brown and cooked through. The exact timing will depend on your stove and pan.
Step 8: Cool & Glaze
As the pancakes finish cooking, you can keep them warm in a low oven (around 200°F or 90°C) on a baking sheet while you cook the rest of the batter. While the pancakes are still warm, prepare your glaze by whisking together the powdered sugar, milk or cream, and vanilla extract until smooth. You want a pourable but not too thin consistency. Drizzle this over your warm pancakes just before serving.
Step 9: Slice & Serve
Serve your beautiful banana pancakes immediately, stacked high and drizzled generously with the glaze. A little extra butter and maple syrup never hurt anyone either! They’re best enjoyed fresh off the griddle when they’re at their fluffiest and warmest.
What to Serve It With
These banana pancakes are so delicious on their own, but they really shine when paired with the right accompaniments. I’ve found a few combinations that my family absolutely raves about, perfect for different occasions:
For Breakfast: For a classic morning treat, you can’t go wrong with a good quality maple syrup and a pat of butter melting over the top. A strong cup of coffee or a glass of fresh orange juice is the perfect beverage companion. The sweetness of the pancakes and glaze is beautifully balanced by the slightly bitter coffee or tart juice.
For Brunch: To make it a bit more of a spread, I love serving these alongside some crispy bacon or sausage. Fresh fruit salad, especially with berries like strawberries and blueberries, adds a lovely freshness. For drinks, consider a mimosa or a sparkling cider for a festive touch. The pancakes provide that comforting, hearty base, while the other elements add texture and brightness.
As Dessert: Yes, you read that right! These are fantastic as a dessert. Top them with a scoop of vanilla bean ice cream, some hot fudge sauce, or even a dusting of cinnamon and nutmeg. They’re perfect when you’re craving something sweet at 10pm but don’t want to bake a whole cake. They feel indulgent and special, but are so quick to make!
For Cozy Snacks: Sometimes, a small stack is all you need for a comforting afternoon snack. I sometimes just have one or two with a glass of milk. My kids actually ask for this all the time when they come home from school. They’re warm, satisfying, and feel like a special little treat without being too heavy.
My family tradition is often to have a big batch on a Sunday morning, with everyone choosing their own toppings. It’s a wonderful way to start the day together, and these pancakes are always the star of the show.
Top Tips for Perfecting Your Banana Pancakes
I’ve made these banana pancakes more times than I can count, and over the years, I’ve picked up a few tricks that really make a difference. Here are my top tips to ensure you get perfect, fluffy, flavorful pancakes every single time:
Banana Prep: The riper the bananas, the better! Seriously, don’t be afraid of those really spotty, almost black ones. They are packed with natural sweetness and their flavor will really come through. Mash them well with a fork, but don’t worry about getting them completely smooth. A few small lumps are actually nice as they add little pockets of intense banana flavor and moisture. If you only have slightly ripe bananas, you can mash them and let them sit with the sugar for about 10 minutes; this helps draw out some of their sweetness and flavor.
Mixing Advice: This is arguably the most critical step for fluffy pancakes. When you combine the wet and dry ingredients, mix only until they are *just* combined. It is perfectly okay, even good, to have some small lumps in the batter. Overmixing develops the gluten in the flour, leading to tough, dense pancakes. I usually stop mixing as soon as I can’t see any big dry flour patches. A few small lumps are a sign of a well-mixed, tender batter.
Swirl Customization: (As noted before, for these specific banana pancakes, the banana flavor is integrated into the main batter. If you were making a marbled pancake, you’d focus on gentle swirling techniques.)
Ingredient Swaps: Feel free to experiment! For a richer pancake, you can substitute some or all of the milk with buttermilk. For a dairy-free version, almond milk or soy milk works beautifully; I’ve found almond milk can make them even creamier. If you don’t have butter, a neutral oil like vegetable or canola oil can be used for melting, though butter adds a lovely richness. You can also reduce the granulated sugar slightly if your bananas are exceptionally sweet, or add a tiny bit more if they’re less ripe.
“New family favorite! This banana pancakes was so flavorful and ridiculously easy. Crowd-pleaser for sure.”
Baking Tips: Medium heat is your friend. Too high, and the outside burns before the inside cooks. Too low, and they won’t get that beautiful golden color and fluffy texture. Ensure your griddle or pan is evenly heated. Don’t overcrowd the pan; cook in batches so you have room to flip easily. When you see bubbles forming on the surface and the edges start to look set, it’s time to flip. A thin spatula is perfect for getting underneath and flipping cleanly.
Glaze Variations: The glaze is simple, but you can play with it. For a richer glaze, use heavy cream instead of milk. If you want a citrusy note, add a tiny bit of lemon or orange zest. You can also skip the glaze altogether and opt for a dusting of powdered sugar, a dollop of whipped cream, or even a drizzle of peanut butter. The possibilities are endless, and each offers a slightly different but equally delicious experience.
I learned some of these tricks the hard way – like the time I tried to rush the process and ended up with flat, gummy pancakes! Trust me on this one: take your time with the mixing, and use those ripe bananas. It makes all the difference.
Storing and Reheating Tips
One of the best things about these banana pancakes is that they’re pretty forgiving when it comes to storage, and they reheat wonderfully. They’re a great recipe to make a big batch of on the weekend and enjoy throughout the week.
Room Temperature: Honestly, these are best enjoyed fresh. However, if you have leftovers and need to keep them at room temperature for a short while, I’d say they’re still good for about 2-3 hours. Make sure to cover them loosely with foil or a clean kitchen towel to prevent them from drying out too much. They won’t be as fluffy as when freshly made, but they’ll still be tasty.
Refrigerator Storage: For longer storage, pop them in the fridge. Once they’ve cooled completely, place them in an airtight container or a resealable plastic bag. They’ll stay fresh and delicious in the refrigerator for about 3-4 days. I usually layer them with parchment paper in between slices to prevent them from sticking together, which makes them easier to grab and reheat later.
Freezer Instructions: These freeze exceptionally well! This is my favorite way to store leftovers. Once completely cooled, wrap individual pancakes or small stacks tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. When you’re ready to enjoy them, you can simply take them out of the freezer and let them thaw at room temperature for about 30 minutes, or reheat them directly.
Glaze Timing Advice: For the glaze, it’s always best to drizzle it over the pancakes *just before serving*. If you store pancakes with the glaze already on them, the glaze can get sticky and potentially make the pancakes soggy, especially in the fridge. So, store the pancakes plain, and either whip up a fresh batch of glaze to pour over the reheated pancakes, or store leftover glaze separately in a small container in the fridge.
Reheating: To reheat from the fridge or freezer, the best methods are often the toaster or a skillet. You can pop them in a toaster on a low setting until warmed through, or gently warm them in a non-stick skillet over low heat for a few minutes per side. For a quicker reheat, the microwave works too, but be careful not to overheat them, as they can become a bit chewy. Just a few seconds at a time is usually sufficient.
Frequently Asked Questions
Final Thoughts
I really hope you give these banana pancakes a try! They’re more than just a breakfast; they’re a little slice of comfort and joy, perfect for brightening up any morning. The natural sweetness and wonderful aroma of the bananas, combined with that perfect fluffy texture, just can’t be beat. They’re proof that you don’t need a complicated recipe to create something truly special and delicious. Whether you’re serving them to your family, sharing them with friends, or just enjoying them as a treat for yourself, I’m confident they’ll become a favorite in your home too.
If you loved these banana pancakes, you might also enjoy my recipe for fluffy blueberry muffins or my quick and easy apple crumble – both are perfect for cozy days and crowd-pleasing treats! I can’t wait to hear how your banana pancakes turn out. Please leave a comment below to share your thoughts, any fun variations you tried, or how much your family enjoyed them. Happy baking!
banana pancakes
Ingredients
Main Ingredients
- 2 large ripe bananas mashed
- 1.5 cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter melted
- 0.5 teaspoon vanilla extract
Instructions
Preparation Steps
- In a large bowl, mash the ripe bananas with a fork until mostly smooth.2 large ripe bananas
- Add the flour, sugar, baking powder, baking soda, and salt to the bowl with the bananas. Stir to combine.2 large ripe bananas
- In a separate small bowl, whisk together the milk, egg, melted butter, and vanilla extract.2 large ripe bananas
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve warm with your favorite toppings like syrup, fresh fruit, or whipped cream.
