Do you have some overripe bananas lying around but sick of banana bread? Try our recipe for fluffy and delicious banana pancakes! Perfect for breakfast or brunch, these homemade banana pancakes are easy to make and bursting with flavor. Start your morning off right!
Recommended Equipment
- Stand Mixer with paddle attachment OR large mixing bowl and a whisk
- Dry measuring cups
- Dry measuring spoons
- Liquid measuring cup
- Spatula
- Griddle OR frying pan
- Large cookie scoop OR measuring cup – for pouring batter onto the pan
Ingredients for banana pancakes
- Overripe bananas – 4 to 6
- Cinnamon
- Vanilla extract
- Egg
- Milk – I use extra creamy oat milk
- Butter – melted and slightly cooled
- Sugar
- Salt
- Baking powder
- Baking soda
- Flour – I use unbleached all-purpose
- Better Body Foods Superfood Blend – optional, but we love it!
Instructions to make banana pancakes
1. Mash bananas. You can do this using a fork, whisk, potato masher, or the paddle attachment on a stand mixer.
2. Add vanilla, cinnamon, and an egg to the mashed bananas. Mix well.
At this point, the batter will look like the photo below.
3. Add milk and mix again briefly.
4. Add the dry ingredients. Mix gently until everything is well distributed.
5. Melt the butter and slowly mix it into the batter until it is well incorporated.
The batter should look similar to the photo below.
6. Heat your griddle or frying pan. I recommend using low-medium heat.
7. Grease your pan and cook the pancakes for a few minutes per side. They will start to bubble on the uncooked side, and this is your signal that they’re cooking well and are ready to flip.
Serve the banana pancakes warm, topped with a little butter, maple syrup, and sliced bananas. Add a side of bacon and eggs, and you’ve got yourself a breakfast you’ll be craving time and time again! And if your kids are anything like mine, I bet they’ll love it too. You’re welcome!
My favorite banana pancake toppings
- Maple syrup
- Sliced bananas and syrup
- Homemade whipped cream
Side dishes that complement banana pancakes
- Bacon (I have a super easy oven-baked bacon recipe)
- Sausage
- Fruit salad
- Scrambled or sunny-side-up eggs
- Hash
- Homefries
Storage recommendations
Store pancakes in an airtight container in the fridge for up to 4 days.
Or store in an airtight container in the freezer for up to 3 months. Reheat as desired.
Common Questions
Can bananas be too ripe for banana pancakes?
I’ve found that the more overripe the bananas are, the less the pancakes may rise. I like to use bananas that have just gone overripe. Ideally, they should still be mostly yellow but with lots of brown spots. If the entire skin of the banana has turned brown and/or black, then I recommend making banana bread or smoothies with them instead.
Why are my banana pancakes mushy?
This usually is a result of not cooking them thoroughly before removing them from the pan. I recommend cooking them on a medium heat so that they cook relatively quickly, but they don’t burn on the outside before they’ve finished cooking on the inside.
Can you refrigerate banana pancake batter?
Yes! You can make this banana pancake batter ahead of time and pop it in the fridge for up to 3 days. You may need to add a splash of milk to thin it out a bit before cooking if it’s been a full 2 or 3 days in the fridge.
Why do my banana pancakes stick?
This is often due to either not greasing the pan, or using a cooking oil instead of butter. I recommend using butter to grease the pan for pancakes. That should resolve the issue!
Is it better to cook pancakes with butter or oil?
Grease your griddle or frying pan with butter (salted or unsalted is fine) so the pancakes won’t stick. Using oil usually results in the pancakes sticking to the pan.
Tried and liked this recipe? Give it a rating and leave a comment below! Then snap a photo and tag us over on IG @ _jchandelle
Shop this post
- Stand Mixer with paddle attachment
- Large mixing bowl with handle
- Griddle
- Large cookie scoop
- Better Body Foods Superfood Blend
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Other breakfast recipes you might like
Fluffy Banana Pancakes
Equipment
- 1 stand mixer and paddle attachment or mixing bowl and whisk
- 1 liquid measuring cup for liquid ingredients
- 1 dry measuring cup for dry ingredients
- 1 spatula
- 1 griddle of frying pan
- 1 large cookie scoop to pour even sized amounts of pancake batter onto pan
Ingredients
- 3-5 overripe bananas
- 1 tsp. cinnamon
- 2 tsp. vanilla extract
- 1 egg
- 2 cups milk I use oat milk, but any variety will do
- ½ cup unsalted butter melted
- ¼ cup sugar
- ½ tsp. salt
- 4 tsp. baking powder
- ¼ tsp. baking soda
- 2 cups flour
- 2 tbsp. better body foods superfood blend optional
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Instructions
- Mash bananas.3-5 overripe bananas
- Add cinnamon, vanilla, an egg, and milk to the mashed bananas and mix well.1 tsp. cinnamon, 2 tsp. vanilla extract, 1 egg, 2 cups milk
- Melt the butter in a small stove pot and set it aside.1/2 cup unsalted butter
- Add all of the dry ingredients and mix well.1/4 cup sugar, 1/2 tsp. salt, 4 tsp. baking powder, 1/4 tsp. baking soda, 2 cups flour, 2 tbsp. better body foods superfood blend
- Slowly incorporate the melted butter into the batter.
- Heat up and grease/butter your griddle or frying pan.
- Cook the pancakes for a few minutes per side until completely cooked through. And enjoy!
I made these this morning and they are such a hit with the whole family! Such a great way to use up some overripe bananas and even my picky eaters love these pancakes!