Have ripe bananas sitting on your counter? Turn them into the fluffiest, easiest banana pancakes you’ve ever had!
These pancakes are soft, warm, and naturally sweet, making them perfect for lazy Sundays, school mornings, or when you need a comforting breakfast without fuss. Every bite is packed with banana flavor, a hint of vanilla, and a golden crisp outside with a fluffy inside.
✨ Whether you top them with honey, berries, peanut butter, or a drizzle of maple syrup, these banana pancakes will become a family favorite you’ll crave again and again.
Why You’ll Love These Easy Banana Pancakes
✅ Quick to make: No fancy tools needed, ready in 15 minutes.
✅ Naturally sweet: Uses ripe bananas, so no extra sugar needed.
✅ Fluffy and soft: Perfect texture that melts in your mouth.
✅ Kid-approved: A fun breakfast for picky eaters.
✅ Budget-friendly: Uses ingredients you already have.
Ingredients You’ll Need
- 2 ripe bananas (brown spots = perfect sweetness)
- 1 cup all-purpose flour (or whole wheat for healthier pancakes)
- 1 tbsp baking powder (for fluffiness)
- 1/2 cup milk (regular or any non-dairy milk)
- 1 large egg (or flax egg for vegan)
- 1 tsp vanilla extract
- Pinch of salt
- Butter or oil for cooking
How to Make Easy Banana Pancakes
1️⃣ Mash Bananas
In a bowl, mash bananas with a fork until smooth.
2️⃣ Add Wet Ingredients
Add the egg, milk, and vanilla extract. Whisk until combined.
3️⃣ Mix Dry Ingredients
In another bowl, whisk flour, baking powder, and a pinch of salt.
4️⃣ Combine
Add dry ingredients to the banana mixture. Stir gently until just combined (a few lumps are okay for fluffiness).
5️⃣ Cook
Heat a non-stick skillet on medium heat. Grease lightly. Pour 1/4 cup batter for each pancake. Cook until bubbles appear on top (about 2 minutes), then flip and cook until golden brown.
6️⃣ Serve
Stack pancakes on a plate, top with maple syrup, sliced bananas, berries, nut butter, or whipped cream, and enjoy warm.
Tips for Perfect Banana Pancakes
✅ Use ripe bananas for the best sweetness and flavor.
✅ Do not overmix; a lumpy batter = fluffier pancakes.
✅ Cook on medium heat to avoid burning the outside while keeping the inside cooked.
✅ Let the batter rest 5 minutes before cooking for extra fluffiness.
Mistakes to Avoid
❌ Using overripe, mushy bananas (black and leaking) – they can make pancakes too wet.
❌ Overmixing – leads to tough pancakes.
❌ Cooking on high heat – pancakes will burn outside but remain raw inside.
❌ Skipping resting time – a short rest helps pancakes rise better.
How to Serve
✨ Drizzle with honey or maple syrup for a classic touch.
✨ Top with fresh berries, sliced bananas, or nuts for extra nutrition.
✨ Add a spoon of yogurt or whipped cream for creaminess.
✨ Pair with Cranberry Holiday Butter (check our recipe) for a festive twist.
Storing and Reheating
✅ Store leftover pancakes in an airtight container in the fridge for up to 3 days.
✅ Reheat in a toaster or microwave for a quick breakfast.
✅ Freeze pancakes with parchment between each layer, and reheat directly from frozen.
FAQs About Banana Pancakes
Can I make these pancakes gluten-free?
Yes, use a 1:1 gluten-free flour blend.
Can I make the batter ahead of time?
It’s best cooked fresh, but you can mix dry ingredients ahead and mash bananas separately to save time.
Can I add chocolate chips or nuts?
Absolutely! Sprinkle them on the batter once poured on the skillet.
Final Thoughts
These Easy Banana Pancakes will quickly become a staple in your home. They’re cozy, comforting, and bring a smile to anyone who eats them, turning simple mornings into special moments.
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