I have a Recipe For Banana Pancakes that turns spotty bananas into impossibly fluffy, syrup-magnet rounds that vanish from the plate.

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I love these banana pancakes so much I make them whenever there are ripe bananas on the counter. I’m crazy for the fluffy, sweet stack and I love the way syrup drips into every crease.

I’m obsessed with the banana flavor, real fruit, no fake stuff. This Recipe For Banana Pancakes is what I reach for every weekend.

I call them Ripe Banana Pancakes when they’re gooey in the middle and crisp at the edges. I brag about milk and ripe bananas when people ask what makes them sing.

I eat them with reckless, unapologetic breakfast enthusiasm.

Ingredients

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All purpose flour: the backbone, gives structure and fluffy bite.
Granulated sugar: simple sweetness that helps browned edges caramelize.
Baking powder: makes them puff up and stay tender, not dense.
Salt: balances sweetness and makes the batter actually taste like something.
Milk: adds moisture and a creamy mouthfeel, it keeps them soft.
Eggs: add protein and help bind everything together, gives lift.
Ripe bananas: pure banana flavor and natural sweetness, moist and soft.
Melted butter: adds richness and a slightly nutty, cozy taste.
Neutral oil option: lighter fat if you don’t want butter flavor.
Vanilla extract: basically warmth and a sweet background note.
Ground cinnamon: Plus it’s optional but gives a warm spice kick.
Butter or oil for the griddle: prevents sticking and adds crisp edges.
Maple syrup: the classic finishing touch, sticky, sweet, and cozy.

Ingredient Quantities

1 1/2 cups all purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk (whole or 2% works best)

2 large eggs, beaten

2 ripe bananas, mashed well

3 tablespoons unsalted butter, melted (or neutral oil)

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon (optional but nice)

Butter or oil for the griddle or pan

Maple syrup, for serving

How to Make this

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1. In a big bowl whisk together 1 1/2 cups all purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder and 1/2 teaspoon salt, plus 1/2 teaspoon ground cinnamon if you want it a little warm tasting.

2. In another bowl mash 2 ripe bananas until mostly smooth, then stir in 1 cup milk, 2 large beaten eggs, 3 tablespoons melted unsalted butter and 1 teaspoon vanilla extract, mix until combined but it can be a bit lumpy.

3. Pour the wet into the dry and gently fold with a spatula until just combined, dont overmix or the pancakes get tough, little lumps are fine.

4. Let the batter rest 5 minutes while you heat the griddle or a large nonstick pan over medium heat, this helps the baking powder wake up and makes them fluffier.

5. Lightly grease the griddle with butter or oil and wipe excess with a paper towel so it’s not smoking but surfaces slick.

6. For each pancake pour about 1/4 to 1/3 cup batter onto the hot surface, give them room because they spread, cook until bubbles form on top and edges look set about 2 to 3 minutes.

7. Flip carefully with a spatula and cook the other side 1 to 2 minutes until golden and cooked through, adjust heat if they brown too fast or too slow.

8. Keep finished pancakes on a plate in a warm oven set to about 200 degrees F to stay warm while you finish the batch, or stack and cover with foil for a few minutes.

9. Serve warm with butter or extra maple syrup and maybe banana slices, powdered sugar or nuts if you like, these are best the day theyre made but reheat gently in a toaster oven if needed.

Equipment Needed

1. Large mixing bowl
2. Medium bowl (for the wet ingredients)
3. Whisk (for dry) plus fork or potato masher (for bananas)
4. Liquid and dry measuring cups and measuring spoons
5. Rubber spatula for folding batter
6. Nonstick griddle or large nonstick skillet
7. Metal or silicone spatula for flipping
8. 1/4 cup scoop or ladle to portion pancakes
9. Paper towel and small brush or extra butter/oil for greasing the griddle
10. Baking sheet or ovenproof plate and foil (oven set to 200 F to keep warm)

FAQ

Q: Can I use frozen bananas?

A: Yes, thaw them first, drain excess liquid then mash. Frozen bananas work fine but may be a bit wetter so you might need a touch less milk.

Q: Can I substitute milk with a plant based milk?

A: Sure, almond or oat milk works. The texture might be slightly different but still tasty.

Q: How do I keep pancakes from sticking?

A: Make sure the pan is hot and use a little butter or oil. Wipe and re-grease the pan between batches if needed.

Q: Why are my pancakes flat and dense?

A: Likely overmixed batter or old baking powder. Mix until just combined and check your baking powder is fresh.

Q: Can I make these gluten free?

A: Yes use a 1:1 gluten free flour blend. The texture might be slightly different but flavor stays great.

Banana Pancakes Recipe Substitutions and Variations

All purpose flour: swap with equal parts whole wheat flour for a nuttier flavor (batter will be a bit denser), or use a 1-to-1 gluten free flour blend if you need GF — add a tablespoon more milk if it seems too thick.
Milk: use almond, soy, or oat milk cup for cup if you want dairy free; use buttermilk instead for tang and extra fluffiness, reduce baking powder to 1 1/2 teaspoons if using buttermilk.
Eggs: replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes) for a vegan option, or just use 1 extra mashed banana if you dont mind a stronger banana taste.
Unsalted butter: swap melted butter with coconut oil or neutral vegetable oil cup for cup; if you use salted butter skip the pinch of added salt in the batter.

Pro Tips

1. Let the batter sit for 5 to 10 minutes before cooking. It gives the baking powder time to work and helps the bananas hydrate the flour, so the pancakes come out taller and more tender. Dont skip this step if you want fluffier pancakes.

2. Warm your mashed bananas a little or mash them really well. Cooler or chunky banana bits can make the batter uneven and slow the rise. If you’ve got overly ripe bananas, mix them with a splash less milk so the batter isn’t too runny.

3. Don’t overmix when you combine wet and dry. Fold until just combined, with a few small lumps left. Overmixing makes them tough, not fluffy. Also, if your griddle runs hot, lower the heat rather than flipping early.

4. Keep finished pancakes warm in a 200 F oven on a baking sheet lined with parchment, not stacked too tightly. If you stack them too early they’ll steam and go soggy. A little pat of butter or a light sprinkle of sugar on top helps them hold shine and taste fresh.

Banana Pancakes Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I have a Recipe For Banana Pancakes that turns spotty bananas into impossibly fluffy, syrup-magnet rounds that vanish from the plate.

Servings

servings

Calories

497

kcal

Equipment: 1. Large mixing bowl
2. Medium bowl (for the wet ingredients)
3. Whisk (for dry) plus fork or potato masher (for bananas)
4. Liquid and dry measuring cups and measuring spoons
5. Rubber spatula for folding batter
6. Nonstick griddle or large nonstick skillet
7. Metal or silicone spatula for flipping
8. 1/4 cup scoop or ladle to portion pancakes
9. Paper towel and small brush or extra butter/oil for greasing the griddle
10. Baking sheet or ovenproof plate and foil (oven set to 200 F to keep warm)

Ingredients

1 1/2 cups all purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk (whole or 2% works best)
2 large eggs, beaten
2 ripe bananas, mashed well
3 tablespoons unsalted butter, melted (or neutral oil)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon (optional but nice)
Butter or oil for the griddle or pan
Maple syrup, for serving

Directions

In a big bowl whisk together 1 1/2 cups all purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder and 1/2 teaspoon salt, plus 1/2 teaspoon ground cinnamon if you want it a little warm tasting.
In another bowl mash 2 ripe bananas until mostly smooth, then stir in 1 cup milk, 2 large beaten eggs, 3 tablespoons melted unsalted butter and 1 teaspoon vanilla extract, mix until combined but it can be a bit lumpy.
Pour the wet into the dry and gently fold with a spatula until just combined, dont overmix or the pancakes get tough, little lumps are fine.
Let the batter rest 5 minutes while you heat the griddle or a large nonstick pan over medium heat, this helps the baking powder wake up and makes them fluffier.
Lightly grease the griddle with butter or oil and wipe excess with a paper towel so it's not smoking but surfaces slick.
For each pancake pour about 1/4 to 1/3 cup batter onto the hot surface, give them room because they spread, cook until bubbles form on top and edges look set about 2 to 3 minutes.
Flip carefully with a spatula and cook the other side 1 to 2 minutes until golden and cooked through, adjust heat if they brown too fast or too slow.
Keep finished pancakes on a plate in a warm oven set to about 200 degrees F to stay warm while you finish the batch, or stack and cover with foil for a few minutes.
Serve warm with butter or extra maple syrup and maybe banana slices, powdered sugar or nuts if you like, these are best the day theyre made but reheat gently in a toaster oven if needed.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.