Easy Banana Pancakes are light, fluffy, and easy to make. Top with some sliced bananas, a touch of butter and maple syrup for a deliciously simple breakfast!
Easy Banana Pancakes
I’ve got a major love for homemade pancakes.
And these homemade banana pancakes are my absolute favorite. These turn out thick and fluffy, with a sweet banana bread taste. What could be better?
In fact, my husband, who will only eat a banana as-is (he doesn’t enjoy banana bread, banana cakes, etc.) loved these pancakes. I made a big batch and he had them for breakfast throughout the week. And if that’s not a win right there, I don’t know what is!
If you’re looking for deliciously simple banana pancakes, then you’ve come to the right place. These are so good, that I often freeze these for when we want breakfast in a hurry. And with a drizzle of maple syrup and some sliced bananas, your simple breakfast is ready to be devoured.
Ingredients in Fluffy Banana Pancakes:
- All-purpose flour
- Granulated sugar
- Baking powder
- Ripe bananas
- Unsalted butter
How to make Homemade Banana Pancakes:
- To start, in a medium bowl, whisk flour, sugar, baking powder, salt, and cinnamon. Set aside.
- In another bowl, stir mashed bananas, eggs, milk, vanilla, and melted butter.
- Add flour mixture to banana mixture, stirring until just combined. Be careful not to overmix, as you want the pancakes to turn out light, not dense.
- Melt butter in a large skillet or electric griddle. Pour batter by the 1/4 cupful onto hot skillet and cook until the edges are set and bubbles for in the center of pancakes. Flip and cook until browned, about 1-2 minutes. Repeat process with the rest of batter.
Can You Freeze Pancakes:
Freezing pancakes are a great idea for when you want a quick and easy breakfast. Let pancakes cool completely and then place in a stack, with each pancake lined with parchment paper, so they don’t stick together. Place pancakes into a ziploc bag or freezer-safe container and freeze for up to three months.
How to Reheat Pancakes:
To reheat these easy banana pancakes, place in the microwave and heat for 15-30 seconds, or until warmed through.
My Go-To Pancake Toppings:
I love to top pancakes with some softened butter, a drizzle of syrup, and some fresh fruit. These banana pancakes would also be delicious with a touch of powdered sugar.
What to Serve with Pancakes:
I like to serve these pancakes with some maple syrup, a touch of butter, and some sliced bananas. A drizzle of honey or caramel sauce would be a delicious addition, too!
Tips for the Best Banana Pancakes:
- Use very ripe bananas for extra sweetness. The more ripe (brown spots) your bananas have, the sweet the pancakes will be.
- Don’t overmix the pancake batter. You want light and fluffy pancakes, so mix the batter until it’s just combined.
- Once you flip the pancakes when cooking, resist the urge to flatten it with your flipper. Doing this will result in a denser, less airy pancake, not what you are looking for!
- Want round, extra fluffy pancakes like these photos? Use a pancake ring! It works well for eggs, pancakes, biscuits, and more!
Looking for More Easy Pancake Recipes? I’ve got you covered!
- Strawberry Greek Yogurt Pancakes
- Banana Chocolate Chip Sheet Pan Pancakes
- Nutella Pancake Bites
- Peanut Butter & Jelly Baked Pancakes
An Easy Video Tutorial for Banana Pancakes:
Easy Banana Pancakes
- 1½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 2 ripe bananas mashed
- 2 eggs
- 1 cup milk any kind
- 1 teaspoon vanilla bean paste or vanilla extract
- 3 tablespoons unsalted butter melted
- More butter or oil for greasing pan
- In a medium bowl, whisk flour, sugar, baking powder, cinnamon and salt. Set aside.
- In another medium bowl, stir mashed bananas, eggs, milk, vanilla, and melted butter.
- Add flour mixture to banana mixture and stir until just combined. Be careful not to overmix, otherwise your pancakes will be dense.
- In a large skillet or griddle, melt 1 tablespoon of butter over medium heat. Pour batter by ¼ cupful into skillet and cook until edges are set and bubbles form in the center of pancakes, about 3-4 minutes. Flip and cook until browned, about 1 minute. Repeat process with rest of butter and pancakes.
- Serve warm with maple syrup, if desired.
- Want round, extra thick and fluffy pancakes? Use a pancake ring! Pour batter right into the ring, and when ready to flip, remove the ring. It will keep the pancakes round and thick.
- See my tips and tricks for making these Easy Banana Pancakes above the recipe box.