Banana Pancakes

5 stars based on 8 votes

banana-pancakes

Light and fluffy on the inside, lacy and crisp on the outside, and delicately flavored with bananas and vanilla — these are phenomenal banana pancakes. The recipe, believe it or not, is adapted from a Williams Sonoma children’s cookbook, which proves that they are easy to make. I love them with a simple drizzle of maple syrup but if you want to dress them up and hint at what’s inside, top them with fresh sliced bananas and a dusting of confectioners’ sugar.  

Begin by whisking together the flour, baking powder, sugar and salt in a bowl.

Using a fork, mash the over-ripe banana until almost smooth.

Whisk the eggs into the mashed banana.

Add the milk and vanilla extract.

Then pour the banana mixture and melted butter into the dry ingredients.

Fold the batter with a rubber spatula. It will be thick and lumpy.

Heat the vegetable oil with a pad of butter on a griddle or in a non-stick pan (the butter gives flavor and the vegetable oil prevents the butter from burning). Spoon the pancakes onto the griddle and cook until some bubbles appear on the top and the underside is golden brown and crisp.

Flip the pancakes and cook a few minutes more.

Top with maple syrup, fresh sliced bananas and confectioners’ sugar if desired. Enjoy!

Banana Pancakes

Servings: Makes twelve 4-inch pancakes
Total Time: 20 Minutes

Ingredients

For Pancakes

  • 1-1/2 cups all purpose flour, spooned into measuring cup and leveled off
  • 2 tablespoons sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 small, over-ripe banana, peeled (the browner, the better)
  • 1 cup plus 2 tablespoons low fat milk
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons unsalted butter, melted

For Cooking

  • Vegetable oil
  • Unsalted butter

For Serving

  • Maple syrup
  • Sliced bananas
  • Confectioners' sugar (optional)

Instructions

  1. In a medium bowl, whisk together the flour, sugar, baking powder and salt.
  2. In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla and whisk until well blended. Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.
  3. Set a griddle or non-stick pan over medium heat until hot. Put a pad of butter and one tablespoon vegetable oil onto the griddle, and swirl it around. Drop the batter by 1/4-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.
  4. Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter. Serve the pancakes while still hot with maple syrup, sliced bananas and confectioners' sugar if desired.

Reviews & Comments

  • 5 stars

    I followed the recipe exactly when I made these pancakes (with the exception that I used coconut oil to grease my pan instead of butter and vegetable oil) and they turned out GREAT! They were so fluffy and delicious, they just hit the spot.

    - Emily on October 6, 2014 Reply
  • 5 stars

    Great pancakes, not too sweet or heavy with the banana. Just a nice background note. We topped ours with leftover honey butter from your sweet potato biscuits. BTW – I never add butter or oil to our pancake griddle. I just doesn’t seem to need anything. It even looks like some of the butter from the batter oozes out and greases the surface.

    - egbluesuede on August 26, 2014 Reply
  • 5 stars

    I am pretty sure my boys are part monkey because they love bananas so much, so this was the perfect breakfast recipe. I made a lot of modifications, because that is just what I do.
    – I substituted 2% buttermilk for the regular milk because it was in my fridge and about to expire.
    – I only used 1 cup of regular flour and 1/2 cup of whole wheat flour because I try to sneak in some whole wheat flour when I can.
    – Rather than frying the pancakes on a griddle I used a small ice cream scoop and put the batter into mini cupcake tins (sprayed with Pam) and baked a 425 degree F for 9 minutes – rotate half way through.
    – Once the mini pancake muffins cooled I put them in a ziplock and froze them. When the monkeys, I mean boys, came home from day care I took a few out of the freezer, popped them in the microwave for 35 seconds and they LOVED their snack.

    The muffins were very light and airy in texture (maybe more so because of the buttermilk and BP interaction) and the banana flavor was perfect.

    Thanks for the inspiration!

    - Jaime on July 24, 2014 Reply
  • 5 stars

    Wow, these were so good! Since I was using a flat griddle I sprayed the pan with oil and then spread ghee over it. Love the tip that oil will keep the butter from burning. I had never heard that before. Thank you!!

    My only wish is that it used more than one banana because I’ve got 4 more that I need to make something with and I’m tired of bread. :)

    - Helen on July 22, 2014 Reply
  • 5 stars

    Jenn, you just saved me time and money.
    My children always want to go to “The Original Pancake House” to have banana pancakes…until tonight.
    I was in the mood to make pancakes for dinner and had a couple ripe banana’s needing to be used. So, the challenge was on. Your recipe not only made it easy, but when my kids said “no reason to go out for pancakes anymore”, I knew I(you) had a hit. I was so excited, I shared the recipe on Facebook.
    I am so thankful I came across your website tonight, I will be going to it from now on for those quality recipes.
    Thank you, Phil Jessing

    - Phil Jessing on July 22, 2014 Reply
  • 5 stars

    Delicious!!!!! Make sure to heat the pan with both butter and oil ehen cooking the pancakes. Crispy on the outside, thick and fluffy on the inside. The combo of milk vanilla and butter is so sweet (but not overly) on your toungue.

    - Vicky on July 19, 2014 Reply
  • 5 stars

    The addition of bananas to this recipe adds just the right amount of creaminess!

    - TK on July 17, 2014 Reply
  • 5 stars

    I’ve make this over and over again on Sundays because it’s a good post run breakfast and my son absolutely will eat the whole batch if I don’t stop him. I always double the recipe because I like to freeze them and then microwave for breakfast on the go. It’s perfect as is even without any butter or syrup. Instead of syrup, I served it with powdered sugar and it was heavenly.

    - Eileen on July 9, 2014 Reply
  • I rarely write comments, however i did a few searching and wound up here Banana Pancakes – Once Upon a
    Chef. And I do have 2 questions for you if you do not mind.
    Is it simply me or does it look as if like a few of the comments come across like they are left by brain dead individuals?

    :-P And, if you are writing on additional sites, I would like to keep up with
    anything fresh you have to post. Would you make
    a list of the complete urls of all your public pages like your
    Facebook page, twitter feed, or linkedin profile?

    - install refrigerator water on July 8, 2014 Reply
  • This recipe is amazing!! I was craving for pancakes and bananas so I decided to make banana pancakes and it turned out great!! About to make my 5th batch but I’m out of bananas :( I’m wondering if I could use this recipe without the bananas or should I change something? Thanks so much!

    - Pat on June 2, 2014 Reply
  • We love bananas so I put 2 instead of just one and then after I put in 1 c. of milk it was a bit heavy (like cake batter) so I added an estimated 3T-1/4c. of milk (until mix was thin). Every single one cooked through at the 2 1/3 mark on my 1-10 burner control knob and they tasted incredible (very banana-y :P) I know you said the batter should be thick, but my family loved them this way – light and airy and puffy!

    - Lisa on May 20, 2014 Reply
  • I was looking for the paleo pancake recipe for bananas & eggs when I came across this site. The recipe looked easy, and I wasn’t particular about it being a paleo recipe to begin with – just easy to make and delicious, so I decided to give it a try. THEY WERE DELICIOUS. I added peanut butter chips to our batter, which melted slightly and complimented the banana flavor.
    And I don’t even like pancakes!

    - Erienne on March 30, 2014 Reply
  • These are my favorite and my kIds favorite too, thank you!

    - karen on March 5, 2014 Reply
  • These were spot on and so easy to make! Thx!!

    - jessica on February 28, 2014 Reply
  • I made these this morning after misplacing my first banana pancake recipe. I added cinnamon and nutmeg, and used 2 bananas rather than one. My 2 year old daughter had literally jumped out of bed asking for some M&Ms this morning, so I put some into the kid’s pancakes by adding them to the batter in the pan. My daughter ate the 2 M&M pancakes I made for her, one of the regular ones, then went after mine (I have her about 1/2 of one more). I’d say these were a hit! My hubby suggested that I make him some with Reese Cups next time. Lol!

    - Tiffany on February 16, 2014 Reply
  • I love your banana pancakes – in fact, they might be my favorite pancake recipe! I have made them by frying them in the oil and butter and they are amazing that way. However, now I just make them on my electric griddle with non-stick spray. They are so much better in the oil, but this way just makes it a little bit easier for me. We always put sliced bananas on top and use real maple syrup. YUM!

    - Rebecca on November 4, 2013 Reply
  • my kids loved them.absolutely delicious

    - shellah on October 27, 2013 Reply
  • These were so tasty! I added chopped walnuts to top of batter after pouring each into the pan… Because bananas and walnuts are great friends and party hard with a little maple syrup ; )

    - Jason on August 14, 2013 Reply
  • These were amazing!!! I served them to relatives visiting from New Zealand and they thought it was a real American breakfast :). I accidentally omitted the meted butter in the batter and they were still great. I also only had whole wheat flour, but it worked well. Can’t wait to make them again. Thx for sharing!!

    - Jen on June 30, 2013 Reply
  • I love this recipe, I made some changes due my kids allergies, I used whole wheat flour, flaxseed instead of eggs, coconut oil instead of butter and Almond milk, they turned out amazing .. Thanks for the recipe
    :)

    - Jen on March 21, 2013 Reply
  • These were good and a nice variation to plain pancakes. A great way to use up ripe bananas.

    - Amy on March 13, 2013 Reply
  • I loved this but I added used more bananas than just one. I want more banana taste so I went with two. Came out just as good!

    - Amanda S. on March 11, 2013 Reply
  • We had these this weekend and they were great. One even used caramel sauce instead of syrup and loved them.

    - SheilaAnne on March 11, 2013 Reply
  • Sunday is always pancake (or waffle) day in our house. These are our absolute favorite-yum!

    - Sharyn on March 10, 2013 Reply
  • I made these pancakes twice in one week and both my husband and my Mum said they were the best pancakes they have ever had. The recipe was perfect as is. The lightest and fluffiest pancakes I’ve ever had!

    - Renee Evans on March 9, 2013 Reply
  • My family and friends love, love, love this recipe !! I make it every weekend. The pancakes cook perfectly and the flavor is delicately sweet from the banana. Thank you Jennifer !!

    - Sondy on March 9, 2013 Reply
  • Best pancake recipe ever.

    - MIKE K. on March 9, 2013 Reply
  • Had to try these. Here in Guatemala bananas are readily available in the market if you don’t have a tree in your yard. I have pancakes several times a week and this recipe is just the item to keep them from becoming mundane. They are great!!

    - Stew on March 9, 2013 Reply
  • I know this is going to sound dramatic, but these are the best pancakes I have ever had (seriously!). I was almost going to be lazy and just make them on my big electric griddle (where I wouldn’t use the butter or oil to cook them), but decided that since Jenn is the chef she knows best….and now I will never make them any other way! What a difference! Thank you again for another amazing recipe! You are my go-to source for trying new recipes now! I’m adding this to my growing collection of your recipes – granola, granola bars, leek quiche – all incredibly delicious! I can’t wait to try more recipes!

    - Rebecca on January 25, 2013 Reply
    • Oh, and how could I forget the grilled lemon chicken…that was divine!

      - Rebecca on January 25, 2013 Reply
      • Thank you, Rebecca! So glad you enjoyed :)

        - Jenn on January 25, 2013 Reply
  • Hi, Jenn!
    I made these for my kids today and they loved it!
    The pancakes are incredibly flyffy!
    Thanks for the recipe!

    - Olga on January 23, 2013 Reply
  • We usually make banana pancakes by adding a mashed banana to a commercial pancake mix. Made these this morning and we’ll never be going back to the packaged stuff :)

    We also like pumpkin and sweet potato pancakes, do you have any recommendations for substituting either of these for bananas without changing the consistency or integrity of the batter?

    - Kim on January 18, 2013 Reply
    • Thank you, Kim, I’m so glad you liked them! I’ve never tried to make breakfast pancakes with pumpkin or sweet potato, but imagine you could just substitute the puree for the mashed banana. You may need to add a bit more milk if the batter seems too thick. Also, you might want to add some cinnamon, nutmeg, etc. to bring out the autumn flavors. I love this idea so I may try it; if so, I’ll definitely post a comment here but if you get to it first, please let me know how it comes out.

      - Jenn on January 18, 2013 Reply
      • Jenn,

        We had guests over this weekend so I figured it would be the perfect time to try a variation on these.

        Instead of bananas I added 1 cup of pumpkin puree (I used an organic brand I had in my pantry, but any brand would work as long as it’s the pumpkin puree and not pumpkin pie filling) I also added 1 tablespoon of brown sugar and 2 teaspoons of pumpkin pie seasoning.

        I served them with homemade whipped cream and chopped pecans and they were a big hit. I really am grateful for this recipe because as I said before, I used to only use packaged pancake mixes. This is so easy to make and add variety to :)

        - Kim on January 21, 2013 Reply
        • That’s great, Kim. Thanks so much for letting me know. I can’t wait to try!

          - Jenn on January 21, 2013 Reply
  • Banana pancakes are one of my favorite foods! These look fabulous! I know what I’m having tomorrow for breakfast!!

    - Amy Simonson on January 17, 2013 Reply
  • Sounds Yummy. will try it for tomarrow morning. ;)

    - Nicole on January 17, 2013 Reply
  • A great solution for using up older bananas. :)

    - gabi Patel on January 17, 2013 Reply
    • also try using applesauce. :) :)

      - gabi Patel on January 17, 2013 Reply
  • I am going to make these this weekend!

    - Claudia on January 17, 2013 Reply
  • I love the pictures on the site for each recipe. It really intrigues you to want to try the recipe. Thanks for offering such great recipes. Everyone I have tried thus far has been awesome and have far exceeded my expectations. Well done !!!

    - Diane on January 17, 2013 Reply
    • So nice to hear, Diane. Glad you’ve enjoyed the recipes and the pics are helpful.

      - Jenn on January 17, 2013 Reply
  • This reminds me of that Jack Johnson song! :) they look wonderful.

    - Meg @ Peaches and Cake on January 17, 2013 Reply

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