Banana Pancakes

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

Print Recipe
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.
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  • This reminds me of that Jack Johnson song! :) they look wonderful.

  • Diane

    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 !!!

    • Jenn

      So nice to hear, Diane. Glad you’ve enjoyed the recipes and the pics are helpful.

  • Claudia

    I am going to make these this weekend!

  • gabi Patel

    A great solution for using up older bananas. :)

    • gabi Patel

      also try using applesauce. :) :)

  • Nicole

    Sounds Yummy. will try it for tomarrow morning. ;)

  • Amy Simonson

    Banana pancakes are one of my favorite foods! These look fabulous! I know what I’m having tomorrow for breakfast!!

  • Kim

    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?

    • Jenn

      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.

      • Kim

        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 :)

        • Jenn

          That’s great, Kim. Thanks so much for letting me know. I can’t wait to try!

  • Olga

    Hi, Jenn!
    I made these for my kids today and they loved it!
    The pancakes are incredibly flyffy!
    Thanks for the recipe!

  • Rebecca

    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

      Oh, and how could I forget the grilled lemon chicken…that was divine!

      • Jenn

        Thank you, Rebecca! So glad you enjoyed :)

  • Stew

    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!!

  • MIKE K.

    Best pancake recipe ever.

  • Sondy

    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 !!

  • Renee Evans

    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!

  • Sunday is always pancake (or waffle) day in our house. These are our absolute favorite-yum!

  • SheilaAnne

    We had these this weekend and they were great. One even used caramel sauce instead of syrup and loved them.

  • Amanda S.

    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!

  • Amy

    These were good and a nice variation to plain pancakes. A great way to use up ripe bananas.

  • Jen

    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

    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!!

  • Jason

    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 ; )

  • shellah

    my kids loved them.absolutely delicious

  • Rebecca

    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!

  • Tiffany

    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!

  • jessica

    These were spot on and so easy to make! Thx!!

  • karen

    These are my favorite and my kIds favorite too, thank you!

  • 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!

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