Banana Pancakes
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Fluffy on the inside, crispy on the outside and delicately flavored with bananas, these are phenomenal banana pancakes.
Fluffy on the inside, crispy 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 only proves how easy they are 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.
Banana pancakes are good year round, but if you’re up for trying seasonal variations, you’re in the right place. During the fall when you have pumpkin purée on hand, try pumpkin pancakes. When summer rolls around and blueberries are plentiful, blueberry pancakes fit the bill. If you’re more of a purist, my basic pancake recipe is hard to beat. And of course, don’t forget bacon on the side (for perfectly crispy bacon, see how to cook bacon in the oven.)
Table of Contents
What You’ll Need To Make Banana Pancakes
Step-by-Step Instructions
Begin by combining the flour, baking powder, sugar, and salt in a bowl.
Whisk well and set aside.
In a medium bowl, mash the banana until almost smooth.
Add the eggs.
Whisk with a fork to combine.
Mix in the milk and vanilla extract.
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 and fresh sliced bananas, if you like.
Video Tutorial
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Banana Pancakes
Fluffy on the inside, crispy on the outside and delicately flavored with bananas, these are phenomenal banana pancakes.
Ingredients
For Pancakes
- 1½ cups all purpose flour, spooned into measuring cup and leveled off
- 2 tablespoons sugar
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 small, over-ripe banana, peeled (the browner, the better)
- 2 large eggs
- 1 cup plus 2 tablespoons low fat milk
- ½ teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted
For Cooking
- 1 - 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
For Serving
- Maple syrup
- Sliced bananas
- Confectioners' sugar (optional)
Instructions
- In a medium bowl, whisk together the flour, sugar, baking powder and salt.
- 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.
- 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 ¼-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.
- 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.
- Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.
Nutrition Information
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- Per serving (6 servings)
- Serving size: 2 pancakes (does not include maple syrup or toppings)
- Calories: 278
- Fat: 12 g
- Saturated fat: 6 g
- Carbohydrates: 35 g
- Sugar: 9 g
- Fiber: 1 g
- Protein: 7 g
- Sodium: 299 mg
- Cholesterol: 85 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
The best pancakes I’ve ever had !! I added 2 more tablespoons of sugar ☺️
Hi Jenn, I use a ton of your recipes and usually love them all. But this batter I just made is not thick, just lumpy. Haven’t cooked them yet. So we’ll see how they turn out. Followed the directions exactly. Not sure why the batter isn’t thick. Should I add more flour and mix again before cooking?
Hi Judy, sorry you had a problem with the pancake batter. Did you make any adjustments and did you use one small banana? All that said, adding a bit more flour should help to thicken it up. BTW, it’s likely that I’m weighing in too late to have helped so I hope they turned out OK!
I just made these for the third time and they’re literally the best pancakes ever! I am not always such a banana-flavored food person because they tend to be too banana-ey, but these pancakes have the PERFECT amount of banana, making it the best pancake ever. I made them into 6 very large pancakes, served with mixed berries and plenty of maple syrup! Yum!!!
I have been making this recipe for years and it is the best… except for the first time they were a little dry. I doubled the banana the next time and it was actually perfect. Sometimes I switch out the butter for coconut oil, the flour for wheat flour, or add blueberries, but any way it is a great recipe!
Delicious! A keeper! I topped mine with maple syrup, whipped cream and some chopped candied pecans. Perfection!
I have made these a couple of years now and by far the best ones! A truly great recipe!
So fluffy and, so delicious! I added a drop of banana extract, and a sprinkle of cinnamon to amp the flavour up. Thank you for the best Banana pancake recipe on the internet! 🙂 🙂 🙂
I’ve made this recipie so many times by now and my last batch just came out SO GOOD! they we’re thick, fluffy, and I didn’t even need to add syrup to them! A note: I would add more sugar, for me the 2 TBSP didn’t do much. I did about 32 grams or so and it made all the difference. Spices too like Cinnamon and Nutmeg really add depth to the pancakes. Overall, 10/10, some of the best (and healthy-ish… potassium, right?) pancakes i’ve made
I just made these pancakes as a quick lunch since I was really craving a pancake, and am obsessed with them! I made them gluten free with the bob’s red mill 1 to 1 gluten free flour and it truly worked wonders. I’m definitely making these again!! Thank you Jenn!
Most amazing pancake recipe ever!! Followed recipe exactly except I used whole milk instead of low fat. Just like the instructions say i didn’t over mix the batter. They turned out perfect and delicious and I’ve made them 3 times since then. Thanks !!
Followed recipe exactly and these turned out terrible. Too thin, not fluffy at all, and tasted terrible. Not sure where things went wrong.
Hi – is it possible to make the batter a day ahead and leave it refrigerated overnight?
Thanks!
Brian
Hi Brian, The pancakes will definitely fluffier if you cook them right after you make the batter, but it can be made in advance and refrigerated, if necessary.
Perfect and delicious! I followed the recipe exactly, especially in regards to not over-mixing. Froze some for later and they reheated very well. Nice to have a recipe besides banana bread for very ripe bananas. Thank you!
Love it! Finally a banana pancake that’s no too banana flavoured. I did use whole meal flour as it’s what I had a home and put some cinnamon in it. Even my toddlers ate it. Topped with youghurt and berries
You can stop searching and just make this recipe! Make it as written and it will come out perfectly. My pancakes were always either too dense, too oily, too dry. This bunch came out so well! Fluffy inside, crispy edges, not too sweet, easy to flip, holding shape. This is the first time I finally understand the idea of “do not over mix, the batter is meant to be lumpy”. Magical!!
This recipe is so tasty!
Always love your recipes! I added some coconut emulsion and chocolate chips for my kiddos, (we ate them with no syrup) and they were delicious. Thanks for all you wonderful recipes.
This is a great recipe, thank you!
I made these once omitting the eggs by mistake and they turned out so great! I didn’t realize my error until the next time I made them, and after following the recipe properly, decided I actually like them better without the eggs! We hold them in our hands and eat them straight up and they are so moist and crispy and sweet… So good!!! Leftovers are great heated up in the toaster too!
I didn’t want to make the whole recipe seeing as it’s just me. I halved everything except I used a whole (small) banana and added about a tablespoon of chocolate peanut butter (homemade). These turned out to be the best pancakes ever – and I’m not a pancake fan! Didn’t even put any syrup on top. I also left out the melted butter because I didn’t see it until too late.
When you are making breakfast for dinner these pancakes really hit the spot. They are delicious.
Best pancakes i’ve ever made! They are a lot fluffier then many other recipes I’ve tried. This will be my new go-to for weekend pancakes. Thank you!
Where did you get that fabulous coffee pot? I haven’t tried the recipe, but after reading the reviews, I intend to!
Hi Francine, that picture was shot by a food stylist for my first cookbook so, unfortunately, I’m not sure where it’s from — sorry! Hope you enjoy the pancakes though if you make them. 🙂
Too funny, I clicked through to the comments to ask that same question! Definitely adding this recipe to our pancake repertoire regardless tho. Happy Mother’s Day Jenn!
Francine—It looks like a Wedgwood Basalt Black coffee pot/tea pot. Check EBay! That’s where I bought mine.
This has been my go to recipe for ages now. I usually sub the milk for almond or oat milk, and I sometimes use coconut oil instead of butter and add cinnamon. They always turn out amazing!
From India, made this recipe, very yummy, felt that it needed 2 ripe bananas instead of one. Otherwise perfect.
Super yummy! I will make these again and again. Thank you!
I have tried at ;east 6 different banana pancake recipes over the last few months. This recipe is BY FAR the best one I have found. A little crispy on the outside and pancakey on the inside. I didn’t use the oil, just a bit of butter on a non-stick pan, and I added dark chocolate chips on each cake. Deeee-licious. Thank you for the recipe!
So good! Just like all Jenn’s recipes, simple concept recipe of pancakes, but perfected. Added chocolate chips. Doubled the recipe and froze half, which worked well!