Banana Pancakes

Tested & Perfected Recipes Cookbook Recipe
Best Banana Pancakes

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Fluffy on the inside, crispy on the outside and delicately flavored with bananas, these are phenomenal banana pancakes.

Stack of banana pancakes topped with bananas and syrup.

Photo by Alexandra Grablewski (Chronicle Books, 2018)

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.)

What You’ll Need To Make Banana Pancakes

Banana pancake ingredients including vanilla, eggs, and milk.

Step-by-Step Instructions

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

Bowl of unmixed dry ingredients.

Whisk well and set aside.

Whisk in a bowl of dry ingredients.

In a medium bowl, mash the banana until almost smooth.

Fork in a bowl of smashed bananas.

Add the eggs.

Eggs and smashed bananas in a bowl.

Whisk with a fork to combine.

Fork in a bowl of egg and banana mixture.

Mix in the milk and vanilla extract.

Milk and vanilla in a bowl with a banana mixture.

Pour the banana mixture and melted butter into the dry ingredients.

Bowl with butter, dry ingredients, and banana mixture.

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

Bowl of banana pancake batter.

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.

Circles of banana pancake batter in a skillet.

Flip the pancakes and cook a few minutes more.

Banana pancakes cooking on a skillet.

Top with maple syrup and fresh sliced bananas, if you like.

Stack of banana pancakes topped with bananas and syrup.
Photo by Alexandra Grablewski (Chronicle Books, 2018)

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.

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


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)


  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 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.
  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.
  5. 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, 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.

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  • Amazing recipe! My family loved them

    • — Yael Brodsky Levine on July 21, 2024
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  • Fantastic recipe! Great use of bananas that are quite ripe. I was surprised the recipe only calls for one, but it was enough. The fruit flavor wasn’t overpowering or hidden, it was just the right amount. Adding fresh banana slices on top was a game changer, too! I also added a 1/2 tsp of cinnamon, because I like the taste and I felt it matched well. I’d definitely make these again!

    • — Arthur Taylor on May 20, 2024
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  • The best pancakes I’ve ever had !! I added 2 more tablespoons of sugar ☺️

    • — Sya on May 5, 2024
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  • 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?

    • — Judy on March 31, 2024
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    • 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!

      • — Jenn on April 1, 2024
      • Reply
  • 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!!!

    • — Dalya Rubin on March 10, 2024
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  • 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!

    • — Brookermans on February 10, 2024
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  • Delicious! A keeper! I topped mine with maple syrup, whipped cream and some chopped candied pecans. Perfection!

    • — Joanne R on January 24, 2024
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  • I have made these a couple of years now and by far the best ones! A truly great recipe!

    • — Andreas Nordansjö on January 17, 2024
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  • 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! 🙂 🙂 🙂

    • — Melissa on January 16, 2024
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  • 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

    • — Isaiah on January 10, 2024
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  • 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!

    • — Dalya Rubin on January 10, 2024
    • Reply
  • 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 !!

    • — Teri on December 26, 2023
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  • Followed recipe exactly and these turned out terrible. Too thin, not fluffy at all, and tasted terrible. Not sure where things went wrong.

    • — Mo on November 12, 2023
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  • Hi – is it possible to make the batter a day ahead and leave it refrigerated overnight?

    • — Brian Truesdale on November 10, 2023
    • Reply
    • 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.

      • — Jenn on November 10, 2023
      • Reply
  • 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!

    • — Debbie on November 4, 2023
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    • 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

      • — Xavier on April 30, 2024
      • Reply
  • 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!!

    • — Joanna Strycharz on August 5, 2023
    • Reply
  • This recipe is so tasty!

    • — Dharma on July 29, 2023
    • Reply
  • 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.

    • — Kathryn on July 6, 2023
    • Reply
  • This is a great recipe, thank you!

    • — Misty on June 13, 2023
    • Reply
  • 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!

    • — NB on June 9, 2023
    • Reply
  • 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.

    • — Joanna on May 18, 2023
    • Reply
  • When you are making breakfast for dinner these pancakes really hit the spot. They are delicious.

    • — Mary on May 15, 2023
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  • 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!

    • — Felicia Ciociola on May 13, 2023
    • Reply
  • Where did you get that fabulous coffee pot? I haven’t tried the recipe, but after reading the reviews, I intend to!

    • — Francine Coles on May 10, 2023
    • Reply
    • 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. 🙂

      • — Jenn on May 10, 2023
      • Reply
      • 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!

        • — Emilie on May 10, 2023
        • Reply
    • Francine—It looks like a Wedgwood Basalt Black coffee pot/tea pot. Check EBay! That’s where I bought mine.

      • — Jenn S. on March 29, 2024
      • Reply
  • 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!

    • — Magda on May 9, 2023
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  • From India, made this recipe, very yummy, felt that it needed 2 ripe bananas instead of one. Otherwise perfect.

    • — Padmini on May 7, 2023
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  • Super yummy! I will make these again and again. Thank you!

    • — Tina on April 30, 2023
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  • 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!

    • — Rebecca on April 23, 2023
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  • 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!

    • — Crosby on April 17, 2023
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