Cooking 
?
Banana Pancakes
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.
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.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
Banana Pancakes
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)
- 2 large eggs
- 1 cup plus 2 tablespoons low fat milk
- 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
- 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 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.
- 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.
Nutrition Information
Powered by 
- Serving size: 1 pancake (does not include maple syrup or toppings)
- Calories: 158
- Fat: 8g
- Saturated fat: 4g
- Carbohydrates: 17g
- Sugar: 4g
- Fiber: 1g
- Protein: 4g
- Sodium: 196mg
- Cholesterol: 45mg
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.
Reviews & Comments
Add a Review or Question
Hungry for 
?
Subscribe to my free weekly newsletter — where I share new recipes and seasonal menus for every occasion.
Your email address will never be used for any other purpose.
Curious? See a sample newsletter.
On
On
I forgot the sugar!! BUT Still these pancakes were soooooo good, I added a bit more milk as batter was a little thick, I also used 3/4 cup of APF and used 3/4 of whole wheat. Added blueberries and choc chips for the kiddos…definitely making them again they were sweet enough…so I’ll omit sugar altogether. Thank you!!
These were very easy but heavy in texture. My usual recipe is a buttermilk oatmeal pancake that rises well but is lighter and suits my preference. Love this site and have been well pleased with most of the recipes that I’ve tried. This is the first one that I wouldn’t repeat.
Banana pancakes are light and fluffy, and ready to enjoy since the recipe is quite easy. I added chopped pecans and mini chocolate chips for the kids, they are a big part of Sunday breakfast together!
These pancakes are delicious. My kids all loved them!!
We have been making these for months now and LOVE them! The only change I have made is substituting half of the flour with whole WHITE wheat flour. We make double or triple batches (depending on the number of bananas we have lying around) and freeze them for quick breakfasts during the week. Highly recommend!!
These are the most delicious pancakes we have ever tasted. They are so light and the bananas within the batter are a perfectly delightful treat. My family look for them each and every Saturday for the past 3 months, and I am eager to make them because they are so simple to make! Only downfall? There isn’t enough to go around so I wind up doubling up on the recipe. Thanks so much Jen, these are a keeper!
can you use buttermilk in place of low-fat milk?
Hi Sacha, I’d stick with milk — they won’t rise properly with buttermilk – sorry!
Could these be frozen?? If they don’t get eaten on way to freezer! Iplan on making these very soon. Thank you
Definitely – hope you enjoy them!
Delicious.
Best pancakes ever! And so easy!
I made these this morning and added blueberries also. They was a hit. Banana blueberry pancakes. Yummmmm
banana pancake recipe.
Doubled up on ingredients, used almond flour. Used agave for subtle sweetness. The batter did not rise it was runnier than shown on pics. Did not cook through before burning. Tried at lower heat same issue. Added more flour and baking powder. NG. I failed. Where did I go wrong.
Hi Tina, sorry you had a problem with these! I’ve never made these with anything but all-purpose flour, so I wonder if almond flour just doesn’t translate well for this recipe.
I need to say, this is my daughter’s favorite pancake recipe! She’s 5 years old so I add a touch of dark chocolate chips. I also use 2 ripe bananas instead of 1. They are also easy to freeze. I keep them frozen and every morning I pop one in the microwave for 15 seconds and it’s ready to eat!
Delicious! These banana pancakes came out great. Fluffy and light with great banana flavor.
When I find a great recipe, especially one that is well researched and offers beautifully done photos as well as includes precise instructions I am in heaven! This one I will guard with my life–it has made many people extremely happy at their breakfast, (and I of course receive all of the compliments)!
Hello,
I have a bunch of very ripe bananas and would love to make these. I just have 2 questions. I have whole milk on hand and salted butter. Do I have to change the measurements, or will these still come out the same? If I have to make adjustments, what do you recommend?
Thank you
Hi Taryn, whole milk will work fine here with no adjustments necessary. And regarding the butter, while it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can reduce the salt in the recipe as needed (there’s not a ton of butter in this recipe, so you won’t need to reduce it by much at all). Hope you enjoy the pancakes!
Best. Pancakes. Ever!
Best banana pancakes I’ve ever made!! So light and fluffy!
How many people does it serve?
Hi Sarah, Depends on how hungry you are but I’d say about four. 🙂
Made these with Bob’s GF flour. Added a few chopped pecans and blueberries. Very good! Will make again.
Please please please can you think about providing measurements in grammes? I do have American measuring cups but I find them very inaccurate and am never sure how full or densely packed a cup is – it seems to differ according to the ingredient being used. As I don’t generally cook with cup measures I’m never quite sure what quantities will be produced. Also – who cooks with ounces anymore? It’s almost impossible to get a weighing scales in oz and lbs nowadays. I’m sure I’m not your only European based reader who looks at all those cup measurements and sighs.
Hi Eliza, I actually do have metric measurements for most recipes on the site. If you look in the top right corner of the recipe, you’ll see a button where you can toggle between metric and cup measures. Hope that helps!
These are the best pancakes I have ever made!! I also use the variation of 1 cup white flour, 1/4 cup whole wheat flour and 1/4 cup wheat germ as suggested by another reviewer and they turn out just as delicious. Thank you!!
I Love Love ❤️ this recipe. It is now a family tradition at our house. My kids ask for banana pancakes every weekend. Thank you so much
Can you make these with apples? I am looking for Apple pancake recipe and I just looove your recipes! Thanks.
I think that’d work. 🙂
Best banana pancakes I’ve ever had!
It was a great recipe , I did add extra banana though😁
I just love the texture of these! Nice crispy edges and a fluffy middle.
What are the measurements in grams please?
Hi Margaret, You can view this recipe with metric measurements. To see them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Enjoy the pancakes!
I usually read the reviews before trying a recipe out but, since I had everything I needed, I decided to just go ahead and do it. Ohmygoodness!!! I’ve tried a bunch of different banana pancake recipes before and this one definitely is the best! I’ve never left a review for a recipe before but this one was so great I just had to. So fluffy and delicious! 😋 Thank you!!!
Easy to make, yummy!
Just right, not too fluffy and not heavy. Nice crispy edge. Will use this recipe again, putting it in my recipe box.
These pancakes are amazing. Even my mom liked them and she doesn’t eat banana flavored food. The maple syrup really brings out the flavor. Perfect pancake! Great flavor and texture! I am normally a French toast lover but this is going in my recipe book.
I can’t help but smile when I do an internet search for a recipe and see Once Upon a Chef. Jenn your recipes never disappoint. A simple yet super delicious pancake recipe.
☺️
We love these banana pancakes. They have become a weekend staple and the kids love to help mash, measure, and stir. I usually double the recipe so we have leftover pancakes. They keep well in the refrigerator or freezer and reheat well in the toaster. I add mini chocolate chips, so they are sweet enough to enjoy without syrup which makes them a fast, non- messy breakfast option for those busy school mornings.
These were perfect! I used white whole wheat flour and reduced the butter to two Tbsp and added 1 of olive oil. We loved them!
This is the best pancake recipe ever! I didn’t have any milk on hand so I substituted and used my homemade yogurt Instead of milk.They came out fantastic! Light and fluffy. My husband love them. He said they were the best pancakes he’s ever eaten!
I have made these twice now. Followed recipe exactly, they are wonderful and EASY! My 3 year old loves them, we drizzle a bit of honey and sprinkle some
Walnuts on top!
Thank you!
Wow! I’ve been making pancakes for so long and always tried different recipes, never Jenn’s before this and never close to as good as these. My husband and sister agreed that they were the best pancakes they’d ever had as well. The butter and vegetable oil in the pan gives the pancake the perfect slightly crunchy texture. These were perfect, can’t wait to try the pumpkin ones next!
We looove these pancakes so much! We call these “Julia’s pancakes”, as our 9 yr old daughter regularly makes them from her Williams-Sonoma cookbook all by herself! Our entire family adores your recipes, so naturally she was thrilled that one of “her” recipes meets your approval;)
I just made this recipe today. I made it exactly to recipe. I thought it turned out great! I have tried a lot banana pancakes recipes and this has been the best.
We love this recipe, add nuts, dried fruit, fresh blueberries, perfect food for any meal.
My son absolutely loved the pancakes. Great recipe! 5 stars.
This is a fantastic recipe! Its by far my favourite pancake recipe that I’ve tried to adapt using banana flour. I use 3/4 cup banana flour instead of the wheat flour. It turns out light and fluffy every time.
Lovely pancakes, made them for my dad and he loved them!
We love these! So when I woke up this morning and noticed a nice ripe banana I immediately thought, “Oh, boy, Jenn’s banana pancakes” and started mixing them up. Then, “Oh, no, we’re out of eggs” (an uneard of circumstance, but we have been emptying the fridge as we prepare to travel). After a few sighs, I decided to proceed, thinking they could be dumped if the pancakes failed. Well, they baked up even taller than normal, still very light, and maybe a bit more crisp on the edges, with the same great flavor. Not to suggest that eggs should be omitted, but just to say that Jenn’s recipes are fail-proof! Thanks again!
These are amazing! You scored a 2 out of 2 for me so far this weekend! I put bananas, syrup and a dollop of whipped cream on top for my kids and I loved them with the cream.
The batter was a little runny but they still came out good. Couldn’t taste the bananas. I used banana flavoring instead of vanilla.
This is the best recipe ever and I really hope that you will try this. I don’t normally add reviews but after I tried this recipe I knew I had to write a review. But if you were thinking about adding chocolate chips i would totally recommend adding them because they are soooo good. I hope you try and love this recipe 🙂
We love these! Made them according to the recipe and they are uh-may-zing! Second time I used King Arthur Whole White Wheat and 1/8 tsp ground cardamom and 1/8 Ceylon cinnamon and we feel we have reached pancake nirvana 🙂 Thanks so much for sharing this recipe!!!
Just came across this recipe and now I’m in fear that I may have discovered my very own kryptonite…
We adore these pancakes! I make ’em every weekend, in fact, and I tend to eat too many at one sitting. 🙂
I like to use a little whole wheat flour instead of all that white, and one time I discovered that these pancakes are extra-fluffy when you use 1 cup of white flour, 1/4 cup of whole wheat, and 1/4 cup of wheat germ. Delicious! Thank you for a great recipe, Jenn
I have made this several times…it truly is the best banana pancake recipe I’ve tried and the only one I’ve kept.
Best pancakes ever! Husband doesn’t like pancakes and tried one and wanted more. He said he can eat these and they’re the best he’s ever eaten.
I followed this recipe without changing a single thing and they were incredible! The BEST pancakes I have ever had! Thank you for sharing this recipe. Ü
This is definitely a keeper!! I usually skip breakfast, but the smell of it convinced me to have one and I’m glad I did. Easy recipe.
-Raquel Sommers, May 7, 2017
I’ve made these pancakes so many times that I’ve lost count! They are fast, easy, and tasty! It’s a foolproof recipe for a complete amateur like myself. Another plus is that my kids, husband, and various guests gobble them up! They freeze well too! What more can you ask for?
Best pancakes. Very moist and fluffy. Almost edging on the taste of banana bread. My go-to recipe! Not huge maple syrup fan, so usually have them with honey or Nutella. Yum!
This is the best pancake I have ever made, and my husband agrees too! We both make pancakes from time to time and this recipe is really one of the best and most fuss-free. Thank you! I tried it on two pans, one with the exact directions (with coconut oil and a bit of butter), the other with half the amount of oil on a non-stick pan, both ways work great.
I just had these for dinner. They are the best pancakes I have ever made. The banana flavor was subtle and delicious, while the pancake itself was light and fluffy. They we’re so good and yet easy to make.
These are hands-down the best pancakes I have ever tasted, homemade or from a restaurant. So moist, fluffy, flavorful — and easy to flip, too! Next time I have overnight guests, I’m gonna make a batch of these in the morning.
I saw a picture of these pancakes on Instagram through the NutritionTraveler. I traced it back to your site. I just made these this morning for my kids. Holy cow, they are inhaling them! This was a great Spring Break new recipe to try. Can’t wait to try your other recipes!
The best banana pancakes I’ve ever had! Followed the exact recipe. My family loved it. Thank you!
Can I refrigerate the batter and use for next day? Made these and they were delicious, also I can’t get the pancake to look evenly brown like when you buy them at a restaurant mine only get brown in the middle? Any tips please
Hi Arelis, The pancakes will be much fluffier if you cook them right after preparing the batter, but it can be made in advance and refrigerated if necessary. Regarding the browning, try a nonstick griddle w/ very little oil (I use a lot of butter/oil b/c I like more of a lacy browning.)
So fluffy and without using buttermilk. I loved it. I replaced half the butter with Greek yogurt. Also since I had 2 bananas, I doubled the recipe and made half plain and the other half with chocolate chips. Froze them and now have brrakfast.
I made these exactly as written and they were wonderful. I keep overripe bananas in the freezer, defrosted one for the batter. Turned out perfect.
They are soooo good! I halved the milk and added skye yogurt and also put in some cinnamon and nutmeg.
Can this recipe be easily halved and still work or should it just be made in full then froze?
Sure, Nicole, you can halve the recipe, but they do freeze nicely if you want to make the recipe as is and freeze the leftovers.
How do I make these into waffles? I have to add something right?
Hi, I wouldn’t recommend making waffles out of these as they’re really not intended to be converted. (But you could try my recipe for waffles here.)
These came out perfect. I threw in some frozen blueberries into the mix as well. Delicious with some whipped cream on top. Thanks!!
Delicious results as always Jenn! Thank you!
This has become a favorite breakfast treat for my son. He came home this past Thanksgiving from college and couldn’t be happier to have a favorite that he will never likely have at the college dining hall.
I love this too, but would like to do a paleo version of it. Do you think I can sub the flour with coconut or lamond flour, like this one?
http://www.kingarthurflour.com/shop/items/almond-flour-1lb
Hi Eileen, Glad your son enjoys the pancakes! I’ve never tried it with this kind of flour, but if you’d used it in other things and have been happy with it, I think it should work here. I’ve love to hear how they turn out if you try them this way!
Hi Jenn
I am planning a brunch for 6 guests and wondered how best to make these scrumptious pancakes ahead to produce the best flavors. As EVERYONE has written – these pancakes are the best! Love your site!
Deb
Hi Deb, these freeze nicely, so you could definitely go that route and reduce your time in front of the stove when your guests are there. So glad you like the pancakes!
Delicious! these always turn out fluffy and golden. My toddler and husband love them and they’re flavoursome enough that I just serve them with butter. I added an extra banana this time and just used a cup of milk. This is my go to banana pancake recipe, thank you for sharing!
And my toddler told me these were the absolute best ever!
A KEEPER! As with the general consensus, this is a must try flexible recipe. I was craving pancakes for dinner and wanted to use up some ripe bananas. Used white whole wheat flour, almond milk, 2 bananas (as others suggested), added cinnamon and they turned out DELICIOUS. Thank you Jenn!
I made these for a nice sit down breakfast on Labor day weekend and my family LOVED them. VERY easy to make too!
We are definitely having these again soon 🙂
I am compelled to write a review! Normally my three year old son has toast in the morning but I had forgotten to buy it so as I have overripe bananas, I searched for a pancake recipe for kids and I found this one! I substituted the sugar for stevia sweetener and used buttery frylight on a non stick pan as a healthier option and they have turned out really well.
They are a winner – As I’m writing this he’s asking for another one (his third) and his face is covered in Nutella so thank you! I’ve subscribed to your newsletter and I look forward to trying more of your recipes.
This will now be my go-to pancake recipe. Absolutely Delicious!
These were amazing! I substituted a 1/4 cup of applesauce for the eggs because I was out of eggs, and they still came out perfect. Light, fluffy, delicious, AND super quick to make. A+ recipe 🙂
These are seriously addictive pancakes! We’ve made them 3 times in the past 2 weeks! They turned out perfect every time. they have a wonderful texture. The banana flavor is “just right”. For those of us who limit sweeteners – these pancakes have enough sweetness from the recipe that they can be eaten without syrup:) I make very good buttermilk pancakes, but my husband announced this morning that he likes these better! Thanks for the wonderful recipe – I’ll be visiting your site frequently from now on!
What made this recipe a 1 star then?
Absolutely deslicious! Jenn, I can always count on your recipes. I haven’t come across any that my family and I didn’t like. Thank you!!
Wonderful recipe! So fluffy pancakes and so much taste!
Great pancakes! Wonderful texture. Cooked evenly and thoroughly. My over ripe banana was on the larger side but the banana flavor wasn’t overpowering. The batter may have been a slight it thinner due to the large banana but I didn’t add more flour. The pancakes came out fluffy and moist. I felt they didn’t need syrup. I had mine with butter and a swirl of whipped cream. Delicious
Really delicious!! Kids and adults liked it! Very easy and quick to make.
Thanks!
Delicious and easy. I used 2 bananas and it worked fine. Definitely a keeper!! Thank you.
Made this for brunch today and it was all kinds of delicious. I wanted to Elvis it up a bit though, so i added cocoa powder and put some peanut butter between the pancakes.
DELICIOUS!!! Our family loved these. Easy recipe that tastes awesome. Our kids couldn’t get enough!!!
Great Recipe !
These are the BEST pancakes I’ve ever made! I was out of regular milk this time so used almond milk and they’re just as delicious, if not more so. I also added a scoop of vanilla protein powder. This is the only recipe I will ever use for pancakes – no more store bought mix for me!
So good! Perfect banana pancakes for a lazzy sunday morning.
Really good recipe, very fluffy on the inside. I just used veggie oil in the wet mix and didn’t really use much oil in the frying and worked fine. Thanks !
Will this recipe turn-out OK if I double it. thank you!
Definitely!
Do not add sugar!!! Painfully sweet! Especially once you add syrup! Much healthier without.
Perfect recipe! Wouldn’t change a thing.
Excellent pancakes! They turned out perfectly; fluffy and cake-like. I also added sliced bananas to them as they were cooking. The sugars from the banana caramelize with the butter in the pan – a great touch.
Thanks for the recipe – I’ll be making these again.
best pancakes ever! They were quick to make with just ordinary household ingredients. The pancakes also tasted really good frozen and then reheated later in the week!
This is our household’s favorite banana pancake recipe. Hands down. Thank you so much!!
Absolutely LOVE these pancakes! They are by far the best banana pancakes I’ve ever had. I added 1/2 tsp. of cinnamon and the flavor was perfect to my liking!
Excellent recipe. The best banana pancakes I’ve ever had
I made this pancakes for my family’s breakfast this morning. Everyone liked them, except my husband who LOVED them! He actually ate leftovers for lunch and spread peanut butter on them to compliment the bananas.
This is the second recipe I’ve made from Once Upon a Chef in 24hrs; I’m hooked now.
Thanks very much.
Getting ready to make these again! Absolutely loved them the 1st time! Look exactly like the picture and taste great- my only drawback is that they are so good, almost like a desert, and my husband and I did not want to stop eating! Wonderful texture inside and out! Will be using more of your recipes! Thank you for the wonderful site!
These were awesome!! Superhit with the hubs. Make these!
This worked really well with gluten free flour.
Hi Jenn,
If I omit the bananas and go for a regular pancake? What do I need to change in the recipe? Thanks so much
Hi Ahu, If you’re looking for a good plain pancake recipe, instead of omitting the bananas from this one, I’d suggest trying my breakfast pancake recipe. Hope you enjoy!
So delicious! Was craving banana pancakes and these really hit the spot!
These pancakes were a huge hit in our house. My 3 year old kept repeating that these are the best pancakes she has ever had and my 1 year old didn’t want to stop eating either. Even my husband, who is not a banana lover (especially not, when they are very ripe) loved them. Also when I reheated them in the toaster for the girls a few days later, they still loved them and were disappointed there was not more.
I am very happy I found your recipes! Whatever I try, it is so delicious. I’ve tried a few things over the last few weeks (beef stew, spinach/gruyere quiche, broccoli & cheese soup, chipotle chicken quesadillas, chocolate cupcakes and the molten chocolate cakes) and all came out great. Thank you so much for creating, adjusting and publishing your recipes.
Does it make sense to substitute buttermilk in this recipe if i have it on hand? or would you recommend just sticking to regular milk?
Hi Raquel, Definitely stick with milk — they won’t rise properly with buttermilk. Enjoy!
Substitute equal portion of buttermilk for milk and cut baking powder back to one teaspoon. Rises perfectly and elevates the taste !
No, no no! I tried your suggested substitution and they were the worst (heaviest/doughiest) pancakes I’ve ever made. I’m sorry, Jimmy, but 1 cup of buttermilk and 1 tsp of baking powder does not a good pancake make.
Jenn, I should have heeded your advice about the buttermilk no-no…lesson learnt! I made your (original) recipe for my family a few days ago and they were perfect. Merry Christmas to all!
I wanted to do something special for my son this morning, it being his 1st birthday. I know he loves pancakes and he loves bananas. This was the first recipe I ran into online. I did throw in an extra banana just to make sure they were sufficiently banana-ey. They are, hands down, the most delicious pancakes I’ve ever had! They came out so fluffy and perfect, exactly like your picture. I had to slow my little man down he was shoveling them in so fast. Needless to say we will absolutely be making these again, soon! And they were so quick and easy to throw together and prepare, which is an absolute Must when cooking for a hungry 12m old. Thank you thank you, from me and my little birthday boy!
I made these for breakfast this morning & my boys loved them. Very nice texture, perfect banana flavor and they looked just like your pictures. Thanks for providing recipes I can always count on!
I have made this recipe 3 times by now, and it just keeps getting better! Me and my boyfriend have become obsessed with banana pancakes lately, and after finding this recipe they have become a staple in our Saturday breakfast, so far we’ve had it every other weekend! These come out super fluffy and soft. We always add another banana to the batter, plus an extra one chopped up and stirred into it for maximum banana flavour. This time we had them with strawberries on top – absolute heaven. Most highly recommend these to anyone with a banana crave like ours!
Best pancakes ever!!! But I’m not sure if the calorie content is quite as accurate as it can be. Despite this, the recipe is excellent!!!
The loveliest, fluffiest pancakes I’ve ever had! Thank you for this wonderful recipe!
I halved this recipe and it turned out GREAT! They were delicious.
Have been looking for a great banana pancake recipe-I have to look no further. I’ve made these pancakes half dozen times in the past 6 weeks and they are incredible. My kids are constantly asking to have them and have declared them better than my smiley face pancakes. They are moist, delicious and easy to make.
Just made these this morning and they were GREAT!!! I added pecans and my boyfriend and I devoured them – great recipe!
I made these pancakes tonight and all were gone. Delicious.
I also made your cocktail meatballs on New Years Eve and those too were a big hit. Looking forward to trying more of your yummy recipes.
Thank you!!!
My go-to recipe for over-ripe bananas is usually muffins, but I felt like making something different this time. This recipe was so good! We all loved them so much I made them twice this week! The batter is a little runnier than described, but still makes light and fluffy pancakes. My husband and I just ate them as is, and I sprinkled a few chocolate chips over the top for my 3 year old. I’m looking forward to trying more of your recipes!
Are you sure about the amount of baking soda? I think it’s way too much and gave an off flavor.
Hi Troy, the recipe calls for baking powder as opposed to baking soda. I think that’s what may have caused the problem :(.
I made this for breakfast yesterday after following a link to this recipe from a listicle on the subject of recipes using overripe bananas! Very useful, cost effective and healthy. The pancakes turned out perfectly delicious with a crisp yet tender banana taste to complement the traditional pancake savour. I topped it all off with maple syrup while whipping up some non fat Greek yogurt frosting for other who preferred. 5/5
This is a family favorite pancake recipe. It has replaced all others because its so tasty and easy to make.
The best pancakes receipe I found so far ! loved the flaffy texture and the banana taste, thank you Jenn, your website is amazing!
Made these yesterday morning for my two girls (ages one and two) and they were a HUGE success! LOVED the crispy edges 🙂
By far one of the best banana pancake recipes i’ve found thus far. It came out extremely fluffy and it was really delicious. I used more bananas though as i wanted it to taste more banana-ish and i used full cream milk instead of low fat. Just amazing!
Was looking for something relatively quick, easy and a little different tonight. I’ve been wanting to find a banana pancake recipe for a while and I will look no further. My only alternation to the recipe was adding a half cup of chopped pecans. My son quickly pronounced, “This one’s a keeper, Mom!”. Absolutely delicious!
The Banana Pancake are so light and fluffy. They are delicious without added syrup! My kids request them and I can make them during the week, as they are not complicated. They also taste good the following day heated up in the toaster!
Sooo delicious and fluffy! As soon as we got done with breakfast I forwarded this reciepe to my friends and sisters. My daughter kept wanting more!!
I made these for my fiancé – they were AMAZING!!! Best pancakes we’ve ever had! Easy to make, too 🙂
Very good but do not add sugar!! Way too sweet w syrup…I add a dash of cinnamon and a splash more milk.kids LOVE them!!
I tried these this evening as a test for a dairy free couple staying at my bed and breakfast using soy milk. My go to banana oatmeal pancake recipe calls for milk and sour cream. I added cinnamon like my go to recipe. These turned out really good. They are not as moist, but definitely fluffy and taste great. It will be a great alternative.
Way too dry. I thought I would like them because of the beautiful presentation. But I didn’t really care for the banana flavor, and it was too thick, and doughy.
Yum
These pancakes turned out amazing!! I actually went out and bought a cast iron grill (because I was so tired of not having one and fussing with my stainless steel for pancakes/egg), seasoned it, and made these the next morning. They were fluffy and sweet…the only change I made was subbing half the ap flour for whole wheat! I will need to try more of these!
Delicious! Just made these for dessert for my three always hungry sons and they were a hit even from my fruit phobic 12 yr old! I will check out your other recipes for some more good ideas thank you 🙂
Loved these pancakes!!! I tried them out for a family brunch I’m having soon and I am definitely going to make them again for it! I added a little bit more sugar and vanilla just because I wanted them to be extra sweet and they turned out great!
Light and fluffy little pillows of deliciousness. Too good to share. I will be leaving that last banana in the fruit bowl to go brown now.
Delicious pancakes. These are so much better than regular pancakes. You can eat them plain with no syrup since the bananas make them sweet.
Not a great cook by any means but made these for my family this am. I added one extra banana and a little more flour to thicken the batter. Turned out perfect. This recipe I a keeper!
Great and easy recipe! 🙂
I used the half ingredients and a small banana.
So delicious!! Made these this morning for Mothers Day. They came out perfect! Fluffy, light, and delicious! Will definitely be saving this recipe to make them again in the future! Thank you!
Followed the recipe to the “T” – measured and leveled flour, etc. and my batter came out very runny. The pancakes were still delicious, just not fluffy as pictured. Next time, I’ll try with just under 1 cup of milk. If more liquid is needed, it can always be added. Any ideas?
Hi Karen, Sorry you had trouble with the batter. Next time, less milk should do the trick 🙂
These were UNBELIEVABLE! Sooooo good and fluffy! I am newly dairy-free and have been looking for a pancake recipe with enough flavor that I wouldn’t notice the taste of my soymilk substitute, and this is IT! Thank you, you just made my morning!
These pancakes were perfect! Fluffy and flavourful. I substituted coconut milk for milk, and grapeseed oil instead of butter to make these lactose free.
Very delicious although I would definitely omit the sugar next time…way too sweet with syrup on top of the sugar.
I made your Banana Pancakes – 5 STARS… Thank you for giving us so many wonderful dishes. Potato Pancakes another 5 STAR… I can’t wait to go through all of your recipes. I was in desperate need for some new dinner menus and I got – breakfast, lunch and DINNER… THANK YOU, THANK YOU, THANK YOU. I’m a 68 year old working Grandma and you were the answer to my prayers. The Grandson’s love all you recipes.
*****
On a whim, I felt like making pancakes this morning, then spied an overripe banana and decided to make banana pancakes.
All I can say is “amazingly heavenly goodness on a plate! ” 🙂 Absolutely yummy … I kept saying “These are sooooo good!” I didn’t have milk but substituted evaporated milk (diluted with water one to one).
Thanks for the recipe.
Most amazing pancakes I’ve ever made!
These are so good!! Even when made dairy free they are amazing. I’ve never had homemade pancakes that had so much flavor. I make the whole batch then put them in the freezer to put in the toaster another day… They are STILL good when made as leftovers.
I put the bananas right on top of the pancakes before I flip them. They cook right in and get really creamy.
Oh. My. Goodness. Made these today and they are so yummy. Only change is I used almond milk. Will keep this recipe and make them again. Thank you!
These are sooo amazing! My girls and husband loved the very bite and I love the way my house smells!! My girls enjoyed them without syrup, which is fine with me! Thank you for sharing!!
Amazing! Perfectly delicious !
Just Wonderful!
Having first tried Banana Pancakes at 17 on a trip to Indonesia, I have been chasing the perfect recipe for the last 21 years. It appears my peregrination is at an end. Thank you Jenn Segal for a wonderfully decadent recipe, sure to grace our breakfast table for years to come.
A M A Z I N G ! !
This is an outstanding recipe… Keep them coming.
These were amazing! They turned out perfectly…would have been good with some roasted pecans or walnuts as well or coconut flakes in with the mix
One word: AMAZING! I did substitue in almond milk and brown sugar with no noticable change in taste.
Mmmm, these are so yummy! Perfect for pancake day which also just happens to be today so thank you so much for sharing the recipe!
Loved this recipe. The only comment is that since the pancakes are hot and the bananas are cold, my partner found this an odd combination. Next time I think I will try blueberries or strawberries heated and used as a sauce. Best banana pancakes I’ve made:)
Are u taking about 2 put on after they ate cooked? My suggestion would be if making for breakfast take the bananas out of the fridge (assuming that’s where ur keeping them because they are cold)the night b4 you know ur having, so will b at room temp. If having for Dinner like we enjoy doing, take out 1st thing am or even night b4. That way there should be no issues of “cold bananas” on ur hot pancakes. Good luck in the future
Délicieux !!! I’m from France and those were my very first pancakes. This recipe is amazing. Really simple and delicious!
Merci 🙂
I made these this past weekend and have to give you a huge KUDOS! Excellent pancakes, kids loved them and now it’s on my short list for breakfast on the weekends. Thank you for sharing!
Made these with my toddler this morning as a suprise for hubby. We openend the cuppard only to discover that there was barely enough sugar. I added what I had to the flour as well as to the egg & banana mixture. Finally, to make sure it had extra kick, I add a bit of light brown sugar to the banana blend as well. YUMMY and SUPER easy!
My 10 year old son and I made these last Sunday and they were a huge hit. I had some buttermilk that I used instead milk and used 2 bananas like some other reviewers.- so good.Definitely , a keeper- thank you!
I made this this morning. They were delicious (and toddler approved)! Thank you!
Follow up from earlier today. Had to come on once more. Only had a large ripe banana, rest were barely yellow, so used it anyway & still the recipe came out perfect. I always use a 1/4 cup measuring cup to take out of bowl & pour each onto un-greased electric griddle w/a nonstick surface, at 350 degrees F, as suggested by griddle booklet(all other times used oil but wanted to see what would happen if didnt & they were perfect as always). As usual, we were able to get exactly 12-13 perfect size & amazingly delicious pancakes!! Actually came back on to put on my Pintrest page & also share w/my FB friends by posting on their as well. I’m unable 2 eat soo many foods due to severe food allergies, so was EXTREMELY happy when 1st finding ur recipe that I was able to eat all ingredients. Thanks once again!! Also, just subscribed to ur email list. Have a great rest of the wkend & a Happy 2015!!
Ive been wanting to leave a comment since the very 1st time I used this recipe but always in a hurry so making sure to do so today!! Since our Honeymoon, almost 18 yrs ago, we’ve (my hubby & I) been looking & trying recipes for Banana Pancakes, which we ate for breakfast at the buffet every am at Sandals St. Lucia for our 8 day stay. Nothing we found seemed to come even close UNTIL I came across ur site!! Thank u sooo very much for the amazing recipe & for ending our 17 1/2 yr search!! This is it or possibly even better than we remembered! I also love the way u break everything down, as well as the photos u include in recipes, both are extremely helpful & make it even easier to follow. Thanks soooo much once again. Tonight will b the 5th time using this recipe over the past 3-4 months. We REALLY enjoy having them for dinner & this recipe makes enough for the 2 of us perfectly!! (My hubby can eat at least 8 of them! I can eat almost 4). BEST BANANA PANCAKES EVER!!!!
What are the calories and nutrional content for this recipe??
Hi Jan, It has been added underneath the recipe.
I just made these today. They were amazing! They were moist inside. I would just suggest adding a little bit more banana to get more of the flavoring.
This recipe is fantastic. So easy and such wonderful final results. I recommend this recipe to all pancake fanatics like myself.
This is by far, our FAVORITE banana pancake recipe!! I ALWAYS double the banana, because… we LOVE banana’s. I make these at least 3 times a month for breakfast, & I always have frozen mini’s on hand for my daughter. Great recipe, they freeze amazingly for those quick on the go days.
These are fluffier than the recipe I have used in the past, but are lacking a little bit in banana flavor.
We always add double the banana, you can even triple the banana if you want, and not change anything but the amount of banana, it’s so delicious
After making the very 1st time came, I came back to read more recent reviews & saw a few people were writing that they used more bananas without needing to change anything else in the recipe. Ever since then (because we prefer more banana flavor) we use 2 large bananas and is not too much at all, at least for the way we like it. The banana doesn’t seem to overwhelm the pancake but u definitely know you are eating DELICIOUS, Banana Pancake. For past 2 months or so, we (is just me & my husband)have been eating these every Saturday night for an early dinner & we look forward to it all week long! STILL SO HAPPY THAT I FOUND THIS RECIPE AFTER MY 17+yr search! Brings us back to our Honeymoon at Sandals @ La Toc in St. Lucia! (Btw.an AMAZINGLY beautiful resort can’t say 1 bad thing about it.in case someone looking
Yum!!! Made these for breakfast this morning.
My husband and I agree they’re our favourite, recipe has been bookmarked for life!
I just made these pancakes this morning and they turned out wonderfully! They were sweet (but not too sweet), fluffy, and had the right amount of banana flavor. I am saving this recipe for future breakfasts. Thanks!
I normally don’t review, but I wanted to for this one. These pancakes were great. The mix only made about six big pancakes but those six were awesome. I will be saving this and adapting it again and again. Thank you!
I Googled “best banana pancake recipe” and this recipe came out on top. Usually I read reviews before I try a recipe. Today I decided to just try the recipe. O-M-G. These were the BEST pancakes I’ve ever made 🙂 my boys loved them! As I did to! I’ve never written a review before, until today because this recipe deserves ALL the stars and no modifications whatsoever 🙂
I made this for breakfast this morning 🙂 My kids are used to the pancakes made from the store bought pancake mix 🙁 When they saw these pancakes looking fluffy and diff, they didn’t want them. As they started to eat they seemed quiet and both ended up eating 3 each (I made them bigger sized). Thanks for sharing this recipe. It was yum, perfect flavor and very fluffy, soft and not dry at all!!! Never ever will buy the store bought mix ever again!!!!
This recipe has become our new Saturday morning tradition. Everyone in my house loves these!! So fluffy and a little crispy. Perfect.
I’ve tried your banana pancake recipe, and it was delicious! The pancakes was light not heavy with the banana in it. Taste so good, the best pancake recipe by far. It get 5 stars from me.
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.
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.
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!
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. 🙂
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
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.
The addition of bananas to this recipe adds just the right amount of creaminess!
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.
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!
Hi Pat, So glad you enjoyed the pancakes. If you’re out of bananas, just use my plain pancake recipe: https://www.onceuponachef.com/2009/08/best-breakfast-pancakes.html
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!
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!
These are my favorite and my kIds favorite too, thank you!
These were spot on and so easy to make! Thx!!
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!
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!
my kids loved them.absolutely delicious
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 ; )
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!!
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
🙂
These were good and a nice variation to plain pancakes. A great way to use up ripe bananas.
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!
We had these this weekend and they were great. One even used caramel sauce instead of syrup and loved them.
Sunday is always pancake (or waffle) day in our house. These are our absolute favorite-yum!
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!
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 !!
Best pancake recipe ever.
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!!
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!
Oh, and how could I forget the grilled lemon chicken…that was divine!
Thank you, Rebecca! So glad you enjoyed 🙂
Hi, Jenn!
I made these for my kids today and they loved it!
The pancakes are incredibly flyffy!
Thanks for the recipe!
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?
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,
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 🙂
That’s great, Kim. Thanks so much for letting me know. I can’t wait to try!
Banana pancakes are one of my favorite foods! These look fabulous! I know what I’m having tomorrow for breakfast!!
Sounds Yummy. will try it for tomarrow morning. 😉
A great solution for using up older bananas. 🙂
also try using applesauce. 🙂 🙂
I am going to make these this weekend!
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 !!!
So nice to hear, Diane. Glad you’ve enjoyed the recipes and the pics are helpful.
This reminds me of that Jack Johnson song! 🙂 they look wonderful.