Banana Pancakes
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Fluffy on the inside, crispy on the outside and delicately flavored with bananas, these are phenomenal 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.
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.
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Comments
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Could I use frozen bananas for this?
Sure!
I’VE TRIED THIS MANY TIMES. AND I STILL LOVE IT. Because It’s simple compare to another recipes and it’s easy. Sometimes i add choc chips inside pancakes but it turn to be so sweet.
Wonderful flavor and moisture. I barely needed any syrup!
Isnt 1/2 tsp of salt too much? I followed youe recipe but it turned out very salty. I had to throw it away . I dont know what did i do wrong
Maybe you accidentally added too much? Usually 1/2 tsp won’t be tasted 🙂
soooooo yummy! made them this morning! New go-to!!!!
I’ve made a lot of banana pancakes and these are the best. thanks for sharing your recipe!
I just learned that I love pancakes that have crispy edges and this recipe fit the bill! My only change would be to add another banana for flavor (I was afraid it would change the consistency). We have “Breakfast for Dinner” on Thursdays. I will definitely be making these again! YUM!
delicious !!!
Personally I’m not a fan of bananas but my son and boyfriend demolished these and loved them. I had 2 brown bananas so used them both and added a touch of cinnamon. I enjoyed making them. Great recipe!
Despite constantly looking for new recipes online, I think this is only the 3rd review I’ve ever done. These pancakes were so good and so easy, I just had to do a review! The only change I made was using a medium banana. I was going planning on using a large because I was afraid it might not have enough banana flavor. I decided to use the medium and add more to the batter if it needed it. When I tasted the batter, it was absolutely delicious with enough banana to taste but not overpower. Cooked on griddle on 3.5 of a 6 temp gas stove. Cooked perfect with slight crispness on edge and light, fluffy inside. I’ve never seen air pockets inside pancakes like I did with these.
Hi Jenn
I’d never made pancakes on scratch and this is my first time making banana pancakes. This is the best and very tasty. Can I double the recipe or maybe triple and freeze it? Please advise me…
I got your cookbook and my husband called it the best investment. Never failed is above and beyond the best ratings.
Thank you for sharing I am proud of my cooking skills since I found your blog plus I got your cookbook 😍
Thank you
Rose 🌹
Hi Rose, thanks for your support with the cookbook and so glad you like the pancakes! Yes you can definitely double or triple the batch and freeze them – they freeze nicely! 🙂
Hi Jenn,
Any recommendations for warming them up after they’ve been in the freezer? Should I put them the oven and what temperature? I made a lot — they’re so good.
Thank you for your quick response
Rose 🌹
Hi Rose, I’d just give them a round in your toaster oven. 🙂
Wonderful recipe… Delicate, fluffy and super tasty pancakes 😋… Thank you so much for the recipe❣️. We enjoyed a lot.
Wonderful recipe. Came out great! Soft and fluffy. I added about 2 tbsps of unsweetened dried coconut. Subtle but so good!
Our family had incorporated this into our weekly Saturday morning breakfast. Thank you so much for sharing from the bottom of our hearts
You’re so welcome! 🙂
This had the highest rating among the banana pancake recipes I found on Google. I tried it and liked it very much. So did my boyfriend.
My first pancake was a bit thick, so for my second pancake, I added a tiny bit of milk and it was still really good.
I ate it on its own and it tasted really good. There was just enough flavour, not overpowering egg taste, fluffy, fragrant. Though I used full cream milk. I will use this recipe again for sure!
Thanks heaps for sharing
These were absolutely yummy! I never made banana pancakes before (I don’t know why…I am the pancake queen!). I had a ripe banana and was wondering what to do with it and I thought, why not make banana pancakes? and I stumbled upon this recipe. OMG…seriously! I thought, where have you been all my life? These are absolutely delicious. I shared the recipe with both my daughter-in-laws and I expect a huge thank you from my sons and grandkids.
I wish I could give this 10 stars!
Speaking of thank you…Jenn for sharing this in the first place.
I have never had a more satisfying banana pancake! My whole family loved it!! They are light, crispy and fluffy, just the way I like my pancakes. I too used almond milk as a substitute and you don’t even notice the difference. This recipe is a keeper and has motivated me to subscribe to this site so that I can try other recipes. They are THAT good 🙂 Thank you, Jenn!
delicious
Hi!
Can i make the batter and keep it overnight? And add the baking powder next day morning?
Hi Binita, I wouldn’t recommend it but you could combine all of the dry ingredients in one bowl and all of the wet ingredients in another (and refrigerate the wet ingredients) and combine them in the morning. Hope you enjoy!
I never had banana pancakes till now.i absolutely loved this recipe so much.Its easy to follow and my whole family loved it.
Made them for the first time today with my 5 year old grandson and I will definitely have them again. So easy to make and light in texture. Lucky enough to have maple syrup in my cupboard but now waiting for more bananas 👍
how many calories are in these?
Hi Daria, Each serving (1 pancake) is 121 calories. You can find all the nutritional info for the pancakes immediately under the recipe. Hope that helps!
I had bananas to use up. First I made your banana muffins with the nut topping which were superb. Then I moved on to the banana pancake recipe. So tender and even though the banana flavour is subtle these pancakes have so much more taste to them then basic pancakes. My new favourite pancake recipe.
I didn’t expect the banana pancakes to be so light and fluffy. Super yummy and kid approved! Every recipe I make from your blog turns out great (and I’ve made lots). Thanks for making my mealtimes so delicious, I love your blog 😋
💗
Best pancakes ever
This was my first time making pancakes from scratch! I also added crushed up strawberries to the batter and they came out delicious!! Thanks for the recipe!!
I made this vegan and it was absolutely delicious. They were so fluffy!
These were so good!! Will definitely be making use of this website and this recipe! 🙂
I made these today and they turned out to be delicious!
These pancakes worked out great. I used salted butter instead of adding salt. They were a big hit with my daughters.
Great pancakes. Made two sets on Sunday only difference used whole milk I was trying to get rid of and second batch I used two bananas. Reheated them using the reheat option on my air fryer Sunday. Great. Microwaved them this morning. Still great! As usual, a reliable recipe from this site. Will try again in the future using flax milk, which is what I usually have. We’ll see how that goes.
Initially I was slightly sceptical about banana pancakes, I knew people were raving about them but I thought how good can they really be? But gave them a go this morning and OH MY they were DELICIOUS!! Crispy on the outside and so so fluffy and flavoursome on the inside! I added some cinnamon powder in as well and they were divine. Definitely try them out if you haven’t already!
So so good! I have made these so many times. Thank you
These are the best banana pancakes I’ve ever made!!! I used coconut sugar instead of regular and vanilla oat milk and a big dash of cinnamon 😋 super fluffy and delicious! I put Nutella on top and sliced bananas 😊 will definitely be making these again!
My kids loved these pancakes. Every other day they ask me to make some. This is a great way of making my little one eat some eggs and butter, and also no more ruined bananas! Thank you!
So crispy and and fluffy!
Excellent recipe. The whole family really enjoyed them. I doubled the recipe and added a lot more bananas (6 palm sized) and semi mashed them, leaving them a bit chuncky..Delicious! Definately recommend this recipe.
I don’t usually write reviews when I try out recipes but my oh my! These pancakes are the literal embodiment of the word “yummy”. Thank you so much for this amazing recipe!!
Tried it and love the pancakes! Very fluffy and moist.
Amazing recipe! I’ve tried a lot of banana pancakes recipes and this is the best one so far! I really loved the crispy on the outside
Such a hit with the kids and the adults! It’s our Sunday tradition.
I just have to give you kudos; I’m long overdue! I have probably made this recipe 15 times now, it’s my go-to. Thanks for making our Sunday mornings extra yummy!
Absolutely delicious pancakes!! These are so easy to make. Best recipe ever. Can’t wait to keep using this recipe. Wouldn’t change a thing about it.
This recipe is seriously delicious. I’ve made it 5 times in the last month; we have yet to be without leftovers in our fridge. They’ve made the perfect quick meal/snack for our 14 month old. They are delicate, fluffy, and so freaking yummy.
I follow the recipe almost exactly, the only thing is I’ve added about 1/2 a banana more to get a little more banana flavor in there (and help me get through my brown bananas!). I was worried it might mess with the texture, but fortunately it didn’t.
Big tips for this one: don’t overmash your bananas. The lumpy pockets of these pancakes are part of the magic. Also, most important, DON’T OVERMIX THE BATTER. I know she says that in the recipe but I’ve had to get comfortable with even seeing little pockets of flour here and there in the bowl and resist the urge to fold a little more until they disappear. Those have been my yummiest, most perfect pancakes. The ones where there’s even a little bit of flour still not folded in.
These are perfection when they’re fresh but actually have reheated in the microwave for us really well. Only need about 20 seconds (flip halfway through).
Will be a family recipe forever!! Thank you, Jenn!!
These are DELICIOUS.
Perfect recipe!
Best pancakes I’ve ever had in my life! So flavourful and great texture!! Thanks so much for the recipe ! 🙂
I used water instead of milk, but it was so good. I love it!!
They are so good. I added chocolate chips and I loved them.
Really delicious- I made 1 & 1/2 x’s the recipe for six people and there were none left. Recently I have made at least 7 OUAC recipes- all outstanding!
Great recipe. Substituted eggs with egg replacer and added maple syrup, bananas, and pecans as toppings. I’ll save this recipe for future pancake mornings.
They smell good and turned out fluffy, however, very salty! I followed the recipe to the T (and checked, I used unsalted butter), but the pancakes were borderline savoury. I would recommend only using a pinch instead of 1/2 teaspoon of salt.
This recipe is perfect every time. 😊 Delicious!
Really good
Fantastic recipe and so easy to make! Since the first time I made this recipe my kids wants this almost everyday!
This recipe is soooo good. Every time I use it I create super fluffy and yummy pancakes
Loved this recipe. Fluffy and light interior, the tip of mixing with a rubber spatula and do not overmix was most helpful.
Brenda B.
Hi Jenn…..can I use buttermilk ? Thanks Nancy V
Hi Nancy, I’d stick with regular milk for these.
So yummy!
These pancakes are amazing. They taste like banana pancakes you get from a family owned restaurant in Hawaii. They are the perfect texture with just the right amount of banana flavor. I’ve made this recipe twice in the last week and my kids can’t get enough! My 5 year old eats FOUR pancakes by himself and my almost 3 year old can put down 3 by herself. This will be the only banana pancake recipe I use from now on!