- Prepare the Ingredients
Gather all your ingredients: 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 2 tablespoons granulated sugar, 1 large egg, 1 1/4 cups whole milk, 3 tablespoons melted unsalted butter, 1 teaspoon vanilla extract, and 2 very ripe bananas. Mash the bananas in a separate bowl until mostly smooth with a few small lumps remaining.
- Mix the Wet & Dry
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. In a medium bowl, whisk the egg lightly. Add the milk, melted butter, vanilla extract, and mashed bananas to the egg and whisk until just combined. It's okay if it looks a bit lumpy from the banana.
- Combine Gently & Rest
Pour the wet banana mixture into the bowl of dry ingredients. Using a rubber spatula, gently fold everything together. Stop as soon as the flour disappears. A few small lumps are perfect—overmixing leads to tough pancakes. Let the batter rest undisturbed for 5 minutes while you heat your griddle.
- Cook to Golden Perfection
Heat a non-stick griddle or large skillet over medium heat. Lightly grease with butter or oil. For each pancake, pour about 1/4 cup of batter onto the hot surface. Cook until you see bubbles form on the surface and the edges look set, about 2-3 minutes. Carefully flip and cook for another 1-2 minutes on the other side until golden brown and cooked through. Serve immediately.
- Calories:320 kcal
- Protein:8 g
- Carbohydrates:50 g
- Sugar:15 g
- Salt:0.5 g
- Energy:1340 kJ
- Fat:10 g
My weekend mornings used to be a sad affair of cold cereal and existential dread until I perfected my banana pancake recipe. It all started with a sad, overripe banana on the counter, a universal kitchen signal, and a craving for something warm, sweet, and smelling faintly of Saturday. This version isn’t just any stack; it’s my humble masterpiece, a fluffy, lightly caramelized tribute to the fruit that’s too often forgotten.
The Legend Behind This Banana Pancake Recipe
While the humble pancake has ancient, flatbread-ish roots, this particular creation feels distinctly American diner, but reimagined by a home cook with a soft spot for dessert-for-breakfast. I’m convinced it was born out of frugality and a deep-seated aversion to food waste. Somewhere, someone looked at a blackening banana and thought, “I can work with this.” The result is a breakfast that tastes decadent but feels virtuous.
What Makes These Pancakes Special
The magic here is twofold. First, the texture: supremely light and fluffy, with little pockets ready to catch melting butter. Second, the flavor: it’s not just banana-flavored batter. The ripe fruit, mashed into submission, caramelizes slightly on the hot griddle, giving you notes of banana bread pancake recipe-level complexity. It’s a simple process, but the payoff is immense.
The One Non-Negotiable Pro-Tip
Do. Not. Overmix. You’re not building muscle, you’re coaxing tenderness. Stir the wet and dry ingredients together until they’re just barely combined. Lumps are your friend. They promise fluffiness. A smooth batter is a gluey, sad pancake. This one technical shift elevated my results from “edible” to “serve to guests.”
Serving & Pairing Ideas
Obviously, a river of maple syrup is the classic move. But for a real treat, try a dollop of cinnamon-spiked whipped cream or a drizzle of salted caramel. Drink-wise, a strong dark roast coffee cuts through the sweetness beautifully, while a cold glass of whole milk is the nostalgic companion. For a savory contrast, a side of crispy bacon is the perfect salty-sweet foil.
Playful Variations & Clever Substitutions
This recipe is a beautiful canvas. Stir in a handful of chocolate chips for a chocolate banana pancake recipe, or swap half the flour for rolled oats for a heartier banana oat pancake recipe. Want pure simplicity? Try a 2 ingredient banana pancake recipe with just banana and egg, or a 3 ingredient banana pancake recipe adding a touch of baking powder. For a decadent twist, fold in toasted walnuts and a sprinkle of brown sugar to mimic a banana bread pancakes recipe. Need it gluten-free? A 1:1 GF blend works perfectly. Dairy-free? Use your favorite plant-based milk.
Make-Ahead & Storage Tips
You can whisk the dry ingredients the night before. For leftovers, let the pancakes cool completely, then layer them between parchment paper and freeze in a zip-top bag. Reheat straight from the freezer in a toaster or a warm oven—they’ll taste nearly fresh.
Your Banana Pancake FAQs
Can I use frozen bananas? Absolutely. Thaw them first and drain any excess liquid. They mash even easier.
My pancakes are always raw in the middle! Your heat is too high. Cook them over medium-low, giving them time to puff and set fully before flipping.
What’s the best pan to use? A well-seasoned cast iron or non-stick griddle is ideal. For perfect circles, I love a good Serious Eats guide on the topic.
And that’s it. My hope is that this formula brings a little bit of quiet, syrupy joy to your kitchen table. Now go forth, mash that banana, and create a stack worth waking up for. I’d love to hear how yours turn out in the comments. Check out our recipe collection for more weekend inspiration!
