Easy Banana Pancakes
This easy recipe is made with a simple homemade banana pancake batter and they cook on the griddle in minutes. A quick breakfast that will leave you craving more! How often do we have ripe bananas sitting around wondering what to do with them? Some of the classic ways we use them are in banana bread or to freeze and toss in a smoothie, but another way I love to use them up is for morning pancakes. My whole family loves these and we love to switch them up with other toppings (my kids like using fresh berries and peanut butter to make a silly face!). I like to plate mine with Greek yogurt, fresh fruit, and a simple drizzle of maple syrup. These fluffy banana pancakes have great flavor and are so good you may even find yourself eating them plain on the go! Don’t toss those overripe bananas just yet—take those banana slices and put them to great use! Who could resist?
Banana Pancakes Ingredients
For this recipe you’ll need:
Milk Lemon or plain vinegar All purpose flour Granulated sugar Baking powder and baking soda Salt Melted butter Eggs Overripe bananas Cinnamon (optional)
Scroll below for ingredient amounts, directions and print option.
How to Make the Best Banana Pancakes
How to Keep Them Warm
If needed you can keep the pancake stack warm in a 200-degree oven.
Other Banana Pancake Recipes
Looking for a few other ways to prepare them? Try one of these options:
Banana Nut Pancakes
Add 3/4 cup chopped walnuts or pecans to the pancake batter (mix in with the dry ingredients). Top with a few tablespoons of the chopped nuts and almond butter.
Healthy Banana Pancakes
Substitute white whole wheat flour for the all-purpose flour. Omit sugar. Replace butter with 2 Tbsp light olive oil.
Banana Pancakes with Pancake Mix
Replace flour, baking soda and baking powder with 1 1/2 cups pancake mix. Reduce butter to 1 Tbsp.
Dairy Free Banana Pancakes
Use dairy free milk such as almond milk. Replace butter with coconut oil.
No Egg Banana Pancakes
If there’s an egg allergy you can just omit the eggs, the banana mash will adequately bind the ingredients.The pancakes won’t be quite as fluffy, and will have a chewier texture but will still be delicious.
Add Blueberries or Chocolate Chips
Mix 1 1/2 cups fresh blueberries or 3/4 cup chocolate chips in when combining wet and dry ingredients.
Topping Ideas for Banana Pancakes
The topping options are endless but here are some ideas to get you started:
coconut syrup (I make this but use 1 tsp coconut extract instead of vanilla extract), macadamia nuts and shredded coconut (Hawaiian style) Nutella strawberry syrup and whipped cream maple syrup or honey cream cheese glaze sliced fresh bananas (or caramelized bananas) and walnuts A pinch of powdered sugar
Can I Freeze Them?
Yes. I’ve actually got a batch in the freezer right now. Just keep pieces of parchment paper between each pancake and store in an airtight container.
Tips
Use well ripened bananas for a more developed, sweeter flavor. Avoid those with green or just yellow peels, they should be spotty but not black and starting to rot. Don’t forget to start with a preheated griddle. Pancakes don’t cook up the same if they start cooking on a cold pan or griddle. Don’t over-mix the batter. A key to fluffy pancakes is always to just mix dry ingredients in until blended and slightly lumpy.
More Tasty Pancake Recipes to Try
Blueberry Pancakes Buttermilk Pancakes Carrot Cake Pancakes German Pancake Lemon Ricotta Pancakes Red Velvet Pancakes
