Banana Pancakes Recipe

If you’re craving a breakfast that’s comforting, easy, and just downright delicious, I’ve got the perfect recipe for you. This Banana Pancakes Recipe is one of those go-to dishes that turns a regular morning into something special — tender, naturally sweet, and fluffy pancakes packed with banana goodness. I absolutely love how this turns out every single time, and once you try it, you’ll find it’s quickly going on your favorites list too!

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Ingredients You’ll Need

Let’s talk ingredients. All of these are pantry staples, which is why this Banana Pancakes Recipe is so accessible. Plus, combining baking powder and cinnamon with the banana creates pancakes that are fluffy with a cozy hint of spice. Make sure your bananas are nice and soft for maximum flavor and sweetness.

• All-purpose flour: The base for your pancakes — gives structure and fluffiness.
• Baking powder: I always use aluminum-free to avoid any weird taste and to get that perfect rise.
• Cinnamon: Just a touch adds warmth and enhances the banana flavor.
• Salt: Balances the sweetness and brings depth to every bite.
• Overripe bananas: These are the star! The riper, the sweeter — about one and a half large bananas mashed.
• Egg: Binds everything together and adds protein.
• Milk: Feel free to use whatever kind you like — dairy or plant-based works fine.
• Cooking spray: For a nonstick pan to get that golden crust without the mess.
• Banana slices: For serving, adding an extra fresh burst of banana flavor.
• Maple syrup: The classic finishing touch that takes these pancakes over the top.

Variations

I like to mix things up depending on the day or the mood—but this Banana Pancakes Recipe is so versatile you can easily make it work for you. Personalizing it keeps breakfast exciting and lets you sneak in flavors or nutrients your family loves.

• Gluten-free: I swapped out the all-purpose flour for a gluten-free blend once, and the texture stayed wonderfully tender.
• Add nuts or chocolate chips: On weekends, I toss in chopped walnuts or mini chocolate chips to make these pancakes feel like a treat.
• Dairy-free variation: Using almond or oat milk works perfectly; the pancakes stay just as fluffy.
• Spiced version: I’ve added nutmeg or vanilla extract sometimes to give an extra depth of flavor that wakes up your taste buds.

How to Make Banana Pancakes Recipe

Step 1: Mix Dry Ingredients

Start by whisking together the flour, baking powder, cinnamon, and salt in a medium bowl. This ensures all your leavening and spices are evenly distributed, which helps your pancakes rise uniformly and taste balanced. I usually give them a good stir and then set this bowl aside while I work on the wet ingredients.

Step 2: Combine Wet Ingredients

In a larger bowl, beat the mashed banana and egg together until fully blended. I love this part because the banana’s natural sweetness is about to shine. Then whisk in the milk until it’s all combined. When I first tried this, I didn’t mix well enough, and the batter felt separated, so make sure to whisk until it’s smooth but expect small lumps—that’s perfect!

Step 3: Combine Wet and Dry

Pour the dry ingredients into the wet and gently whisk until just combined. The batter will be slightly lumpy—and that’s exactly what you want. Overmixing can make the pancakes tough, so resist the urge to keep stirring. A few lumps here and there mean your pancakes will come out tender and light.

Step 4: Cook Pancakes

Heat up a nonstick skillet or griddle over medium heat and give it a light spray of cooking spray. Using about a ⅓-cup measure, pour the batter into the pan to form your pancakes. Cook them for 2 to 3 minutes on the first side—you’re looking for puffed tops and a golden-brown bottom. Flip carefully and cook for another 1 to 2 minutes until risen and cooked through. Patience here is key; don’t rush or you’ll lose that fluffy texture.

How to Serve Banana Pancakes Recipe

Garnishes

I always top these with fresh banana slices—that extra banana flavor pairs perfectly—and a generous drizzle of real maple syrup. Sometimes I add a sprinkle of toasted walnuts or a dollop of Greek yogurt for creaminess. A dusting of powdered sugar can make it feel a little extra fancy when friends come over.

Side Dishes

For breakfast sides, I love serving these pancakes with crispy bacon or sausage for a savory balance. Fresh berries or a simple fruit salad add brightness to the plate, and a glass of cold milk or a hot cup of coffee rounds out the meal beautifully.

Creative Ways to Present

For special occasions like birthdays or weekend brunches, I stack the pancakes tall and drizzle them with syrup at the table for a little drama. You can also layer them with cream cheese and banana slices like a cake—kids especially love that twist!

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap leftover pancakes tightly in plastic wrap or pop them in an airtight container in the fridge. They keep well for up to 3 days. I’ve found reheating in a toaster or oven brings back that fresh texture much better than the microwave.

Freezing

These banana pancakes freeze beautifully! I lay them flat on a baking sheet, freeze until firm, then stack with parchment paper between each pancake in a freezer bag. That way you can pull out just what you need anytime for a quick breakfast.

Reheating

When I reheat, I use a toaster oven or cast iron skillet over medium heat to crisp up the edges and warm the centers without drying them out. This method keeps the pancakes tasting almost as good as fresh.

FAQs

Final Thoughts

This Banana Pancakes Recipe is one of those simple joys that reminds me how comforting and fun breakfast can be. Whether you’re cooking for your family or just treating yourself, these pancakes are reliable, quick, and always satisfy that banana pancake craving. I encourage you to give it a try—it’s the kind of recipe you come back to again and again. Happy cooking, and enjoy every bite!

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