Easy Banana Pancakes

These easy banana pancakes are soft, fluffy, and full of natural banana sweetness. They’re the perfect way to use up overripe bananas and create a comforting, homemade breakfast in just minutes. I love how they come together with simple ingredients and deliver warm, golden pancakes with a rich, fruity flavor.

Why You’ll Love This Recipe

I find these pancakes to be one of the coziest breakfast options. They’re naturally sweet, kid-friendly, and great for using up those bananas sitting on the counter. I don’t need any special equipment—just a bowl, a fork, and a pan. Plus, they freeze well and reheat beautifully, which makes them perfect for busy mornings. I also appreciate that I can easily double the batch when I’m feeding a crowd.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ripe bananas

• Eggs

• Milk

• All-purpose flour

• Baking powder

• Salt

• Vanilla extract

• Butter or oil for the pan

Directions

1. I start by mashing the bananas in a large mixing bowl until smooth.

2. I whisk in the eggs, milk, and vanilla extract until fully combined.

3. In a separate bowl, I mix the flour, baking powder, and salt.

4. I gently fold the dry ingredients into the wet banana mixture, being careful not to overmix.

5. I heat a nonstick skillet or griddle over medium heat and add a little butter or oil.

6. I pour about ¼ cup of batter per pancake into the pan and cook for 2–3 minutes, or until bubbles form on the surface.

7. I flip and cook for another 1–2 minutes until golden and cooked through.

8. I serve them warm with maple syrup, nut butter, or extra banana slices on top.

Servings and timing

This recipe makes about 8 pancakes, enough for 3 to 4 servings. I usually spend about 10 minutes prepping and 15 minutes cooking, so breakfast is ready in around 25 minutes.

Variations

When I’m in the mood to switch things up, here’s how I change it:

• Chocolate chip banana pancakes: I mix in mini chocolate chips for a sweet twist.

• Nutty banana pancakes: I add chopped walnuts or pecans to the batter for crunch.

• Whole wheat version: I substitute whole wheat flour for all-purpose for more fiber.

• Vegan option: I use a flax egg and plant-based milk to make it vegan-friendly.

• Spiced version: I add a pinch of cinnamon or nutmeg for warm spice flavor.

Storage/Reheating

When I have extras, I let them cool completely and store them in an airtight container in the fridge for up to 3 days. For longer storage, I freeze them with parchment between each pancake. To reheat, I pop them in the toaster, microwave, or a warm skillet until heated through.

FAQs

Can I use frozen bananas for this recipe?

Yes, I’ve used thawed frozen bananas before. I just make sure to drain off any excess liquid after thawing before mashing them.

Why are my pancakes gummy in the center?

This usually happens if the batter is too thick or if the heat is too high. I keep my skillet at medium and make sure the pancakes aren’t too thick so they cook through evenly.

Can I make these pancakes gluten-free?

Absolutely. I swap in a gluten-free 1:1 flour blend and they turn out just as delicious.

What toppings go well with banana pancakes?

I like adding maple syrup, sliced bananas, berries, Greek yogurt, nut butter, or even a little chocolate spread when I want something indulgent.

Can I make the batter ahead of time?

It’s best to cook the pancakes right after mixing, but if I need to, I refrigerate the batter for a few hours. Just a quick stir before cooking helps restore the texture.

Conclusion

These easy banana pancakes are my go-to when I want a fast, satisfying, and comforting breakfast. Whether I’m using up ripe bananas or just craving something warm and fluffy, this recipe always delivers. It’s simple, adaptable, and perfect for any morning of the week.