Banana Pancakes

This banana pancakes recipe makes golden brown, fluffy pancakes sweetened with fresh mashed bananas and cinnamon. They’re ultra-moist and packed with delicious banana flavor!

Why this recipe works

Spiced banana pancakes hit the spot first thing in the morning, and they’re actually quite easy to whip up using pantry staples ingredients, buttermilk, an egg, and 2 large bananas. The small amount of cinnamon in this recipe adds a nice touch of warmth while the bananas add great flavor and moisture, they’re a classic!

While we love a good buttermilk pancake recipe, sometimes it’s fun to switch up the game and add fruits, nuts, and chocolate chips to the mix. Fluffy golden brown cakes are the perfect base for additions, check out our apple pancakes and carrot cake pancakes for more ways to spruce them up.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

BANANAS – Ripe bananas are best for this recipe. You can use bananas with some brown spots, but we will save the overripe bananas for banana bread! They should be fully yellow or yellow with some very light brown spots. Ripe bananas will mash easily and will add both sweetness and more flavor to your pancakes.

SUGAR – These pancakes are naturally sweetened from the bananas, but we’re adding 1 Tablespoon of granulated sugar to the batter to help sweeten it just a tad further. If desired, you can omit the additional 1 tablespoon of sugar.

BUTTERMILK – Buttermilk adds lots of extra moisture to these pancakes, but you can substitute it with whole milk if needed.

How to Make Banana Pancakes

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. In a small bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon until combined.
2. Mash bananas well using a fork.
3. In a large bowl, whisk the egg, melted butter, vanilla, buttermilk, and banana.
4. Gently stir the dry ingredients into the wet ingredients, just until combined. The batter will be lumpy.
5. Heat a skillet over medium heat and spray with non-stick cooking spray.
6. Pour 1⁄3 cup of batter onto the skillet.
7. Flip the pancake when there are bubbles all the way across the top of the pancake and the sides begin to turn from a “wet” appearance to more of a matte appearance.
8. Transfer pancakes to a platter when both sides are golden brown.

Frequently Asked Questions & Expert Tips

While banana pancakes are best enjoyed straight off the griddle, you can store any leftovers in an air-tight container or large ziptop bag in the refrigerator for up to 3 days.

Yes, you can freeze these pancakes. To do so, place the fully cooled pancakes in a large ziptop bag and freeze for up to 3 months. To reheat, pop them into the microwave in 30-second intervals.

Absolutely! Feel free to either speckle on some chocolate chips after you’ve poured the batter into the pan, or fold some into the batter.

Yes, hop over to our flourless banana pancakes recipe for a gluten-free version!

Serving Suggestions

Serve banana pancakes with your choice of syrup and a smear of butter. Optionally garnish with freshly sliced bananas on top!

More Banana Recipes

• Banana Muffins
• Easy Banana Cake
• Banana Nut Bread
• Chocolate Chip Banana Bread
• Chocolate Chip Banana Muffins

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