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My Banana Pancakes Recipe is So Good!
Fluffy, homemade banana pancakes! Should I say more? There’s nothing like a delicious, fluffy stack of pancakes in the morning (or evening!). And these banana pancakes are some of the best around! They’re easy to make and taste amazing with a little bit of cinnamon and banana flavor. Not only does the banana add flavor, but it also adds moisture and natural sweetness.
This recipe has been around my site for so many years and it’s so popular that it’s become part of morning routines for many families. It’s great because it gets very fluffy, it requires minimal ingredients you already have and it’s sugar-free. Because it’s sugar-free I have also seen some comments saying it’s not sweet enough, so I recommend using an over-ripe banana and definitely serving it with maple syrup. Feel free to also add a couple tablespoons of sugar and I hope it becomes part of your weekend brunches and breakfast meal prep too!
Ingredients You’ll Need
- Flour: I use all-purpose flour for this recipe. If you’re looking for a gluten-free option, you can substitute almond flour or oat flour but I haven’t tested either of them, so you’ll have to experiment with the amounts.
- Baking powder: Make sure you use aluminum-free baking powder so there’s no bitter flavor. If you make it and still find it a little bitter, try reducing from 1 tablespoon to 2 ½ teaspoons.
- Cinnamon and salt: The cinnamon adds a sweetness to the pancakes while the salt helps to bring out the sweetness and balance the flavors.
- Banana: The riper the banana, the sweeter the pancakes will be. If you like a little less sweetness, you can use a less ripe banana but I recommend the over-ripe ones.
- Egg: Use a flax egg to make the recipe vegan.
- Milk: Any kind of milk will work or you can even use water! I use 2% milk, but you can use almond milk, cashew milk, or even coconut milk.
Popular Additions
- Chocolate chips. Regular or mini chocolate chips are always great on pancakes. I recommend using ½ cup and folding them in after adding the dry ingredients.
- Blueberries. Just like chocolate chips, I recommend using ½ cup of blueberries and folding them in after the dry ingredients. You can use fresh of frozen blueberries.
- Nuts. For a little bit of crunch, add in some chopped nuts. I like to use pecans or walnuts, but any nuts will work. Again ½ cup is just right for these pancakes.
How to Make Banana Pancakes
Making banana pancakes from scratch is easier than you might think! Plus, you are in control of the ingredients and don’t have to worry about added fillers from pancake mix.
Mix Batter
My Best Banana Pancake Tips
- Let your pan heat up. One way to make sure that your pancakes are light and fluffy is to make sure your pan is hot enough when you pour the batter in. To test you, you can a few drops of water into the pan. If the water sizzles when it hits the pan, you’re good to go!
- Use super ripe bananas. All the sweetness from this recipe comes from the banana, so it’s important to use the ripest bananas possible. Look for bananas that are heavily spotted and very soft to the touch.
- Ripen bananas faster. Here’s a hack to quickly ripen bananas: microwave them at 15-second intervals until they soften. They will become warm in the microwave, though, so make sure they get a chance to cool off before you stir them into the egg—you don’t want scrambled eggs!
- Don’t overmix the batter. Mix just until you don’t see flour streaks—you don’t want to overwork the gluten in the flour which will make your pancakes tough.
What to Serve
Recipe Help & FAQs
We like eating these pancakes fresh but they are great for meal prep and reheated. Just store them in an airtight container in the fridge for up to 4 days. Reheat them in the microwave for 30-60 seconds or in a pan over low heat until warmed through.
Yes! You can freeze pancakes for up to 3 months. When you’re ready to eat them, thaw overnight in the fridge and then reheat in the microwave or on a pan.
There are a few reasons why your pancakes might not be fluffy. First, make sure your pan is hot enough before adding the batter. You should also make sure you’re not overmixing the batter—mix just until the flour is absorbed. Finally, check that your baking powder is fresh—if it’s not, your pancakes will be dense.
More Pancake Recipes:
- Banana Pancake Dippers
- Lemon Ricotta Pancakes
- Chocolate Protein Pancakes
- Flourless Strawberry Pancakes
- Blueberry Pancakes
- Pink Pancakes
- Oat Flour Pancakes
- Carrot Cake Pancakes
- Atayef – Lebanese style pancakes
If you try this Banana Pancakes recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Fluffy Banana Pancakes
Video
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder aluminum-free
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup mashed overripe banana about 1 ½ large
- 1 large egg
- ¾ cup milk
- Banana sliced, for serving
- Maple syrup for serving
Instructions
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. In another, larger bowl, beat the banana and egg together until blended. Whisk in the milk until combined, then whisk in the dry ingredients. The batter will be slightly lumpy.
- Heat a large nonstick pan over medium heat. Spray with nonstick cooking spray.
- Using a ⅓-cup measuring cup, pour 3-4 circles of batter into the pan. Cook until the pancakes are puffed on top and golden brown on the bottom, 2-3 minutes, then flip and cook on the other side until risen and cooked through, 1-2 minutes more. Makes 8 pancakes.
- Serve with banana slices and maple syrup.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Made this for my son, it’s quick and easy to make! I appreciate that there’s no sugar in the recipe as my son puts a lot of syrup on his! Going to try it with choc chips next time. Thank you for sharing
So happy you liked the recipe and found it quick and easy!! Thank you, Nozi!
Fantastic and oh so easy. My family was so impressed. I highly recommend this recipe.
Yay, so happy your family loved it!! Thanks!
As advertised – fluffy and delicious! I made them exactly as written and they came out so good. Bananas are on the grocery list to make them again soon
Yay, so glad you loved them!! Thank you!
Hi I noticed that when I look at the 2x or 3x recipes the number of bananas start the same. You put 1.5 large bananas. Can you update? I tried making a bigger batch and it did not taste the same.
Hi there! The amount does adjust (3/4 cup for 1x; 1.5 cup for 2x; 2.25 cup for 3x) but unfortunately, the note for how many bananas make up the 1x measurement stays the same. To estimate how many bananas to use, you can simply double or triple 1 1/2 large bananas. Hope this helps and so sorry for the inconvenience here!
Quick and easy. No changes made. Delicious! Will try some variations and hopefully it will still be light and fluffy like the original.
Yay, so happy you loved it! Thanks!!
Was so good and easy to make. I added a little nutmeg and vanilla. Topped pancakes with strawberry syrup..Definitely making again. Thank you
Oooh strawberry syrup, yum!! Love the addition of nutmeg and vanilla too! Thank you, Olivia!
So delicious! Everyone’s favorite pancakes in our house
Aww, so happy you all love them!! Thank you!