Banana Pancakes
This post may contain affiliate links. Read my full disclosure policy.
Fluffy on the inside, crispy on the outside and delicately flavored with bananas, these are phenomenal banana pancakes.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
Fluffy on the inside, crispy on the outside, and delicately flavored with bananas and vanilla—these are phenomenal banana pancakes. The recipe, believe it or not, is adapted from a Williams Sonoma children’s cookbook, which only proves how easy they are to make. I love them with a simple drizzle of maple syrup, but if you want to dress them up and hint at what’s inside, top them with fresh sliced bananas.
This banana pancake recipe is good year round, but if you’re up for trying seasonal variations, I’ve got you covered. During the fall when you have pumpkin purée on hand, try pumpkin pancakes. When summer rolls around and blueberries are plentiful, blueberry pancakes fit the bill. If you’re more of a purist, my basic pancake recipe is hard to beat!
Table of Contents
What You’ll Need To Make Banana Pancakes
- All-purpose flour: Provides the structure and base for the pancake batter.
- Sugar: Adds a touch of sweetness to the pancakes.
- Baking powder: Acts as a leavening agent, helping the pancakes rise and become fluffy.
- Salt: Enhances the flavor of the pancakes and balances the sweetness.
- Banana: Adds natural sweetness and moisture to the pancakes, as well as a subtle banana flavor. Use a very ripe banana for best results.
- Eggs: Bind the ingredients together and add richness to the batter.
- Milk: Adds moisture and helps create a smooth batter.
- Vanilla extract: Adds a hint of vanilla flavor to the pancakes.
- Melted unsalted butter: Adds richness and moisture to the pancakes; also used for cooking.
- Vegetable oil: Used for cooking the pancakes, helps achieve a golden-brown exterior.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by combining the flour, baking powder, sugar, and salt in a bowl.
Whisk well and set aside.
In a medium bowl, mash the banana until almost smooth.
Add the eggs.
Whisk with a fork to combine.
Mix in the milk and vanilla extract.
Pour the banana mixture and melted butter into the dry ingredients.
Fold the batter with a rubber spatula. It will be thick and lumpy.
Heat the vegetable oil with a pad of butter on a griddle or in a non-stick pan (the butter gives flavor and the vegetable oil prevents the butter from burning). Spoon the pancakes onto the griddle and cook until some bubbles appear on the top and the underside is golden brown and crisp.
Flip the pancakes and cook a few minutes more.
Top with maple syrup and fresh sliced bananas, if you like. Chopped nuts and a dash of cinnamon would be delicious, too.
Video Tutorial
You May Also Like
Banana Pancakes
Ingredients
For Pancakes
- 1½ cups all-purpose flour, spooned into measuring cup and leveled off
- 2 tablespoons sugar
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 small over-ripe banana, peeled (the browner, the better)
- 2 large eggs
- 1 cup plus 2 tablespoons milk
- ½ teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted
For Cooking
- 1 to 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
For Serving
- Maple syrup
- Sliced bananas
Instructions
- In a medium bowl, whisk together the flour, sugar, baking powder and salt.
- In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla and whisk until well blended. Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.
- Set a griddle or non-stick pan over medium heat until hot. Put a pad of butter and one tablespoon vegetable oil onto the griddle, and swirl it around. Drop the batter by ¼-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.
- Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter. Serve the pancakes while still hot with maple syrup and sliced bananas, if desired.
Notes
The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Seriously so easy and the most delicious pancakes ever. I will never need to go out to breakfast when I want good pancakes because nothing will top this recipe. Amazing!
Wow! I can only add to the many 5 star reviews, these are fantastic banana pancakes! I followed the recipe exactly only using less oil to cook them in. We had them with warmed black cherries and sliced banana and they tasted fabulous.
I will be making theses again and again! Thank you
Delicious! I love the crispiness of the outside and the fluffy inside, it made these banana pancakes perfect! I will make these again and again.
I made this recipe for the first time yesterday. It’s been one I’ve wanted to try, but I’m not a huge banana bread fan, and cakes in general are not my favorite dessert. But I had three black bananas begging for me to do something with them so I decided yesterday was the day. This recipe is a winner and will go into the few cakes I like. As my husband says, the toffee sauce elevates this recipe to something special. I added the sliced bananas and chopped pecans, which tasted great dipped in the toffee sauce. I’m looking forward to left overs tonight!
These are my absolute favorite pancakes! They come out fluffy and perfect every single time. I love the subtle banana flavor and it pairs well with added chocolate chips or walnuts. If you’re looking for a quick go to pancake recipe – this is it!
These came out so delicious! I made small sized pancakes for my toddler. I froze the leftovers for future quick and easy breakfasts.
Just made these pancakes and they were fabulous. I used 3/4 cups of whole wheat flour and 3/4 cups of all all-purpose flour. Next time I will use the recipe as written and add some blueberries.
I made this recipe gluten-free and dairy-free and they came out wonderfully. I used ATK gluten-free flour mix, vegan butter sticks, and almond milk. Letting the batter sit for 30 minutes helps the texture be less gritty. I also freeze any leftovers right away, otherwise, they dry out very quickly.
When my little started to eat finger food, this was the first pancake recipe I made for her. She absolutely loved them and has ever since become my go-to! I use Almond or Flax milk and vegan butter. These are so simple, yet absolutely delicious. I sometimes add in a few dairy free chocolate chips or a dash of cinnamon.
I do not like banana-flavored things. These pancakes are absolutely delicious, simple to make, and beloved by my tween/teen boys. I love them, too – and did I mention I don’t like banana flavor? It’s actually hardly noticeable; they are just moist, light pancakes.Whenever we have bananas starting to go brown, my kids start begging for these pancakes and I’m more than happy to oblige. Thanks for another winner, Jenn!