Banana Pancakes

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Best Banana Pancakes

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Fluffy on the inside, crispy on the outside and delicately flavored with bananas, these are phenomenal banana pancakes.

Stack of banana pancakes topped with bananas and syrup.

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!

What You’ll Need To Make Banana Pancakes

Banana pancake ingredients including vanilla, eggs, and milk.
  • 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.

Bowl of unmixed dry ingredients.

Whisk well and set aside.

Whisk in a bowl of dry ingredients.

In a medium bowl, mash the banana until almost smooth.

Fork in a bowl of smashed bananas.

Add the eggs.

Eggs and smashed bananas in a bowl.

Whisk with a fork to combine.

Fork in a bowl of egg and banana mixture.

Mix in the milk and vanilla extract.

Milk and vanilla in a bowl with a banana mixture.

Pour the banana mixture and melted butter into the dry ingredients.

Bowl with butter, dry ingredients, and banana mixture.

Fold the batter with a rubber spatula. It will be thick and lumpy.

Bowl of banana pancake batter.

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.

Circles of banana pancake batter in a skillet.

Flip the pancakes and cook a few minutes more.

Banana pancakes cooking on a skillet.

Top with maple syrup and fresh sliced bananas, if you like. Chopped nuts and a dash of cinnamon would be delicious, too.

Stack of banana pancakes topped with bananas and syrup.
Photo by Alexandra Grablewski (Chronicle Books, 2018)

Video Tutorial

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Print

Banana Pancakes

Adapted from Williams-Sonoma The Kid's Cookbook, by Abigail Johnson Dodge
Fluffy on the inside, crispy on the outside and delicately flavored with bananas, these are phenomenal banana pancakes.
Servings: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients 

For Pancakes

  • cups all-purpose flour, spooned into measuring cup and leveled off
  • 2 tablespoons sugar
  • 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

Freezer-Friendly Instructions:
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

Per serving (6 servings)Serving: 2gCalories: 278kcalCarbohydrates: 35gProtein: 7gFat: 12gSaturated Fat: 6gCholesterol: 85mgSodium: 299mgFiber: 1gSugar: 9g

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

  • 5 stars
    I’ve made this recipie so many times by now and my last batch just came out SO GOOD! they we’re thick, fluffy, and I didn’t even need to add syrup to them! A note: I would add more sugar, for me the 2 TBSP didn’t do much. I did about 32 grams or so and it made all the difference. Spices too like Cinnamon and Nutmeg really add depth to the pancakes. Overall, 10/10, some of the best (and healthy-ish… potassium, right?) pancakes i’ve made

    • — Isaiah on January 10, 2024
    • Reply
  • 5 stars
    I just made these pancakes as a quick lunch since I was really craving a pancake, and am obsessed with them! I made them gluten free with the bob’s red mill 1 to 1 gluten free flour and it truly worked wonders. I’m definitely making these again!! Thank you Jenn!

    • — Dalya Rubin on January 10, 2024
    • Reply
  • 5 stars
    Most amazing pancake recipe ever!! Followed recipe exactly except I used whole milk instead of low fat. Just like the instructions say i didn’t over mix the batter. They turned out perfect and delicious and I’ve made them 3 times since then. Thanks !!

    • — Teri on December 26, 2023
    • Reply
  • 1 star
    Followed recipe exactly and these turned out terrible. Too thin, not fluffy at all, and tasted terrible. Not sure where things went wrong.

    • — Mo on November 12, 2023
    • Reply
  • Hi – is it possible to make the batter a day ahead and leave it refrigerated overnight?
    Thanks!
    Brian

    • — Brian Truesdale on November 10, 2023
    • Reply
    • Hi Brian, The pancakes will definitely fluffier if you cook them right after you make the batter, but it can be made in advance and refrigerated, if necessary.

      • — Jenn on November 10, 2023
      • Reply
  • 5 stars
    Perfect and delicious! I followed the recipe exactly, especially in regards to not over-mixing. Froze some for later and they reheated very well. Nice to have a recipe besides banana bread for very ripe bananas. Thank you!

    • — Debbie on November 4, 2023
    • Reply
    • 5 stars
      Love it! Finally a banana pancake that’s no too banana flavoured. I did use whole meal flour as it’s what I had a home and put some cinnamon in it. Even my toddlers ate it. Topped with youghurt and berries

      • — Xavier on April 30, 2024
      • Reply
  • 5 stars
    You can stop searching and just make this recipe! Make it as written and it will come out perfectly. My pancakes were always either too dense, too oily, too dry. This bunch came out so well! Fluffy inside, crispy edges, not too sweet, easy to flip, holding shape. This is the first time I finally understand the idea of “do not over mix, the batter is meant to be lumpy”. Magical!!

    • — Joanna Strycharz on August 5, 2023
    • Reply
  • 5 stars
    This recipe is so tasty!

    • — Dharma on July 29, 2023
    • Reply
  • 5 stars
    Always love your recipes! I added some coconut emulsion and chocolate chips for my kiddos, (we ate them with no syrup) and they were delicious. Thanks for all you wonderful recipes.

    • — Kathryn on July 6, 2023
    • Reply
  • 5 stars
    This is a great recipe, thank you!

    • — Misty on June 13, 2023
    • Reply

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