There’s nothing better than waking up to a stack of warm, fluffy banana pancakes. Soft, golden, and naturally sweetened with ripe bananas, these pancakes are the perfect breakfast for slow weekends, busy mornings, or even breakfast-for-dinner nights.

The mashed bananas keep the pancakes incredibly moist while adding a subtle sweetness that pairs beautifully with maple syrup, fresh fruit, or a drizzle of peanut butter. Every bite is light and fluffy with just the right amount of banana flavor.

The best part? This recipe comes together with simple pantry ingredients in just 20 minutes, making it an easy breakfast the whole family will love.

Whether you’re using up overripe bananas or simply craving a comforting breakfast, these homemade banana pancakes are guaranteed to become a favorite.

Why You’ll Love This Recipe

• Soft and fluffy every time
• Made with simple pantry ingredients
• Naturally sweet from ripe bananas
• Great way to use overripe bananas
• Freezer-friendly
• Ready in just 20 minutes
• Perfect for kids and adults
• Easy to customize with your favorite mix-ins

Ingredients

Dry Ingredients

• 1½ cups (190g) all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 2 medium ripe bananas (about 1 cup mashed)
• 2 large eggs
• 1¼ cups (300ml) milk
• ¼ cup (57g) unsalted butter, melted and slightly cooled
• 2 teaspoons vanilla extract

Ingredient Notes

Bananas

Use bananas with lots of brown spots. The riper they are, the sweeter and more flavorful your pancakes will be.

Flour

All-purpose flour creates tender, fluffy pancakes. Spoon and level the flour for the most accurate measurement.

Butter

Melted butter adds richness and helps create beautifully golden pancakes.

Milk

Whole milk makes the pancakes extra soft, but 2% milk works well too.

Equipment Needed

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Fork or potato masher
• Non-stick skillet or griddle
• Measuring cups and spoons
• Spatula

How to Make Banana Pancakes

Step 1: Mash the Bananas

Peel the bananas and mash them in a bowl until mostly smooth. A few small lumps are perfectly fine.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together: Flour, Sugar, Baking powder, Baking soda and Salt.

Step 3: Mix the Wet Ingredients

In another bowl, whisk together: Mashed bananas, Eggs, Milk, Melted butter, Vanilla extract

Mix until well combined.

Step 4: Make the Batter

Pour the wet ingredients into the dry ingredients.

Stir gently until just combined.

The batter should still have a few small lumps. Overmixing will make the pancakes tough.

Allow the batter to rest for 5 minutes.

Step 5: Cook

Heat a lightly greased skillet over medium heat.

Pour about ¼ cup of batter for each pancake.

Cook for 2–3 minutes until bubbles appear across the surface and the edges begin to look set.

Flip carefully and cook for another 1–2 minutes until golden brown.

Repeat with the remaining batter.

Tips for Fluffy Pancakes

• Use ripe bananas for the best flavor.
• Don’t overmix the batter.
• Let the batter rest for 5 minutes before cooking.
• Cook over medium heat to prevent burning.
• Flip only once for the fluffiest pancakes.

Delicious Topping Ideas

• Maple syrup
• Fresh banana slices
• Strawberries
• Blueberries
• Raspberries
• Homemade chocolate sauce
• Peanut butter
• Almond butter
• Chopped walnuts
• Pecans
• Whipped cream
• Honey
• Greek yogurt
• Powdered sugar

Variations

Chocolate Chip Banana Pancakes

Fold ½ cup chocolate chips into the batter.

Blueberry Banana Pancakes

Add 1 cup fresh blueberries.

Cinnamon Banana Pancakes

Increase the cinnamon to 1 teaspoon.

Nutty Banana Pancakes

Fold in chopped walnuts or pecans.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 4 days.

Freezing

Allow pancakes to cool completely.

Freeze in a single layer before transferring to a freezer bag.

Store for up to 3 months.

Reheating

Toaster

Toast until warm.

Microwave

Heat for 20–30 seconds.

Oven

Bake at 350°F (175°C) for 8 minutes.

Frequently Asked Questions

Can I use frozen bananas?

Yes. Thaw them first and drain any excess liquid before mashing.

Why are my pancakes dense?

Overmixing the batter is the most common cause. Mix only until the flour disappears. Don’t forget to scrape the bottom well as you do not want lumps of flour all around your pancakes.

Can I make the batter ahead of time?

It’s best to cook the pancakes immediately after mixing so the baking powder remains effective.

Can I add chocolate chips?

Absolutely! Chocolate chips pair perfectly with banana pancakes.

Can I freeze banana pancakes?

Yes! They freeze beautifully and make an easy grab-and-go breakfast.