The Best Homemade Banana Pancakes
If there’s one breakfast that never lets me down, it’s a warm stack of The Best Homemade Banana Pancakes. They’re soft, fluffy, and filled with sweet banana flavor that makes the whole kitchen smell like comfort. I love how easy they are to whip up with just a few ripe bananas and pantry staples. These are the pancakes my family asks for again and again—and once you try them, you’ll see why!
INGREDIENTS YOU’LL NEED:
- 3 cups all-purpose flour – I use this as the base for the pancake batter. It gives the pancakes structure and fluffiness.
- 4 teaspoons baking powder – This helps the pancakes rise and turn out nice and fluffy.
- ½ teaspoon salt – Just a little bit to balance the sweetness and bring out the flavors.
- 4 ripe bananas, mashed – I always use ripe bananas with brown spots—they’re extra sweet and mash easily.
- 4 tablespoons unsalted butter, melted (plus more for cooking) – Melted butter adds richness to the batter and keeps the pancakes tender. I also use a little extra to cook them in the pan.
- 2 eggs – Eggs help hold everything together and give the pancakes a soft texture.
- 1½ cups buttermilk – Buttermilk makes the pancakes extra tender and gives a slight tang that goes great with the banana.
- ½ cup brown sugar – I like using brown sugar for its warm, caramel-like sweetness.
- 2 teaspoons pure vanilla extract – Just a touch adds that cozy, homemade flavor I love in banana pancakes.
BANANA PANCAKES ARE THE BEST BREAKFAST:
- They’re a great way to use up ripe bananas – I don’t like throwing food away, so making pancakes with bananas that are too soft to eat is perfect.
- They taste sweet and full of banana flavor – The bananas make them naturally sweet and soft, so they don’t need a lot of extra sugar.
- They’re super easy to make – I can mix everything in one bowl and have breakfast ready in no time.
HOW TO PREPARE FLUFFY BANANA PANCAKES?
Time needed: 20 minutes
- Add the wet ingredients and mashed bananas:
In a large mixing bowl, mash the ripe bananas until smooth. A few small lumps are fine.
Stir in the melted butter, eggs, buttermilk, brown sugar, and vanilla extract. Mix until well combined.
- Mix the dry ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. - Combine wet and dry
Gradually add the dry ingredients to the wet banana mixture, stirring just until the batter comes together. Don’t overmix—it’s okay if it’s a little lumpy. - Preheat your pan:
Heat a non-stick skillet or griddle over low to medium-low heat. Add a small pat of butter and let it melt. - Cook the pancakes:
Pour about 1/3 cup of batter onto the pan for each pancake. Cook slowly over the lower heat to allow the centers to cook through without burning the outside. This batter is thick and full of banana, so slower cooking helps it bake all the way through. - Flip when bubbly:
When small bubbles form on the surface and the edges look set (about 2–3 minutes), gently flip the pancakes. Cook for another 2–3 minutes on the other side, until golden brown and cooked through.
Wipe out the pan if needed, add more butter, and continue cooking the rest of the batter. - Serve warm:
Stack them high and serve with butter, maple syrup, sliced bananas, or your favorite toppings. Enjoy!
FAQ – FREQUENTLY ASKED QUESTIONS:
Yes, I’ve done it in a pinch. I just add a tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5–10 minutes before using it.
The riper, the better! I like to use bananas with lots of brown spots because they’re sweeter and mash easier.
I’ve had that happen when the heat’s too high. I cook them on low to medium-low heat so they cook through without burning.
I’ve found that not overmixing the batter is key. I stop stirring when the flour is just combined—lumps are totally fine.
Yes, and it’s actually easier to cook a bunch at once. I set mine to around 300°F and cook them slowly.
BROWN SUGAR BANANA PANCAKES RECIPE ADD-INS AND VARIATIONS:
- Swap buttermilk with milk + lemon juice: I don’t always have buttermilk, so I mix 1 tablespoon of lemon juice with 1 cup of milk, let it sit for 5–10 minutes, and it works just fine.
- Use whole wheat flour: When I want to make these a little heartier, I swap half the all-purpose flour with whole wheat flour. The texture’s a little denser, but still super tasty.
- Add chocolate chips or nuts: Sometimes I fold in chocolate chips or chopped walnuts right before cooking. It gives the pancakes a fun, extra bite.
- Make them dairy-free: I’ve made these with almond milk and plant-based butter, and they turn out great. I just make sure to use a little lemon juice to mimic buttermilk.
- Use applesauce instead of eggs: When I’m out of eggs, I use ¼ cup of unsweetened applesauce for each egg. It makes the pancakes a little softer but still delicious.
- Add cinnamon or nutmeg: I like to sprinkle in a little cinnamon or nutmeg to give the pancakes a warm, cozy flavor—especially in the fall.
WHAT IS COMMONLY SERVED WITH HOMEMADE FLUFFY BANANA PANCAKES?
When I make banana pancakes, I usually serve them with butter, warm maple syrup, and a few banana slices on top. They’re great for weekends, holidays, or anytime someone wants an easy and delicious breakfast. I like adding bacon or sausage on the side for something salty. A cup of coffee hits the spot, but my kids go for milk or orange juice.
HOW TO STORE AND REHEAT LEFTOVER BANANA PANCAKES FOR LATER?
I let the leftover banana pancakes cool completely, then stack them with a piece of parchment paper between each one and put them in an airtight container or zip-top bag. I keep them in the fridge for up to 3 days. To reheat, I just pop them in the toaster or warm them in a pan over low heat for a couple of minutes on each side. They come out soft and just as tasty!
CAN LEFTOVER BANANA PANCAKES BE FROZEN FOR ANOTHER DAY?
To freeze banana pancakes for another day, I let them cool completely, then stack them with parchment paper between each one so they don’t stick together. I place the stack in a freezer-safe zip-top bag, press out the extra air, and label it with the date. They go straight into the freezer for up to 2 months. When I’m ready to eat them, I just pop a few in the toaster or warm them in a skillet.
LOOKING FOR MORE BREAKFAST IDEAS? TRY THESE!
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Easy Egg and Chorizo Mexican Breakfast Skillet: This is a flavor-packed journey to the heart of Mexican cuisine, where zesty chorizo and perfectly cooked eggs come together in a harmonious symphony of taste.
The Best Homemade Banana Pancakes
Equipment
- Large Non-Stick Skillet
Ingredients
- 3 cups Flour
- 4 teaspoons Baking Powder
- ½ teaspoon Salt
- 4 Bananas (ripe)(mashed)
- 4 tablespoons Unsalted Butter (melted)(plus more to cook the pancakes)
- 2 Eggs
- 1½ cups Buttermilk
- ½ cup Brown Sugar
- 2 teaspoons Pure Vanilla Extract
Instructions
- Mash the bananas – In a large mixing bowl, mash the ripe bananas until smooth. A few small lumps are fine.
- Add the wet ingredients – Stir in the melted butter, eggs, buttermilk, brown sugar, and vanilla extract. Mix until well combined.
- Mix the dry ingredients – In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine wet and dry – Gradually add the dry ingredients to the wet banana mixture, stirring just until the batter comes together. Don’t overmix—it’s okay if it’s a little lumpy.
- Preheat your pan – Heat a non-stick skillet or griddle over low to medium-low heat. Add a small pat of butter and let it melt.
- Cook the pancakes – Pour about ⅓ cup of batter onto the pan for each pancake. Cook slowly over the lower heat to allow the centers to cook through without burning the outside. This batter is thick and full of banana, so slower cooking helps it bake all the way through.
- Flip when bubbly – When small bubbles form on the surface and the edges look set (about 2–3 minutes), gently flip the pancakes. Cook for another 2–3 minutes on the other side, until golden brown and cooked through.
- Repeat – Wipe out the pan if needed, add more butter, and continue cooking the rest of the batter.
- Serve warm – Stack them high and serve with butter, maple syrup, sliced bananas, or your favorite toppings. Enjoy!