Banana Pancake Recipe

Looking for a breakfast that’s quick, delicious, and loved by all? This banana pancake recipe is your answer! These fluffy, naturally sweet pancakes are perfect for busy mornings, lazy weekends, or even a fun brunch. With ripe bananas as the star ingredient, they’re budget-friendly, kid-approved, and easy to customize. Whether you’re craving a classic stack or want to experiment with dietary tweaks, this recipe has you covered. Plus, banana pancakes can be gluten-free, vegan, or low-carb with simple swaps, making them a versatile choice for any table. My family loves these pancakes for their warm, comforting flavor, and I bet yours will too! Ready to whip up a batch in under 20 minutes? Let’s get started with this simple, popular dish.

How to Make Banana Pancakes from Scratch

Making banana pancakes from scratch is simple and requires just a few pantry staples. This classic recipe yields about 8 medium-sized pancakes, perfect for a family of four.

Ingredients

• 2 mashed ripe bananas—the sweeter, the riper!
• 1 cup all-purpose flour (or see substitutions below)
• 1 cup milk (dairy or plant-based, like almond or oat milk)
• 1 large egg
• 1 tbsp sugar (optional, for extra sweetness)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2-tbsp melted butter (or, if dairy-free, coconut oil)
• Butter or oil forStep-by-Step Instructions

1. Mash the bananas: In a large bowl, mash the ripe bananas with a fork until smooth. For texture, a few little lumps are OK.
2. Mix wet ingredients: Add the egg, milk, melted butter, and vanilla essence to the mashed bananas. Mix thoroughly with a whisk.
3. Combine dry ingredients: In a separate bowl, mix the flour, baking powder, baking soda, salt, and sugar (if using).
4. Make the batter: Add the dry ingredients to the wet mixture a little at a time, stirring just until mixed. To maintain the pancakes’ fluff, do not overmix.
5. Heat the pan: Heat a griddle or nonstick skillet to a medium temperature. Apply a little oil or butter.
6. Cook the pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook for two to three minutes, or until bubbles appear on the top, then turn and continue cooking for one to two more minutes, or until golden brown.
7. Serve warm: Stack the pancakes and serve with your favorite toppings (see suggestions below).

Can You Make Banana Pancakes Without Flour?

Banana pancakes can indeed be made without flour! Flourless banana pancakes are perfect for gluten-free diets or when you’re out of flour. The key is using ripe bananas and eggs to create a batter-like consistency.

Flourless Banana Pancake Recipe

• Ingredients:
  • 2 ripe bananas
  • 2 large eggs
  • 1/4 tsp baking powder (optional, for fluffier texture)
  • Optional: a pinch of cinnamon
• Instructions:
  1. Mash bananas: Mash the bananas until smooth.
  2. Whisk with eggs: Add eggs and baking powder, mixing until combined.
  3. Cook: Heat a non-stick skillet over medium-low heat. Pour small amounts of batter (these pancakes are delicate) and cook for 2 minutes per side.
  4. Serve: Enjoy with fresh fruit or a drizzle of honey.

These pancakes are naturally gluten-free and hold together surprisingly well, though they’re softer than traditional ones.

Are Banana Pancakes Healthy?

Banana pancakes can be a nutritious breakfast option, depending on the recipe. Bananas are packed with potassium, fiber, and natural sugars for energy. Below is a summary of their health advantages:

• Low in processed sugar: The natural sweetness of bananas reduces the need for added sugar.
• Nutrient-dense: Bananas provide vitamins like B6 and C, while eggs (if used) add protein.
• Customizable for diets: Swap flour for oat flour or skip it entirely for low-carb or gluten-free versions.

To make them even healthier:

• Use whole-grain flour or oat flour for extra fiber.
• Opt for plant-based milk and coconut oil for a vegan twist.
• Pair with protein-rich toppings like Greek yogurt or nut butter.

A typical serving (2 pancakes from the classic recipe) has about 200 calories, 6g of protein, 30g of carbs, and 7g fat, making them a balanced breakfast choice.

How to Make Banana Pancakes with 2 Ingredients

For the ultimate minimalist recipe, try 2-ingredient banana pancakes. Eggs and bananas will suffice!

Ingredients

• 1 large ripe banana
• 2 large eggs

Instructions

1. Mash the banana: Mash the banana in a bowl until smooth.
2. Add eggs: Whisk in the eggs until fully combined.
3. Cook: Heat a non-stick skillet over medium-low heat. Pour small portions of batter (about 2 tbsp each) and cook for 1-2 minutes per side.
4. Serve: Top with fresh berries or a sprinkle of cinnamon.

These pancakes are soft, slightly custardy, and perfect for a quick, healthy breakfast.

Can You Freeze Banana Pancakes?

Yes, banana pancakes freeze beautifully, making them ideal for meal prep. Here’s how:

1. Cool completely: Let the pancakes cool to room temperature to prevent condensation.
2. Layer and wrap: Place parchment paper between each pancake to prevent sticking. Stack and wrap tightly in plastic wrap or place in a freezer-safe bag.
3. Freeze: Store for up to 2 months.
4. Reheat: Thaw in the fridge overnight or microwave for 20-30 seconds. You can also reheat in a toaster oven for a crisp edge.

Freezing works for both classic and flourless versions, so you can always have a batch ready!

How to Make Banana Pancakes Without Eggs

For a vegan or egg-free version, you can make delicious banana pancakes without eggs. Use a binding substitute like flaxseed or applesauce.

Egg-Free Banana Pancake Recipe

• Ingredients:
  • 2 mashed ripe bananas
  • 1 cup flour (or oat flour)
  • 3/4 cup plant-based milk
  • 3 tablespoons water (flax egg) plus 1 tablespoon flaxseed meal
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1 tablespoon of optional maple syrup
• Instructions:
  1. Prepare flax egg: Mix flaxseed meal with water and let sit for 5 minutes.
  2. Mix batter: Combine mashed bananas, flax egg, milk, flour, baking powder, cinnamon, and maple syrup.
  3. Cook: Heat a skillet over medium heat, grease lightly, and cook 1/4 cup batter portions for 2-3 minutes per side.
  4. Serve: Enjoy with vegan butter or fruit.

These pancakes are just as fluffy and flavorful, perfect for plant-based diets.

What Toppings Go with Banana Pancakes?

Banana pancakes pair wonderfully with a variety of toppings to suit any taste. Here are some favorites:

• Classic: Maple syrup, honey, or agave nectar.
• Fruity: Fresh banana slices, berries, or caramelized apples.
• Creamy: Whipped cream, Greek yogurt, or coconut yogurt.
• Nutty: Almond butter, peanut butter, or chopped walnuts.
• Indulgent: Chocolate chips, Nutella, or a sprinkle of powdered sugar.
• Spicy twist: A dash of cinnamon or nutmeg for warmth.

For a balanced plate, try pairing it with a protein-rich topping like nut butter to keep you full longer.

Why Are My Banana Pancakes Mushy?

Mushy pancakes are a common issue, but easily fixable. Here are the top reasons and solutions:

• Too much banana: Excess banana can make the batter too wet. Stick to 1-2 bananas per cup of flour (or 1 banana for 2-ingredient recipes).
• Overmixing: Mixing the batter too much develops gluten, making pancakes dense. Stir until just combined.
• High heat: Cooking on high heat can burn the outside while leaving the inside mushy. Use medium-low heat.
• Wet batter: If using flourless or egg-free recipes, ensure the batter isn’t too runny by adjusting liquid ratios.

To fix, cook smaller pancakes, use lower heat, and ensure your bananas aren’t overly ripe.

How Ripe Should Bananas Be for Pancakes?

The best bananas for pancakes are very ripe, with plenty of brown spots. Here’s why:

• Sweetness: Riper bananas are sweeter, reducing the need for added sugar.
• Texture: They mash easily into a smooth consistency.
• Flavor: Overripe bananas add a rich, caramel-like depth.

Avoid green or barely ripe bananas, as they’re less sweet and harder to mash. If your bananas aren’t ripe enough, bake them at 300°F for 15-20 minutes to enhance sweetness.

Can You Use Oat Flour in Banana Pancakes?

Yes, oat flour is a fantastic substitute for all-purpose flour, making pancakes gluten-free and higher in fiber. You can buy oat flour or make your own by blending rolled oats into a fine powder.

Oat Flour Banana Pancake Recipe

• Ingredients:
  • 2 ripe bananas, mashed
  • 1 cup oat flour
  • 3/4 cup milk (dairy or plant-based)
  • 1 egg (or flax egg for vegan)
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
• Instructions:
  1. Mix batter: Combine mashed bananas, oat flour, milk, egg, baking powder, and cinnamon.
  2. Cook: Heat a skillet over medium heat, grease lightly, and cook 1/4 cup batter portions for 2-3 minutes per side.
  3. Serve: Top with maple syrup or fresh fruit.

Oat flour gives a slightly nutty flavor and denser texture, perfect for wholesome pancakes.

Nutrition Information (Per Serving, 2 Pancakes)

• Calories: 200
• Protein: 6g
• Carbs: 30g
• Fat: 7g

Final Thoughts

This banana pancake recipe is a versatile, crowd-pleasing breakfast that’s easy to adapt for any diet or preference. Whether you’re making them from scratch, going flourless, or freezing for later, these pancakes are sure to become a staple in your kitchen. Happy cooking!

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