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Banana Pancake
Sana Yousaf

Banana Pancake Recipe

A fluffy, naturally sweet banana pancake recipe perfect for a quick and delicious breakfast. Easy to make with pantry staples and customizable for gluten-free or vegan diets.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8
Course: Breakfast
Cuisine: American
Ingredients Method Notes

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 for cooking

Method
 

  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).

Notes

  • Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 2 months with parchment paper between pancakes.
  • Substitutions: Use oat flour for gluten-free, plant-based milk and coconut oil for vegan, or skip flour entirely for a 2-ingredient version (banana + egg).
  • Avoid mushy pancakes: Use medium-low heat and don’t overmix the batter.
  • Topping ideas: Try maple syrup, fresh berries, Greek yogurt, or a sprinkle of cinnamon for extra flavor.

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