These banana pancakes are a delicious, easy weekend breakfast. They're fluffy, moist, and filled with spiced banana flavor. Pass the maple syrup!
Fingers crossed you have a couple ripe bananas on your counter right now, because these banana pancakes are the perfect weekend breakfast! They’re fluffy, moist, and tender, with a warm, spiced banana flavor that will keep you coming back for more. They’re also conveniently easy to make, so if you’ve just rolled out of bed and have yet to drink your morning coffee, you won’t have any trouble whipping them up.
Pass the maple syrup, and enjoy! We love this banana pancake recipe, and I think you will too.
What You Need to Make Banana Pancakes
To make this banana pancake recipe, you’ll need these simple ingredients:
- Bananas, of course! The spottier, the better. The riper your bananas are, the sweeter, moister, and more flavorful your pancakes will be. You’ll need 1 cup mashed banana for this recipe, about 2 medium bananas.
- All-purpose flour – Spoon and level the flour to avoid packing too much into your measuring cup.
- Baking powder, baking soda, and an egg – To help the pancakes puff up as they cook. Don’t do eggs? Check out my vegan banana pancakes!
- Cane sugar – It brings out the sweetness of the bananas.
- Milk – Any kind! I typically use a dairy-free milk like almond milk or oat milk, but regular milk works nicely too.
- Avocado oil – You’ll add some to the pancake batter and use more for the pan. If you don’t keep avocado oil on hand, feel free to substitute vegetable oil or melted butter.
- Cinnamon, nutmeg, and vanilla extract – They add warm, spiced depth of flavor that makes these pancakes taste just like banana bread.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Banana Pancakes
This banana pancake recipe is SO simple to make!
Step 1: Mix the batter.
Use a fork or potato masher to mash the bananas in a medium bowl. Measure 1 cup of the mash. If you’re a little short, top off the cup with yogurt to keep the pancakes moist.
In the medium bowl, whisk together the wet ingredients: the banana, egg, milk, oil, and vanilla. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Add the banana mixture to the dry ingredients and fold until just combined.
- Tip: Careful not to overmix the batter! If you do, the pancakes will be dense.
Step 2: Cook the pancakes.
Heat a non-stick pan over medium-low heat, and pour 1/3 cup batter for each pancake into the hot skillet. Cook for 1 to 2 minutes on the first side, or until bubbles form on the surface of the batter and the pancakes are golden brown underneath. Flip and cook for another 1 to 2 minutes. The pancakes are ready when they’re puffed, golden brown, and cooked through.
- Tip: If the pancakes are browning on the outside before they’re done in the middle, turn down the heat!
That’s it! Unless you have a very large griddle, you’ll likely need to work in batches. To keep cooked banana pancakes warm while you work through the remaining batter, place them on a baking sheet and tent them with foil. Warm them in a 200°F oven until you’re ready to eat.
Topping and Serving Suggestions
If you want to keep things simple, serve these banana pancakes with a big drizzle of maple syrup. But if you’re in the mood to get creative, have fun experimenting with other toppings, too. Here are a few ideas to get you started:
- Fresh fruit. I love these banana pancakes with sliced bananas or fresh berries.
- Nut butter. Slather them with peanut butter or almond butter.
- Something rich or creamy. I like a pat of butter or a dollop of Greek yogurt.
- Something for crunch. Try chopped walnuts, pecans, or toasted coconut flakes.
You could even sprinkle them with chocolate chips!
Round out the meal with hot coffee or tea and a side of fresh fruit. If you’re craving a bigger brunch, pair the banana pancakes with something savory, like a frittata, breakfast casserole, or scrambled eggs.
How to Store Banana Pancakes
Store leftover banana pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the toaster or zap them in the microwave.
Can you freeze banana pancakes?
Yes! These banana pancakes freeze perfectly. Allow them to cool to room temperature after cooking. Then, seal them in an airtight container or freezer bag and freeze for up to 3 months. Microwave for 30 seconds or so to reheat!
More Favorite Breakfast Recipes
If you love these banana pancakes, try one of these favorite breakfast recipes next:
- Easy French Toast
- Homemade Waffles
- Blueberry Pancakes
- Almond Flour Pancakes
- Gluten-Free Pancakes
- Baked Oatmeal
- Homemade Cinnamon Rolls
- Or any of these 51 Best Brunch Recipes!
Banana Pancakes
Ingredients
- 1½ cups all-purpose flour, spooned and leveled*
- 2 tablespoons cane sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- Heaping 1 teaspoon cinnamon
- Heaping ¼ teaspoon sea salt
- ¼ teaspoon ground nutmeg
- 1 cup mashed ripe banana, about 2 medium bananas
- 1 large egg
- ⅔ cup milk
- 2 tablespoons avocado oil, plus more for brushing
- 1½ teaspoons vanilla extract
- Maple syrup, for serving
Instructions
- In a large bowl, place the flour, sugar, baking powder, baking soda, cinnamon, salt, and nutmeg, and stir to combine.
- In a medium bowl, whisk together the mashed banana, egg, almond milk, avocado oil, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined.
- Heat a nonstick skillet to medium-low heat and brush lightly with oil. Use a ⅓-cup scoop to pour the batter into the skillet. Cook the pancakes for 1 to 2 minutes per side, or until they’re puffed, cooked through, and golden brown on both sides. Serve with maple syrup.
This is the best banana pancakes I’ve ever made!
They really rise up nicely. I didn’t have any maple syrup , so I drizzled honey on them. Very tasty!!
Thanks for the recipe.
Absolutely amazing! Maybe the tiniest bit too much nutmeg for my taste, but so good. I thought they would be dense, but they’re so fluffy! I added walnuts too. (Didn’t have almond milk so I used oat milk and it worked great.)
I’m so glad you enjoyed them!
This is the best banana pancake recipe I’ve ever made! Flavorful and fluffy, not gummy like the other recipes I’ve tried. Two thumbs up! My boyfriend liked them too 🙂
I’m so glad you both loved them!
Hey! These are lush and I’ve made them a few times but struggle when trying to make a few less. Do you have a recipe for the same but a smaller batch please as everything I’ve tried turns out wrong and these are too good to mess up!
Hi Lucy, this almond flour pancake recipe makes a smaller batch: https://www.loveandlemons.com/almond-flour-pancakes/
Otherwise, the banana pancakes do freeze pretty well.
Hope that helps!
love all these receipes.thankyou lovelemons.
These were phenomenal!!! I make the slight mistake of using coconut oil in the batter rather than avo so it solidified with the cold oat milk and egg. However, I think it worked out in the end as the oil melted during cooking and resulted in some nice flaky pockets. 10/10 would make again.
I’m so glad you loved them! Ah yes, next time, try letting the oat milk sit out for a bit.
These are fantastic! Like eating banana bread dipped in maple syrup. I would have made a picture but we ate them too quickly. 🙂
I’m so glad you loved them!
These were DELICIOUS!! GREAT recipe!
Hi Brittany, I’m so glad you loved them!
These were delicious! Loved by the whole family.
I’m so happy to hear!
Do you know if this recipe hold together ok if I make it in a waffle maker?
Hi Juju, we haven’t tested it that way, so I’m not sure. Here’s my favorite waffle recipe though: https://www.loveandlemons.com/waffle-recipe/
Yikes, not sure what I did wrong but this recipe came out terrible for me. The pancakes took forever to cook , and they were too thick. Did not taste good.
Hi, it sounds like your mixture might have had too much flour. Did you use the spoon and level method to measure? https://www.loveandlemons.com/how-to-measure-flour/
Great and delicious! Going vegan and found this recipe on a vegan recipe guide. Unfortunately, I didn’t notice that an egg was needed for the recipe but was still happy with how good it tasted! If possible, I’d love to know if a vegan egg substitute would make this recipe taste just as good? And if so, any brands of vegan egg that would be recommended! 🙂
Hi Shelby, I’m so glad you enjoyed, here’s our vegan recipe: https://www.loveandlemons.com/vegan-banana-pancakes/
This sounds so yum! I do have a lot of ripe bananas right now. Definitely try this tomorrow. Thank you for the recipe.
These were SO GOOD. Some of my favorite pancakes I’ve made! Thank you!!
HI…did not see my post, so resubmitting. Can you help me with substituting buckwheat flour for AP flour? Thanks.
Hi Sherri, I haven’t tested these with buckwheat flour so I’m not sure how it would substitute. I’d recommend google searching for a recipe that specifically uses buckwheat flour.
Delicious and super easy to make!
This look so good! We always have an abundance of bananas hanging around…so it just makes sense.
Could you use self-rising flour?
I haven’t tried it with self rising flour, I think it would be fine – I’m not sure how much less of the leaveners to use.
yes! a great weekend breakfast, I only splurge calorie-wise on Saturdays,; so missed this weekend, will save this for next since I can’t even allow myself fruit during the other six days of my diet, thank you!
Hi there!
Do you have the previous version of this recipe available by chance? We made it last weekend and loved it!! We are vegan and it looks like the recipe has changed—just wondering if we can get access to the other version:) soo good!
Hi Sara, yep, here’s that recipe, it’s on this (different) url now: https://www.loveandlemons.com/vegan-banana-pancakes/