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Homemade Banana Pancakes – that taste like the best banana bread but in soft and tender, syrup covered pancake form!
Easy Banana Pancakes
This easy recipe is made with a simple homemade banana pancake batter and they cook on the griddle in minutes. A quick breakfast that will leave you craving more!
How often do we have overripe bananas sitting around wondering what to do with them?
Some of the classic ways we use them are in banana bread or to freeze and toss in a smoothie, but another way I love to use them up is for morning pancakes.
My whole family loves these and we love to switch them up with other toppings.
They have great flavor and are so good in fact you may even find yourself eating them plain on the go!
Don’t toss those overripe bananas and put them to great use! Who could resist?
Banana Pancakes Ingredients
For this recipe you’ll need:
- Lemon or plain vinegar
- All purpose flour
- Granulated sugar
- Baking powder and baking soda
- Melted butter
- Overripe bananas
- Cinnamon (optional)
Scroll below for ingredient amounts, directions and print option.
How to Make the Best Banana Pancakes
- Mix milk and lemon: In a medium mixing bowl whisk together milk and lemon or vinegar, let rest 3 minutes.
- Preheat cookware: Preheat an electric griddle over medium-high heat or large non-stick skillet over medium set on the stove.
- Whisk dry ingredients: In a mixing bowl whisk together flour, sugar, baking powder, baking soda and salt (and cinnamon if using). Make a well in the center of mixture, set aside.
- Blend wet ingredients: To milk mixture add eggs, melted butter, and mashed bananas and mix to combined.
- Mix wet and dry ingredients together: Pour milk mixture into center of flour mixture. Whisk just until combined.
- Ladle batter onto griddle: Scoop batter at 1/3 cup at a time and pour onto lightly greased griddle. If batter is thick you can spread round out slightly using bottom of the measuring cup.
- Cook through: Cook until bubbles begin to appear on the top surface and bottom is golden brown. Flip and continue to cook until opposite side is golden brown. Serve right away for fluffiest results.
How to Keep Them Warm
If needed you can keep the pancakes warm in a 200 degree oven.
Looking for a few other ways to prepare them? Try one of these options:
Banana Nut Pancakes
- Add 3/4 cup chopped walnuts or pecans to the pancake batter (mix in with the dry ingredients).
Healthy Banana Pancakes
- Substitute white whole wheat flour for the all-purpose flour.
- Omit sugar.
- Replace butter with 2 Tbsp light olive oil.
Banana Pancakes with Pancake Mix
- Replace flour, baking soda and baking powder with 1 1/2 cups pancake mix.
- Reduce butter to 1 Tbsp.
Dairy Free Banana Pancakes
- Use dairy free milk such as almond milk.
- Replace butter with coconut oil.
No Egg Banana Pancakes
- If there’s an egg allergy you can just omit the eggs, the banana will adequately bind the ingredients.The pancakes won’t be quite as fluffy, and will have a chewier texture but will still be delicious.
Add Blueberries or Chocolate Chips
- Mix 1 1/2 cups fresh blueberries or 3/4 cup chocolate chips in when combining wet and dry ingredients.
Topping Ideas for Banana Pancakes
The topping options are endless but here are some ideas to get you started:
- coconut syrup (I make this but use 1 tsp coconut extract instead of vanilla extract), macadamia nuts and shredded coconut (Hawaiian style)
- strawberry syrup and whipped cream
- maple syrup or honey
- cream cheese glaze
- sliced fresh bananas (or caramelized bananas) and walnuts
Can I Freeze Them?
Yes. I’ve actually got a batch in the freezer right now. Just keep pieces of parchment paper between each pancake and store in an airtight container.
- Use well ripened bananas for a more developed, sweeter flavor. Avoid those with green or just yellow peels, they should be spotty but not black and starting to rot.
- Don’t forget to start with a preheated griddle. Pancakes don’t cook up the same if they start cooking on a cold pan or griddle.
- Don’t over-mix the batter. A key to fluffy pancakes is always to just mix dry ingredients in until blended and slightly lumpy.
More Tasty Pancake Recipes to Try
- Blueberry Pancakes
- Buttermilk Pancakes
- Carrot Cake Pancakes
- German Pancake
- Lemon Ricotta Pancakes
- Red Velvet Pancakes
Follow Cooking Classy
- 1 1/4 cups (295ml) milk
- 1 Tbsp (15 ml) lemon juice or plain vinegar
- 1 1/2 cups (212g) all-purpose flour (scoop and level to measure)
- 2 Tbsp (24g) granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon (optional)
- 1/4 tsp (heaping) salt
- 3 Tbsp (42g) melted butter
- 2 large eggs
- 1 1/4 cups (310g) mashed overripe bananas
- In a medium mixing bowl whisk together milk and lemon or vinegar, let rest 3 minutes.
- Preheat an electric griddle or large non-stick skillet over medium-high heat.
- In a mixing bowl whisk together flour, sugar, baking powder, baking soda and salt. Make a well in the center of mixture, set aside.
- To milk mixture add eggs, melted butter, and mashed bananas and mix to combined.
- Pour milk mixture into center of flour mixture. Whisk just until combined, batter will be lumpy and that's good (that means it's not over-mixed).
- Scoop batter at 1/3 cup at a time and pour onto lightly greased griddle. If batter is thick you can spread round out slightly using bottom of the measuring cup.
- Cook until bubbles begin to appear on the top surface and bottom is golden brown. Flip and continue to cook until opposite side is golden brown. Transfer to a cooling rack (if needed you can keep warm in a 200 degree oven, though they are fluffiest served just after cooking).
- Serve warm with toppings of choice.
- Buttermilk may be substituted for milk and lemon.
- Mini chocolate chips
- Add 1 tsp cinnamon to batter
- Chopped pecans, walnuts or macadamia nuts
- Shredded coconut
- Finish with coconut syrup, buttermilk syrup or maple syrup