Banana Pancakes Recipe – Fluffy & Naturally Sweet Breakfast
These Banana Pancakes are soft, fluffy, and naturally sweetened with ripe bananas—perfect for a cozy breakfast or weekend brunch. Made with simple pantry ingredients and no refined sugar, they’re quick to whip up and packed with flavor. Serve with maple syrup, fresh fruit, or a dollop of yogurt for a wholesome twist. Great for kids, meal prep, or anyone craving a warm, comforting start to the day!
Equipment
- Mixing bowls
- Whisk or fork
- Measuring Cups and Spoons
- Nonstick skillet or griddle
- Spatula
Ingredients
Base Ingredients
- 2 ripe bananas, mashed
- 2 large eggs
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ cup milk (dairy or plant-based)
Flavor Boosters
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp salt
Cooking Fat
- Butter or oil for greasing skillet
Optional Add-ins
- 1 tbsp sugar
- ¼ cup chocolate chips
- ¼ cup chopped nuts
- 2 tbsp rolled oats
Instructions
- Mash Bananas In a bowl, mash bananas until smooth with a few small lumps.
- Mix Wet Ingredients In a separate bowl, whisk eggs, milk, and vanilla extract.
- Combine Dry Ingredients In a large bowl, mix flour, baking powder, salt, and cinnamon.
- Make the Batter Pour wet ingredients into dry. Stir gently until just combined. Fold in mashed bananas and any optional add-ins.
- Heat Skillet Preheat a nonstick skillet over medium heat. Lightly grease with butter or oil.
- Cook Pancakes Pour ¼ cup batter per pancake. Cook until bubbles form and edges set (2–3 minutes). Flip and cook another 1–2 minutes until golden.
- Serve Warm Serve with maple syrup, sliced bananas, nut butter, or toppings of choice.
Notes
- Use overripe bananas for best flavor and texture.
- Let batter rest for 5 minutes before cooking.
- For gluten-free, use oat flour or blended oats.
- Make vegan by using flax eggs and plant-based milk.
- Freeze leftovers with parchment between layers for up to 2 months.
- Reheat in toaster or oven at 300°F for 10 minutes.