There's nothing quite like starting your day with a stack of warm, fluffy banana pancakes. These delightful treats are perfect for breakfast or brunch and are sure to bring a smile to anyone's face. The combination of ripe bananas and a hint of sweetness makes these pancakes irresistible.
Most of the ingredients for this recipe are common pantry staples. However, if you don't usually keep ripe bananas on hand, make sure to pick up a couple from the supermarket. Additionally, baking powder and baking soda are essential for achieving the perfect pancake texture, so double-check your pantry or add them to your shopping list.

Ingredients For Banana Pancakes Recipe
Flour: The base of the pancake batter, providing structure and texture.
Sugar: Adds a touch of sweetness to the pancakes.
Baking powder: Helps the pancakes rise and become fluffy.
Baking soda: Works with the baking powder to create a light and airy texture.
Salt: Enhances the flavor of the pancakes.
Milk: Adds moisture and helps create a smooth batter.
Egg: Binds the ingredients together and adds richness.
Butter: Adds flavor and helps create a tender texture.
Bananas: The star ingredient, adding natural sweetness and flavor.
Technique Tip for Making Pancakes
When mashing the bananas, ensure they are fully ripe with brown spots on the peel. This will make them easier to mash and will also enhance the sweetness and flavor of your pancakes. Use a fork or a potato masher to achieve a smooth consistency, which will blend seamlessly into the batter.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the pancakes denser.
all-purpose flour - Substitute with gluten-free flour blend: Ideal for those with gluten intolerance, though the texture might slightly differ.
sugar - Substitute with honey: Honey adds natural sweetness and a bit of moisture, but reduce the milk slightly to balance the liquid content.
sugar - Substitute with maple syrup: Maple syrup provides a unique flavor and natural sweetness, but adjust the liquid ingredients accordingly.
baking powder - Substitute with self-rising flour: Self-rising flour already contains baking powder and salt, so adjust the recipe to exclude these.
baking soda - Substitute with additional baking powder: Use about three times the amount of baking powder to replace baking soda, though it may slightly alter the taste.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.
milk - Substitute with almond milk: Almond milk is a good dairy-free alternative, though it may slightly change the flavor.
milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and makes the pancakes fluffier.
egg - Substitute with flax egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water to replace one egg, suitable for a vegan option.
egg - Substitute with applesauce: Use ¼ cup of applesauce per egg for a moist and slightly sweet alternative.
melted butter - Substitute with coconut oil: Coconut oil provides a similar texture and a hint of coconut flavor.
melted butter - Substitute with olive oil: Olive oil can be used for a healthier fat option, though it may slightly alter the taste.
ripe bananas - Substitute with applesauce: Applesauce can replace bananas for a different fruit flavor and similar moisture content.
ripe bananas - Substitute with pumpkin puree: Pumpkin puree offers a different flavor and similar texture, perfect for a seasonal twist.
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How to Store / Freeze Your Pancakes
Allow the banana pancakes to cool completely on a wire rack. This prevents them from becoming soggy when stored.
Place a sheet of parchment paper between each pancake to avoid sticking. This is especially useful if you plan to freeze them.
Store the pancakes in an airtight container or a resealable plastic bag. If using a bag, make sure to squeeze out as much air as possible to maintain freshness.
For short-term storage, keep the pancakes in the refrigerator. They will stay fresh for up to 3 days.
For longer storage, freeze the pancakes. Lay them flat on a baking sheet and freeze until solid, then transfer to a resealable plastic bag or airtight container. They can be frozen for up to 2 months.
To reheat, you can use a microwave, toaster, or oven. For the microwave, place a pancake on a microwave-safe plate and heat for 20-30 seconds. For the toaster, simply toast until warm. For the oven, preheat to 350°F (175°C) and bake for about 10 minutes or until heated through.
If you prefer a crispier texture, reheating in the toaster or oven is recommended over the microwave.
Serve your reheated banana pancakes with your favorite toppings like maple syrup, fresh fruits, or a dollop of whipped cream.
How to Reheat Leftovers
Microwave Method:
- Place the banana pancakes on a microwave-safe plate.
- Cover them with a damp paper towel to keep them moist.
- Heat on medium power for 20-30 seconds per pancake, checking to ensure they are heated through.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Arrange the banana pancakes on a baking sheet in a single layer.
- Cover the pancakes with aluminum foil to prevent them from drying out.
- Bake for about 10 minutes or until they are warmed through.
Toaster Method:
- Place the banana pancakes in the toaster on a low setting.
- Toast them for 1-2 minutes, keeping an eye on them to avoid burning.
- This method works best if the pancakes are not too thick.
Stovetop Method:
- Heat a non-stick skillet over medium-low heat.
- Lightly grease the skillet with a small amount of butter or cooking spray.
- Place the banana pancakes in the skillet and cover with a lid.
- Heat for 1-2 minutes on each side, or until they are warmed through.
Air Fryer Method:
- Preheat the air fryer to 320°F (160°C).
- Place the banana pancakes in the air fryer basket in a single layer.
- Heat for 2-3 minutes, flipping halfway through, until they are heated evenly.
Best Tools for Making Pancakes
Mixing bowl: A large bowl used to combine the dry ingredients and another to mix the wet ingredients.
Whisk: A utensil used to blend the dry ingredients and to mix the wet ingredients until smooth.
Measuring cups: Tools used to measure out the flour, sugar, and milk accurately.
Measuring spoons: Tools used to measure out the baking powder, baking soda, salt, and melted butter precisely.
Fork: Used to mash the ripe bananas until smooth.
Spatula: A tool used to fold the mashed bananas into the batter and to flip the pancakes while cooking.
Frying pan: A flat-bottomed pan used to cook the pancakes over medium heat.
Ladle: A tool used to pour ¼ cup of batter onto the frying pan for each pancake.
Stove: The appliance used to heat the frying pan to the correct temperature for cooking the pancakes.
Butter knife: Used to lightly grease the frying pan before cooking the pancakes.
How to Save Time on Making Pancakes
Prepare ingredients in advance: Measure and mix the dry ingredients the night before to save time in the morning.
Use a blender: Blend the wet ingredients and mashed bananas together for a smoother batter and quicker mixing.
Preheat the pan: Start heating your frying pan while you mix the batter to ensure it's ready when you are.
Batch cooking: Cook multiple pancakes at once if your pan is large enough to save time.
Keep it simple: Use non-stick spray instead of butter to grease the pan quickly.

Banana Pancakes Recipe
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup milk
- 1 egg
- 2 tablespoons melted butter
- 2 ripe bananas, mashed
Instructions
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the milk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the mashed bananas.
- Heat a frying pan over medium heat and lightly grease it. Pour ¼ cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
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