There's nothing quite like starting your day with a stack of fluffy, homemade banana pancakes. This recipe combines the natural sweetness of ripe bananas with a light and airy batter, creating a breakfast treat that's both delicious and satisfying. Perfect for a weekend brunch or a special morning treat, these pancakes are sure to become a family favorite.
Most of the ingredients in this recipe are common pantry staples, but you may need to pick up a few items if you don't have them on hand. Baking powder is essential for giving the pancakes their fluffy texture, so make sure you have some that's fresh. Ripe bananas are key for the natural sweetness and flavor, so choose bananas that are well-spotted and soft. If you don't usually keep all-purpose flour or melted butter in your kitchen, be sure to add those to your shopping list as well.

Ingredients for Banana Pancakes Recipe
All-purpose 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.
Salt: Enhances the flavors of the other ingredients.
Milk: Adds moisture and helps create a smooth batter.
Egg: Binds the ingredients together and adds richness.
Melted butter: Adds flavor and helps keep the pancakes tender.
Ripe bananas: Provide natural sweetness and a delicious banana flavor.
Technique Tip for Making Pancakes
To achieve fluffier pancakes, make sure not to overmix the batter. Stir until the ingredients are just combined; a few lumps are perfectly fine. Overmixing can result in dense pancakes. Additionally, let the batter rest for a few minutes before cooking to allow the baking powder to activate fully, giving you lighter and airier pancakes.
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.
sugar - Substitute with honey: Honey provides a natural sweetness and adds a bit of moisture to the batter.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every 1 teaspoon of baking powder needed.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral profile.
milk - Substitute with almond milk: Almond milk is a good dairy-free alternative and works well in pancake batter.
egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water and let it sit for a few minutes to thicken. This is a great vegan alternative.
melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and adds a subtle coconut flavor.
ripe bananas - Substitute with applesauce: Unsweetened applesauce can be used to provide moisture and sweetness, though it will alter the flavor slightly.
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How to Store or 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 prevent them from sticking together.
- Store the pancakes in an airtight container or a resealable plastic bag. This keeps them fresh and prevents them from absorbing any odors from the fridge.
- For short-term storage, keep the pancakes in the refrigerator for up to 3 days.
- For long-term storage, place the pancakes in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a resealable plastic bag or airtight container. They can be stored in the freezer 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 about 20-30 seconds. For the toaster, simply toast the pancakes until warm and slightly crispy. For the oven, preheat to 350°F (175°C) and bake the pancakes on a baking sheet for about 10 minutes or until heated through.
- If you prefer a crispier texture, reheat the pancakes in a skillet over medium heat for a few minutes on each side until warmed and slightly crispy.
How to Reheat Leftovers
For a quick and easy method, use the microwave. Place the banana pancakes on a microwave-safe plate and cover them with a damp paper towel. Heat on high for about 20-30 seconds per pancake. This method keeps them moist and soft.
If you prefer a slightly crispier texture, opt for the oven. Preheat your oven to 350°F (175°C). Arrange the pancakes in a single layer on a baking sheet and cover them with aluminum foil to prevent drying out. Warm them for about 10 minutes.
For a method that combines convenience and texture, try using a toaster. Simply pop the banana pancakes into the toaster and heat them on a low setting. This method gives them a nice, slightly crispy edge while keeping the inside soft.
If you have a skillet or frying pan handy, reheat the pancakes over medium-low heat. Add a small amount of butter or oil to the pan to prevent sticking. Cook for about 1-2 minutes on each side until they are warmed through and slightly crispy on the outside.
Essential Tools for Making Pancakes
Mixing bowl: A large bowl used to combine the dry ingredients and another for the wet ingredients.
Whisk: A tool used to blend the dry ingredients and to mix the wet ingredients until smooth.
Measuring cups: Used to measure out the flour and milk accurately.
Measuring spoons: Used to measure the sugar, baking powder, and salt precisely.
Fork: Used to mash the ripe bananas until smooth.
Spatula: Used to fold the mashed bananas into the batter and to flip the pancakes on the pan.
Frying pan: A flat pan used to cook the pancakes evenly.
Ladle: Used to pour the batter onto the frying pan in consistent portions.
Butter knife: Used to spread a small amount of butter on the frying pan to prevent sticking.
Stove: Used to heat the frying pan to the correct temperature for cooking the pancakes.
Time-Saving Tips for Making Pancakes
Pre-mix dry ingredients: Combine flour, sugar, baking powder, and salt the night before and store in an airtight container.
Use a blender: Blend milk, egg, melted butter, and mashed bananas for a smoother batter in less time.
Preheat the pan: Start heating your frying pan while mixing ingredients to save time.
Batch cooking: Cook multiple pancakes at once if your pan is large enough.
Freeze extras: Make a double batch and freeze the extra pancakes for a quick breakfast later.

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