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Home » Breakfast » Banana Pancakes

Banana Pancakes

Created: March 15, 2019 Updated: August 4, 2020 by lyuba 24 Comments

12.4K shares
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There is nothing more comforting than a fresh batch of Banana Pancakes in the morning. Soft and fluffy pancakes made with mashed bananas, cinnamon, and nuts. Make these pancakes for a perfect weekend breakfast and brunch with the family. 

If you’re a fan of Banana Pancakes, try these Bananas Foster Pancakes made with buttermilk pancakes and bananas foster topping. 

Banana Pancakes stacked on a plate with banana's, syrup, and nuts on top

BANANA PANCAKES

Homemade Pancakes are  family’s favorite weekend breakfast and I must say, I spoil them with fresh pancakes a little too often. They’re lucky that pancakes only take about 30 minutes to prepare, otherwise I wouldn’t be making them so often.

My kids love bananas but they will not eat it even if it’s one day over-ripe. So I tend to make a lot of banana pancakes, banana bread, and banana muffins for them. My favorite way to use up over-ripe bananas is to put them into some breakfast smoothies.

Once those bananas start getting some brown spots and haven’t been eaten yet, I know it time to pull up a bowl and a whisk. A full batch of banana pancakes makes 6-8 pancakes, depending on how big or small I make them. That’s a little too much for my husband and kids to eat in one sitting.

These pancakes a big and fluffy, so it’s quite filling. I often end up freezing a few pancakes much like I do with waffles. It’s nice to pull one out of the freezer on a busy Monday morning. 

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Homemade Banana Pancakes staked on plate

HOW TO MAKE BANANA PANCAKES

All you need to make these banana pancakes is a large mixing bowl, a fork, and a whisk. Of course, you will need a large cooking pan or a pancake griddle to cook the pancakes too. 

Break apart bananas in a mixing bowl and mash them with a fork. Whisk in eggs, oil, brown sugar, and buttermilk until smooth.

Next, add the dry ingredients – flour, baking powder, baking soda, cinnamon, and salt. Adding nuts is optional but if you would like to, mix in some chopped walnuts.

TIP: let the batter sit on the counter for about 15 minutes. This will give baking powder and baking soda activate and interact with other ingredients to result in those perfect fluffy pancakes.

Preheat the pan (or the griddle) first. Preheat and cook the pancakes on medium to medium-low heat, depending on the stove. Add a little bit of oil to the pan if needed.

When cooking the pancakes, add a dollop of pancake batter to the hot pan and let it cook on that side until you start to see little bubbles appear over the top. Those little bubbles are your clue that pancakes are ready to flip.

Cooking the other side of the pancake will take much less time so keep an eye on it.

,

CAN BANANA PANCAKES BE FROZEN?

Yes, you can freeze leftover pancakes or make a double batch. 

After pancakes have been cooked, let them cool to room temperate on a wire rack, in one even layer. Wire rack is important because it will keep the pancakes cooled evenly and keep the bottom of the pancakes from accumulating moisture.

Place cooled pancakes into the freezer and let them freeze for about 2 hours. Once pancakes have been frozen, transfer them into a large zip-lock freezer bag. Seal, label, and place back into the freezer. 

To reheat pancakes: you can reheat pancakes either in the microwave or in a toaster. In the microwave, simply place a pancake on a plate, cover it with a microwave lid, and reheat for about 60 seconds. 

To reheat in the toaster, first make sure that pancakes are small enough to fit well. Reheat them in a toasted on a slower/lower setting to it gets a chance to reheat thoroughly. 

Banana Pancakes on a plate with a piece on a fork

SOME BANANA RECIPES TO TRY:

Coconut Banana Bread

Lemon Coconut Banana Cake

Classic Banana Bread

Banana Foster Bread Pudding

Banana Pancakes on a plate with a bite on a fork

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Banana Pancakes on a plate

PIN THIS RECIPE

Banana Pancakes

Soft and fluffy pancakes made with mashed bananas, cinnamon, and nuts. 
4.60 from 10 votes
Print Pin SaveSaved! Rate
Course: Breakfast
Cuisine: American
Keyword: banana, buttermilk pancakes, homemade pancakes, pancakes
Prep Time: 5 minutes
Cook Time: 15 minutes
Rest time: 15 minutes
Total Time: 20 minutes
Servings: 4 (Makes 6-8 pancakes)
Calories: 684kcal

Ingredients

  • 2 medium bananas
  • 2 eggs
  • 1/4 cups brown sugar
  • 1 1/4 cups low fat buttermilk
  • 1/4 cup vegetable or canola oil
  • 1 3/4 cups all purpose flour +2 tbsp of flour if using larger bananas
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 1 tsp cinnamon
  • 1 cup chopped walnuts optional
US Customary - Metric

Instructions

  • Break apart bananas in a mixing bowl and mash them with a fork. Whisk in eggs, oil, brown sugar, and buttermilk until smooth.
  • Next, add the dry ingredients – flour, baking powder, baking soda, cinnamon, and salt. Adding nuts is optional but if you would like to, mix in some chopped walnuts.
    (Note: you may need to add a couple of tablespoons of flour if using larger bananas.)
  • TIP: let the batter sit on the counter for about 15 minutes. 
    This will give baking powder and baking soda activate and interact with other ingredients to result in those perfect fluffy pancakes.
  • Preheat the pan (or the griddle) first. 
    Cook the pancakes on medium to medium-low heat, depending on the stove. Add a little bit of oil to the pan if needed.
  • When cooking the pancakes, add a dollop of pancake batter to the hot pan and let it cook on that side until you start to see little bubbles appear over the top. Those little bubbles are your clue that pancakes are ready to flip.

Video

Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition

Calories: 684kcal | Carbohydrates: 78g | Protein: 16g | Fat: 36g | Saturated Fat: 4g | Cholesterol: 84mg | Sodium: 433mg | Potassium: 863mg | Fiber: 5g | Sugar: 25g | Vitamin A: 190IU | Vitamin C: 6.3mg | Calcium: 287mg | Iron: 4.3mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

Banana Pancakes. Soft and fluffy pancakes made with mashed bananas, cinnamon, and nuts. Perfect recipe to use up over-ripe bananas. #breakfast #pancakes #banana

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

12.4K shares

Filed Under: Breakfast, Brunch, Father's Day, Mother's Day, Pancakes, Popular Posts Tagged With: banana, pancakes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Sara says

    April 30, 2019 at 6:57 am

    5 stars
    Thank you so much for this it was yummy!

    Reply
  2. Eli says

    September 25, 2019 at 4:38 am

    I’ve doubled the ingredients(as I wanted many of the pancakes to have 😁)
    However they became feeling doughy and underdone from the inside.(This happens to me ALWAYS when I use bananas in anything basically:( )
    Any tips will be much appreciated 🙂

    Reply
    • LyubaB says

      September 25, 2019 at 12:47 pm

      Hi, Eli! I would try making them again at a lower temperature for a longer period of time so the inside gets to cook more without the outside burning.

      Reply
  3. Elizabeth Meyer says

    October 13, 2019 at 9:53 am

    5 stars
    Awesome pancakes and a great way to use up leftover bananas I had self rising flour so I eliminated the baking powder but still added the baking soda. They came out light and fluffy and perfect .

    Reply
    • LyubaB says

      October 15, 2019 at 7:04 pm

      Hi, Elizabeth! So glad you liked them 🙂

      Reply
  4. Christina says

    December 19, 2019 at 2:36 am

    1 star
    Just as flat and pathetic as all other banana pancake recipes.

    Reply
  5. Sondra says

    January 6, 2020 at 12:07 pm

    5 stars
    Just made these & they were so good. I put some granola on them before flipping & they were beautiful & it gives it a little crunch to them. I cooked mine on the low heat & they turned out great!!!🤗

    Reply
    • LyubaB says

      January 7, 2020 at 9:42 am

      Yum! So glad you liked it! 🙂

      Reply
  6. Naomi says

    February 2, 2020 at 6:42 pm

    Sooo yummy. My husband is not a fan of cooked banana, he ate two and then froze the rest before I had any!

    Reply
  7. LyubaB says

    February 4, 2020 at 12:49 pm

    I am so happy you liked it! 🙂

    Reply
  8. Veronica says

    February 27, 2020 at 5:20 pm

    These were excellent. I doubled the recipe thinking 6-8 pancakes wouldnt be enough. I ended up with 22 VERY LARGE pancakes.

    Reply
    • LyubaB says

      March 3, 2020 at 5:07 pm

      Wow! That’s a lot of pancakes! Glad you liked them though!

      Reply
  9. Sheriberi says

    April 29, 2020 at 11:35 am

    5 stars
    Excellent, fluffy texture. Good banana flavor. Not too sweet.

    Reply
    • LyubaB says

      May 1, 2020 at 12:23 pm

      Thank you! So glad you liked it!

      Reply
  10. Shanna says

    May 8, 2020 at 1:59 pm

    5 stars
    Me and my family absolutely love these !!! Had to tweak things like add a pinch of flour. Also don’t use a lot of oil in the pan. These will soak it up.

    After the first one though, all fluffy goodness!!!

    Reply
    • LyubaB says

      May 11, 2020 at 12:14 pm

      Hi Shanna,

      I am so happy you liked them! Thanks for taking the time to let me know!

      Reply
  11. Mollie says

    May 22, 2020 at 9:58 am

    What if I only have a cup of buttermilk? Can I just add whole milk to makeup the difference?

    Reply
    • LyubaB says

      May 22, 2020 at 4:26 pm

      Hi Mollie,

      Yes you can, it shouldn’t alter the flavor much since your using a good amount of buttermilk.

      Reply
  12. Kim says

    May 30, 2020 at 1:38 pm

    5 stars
    They were great.. I never let the batter sit for a few min.(10) couldn’t wait to eat them😁, to activate the powders, before., and wow, they were soooo fluffy. If not too cooked in middle, just put on lower heat for couple of more mins.. perfect!
    Thanks for the tip!

    Reply
    • LyubaB says

      June 1, 2020 at 2:08 pm

      Hi Kim,

      I am so glad you enjoyed them and thank you for taking the time to let me know! 🙂

      Reply
  13. Fina Zarzar says

    March 16, 2021 at 10:04 am

    How much vanilla extract can I use if I cut the recipe in half?

    Reply
    • LyubaB says

      March 22, 2021 at 9:52 am

      I would use 1/2 a teaspoon if cutting the recipe in half. Hope you like them!

      Reply
      • caroline says

        April 25, 2022 at 6:33 pm

        where is there vanilla in this recipe? did I miss it? thanks

        Reply
        • LyubaB says

          April 27, 2022 at 9:26 am

          There isn’t but you can add a teaspoon if you’d like 🙂

          Reply

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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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