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Banana Pancakes
4.8 from 1,848 votes

Banana Pancakes

Banana Pancakes blend mashed ripe banana with traditional pancake ingredients like flour, sugar, baking powder, eggs, milk, and vanilla. The batter is thick and slightly lumpy, producing pancakes with a tender inside and golden-brown edges when cooked on a griddle with butter and oil. This recipe yields fluffy pancakes enhanced by the natural sweetness and moisture of banana, making them enjoyable for breakfast or brunch. They can be served with maple syrup and sliced banana for added flavor and texture.

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 278 kcal
Course: Breakfast
Cuisine: American

Ingredients

For Pancakes
  • 1½ cups all-purpose flour spooned into measuring cup and leveled off
  • 2 tablespoons sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 banana peeled (the browner, the better, small, over-ripe
  • 2 egg large
  • 1 cup milk 2 tablespoons quantity indicated
  • ½ teaspoon vanilla extract
  • 3 tablespoons unsalted butter melted
For Cooking
  • 1 to 2 tablespoons vegetable oil
  • 1 tablespoon butter unsalted
For Serving
  • maple syrup
  • banana sliced

Instructions

    Cup of Yum
  1. In a medium bowl, whisk together the flour, sugar, baking powder and salt.
  2. In a small bowl, mash the banana with a fork until almost smooth. Whisk in the eggs, then add the milk and vanilla and whisk until well blended. Pour the banana mixture and the melted butter into the flour mixture. Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.
  3. Set a griddle or non-stick pan over medium heat until hot. Put a pad of butter and one tablespoon vegetable oil onto the griddle, and swirl it around. Drop the batter by ¼-cupfuls onto the griddle, spacing the pancakes about 2 inches apart. Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more. Using the spatula, transfer the pancakes to a serving plate.
  4. Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter. Serve the pancakes while still hot with maple syrup and sliced bananas, if desired.

Notes

  • Freeze cooled pancakes up to 3 months with parchment between each for easy separation.
  • Reheat frozen pancakes covered with foil at 375°F for 8-10 minutes until heated through.

Nutrition Information

Serving 2g Calories 278kcal (14%) Carbohydrates 35g (12%) Protein 7g (14%) Fat 12g (18%) Saturated Fat 6g (30%) Cholesterol 85mg (28%) Sodium 299mg (12%) Fiber 1g (4%) Sugar 9g (18%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 278

% Daily Value*

Serving 2g
Calories 278kcal 14%
Carbohydrates 35g 12%
Protein 7g 14%
Fat 12g 18%
Saturated Fat 6g 30%
Cholesterol 85mg 28%
Sodium 299mg 12%
Fiber 1g 4%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.