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Banana Pancakes Recipe with Ripe Bananas
Easy banana pancakes recipe using mashed ripe bananas for a fluffy breakfast in under 20 minutes.
Banana pancakes are a versatile breakfast dish created by folding mashed ripe bananas into a classic pancake batter of all-purpose flour, eggs, milk, and a mild leavening agent such as baking powder. The fruit’s natural sweetness and moisture yield a tender, golden exterior while minimizing the need for added sugar, making the recipe both flavorful and comparatively wholesome. Prepared on a lightly oiled skillet or griddle in just a few minutes per side, these pancakes are often served hot with customary accompaniments like maple syrup, fresh fruit, yogurt, or a sprinkle of nuts. Owing to their quick preparation and ability to repurpose overripe bananas, they are especially popular for weekday breakfasts, relaxed weekend brunches, and even as an after-school or post-workout snack.
Banana Pancakes Recipe with Ripe Bananas
Whipped up in a single bowl, these banana pancakes keep weekday mornings hassle-free and dish-light. The cooked rounds freeze and reheat well, making it easy to meal-prep a stack on Sunday and enjoy warm, fluffy pancakes straight from the toaster all week long.
Prep Time
15 minutes
15 minutes
Cook Time
15 minutes
15 minutes
Total Time
30 minutes
30 minutes
Ingredients
large ripe bananas, about 1 cup mashed
- cup (120 g) all-purpose flour
- tablespoon granulated sugar
- teaspoons baking powder
- ¼ teaspoon fine salt
- large egg, room temperature
- ¾ cup (180 ml) milk (dairy or unsweetened plant-based)
- tablespoons unsalted butter, melted and slightly cooled
- ½ teaspoon pure vanilla extract (optional)
- ¼ teaspoon ground cinnamon (optional)
- ⅓ cup chopped walnuts or pecans (optional stir-in)
- ½ cup fresh blueberries or chocolate chips (optional mix-ins)
- Neutral oil or extra butter for greasing the skillet, as needed
- Maple syrup, sliced bananas, or powdered sugar for serving (optional)
Method
Peel the ripe bananas
- Place the peeled bananas in a mixing bowl
- Mash the bananas with a fork until mostly smooth
- Crack the eggs into a small bowl
- Beat the eggs lightly with a whisk
- Pour the beaten eggs over the mashed bananas
- Stir the bananas and eggs together until combined
- Measure the milk
- Add the milk to the banana mixture
- Add vanilla extract to the bowl
- Stir until the wet ingredients are blended
- Sift all-purpose flour into a second bowl
- Add sugar to the sifted flour
- Add baking powder to the dry mixture
- Add a pinch of salt to the dry mixture
- Whisk the dry ingredients until evenly combined
- Make a well in the center of the dry ingredients
- Pour the wet mixture into the well
- Stir the batter gently until just moistened
- Let the batter rest for five minutes
- Heat a nonstick skillet or griddle over medium heat
- Lightly grease the hot surface with butter or oil
- Scoop a quarter cup of batter onto the skillet for each pancake
- Cook until bubbles form on the surface and the edges look set
- Slide a spatula under the pancake
- Flip the pancake
- Cook the second side until golden brown
- Transfer the cooked pancake to a warm plate
- Repeat the cooking process with the remaining batter
- Stack the pancakes on a serving platter
- Garnish with banana slices if desired
- Drizzle warm maple syrup over the pancakes before serving
Nutrition (whole recipe)
Calories
1060 kcal Protein
27 g Fat
33 g Carbs
165 g Fiber
9 g Sugar
50 g
1060 kcal Protein
27 g Fat
33 g Carbs
165 g Fiber
9 g Sugar
50 g
Notes
For extra lift, whisk the egg whites separately to soft peaks, then fold them into the batter just before cooking—the pancakes rise higher and stay airy. Prefer a gluten-free batch? Swap the flour for an equal weight of oat flour and add ½ teaspoon xanthan gum to maintain structure.
why this recipe
This banana pancakes recipe is worth making because it transforms simple pantry staples and overripe fruit into fluffy, golden stacks that balance comforting sweetness with a subtle caramel note only real bananas can provide. The batter comes together in minutes, yet the result feels indulgent enough for a leisurely weekend breakfast or an impressive brunch centerpiece. Enhanced by the natural moisture of mashed bananas, each bite stays tender long after leaving the griddle, eliminating the dryness that plagues ordinary pancakes. Paired with a warm drizzle of maple syrup or a sprinkle of toasted nuts, it’s the kind of dish that turns an everyday morning into something memorable and deliciously aromatic.
FAQs
FAQ acf
Frequently Asked Questions
Can I make these banana pancakes gluten-free, and if so, what substitutions should I use?
Yes—swap the all-purpose flour for an equal weight of certified-gluten-free oat flour (or a trusted 1:1 gluten-free baking blend) and whisk in ½ teaspoon xanthan gum to mimic wheat’s structure. Proceed with the recipe as written; the pancakes will rise and hold together just like the original.
How can I freeze and reheat banana pancakes so they stay fluffy and moist?
Cool the pancakes completely, freeze them in a single layer on a parchment-lined sheet, then stack with parchment between each round and seal in an airtight freezer bag for up to 2 months. Reheat straight from frozen in the toaster (medium setting), a 350 °F/175 °C oven for 6–8 minutes, or the microwave for 30–60 seconds wrapped in a damp paper towel—each method traps gentle steam so the pancakes stay fluffy and moist.
Can I prepare the batter the night before and still get fluffy pancakes?
For best lift, whisk the wet and dry ingredients separately the night before and combine them just before cooking; this keeps the baking-powder leavening fresh. If you must refrigerate the fully mixed batter, cover it airtight for up to 12 hours, then gently re-stir and sprinkle in an extra pinch (about ¼ tsp) of baking powder right before the griddle to restore maximum fluff.