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Banana Pancake Recipe - Wake Up to the Best Banana Pancakes Ever

Name: Banana Pancake Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: 1 cup All-Purpose Flour; 1 tbsp White Sugar; 2 tsp Baking Powder; ¼ tsp Salt; 1 Egg (beaten); 1 cup Milk; 2 tbsp Vegetable Oil; 2 ripe Bananas (mashed)

There’s nothing quite like the comforting aroma of warm banana pancakes sizzling on the griddle. These fluffy banana pancakes are a quick and easy breakfast made from scratch with ripe bananas and simple pantry staples. Whether you're fueling up for a busy weekday or enjoying a slow weekend brunch, this recipe will become your go-to.
Naturally sweet, kid-friendly, and freezer-friendly, these homemade banana pancakes are a delicious twist on the classic stack—ready in just 15 minutes!

Why You'll Love This Pancake

Quick & Easy: Minimal prep with ingredients you already have.
Naturally Sweetened: Ripe bananas bring flavor and moisture.
Fluffy Texture: Baking powder gives them a perfect lift.
Versatile: Top with fruit, syrup, or go indulgent with Nutella!
Great for Meal Prep: Freezer-friendly and reheats beautifully.

Banana Pancake Recipe

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

5 minutes

Cook Time

10 minutes

Calories

192

These easy banana pancakes are made with mashed ripe bananas, milk, flour, eggs, and a touch of sugar. Light, fluffy, and full of banana flavor, they’re perfect for a cozy breakfast, weekend brunch, or even breakfast-for-dinner. Serve them warm with maple syrup, fresh fruit, or your favorite toppings for a meal everyone will devour.

Author:

Guiseppe

Ingredients

1 cup All-Purpose Flour
1 tbsp White Sugar
2 tsp Baking Powder
¼ tsp Salt
1 Egg (beaten)
1 cup Milk
2 tbsp Vegetable Oil
2 ripe Bananas (mashed)

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Directions

In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, combine the egg, milk, vegetable oil, and mashed bananas. Stir until smooth.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. (The batter should be slightly lumpy—don’t overmix!)
Heat a lightly oiled griddle or nonstick skillet over medium-high heat. Pour ¼ cup of batter for each pancake. Cook for 3–5 minutes per side, until golden brown and cooked through.
Serve warm with your favorite toppings like syrup, peanut butter, or fresh fruit.

Recipe Note

Serving Suggestions

Classic: Maple syrup, butter, and banana slices
Wholesome: Peanut butter and honey drizzle
Indulgent: Nutella and whipped cream
Fruity: Mixed berries and a dusting of powdered sugar
Tropical: Coconut flakes and pineapple

Chef Tips

Use ripe bananas with brown spots for maximum flavor and sweetness.
Don’t overmix the batter—lumps are okay and help keep pancakes fluffy.
Make it your own: Add a dash of cinnamon, chopped nuts, or mini chocolate chips to the batter.
Oil the griddle lightly to prevent sticking while keeping pancakes golden.

Storage & Reheating

Refrigerator: Store leftover pancakes in an airtight container for up to 3 days.
Freezer: Freeze in layers with wax paper between pancakes in a freezer-safe bag for up to 3 months.
To Reheat:
Microwave: 30 seconds per pancake
Toaster: 2–3 minutes
Oven: 350°F for 10 minutes

Nutrition

Serving Size: 1 serving
per serving: Calories; 192

Amount/Serving % Daily Value

Carbs: 29 grams; 11%
Fat: 6 grams; 8%
Protein: 5 grams; 10%

Kitchen Niche | Foothills, Alberta, Canada | 1-888-839-0551

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Banana Pancake Recipe - Wake Up to the Best Banana Pancakes Ever

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Banana Pancake Recipe

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