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Best Banana Pancake Recipes

Best Banana Pancake Recipes

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Banana Pancake Shopping Tips

What’s the difference between brown and white eggs? Besides color, nothing – different breeds of chicken account for the differences in color – quality and freshness are what really count.

Banana Pancake Cooking Tips

In addition to keeping foods like granola, yogurt, and fruit on hand, plan ahead for hectic weekdays by whipping up extra batches of waffles or pancakes and individually freezing them for easy morning meals.

Fluffy Banana Pancakes Recipe

Published: Jun 21, 2020 · Modified: Mar 19, 2021 by Laura · This post may contain affiliate links.

Light & fluffy with hints of cinnamon and vanilla and tons of banana flavor, this is truly the best banana pancake recipe! These banana pancakes are easy to make with no mixer required, and they're the perfect Saturday morning breakfast or brunch.

Whose ready to make some banana pancakes and pretend like it's the weekend? I can't help it if that song plays in my head every time I make this banana pancake recipe (anyone else)?! Anyway, if you're looking for the fluffiest, most delicious pancakes loaded with banana flavor, then you're in the right place.

These extra fluffy banana pancakes are the best, and so easy to make you don't even need a mixer! They're the best banana pancakes you will ever eat, and are certain to become a weekend breakfast staple!

Banana pancakes recipes

Turn overripe bananas into a tasty stack of pancakes with our easy breakfast recipes. Top your fluffy American-style pancakes with fruit and sweet syrup.

Banana oat pancakes

Make our healthier pancakes using rolled oats and banana for natural sweetness. Serve with a dollop of creamy yogurt and fresh fruit

Easy banana pancakes

Turn overripe, blackened bananas into sweet and fluffy American-style pancakes. Serve with syrup and crunchy, toasted pecan nuts as a delicious brunch treat

Coconut & banana pancakes

These vegan coconut milk pancakes with passion fruit and banana topping couldn't be simpler. They're perfect for a brunch with family and friends

American-style pineapple & banana pancakes

These American-style pancakes are easier to make than traditional ones

Banana pancakes with crispy bacon & syrup

Treat yourself to a lazy brunch with these American-style fluffy pancakes with pancetta and maple drizzle

Vegan banana pancakes

Make these foolproof dairy and egg-free banana pancakes. A guaranteed crowd pleaser with a fluffy, light texture, you'd never know they’re vegan

Three-minute blender banana pancakes

Kids love these fruity pancakes and they're so quick to make with minimal washing-up and no scales required. A cooked breakfast is rarely this easy

Banana & cinnamon pancakes with blueberry compote

Make a batch of these pancakes for a delicious low-cal breakfast. With wholemeal flour to make them more filling, they're topped with an easy blueberry sauce

How to make banana pancakes from scratch?

  • Prepare the flour mix. Measure out the dry ingredients and whisk together.
  • Prepare the wet mixture. Mash the fruit and whisk with the wet ingredients.
  • Combine the batter. Fold gently until you achieve a lumpy and thick texture.
  • Cook. Cook the pancakes on a hot griddle until golden. Finish cooking the remaining batter.
  • Serve. Serve pancakes immediately with butter, maple syrup, and slices of fresh fruits if desired. Feel free to add your desired toppings and mix-ins.

Why are my pancakes not fluffy?

Overmixing is a common reason why pancakes fail to turn out fluffy.

You want a thick and lumpy batter, so stop mixing you get that texture. Also, make sure the griddle is hot enough!

Best way to serve pancakes:

This recipe is already an awesome twist on the ordinary version.

However, the delicate taste of this fruit also goes well with other add-ons. You may add a handful of blackberries, raspberries, or blueberries just before flipping. For a nice crunch, throw in some walnuts or granola. Add some chocolate chips and swirl in some peanut butter or jam.

Top it with honey, my Homemade Blueberry Sauce, and whipped cream! You can even let your guests mix and match their perfect combos by laying out a variety of toppings!

How to store:

  1. Cool the leftovers completely.
  2. Stack pancakes together, separating the pieces with wax paper.
  3. Enclose the stack tightly foil before storing inside the freezer.
  4. Reheat by baking in the oven until hot.

How to freeze:

These pancakes are incredibly freezer-friendly.

Just follow the storage instructions above, and you can freeze them for up to three months. Thaw and reheat as needed.

Recipe tips:

  • Use small, brown bananas.
  • Do not overmix the batter. Go for a thick and lumpy texture.
  • If cooking for a crowd, keep the cooked ones in the oven to keep them warm while you finish cooking the rest.

SAVE RECIPE5 from 5 reviewsFluffy Banana Pancakes

SAVEPRINTEMAILREVIEWAuthor: Catalina CastravetServes: 12 pancakes
Prep time: 10 minutesCook time: 15 minutesTotal time: 25 mins

The best banana pancakes recipe

We love these light and fluffy banana pancakes crowned with honey-glazed bananas and walnuts. Drizzle extra honey over the top, or serve with a generous dollop of Greek yogurt on the site.


  • 2 bananas
  • 2 eggs (we recommend British Lion)
  • 30 g rolled oats
  • 0.5 tsp baking powder
  • 1 pinch salt
  • 2 tbsp vegetable oil
  • 2 bananas
  • 2 eggs (we recommend British Lion)
  • 1.1 oz rolled oats
  • 0.5 tsp baking powder
  • 1 pinch salt
  • 2 tbsp vegetable oil
  • 2 bananas
  • 2 eggs (we recommend British Lion)
  • 1.1 oz rolled oats
  • 0.5 tsp baking powder
  • 1 pinch salt
  • 2 tbsp vegetable oil
  • 1 knob of butter
  • 2 bananas (not too ripe), cut in half long ways
  • 1 tbsp honey
  • 1 ml walnut pieces
  • 1 knob of butter
  • 2 bananas (not too ripe), cut in half long ways
  • 1 tbsp honey
  • 0 fl oz walnut pieces
  • 1 knob of butter
  • 2 bananas (not too ripe), cut in half long ways
  • 1 tbsp honey
  • 0 cup walnut pieces


  • Cuisine: American
  • Recipe Type: Breakfast
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 7 mins
  • Serves: 2


  1. In a blender, blitz together the bananas, eggs, oats, baking powder and salt until combined but not smooth.
  2. Heat a little oil in a frying pan then add two separate ladles of batter into the pan, making two round pancakes.
  3. Fry on one side until golden brown and bubbles start to appear on the surface then flip them over and cook on the other side until golden.
  4. In another frying pan add the butter and fry the bananas cut side down for a couple of minutes. Add the honey and walnuts and allow it to warm through.
  5. Serve the banana pancakes with the honey bananas and walnuts.

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The Best Banana Pancakes

These pancakes are thick and fluffy with the perfect banana flavor. They'll be your new favorite way to use up ripe bananas!

  • 2 cups buttermilk (see substitute idea)
  • 1 cup mashed bananas two regular sized bananas
  • 2 eggs
  • 3 tablespoons melted butter
  • 2 teaspoons vanilla
  • 2½ cups flour
  • ¼ cup sugar
  • ½ teaspoon salt
  • 3 teaspoons baking powder
  • ½ teaspoon baking soda

Mix the wet ingredients together with a hand mixer.

Add dry ingredients and stir with a wooden spoon until combined, but don't overmix. The batter is thicker than normal pancake batter, so don't let that throw you.

Cook over medium heat so that the thicker batter has time to cook all the way through without getting too brown on the outside. Serve hot.

If you don't have buttermilk on hand, you can make a buttermilk substitute. Measure 2 tablespoons vinegar or lemon juice, then add milk to make two cups and use in place of the buttermilk listed in the ingredients.

After making this recipe once, I was thinking of all sorts of variations: adding blueberries or chocolate chips to the batter, spreading peanut butter on them, trying them with strawberry syrup… so many possibilities!

Our Favorite Fluffiest Pancakes Recipe

Of all the pancake recipes we have on the blog–including the Superfood Acai Apple Pancakes, Gingerbread Pancakes, Blueberry Flourless Pancakes and Savory Carrot and Brown Rice Dinner Pancakes, I would have to say the fluffy banana pancake recipe below is my absolute favorite.

How to Make the Best Ever Banana Pancakes

Okay Google, show me a lockdown banana recipe that isn’t banana bread? No problemo – Today I am sharing my recipe for banana pancakes! I posted it over on my Instagram a few weeks ago, and since then you guys have been going absolutely CRAZY for it, so I thought I’d add it to the series of lockdown recipes I’ve been posting on my blog. Banana pancakes have been one of my favourite breakfast recipes since I was at university, and after several years of making them, I am pretty confident that I have perfected it and can share my secrets…

Banana pancakes make the perfect weekend brunch. They are quick, easy and still use up the brown bananas you’ve got hanging around the fruit bowl. If you want to recreate these pancakes for yourself, keep reading for my tips, tricks and recipe for the best ever banana pancakes!

How to make banana pancakes

Many banana pancake recipes only use banana and eggs to be lower carb, but to be honest, this has never worked for me. Plus, a few spoonfuls of flour won’t do you any harm! I’ve always ended up with a floppy fritter-type thing, not a pancake that holds its shape.

So this recipe uses flour to bind the eggs and banana together. I’ve experimented with so many different quantities, but I’ve finally found the right ratio of banana to egg to flour – woo! You can use gluten-free flour if you need to. If you are vegan, you can skip the eggs and just use bananas, flour and a little dairy-free milk to loosen the mixture.

Oh, and make sure those bananas are brown. The browner the better because you can mush them up a lot easier and they make a more flavoursome pancake!


Makes 8 – 10 medium pancakes

  • 2 – 3 brown bananas
  • 2 eggs
  • 4 dessert spoons of plain flour (if you don’t have flour, you can use oats either as they are, or whizz them in a food processor until they are a fine powder)
  • Chosen toppings (berries, yoghurt, Nutella, honey and cinnamon all work)

Make the banana pancakes

  1. Peel the bananas and mash them in a bowl until smooth and most of the lumps are gone.
  2. Add in the eggs and whisk well until combined.
  3. Add in the flour one spoonful at a time and mix well. The mix should thicken and hold its shape slightly. I usually use about 4-5 dessertspoonfuls. The consistency depends on the ripeness of your bananas so if they are really brown and soft, you might find you need to add a little more flour to bind the mix together.
  4. Heat a non-stick frying pan with a little butter in. Once it’s hot, reduce the heat to medium and fill a ladle with two-thirds of the mix and add to the pan. I usually do 2-3 pancakes at a time. If you want to add fillings to your pancakes, like blueberries or choc chips, add them on top of the mix now.
  5. Once the pancakes show a few bubbles on top, it’s time to flip! They should be golden brown on the underside.
  6. Cook until golden brown on the other side and then pop on a plate in the oven to keep warm. Repeat until the mix is finished. Add butter to the pan each time so you get a nice golden colour and the mix doesn’t stick.
  7. Serve in a stack with your toppings of choice! My go-to is blueberries in the mixture, topped with raspberries and a drizzle of honey!

I hope you enjoy trying out this recipe. So many of my readers have already tried it and it’s gone down a storm – I love seeing how you guys top them! My friend Gemma loves making them for her little girl, Pepper, and made them into cute animal faces – Pepper isn’t the first toddler to love the banana pancake life, they are really great for kids.

Let me know if you recreate my recipe for banana pancakes recipe and tag me in your photos!

Little Victories: Success!

You know what I consider a successful recipe? When I can hide a few healthy sneaks in and nobody’s the wiser. Like using whole wheat pasta and packing it with broccoli in their favorite pasta or when I sneak in superfood chia seeds into my Smudge’s favorite smoothie.

That’s when I feel like I’ve just scored a little victory. A victory against the, “Ahhh, mom! But I don’t WANT to eat that.”

This month I’m partnering with Kroger to share my ideas on how we can all score our own little victories. Big, small, long or lean.

Kroger wanted to make sure I had plenty of inspiration to put me on the right track to triumph and achieve my own (re)Solutions. T hey kicked off my little victories tour by sending me a Fitbit to track my comings and goings and get me moving.

Kroger knows that achieving goals isn’t only about eating and exercising, it’s also about being happier. So they in cl uded one of my favo rite things of 2014, The Five-Minute Journal. I love this journal. It’s a spot to document my daily challenges, affirmations and to acknowledge me, myself and I. Haven’t heard of it? Check out this podcast with it’s author on how and why he created it. I really liked hearing the back story.

What are the little victories you’re making to make your days a little better, brighter and overall healthier?

Sharing yours will enter you in this big, Big, BIG giveaway from Kroger. Here’s what you could win by simply entering in the Rafflecopter widget below.

1 grand price giveaway ARV: $1,500

$1,000 Kroger gift card (who couldn’t use that!)

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If you want a chance to win one of these 3 prizes, use the widget below to enter.

Fluffy Banana Pancakes Recipe

Banana pancakes are one of those foods that take me right back to my childhood. There&rsquos something so nostalgic about waking up to these delicious pancakes, perhaps bacon and eggs, and a cold glass of milk or orange juice.

I love sharing that magic with my family and friends, and this recipe is a favorite in my home.

The best part of this recipe is how effortless it is to make from scratch. You can even use this recipe for breakfast meal prep so you can have a healthy, yummy breakfast all week long!

What are the best bananas to use for pancakes?

I like using small, overripe ones for this recipe. Don&rsquot be put off by that brown peel &ndash that&rsquos a natural process, and it doesn&rsquot affect the fruit itself. I find that overripe ones have the perfect level of sweetness, and the texture keeps this recipe moist.

So if you have a bunch that is starting to turn brown, don&rsquot throw them away. Turn them into the best breakfast ever!

How to mash bananas?

You can use a fork to mash them until they are almost smooth. Try not to overdo it, as those bits add some lovely texture to these pancakes.

Banana Pancakes from Scratch


  • 1 Ripe Banana
  • 1 Egg, beaten
  • 2 tbs Granulated Sugar
  • 1 c Buttermilk
  • 1/2 tsp Vanilla
  • 1/2 tsp Ground Cinnamon
  • 1.5 c All Purpose Flour
  • 1 tsp Baking Powder
  • Pinch of Salt
  • Ghee or Vegetable Oil, to coat griddle or skillet for cooking
  • Optional Toppings: Sliced Banana, Maple Syrup, A pat of Butter or Whipped Cream

Banana Pancakes No Egg

Step 1: In a mixing bowl mash one ripe banana and combine with egg, sugar, buttermilk, vanilla and cinnamon.

In the Second Step: In a separate bowl combine flour, baking powder and salt.

Step 3: Next, add the flour mixture to the wet ingredients and stir to combine. Do not over mix. Allow the batter to rest for five minutes.

Step 4: Preheat your oven to the warming setting to keep the cooked pancakes warm while you cook the rest of the batch. Heat a griddle or skillet over medium heat.

Step 4: Cook the pancakes in batches. Cook each pancake until the sides begin to set and you see bubbles begin to form on top, flip and cook the other side until set. The second side will not take nearly as long as the first when cooking, only about a minute.

Buttermilk Banana Pancakes

Serve warm with a pat of butter and maple syrup if desired with sliced bananas.