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Whether it’s breakfast in bed or a busy weekday morning, this banana pancakes recipe ranks as one of the easiest ways to start your day with a smile. The bananas keep these pancakes nice and moist, and the delicious flavor shines through!

Banana pancakes on a white plate.
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Breakfast, Brunch, or Snack!

I don’t think I’ve ever met a light and fluffy pancake recipe I didn’t love. Buttermilk pancakes, of course, but my entire family also loves any sort of add-in for additional flavor and texture like these chocolate chip pancakes and blueberry pancakes.

Banana pancakes are a great way to use up bananas that are ripening nicely on the counter. The riper they are, the sweeter they are, so use them up while you can!

I first tried Banana pancakes at a restaurant called Boots and Kimos in Hawaii and they were the best thing I’ve ever hard. I knew I had to come home and try to recreate the recipe. The buttermilk syrup on top makes them!

Make a big batch or two and freeze some for next week and the week after that. They are a great make-ahead breakfast and are always nice to have on hand.

Why This Recipe Works

  • Quick and easy. Make an entire batch of easy banana pancakes in 20 minutes and one bowl for easy cleanup.
  • So much flavor. If you love the flavor of sweet bananas, you’ll love these!
  • Versatile. You can easily add in extras if you’d like chocolate chips and turn them into chocolate chip banana pancakes. Top them with your favorite toppings and enjoy them any time of the day!

Recipe Ingredients

Banana pancake ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Butter: Use unsalted butter so you can control the amount you add to the batter. Some will be melted, and some will be used for the griddle.
  • All-purpose flour: Although we’re not baking, it’s just as important to measure the flour in pancakes properly. This way you will keep the light and fluffy texture and not produce dense heavy pancakes by using too much.
  • Baking powder & baking soda: Both are used as leavening agents to help the pancakes avoid falling flat.
  • Milk: The higher the fat, the thicker the batter will be. You can use whatever kind of milk you want. Even buttermilk would be great.
  • Bananas: The riper the better! The skin may look spotted and brown and that’s just fine.

Variations

  • Add a dash of cinnamon or nutmeg or both for a little extra warmth to pair with the vanilla.
  • Top with crushed macadamia nuts (that’s how they do it in Hawaii).
  • Make these gluten-free by using a 1:1 all-purpose gluten-free flour instead.
  • Greek yogurt can be added for extra moisture. The acid will react nicely with the baking powder and soda to give the pancakes even more of a lift.
  • Add some fresh fruit to the batter. Blueberries, sliced bananas, or sliced strawberries would be great.

How to Make Banana Pancakes

A tasty breakfast, brunch, or a fun breakfast-for-dinner idea! Enjoy a stack of banana pancakes loaded with flavor, vitamin C, fiber, and protein!

Showing how to make banana pancakes in a 4 step collage.
  • Mix dry ingredients. In a large bowl, whisk together the dry ingredients. This will include flour, sugar, baking powder, baking soda, and salt.
  • Add the wet ingredients. To the same bowl, add the buttermilk and melted butter, then stir until just combined. Mix in the mashed bananas, eggs, and vanilla until most of the lumps are gone and the batter is smooth. Allow it to sit for a few minutes.
  • Cook pancakes. Coat the preheated griddle with butter then pour 1/4 cup of the batter onto the griddle. Add as many pancakes onto the heated surface as can fit without touching. Cook on the first side until the edges are slightly browned and bubbles appear, then flip and cook them on the other side for 1 more minute.
  • Serve them. Top with maple syrup, fresh fruit, or any of your favorite toppings, and enjoy!

Expert Tips

  • Lower the heat as you go. Use a griddle at 325°F or a skillet over medium-high heat, however, because you’re working in batches you may need to lower it to medium heat as you continue. That way you won’t burn the outside before the inside has a chance to cook.
  • Keep them warm. If you’re not ready to serve them yet, place them on a baking sheet and keep them warm in the oven at 175°F.
  • Batter consistency. The batter for banana pancakes is usually on the thicker side. However, if you find it is too thick, add a splash of milk. If it’s too thin, add a Tablespoon of flour.

Delicious Topping Ideas

Banana pancakes on a white plate with syrup.

Recipe FAQs

Why are my banana pancakes soggy?

As mentioned in one of the tips above, it’s important to reduce the heat as you cook your batches. They can get soggy because if the heat is too high, the outside gets cooked fast while the inside doesn’t have the chance to catch up.

Why are my banana pancakes falling apart?

This happens sometimes when the bananas aren’t fully mashed up and there are big chunks left behind. This can cause the surrounding batter to stay undercooked for too long which will leave them too soft and mushy on the inside.

Can I freeze banana pancakes?

Absolutely! Once completely cooled, stack them in a freezer bag or airtight container. Layer them with parchment paper so they don’t stick together when frozen. Keep them in the freezer for up to 3 months.

Serving Suggestions

For special occasions, I like to set up a pancake charcuterie board with a variety of toppings and an assortment of pancakes. On the menu, I’ll usually have egg dishes like scrambled eggs, mini egg frittatas, or ham and cheese quiche and then skillet breakfast potatoes too.

Don’t forget the pineapple smoothie or creamy peanut butter and banana smoothie to wash everything down.

Storing

Keep leftovers stored in an airtight container in the fridge for up to 4 days. Pop them in the toaster or the microwave to reheat. Just 30 seconds in the microwave will soften them up again.

Banana pancakes on a fork.

Want more pancakes? Try these German pancakes, fluffy ricotta pancakes, or mini silver dollar pancakes next!

More Sweet Breakfast Recipes

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Banana pancakes on a fork.

Banana Pancakes

5 from 6 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Whether it's breakfast in bed or a busy weekday morning, this banana pancakes recipe ranks as one of the easiest ways to start your day with a smile. The bananas keep these pancakes nice and moist, and the delicious flavor shines through!
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 8

Ingredients 

  • ¼ cup unsalted butter , melted (plus more for the griddle)
  • 2 cups all-purpose flour
  • cup granulated sugar
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon salt
  • 1 ¼ cups milk
  • 1 cup mashed bananas (2 large ripe bananas)
  • 2 large eggs , whisked
  • 2 teaspoons vanilla extract
  • chocolate chips , optional mix-in

For serving: Syrup, Sliced Bananas, Fresh berries

    Instructions

    • Preheat a griddle to 325°F, or a skillet over medium-high heat. Melt the butter in the microwave and set aside to cool for 3 minutes.
    • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add in the milk and butter and stir just until combined. Mix in the mashed bananas, eggs, and vanilla, just until most the lumps are gone and the batter is smooth. If the batter is too thick, add another splash of milk. If it's too thin add another Tablespoon flour. You can mix chocolate chips in here if desired.
    • Coat the griddle (or skillet) with butter. Pour 1/4 cup batter onto the heated griddle. You can add a few sliced bananas on top if desired. Cook until bubbles appear, about 2 minutes. Flip and cook the other side for 1 minute, or just until lightly browned. 
    • Serve immediately or place on a baking sheet in the oven at 175°F to keep warm. 

    Notes

    Buttermilk syrup: I made a homemade buttermilk syrup to go on top and it took them over the top! Make half a batch to pour on top and you’ll be in heaven.
    Hawaiian: To make these similar to ones you’ll find in Hawaii, add some chopped macadamia nuts to the batter and sprinkle on top at the end with the buttermilk syrup. 
    Freezer tip: Let cool and then place in a large zip-top bag. Store in freezer for use within 2 to 3 months. When ready to eat, reheat in the microwave or toaster oven for 30 seconds.
    Storage: Keep leftovers stored in an airtight container in the fridge up to 4 days. Pop them in the toaster or the microwave to reheat. 30 seconds in the microwave will soften them up again.

    Nutrition

    Serving: 2pancakes | Calories: 264kcal | Carbohydrates: 38g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 467mg | Potassium: 314mg | Fiber: 1g | Sugar: 12g | Vitamin A: 356IU | Vitamin C: 2mg | Calcium: 133mg | Iron: 2mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Breakfast
    Cuisine: American

    Did you make this recipe? Don’t forget to give it a star rating below!

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