There is something comforting about homemade Banana Pancakes that elevates any breakfast. This straightforward, dependable recipe produces thick, fluffy pancakes naturally sweetened by banana and a touch of brown sugar. They’re kid-friendly, perfect for a relaxed weekend brunch, and quick enough for a weekday morning.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make Banana Pancakes
- More Breakfast Recipes
Jump to Recipe
This recipe uses basic pantry ingredients and no complicated steps—just simple, family-friendly comfort food. Like other banana baked goods, mashed banana adds both flavor and moisture, creating pancakes that are tender inside with lightly crisp edges. Serve with fresh strawberries or blueberries for a colorful, delicious breakfast in minutes.
Here’s what makes these banana pancakes great:
Here’s Why You’ll Love This Recipe
- They have a wonderful texture: tender and fluffy with slightly crisp edges.
- Mashed banana provides natural sweetness, so you need very little added sugar.
- The mild banana flavor is a hit with kids, while adults appreciate the wholesome taste.
Ingredients You’ll Need
The recipe card below lists exact amounts. Use it as your reference when cooking.
- Flours: A blend of whole wheat and all-purpose flour gives structure and a pleasant texture.
- Sugar: A small amount of packed brown sugar adds depth and caramel notes.
- Leaveners: Baking powder and baking soda provide lift and lightness.
- Kosher salt: Balances the sweetness and enhances flavor.
- Egg: Adds richness and helps bind the batter.
- Milk: Use whatever milk you have on hand; 1% works well.
- Vanilla: A teaspoon brightens the flavor.
- Oil: Vegetable or canola oil keeps pancakes tender and moist.
- Banana: One medium ripe banana provides moisture and natural sweetness.
In Photos: How To Make Banana Pancakes
Step 1: Combine Dry Ingredients
In a large bowl, whisk together the whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, and kosher salt. Set aside.
Step 2: Mix Wet Ingredients
In a separate bowl, mash the banana with a fork. Add the egg, oil, and vanilla, and stir to combine. Then add the milk and mix until smooth.
Step 3: Mix Wet & Dry Together
Pour the wet ingredients into the dry mixture and whisk until the batter just comes together. Let it rest for 5–10 minutes so the flour hydrates and the batter thickens slightly.
Step 4: Cook the Pancakes
While the batter rests, heat a griddle or skillet over medium-high heat. Drop batter by a small ladle or spoon onto the hot surface. Cook until bubbles form on top and the edges look dry, about 2 minutes. Flip and cook until the second side is golden brown. Repeat with remaining batter.
Helpful Tips and Tricks
- Use ripe to very ripe bananas for the best sweetness and easiest mashing.
- Avoid overmixing the batter; stir until combined with a few small lumps remaining to keep pancakes light.
- Letting the batter rest for 5–10 minutes improves texture by allowing the flour to hydrate.
- Use a small ladle or measuring cup for even, uniform pancakes.
More Breakfast Recipes
- Homemade Waffles
- Applesauce Muffins
- Banana Chocolate Chip Muffins
- Triple Berry Breakfast Cheesecakes
Banana Pancakes
Ingredients
- 1 ¼ cups whole wheat flour (150g)
- 1 ¼ cups all-purpose flour (156g)
- ¼ cup packed brown sugar (50g)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 banana, mashed (medium)
- 1 large egg
- 2 tablespoons oil (canola or vegetable)
- 1 teaspoon vanilla
- 2 cups milk (473 mL)
Instructions
- In a large bowl, whisk together the whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, and kosher salt. Set aside.
- In another bowl, mash the banana with a fork. Add the egg, oil, and vanilla and mix until combined. Stir in the milk.
- Pour the wet ingredients into the dry ingredients and whisk until the batter comes together. Let the batter rest for 5–10 minutes.
- Heat a griddle or skillet over medium-high heat. Drop batter by a small ladle or spoon onto the hot surface. Cook until bubbles form on top and edges are dry, about 2 minutes, then flip and cook until golden on the second side. Repeat with remaining batter.
Notes
If desired, cool pancakes completely and freeze for up to 3 months. Reheat from frozen in a toaster oven for 5–6 minutes.
, Calories: 336 kcal
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