Quick and Easy Banana Pancakes Recipe (+ Video)
Light and fluffy banana pancakes that are easy and full of flavor. Everyone loves these pancakes that go perfectly with peanut butter, chocolate syrup or even buttermilk syrup.
A hearty and delicious breakfast recipe, these banana pancakes are great on any morning! Change it up by making our Banana Oatmeal Pancakes or Peanut Butter Banana Pancakes – both delicious.
quick and easy breakfast
Hello again! It’s Alicia from The Baker Upstairs, and I’m so excited to share one of my family’s favorite breakfast recipes with you today. My kids are so obsessed with these banana pancakes that I treat them to breakfast almost every weekend (we even make peanut butter banana pancakes sometimes).
They’re quick and easy to make and use ingredients we almost always have at home. They have a wonderful banana flavor and are delicious with butter, syrup and sliced bananas!
We love how simple these pancakes are, but they are really packed with flavor and I think you’ll agree they’re the best and easiest banana pancakes. 😀
The ingredients needed for this pancake recipe are a pantry staple. Here are the ingredients you’ll need to make these Banana Pancakes:
- baking soda
We always have these on hand, and they still work for this recipe whether your bananas are ripe or overripe. We also like to eat fresh bananas.
How to Make Banana Pancakes
Banana pancake batter takes just minutes to mix and you don’t even need a mixer!
One of the keys to pancake perfection (in my opinion) is to let the batter rest for 5-10 minutes before pouring it onto a hot baking sheet. I always find that my pancakes are lighter and fluffier if I let the batter rest before cooking. It also helps thicken the batter a little so it’s easier to pour.
mix. To make these, you will combine the dry ingredients in a bowl. Then, mash the bananas and add the other wet ingredients. Combine the two and mix well (a few dollops will do!)
grease. My baking pan has a nonstick ceramic coating, so I never grease it, but if you use a nonstick cookware, a little butter or cooking spray can help the pancakes come out cleanly from the pan.
Cook. You will spoon about 1/4 cup of the batter onto the baking sheet and cook for 3-4 minutes (or until bubbles form on top), then flip and cook for an additional 2-3 minutes.
toppings. We had banana pancakes dipped in maple syrup, but these pancakes were delicious too
You really can’t go wrong here! These pancakes are light, fluffy and delicious!
Storage, Freezing and Reheating
How to store/freeze banana pancakes? Place in an airtight bag and store in the refrigerator for up to 4-5 days. To freeze, place cooled pancakes evenly on a parchment-lined baking sheet. Freeze for about an hour. Doing this will keep the pancakes from sticking together.
You can then stack (for extra safety you can add wax paper between each pancake) and place in freezer-safe Ziploc bags. You can keep these in the refrigerator for up to 2 months.
How to reheat banana pancakes? You can reheat pancakes in the microwave or place on a baking sheet and cover with foil. Bake at 350 degrees for 10-15 minutes. Even a toaster can reheat pancakes.
There’s nothing better than warm, delicious banana pancakes on holiday or weekend mornings! ! We hope you enjoy these delicious fluffy banana pancakes!
For more pancake recipes, check out:
Prep time 5 minutes
Cook Time 10 minutes
Total time 15 minutes
Serving Size 4
Calories 469 kcal
by Lil’ Luna
- 1 1/2 cups flour
- 1/4 cup sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 medium ripe bananas
- 1 cup milk
- 2 eggs
- 1 teaspoon vanilla
- 1/4 cup oil
In a medium bowl, whisk together flour, sugar, baking powder and salt.
In a large bowl, mash the bananas with a fork until only small pieces remain. Add milk, eggs, vanilla and oil and mix well.
Pour the dry ingredients into the wet ingredients and whisk until just combined (a few small lumps will do). Let’s sit for 5 minutes.
While the batter rests, preheat a skillet or griddle over medium heat. Use a ¼ cup scoop to spoon pancake batter onto a hot baking sheet. Cook for 3-4 minutes, or until air bubbles form on the pancake surface, then flip and cook for an additional 2-3 minutes.
Serve hot with sliced bananas, butter and syrup.