Busy mornings call for something fast, delicious, and foolproof. These easy banana pancakes are exactly that! Made with overripe bananas you probably already have, they turn out fluffy, naturally sweet, and ready in just 15 minutes. No fancy equipment or hard-to-find ingredients needed – perfect for weekday breakfasts, lazy weekends, or brunch with the family.
Kids go crazy for them, and you can customize with your favorite toppings. Let’s get cooking!
Why You’ll Love This Recipe
Super quick – done in under 15 minutes
Uses up ripe bananas (zero waste!)
Fluffy texture without buttermilk
Kid-friendly and endlessly customizable
Healthy swaps available (oats, gluten-free, dairy-free)
Easy Banana Pancakes
Servings: 8–10 small pancakes (serves 4)
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients
1½ cups all-purpose flour (or whole wheat flour for a healthier option)
2 tablespoons sugar (reduce if bananas are very ripe)
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon (optional but recommended)
2 large ripe bananas, mashed (about 1 cup)
1 large egg
1 cup milk (dairy or any plant-based milk)
2 tablespoons melted butter or neutral oil
1 teaspoon vanilla extract
Butter or oil, for cooking
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, mash the bananas until mostly smooth. Add the egg, milk, melted butter, and vanilla extract. Stir until well combined.
Pour the wet mixture into the dry ingredients. Gently stir with a spatula or whisk until just combined – a few small lumps are fine. Do not overmix (this keeps the pancakes fluffy).
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Scoop about ¼ cup of batter per pancake onto the hot surface. Cook for 2–3 minutes until bubbles appear on the surface and the edges look set.
Flip carefully and cook for another 1–2 minutes until golden brown on both sides.
Transfer to a plate and keep warm (optional: place in a 200°F oven while you finish the batch).
Serve warm with maple syrup, extra banana slices, fresh berries, peanut butter, whipped cream, or chocolate chips.
Tips for the Best Banana Pancakes
Use very ripe bananas with lots of brown spots – they add natural sweetness and moisture.
Don’t overmix the batter – stop as soon as everything is combined to avoid tough pancakes.
Adjust heat if pancakes brown too quickly (medium-low works best for even cooking).
Make it healthier: Swap half the flour for rolled oats or use whole wheat flour.
Variations: Fold in blueberries, chocolate chips, chopped nuts, or shredded coconut before cooking.
Make ahead: Cook and freeze pancakes in a single layer, then reheat in a toaster or microwave.
Frequently Asked Questions
Can I make these gluten-free?
Yes – use a 1:1 gluten-free flour blend in place of all-purpose flour.
What can I use instead of milk?
Any plant-based milk (almond, oat, soy, coconut) works perfectly.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days or freeze for up to 2 months. Reheat in the microwave (30–60 seconds) or toaster.
Can I make them vegan?
Yes! Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes) and use plant-based milk and oil instead of butter.
Conclusion
These easy banana pancakes are a game-changer for busy mornings and lazy weekends. Simple, delicious, and endlessly adaptable – give them a try and let me know your favorite toppings in the comments!
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