These banana pancakes are the perfect fluffy pancakes stuffed full of mashed bananas and banana slices for the perfect way to start your day.
These pancakes have the perfect flavor of banana in every bite. Thanks to the mashed banana that is added to the pancake batter, and the banana slices cooked right in the middle. If you love banana you will love these pancakes.
They’re perfect served on their own, or served with a side of fruit, bacon, sausage, or some eggs.
One of my favorite ways to enjoy them is turning them fully tropical by topping them with some more bananas, shredded coconut, macadamia nuts, and coconut syrup. Can you say yum?!
How to make Banana Pancakes?
Start by mashing up half of your bananas in a small bowl. Set it aside until you need it.
In another bowl, whisk the eggs. Then add in the mashed banana, buttermilk, butter, and vanilla and stir them until they’re nice and smooth.
Add the wet ingredients to the dry ingredients and fold them together until they’re combined. A few lumps are okay (especially cause the banana is lumpy). Don’t overmix the batter.
Let the batter sit while you preheat a griddle or pan to medium low.
Grease the pan with more butter.
Add scoops of pancake batter onto the preheated pan (I do about 3-4 TBS at a time) and let the pancake spread out into a nice circle. Spread a few banana slices on top of the pancake batter.
Let the pancakes cook until the batter starts to bubble then carefully flip the pancakes. Cook until both sides are nice and golden and the pancakes are cooked through.
Tips for making Banana Pancakes:
- Instead of making your own pancake batter, try using your favorite store bought mix. Don’t forget the water/milk/eggs/etc that the mix calls for. You’ll need about 2 cups of dry pancake mix for the recipe.
- Add chocolate chips to your pancakes too!
- Add 1/2 tsp ground cinnamon to the pancake batter, if desired.
- Don’t overmix the batter! The pancakes will turn out dense and not fluffy if you do.
- Don’t cook the pancakes at too high of a temperature or the middle might not cook through. You want to make sure the pancake batter cooks around the bananas.
These banana pancakes are soft, fluffy, with the perfect crispy edges. They’re such delicious pancakes and the perfect thing for breakfast or brunch!
More pancake recipes:
- Perfect Pancakes
- Brownie Pancakes
- Cinnamon Roll Pancakes
- Peanut Butter Chocolate Chip Pancakes
- Pumpkin Chocolate Chip Pancakes
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- 3 ripe bananas (divided)
- 2 cups all purpose flour
- 1/4 TBS granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 1/2 cups buttermilk milk (add more if the batter is too thick)
- 1/4 cup melted butter
- 1/2 tsp vanilla extract
- Large Mixing Bowl
- Mash 1 and 1/2 of the bananas in a small bowl. Set it aside.
- Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Sift the ingredients together to get out any lumps and help the pancakes be fluffier.
- Add the eggs to a bowl and whisk them.
- Add the mashed banana, milk, melted butter, and vanilla extract and stir them together.
- Add the wet ingredients into the dry ingredients and fold them together until combined. The batter will still be a little lumpy. (Add more milk if the batter is still too thick)
- Let the batter rest while you heat the pan.
- Slice the remaining banana in about 1/4 inch slices and set aside.
- Preheat a griddle or nonstick pan over medium low heat.
- Grease the pan with additional butter.
- Scoop about 1/4 cup pancake batter at a time onto the griddle.
- Place a few banana slices on top of each pancake on your griddle.
- When the pancake batter starts to bubble, carefully flip with a spatula.
- Cook until both sides of the pancake are golden, and the middle is cooked through.
- Serve hot with your choice of toppings.
These banana pancakes were first posted on February 28, 2010. The photos and text were updated for clarity on January 12, 2021.