Banana Pancakes are so soft, fluffy, and made with just the right amount of fresh bananas! Cinnamon and walnuts add a little extra something special to the pancake batter and make every bite of these homemade breakfast staples so satisfying.
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Pancakes is a great weekend breakfast because most pancakes recipes usually only take me 30 minutes or less to make. Plus, the steps are super easy to follow and there’s really no hassle to be had. Just simple ingredients, easy steps, and perfect pancakes. It’s the best way to start the day!
When you want to use up over-ripe bananas but don’t feel like making banana bread, make these soft and fluffy banana pancakes. You only need two of them with a handful of pantry staples to make the very BEST fluffy, moist, sweet and banana-filled pancakes!
Typically, my family can’t eat all of these pancakes in one sitting, luckily, these pancakes are freezer-friendly! More often than not, I’ll make a big batch (by simply doubling all of the ingredients listed below) and freeze the pancakes so we can enjoy them for weeks to follow.
How to Make Banana Pancakes
Step 1: Break apart the bananas in a bowl and mash them with a fork. Whisk in the eggs, oil, brown sugar, and buttermilk until smooth.
Step 2: Stir in the flour, baking powder, baking soda, cinnamon, and salt. Mix in walnuts if desired.
PRO TIP: Let the batter sit on the counter for about 15 minutes. This will give baking powder and baking soda time to activate and interact with other ingredients to result in those perfect fluffy pancakes.
Step 3: Preheat the pan. Then, cook the pancakes on medium to medium-low heat. Add a little bit of oil to the pan if needed.
Step 4: When cooking the pancakes, add a dollop of pancake batter to the hot pan and let it cook on that side until you start to see little bubbles appear over the top. Those little bubbles are your clue that pancakes are ready to flip.
Recipe FAQ
After the pancakes have been cooked, let them cool to room temperate on a wire rack in one even layer. The wire rack is important because it will keep the pancakes cooled evenly and keep the bottom of the pancakes from accumulating moisture.
Place cooled pancakes into the freezer and let them freeze for about 2 hours. Once pancakes have been frozen, transfer them into a large zip-lock freezer bag. Seal, label, and place back into the freezer.
You can reheat pancakes either in the microwave or in a toaster. In the microwave, simply place a pancake on a plate, cover it with a microwave lid, and reheat for about 60 seconds.
To reheat in the toaster, first make sure that pancakes are small enough to fit well. Reheat them in a toasted on a slower/lower setting to it gets a chance to reheat thoroughly.
Once you see bubbles appearing in the center of the batter, you’ll know it’s time! Don’t flip the pancakes too soon, though – this could result in a total mess in your skillet/griddle.
More Pancake Recipes To Try
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Banana Pancakes Recipe
Ingredients
- 2 medium ripe bananas
- 2 eggs
- 1/4 cups brown sugar
- 1 1/4 cups low fat buttermilk
- 1/4 cup vegetable or canola oil
- 1 3/4 cups all purpose flour +2 tbsp of flour if using larger bananas
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/8 tsp salt
- 1 tsp ground cinnamon
- 1 cup chopped walnuts optional
Instructions
- Break apart bananas in a mixing bowl and mash them with a fork. Whisk in eggs, oil, brown sugar, and buttermilk until smooth.
- Next, add the dry ingredients – flour, baking powder, baking soda, cinnamon, and salt. Adding nuts is optional but if you would like to, mix in some chopped walnuts.
(Note: you may need to add a couple of tablespoons of flour if using larger bananas.) - TIP: let the batter sit on the counter for about 15 minutes. This will give baking powder and baking soda activate and interact with other ingredients to result in those perfect fluffy pancakes.
- Preheat the pan (or the griddle) first. Cook the pancakes on medium to medium-low heat, depending on the stove. Add a little bit of oil to the pan if needed.
- When cooking the pancakes, add a dollop of pancake batter to the hot pan and let it cook on that side until you start to see little bubbles appear over the top. Those little bubbles are your clue that pancakes are ready to flip.
Video
Notes
- Gluten free option: you can easily make these banana pancakes gluten free by simply substituting the all purpose flour for a 1:1 gluten free all purpose flour. Remaining ingredients should be already gluten free but double check the packaging.
- Storing: store leftovers in an air-tight container, in the refrigerator for 2-3 days.
- Reheating: you can reheat individual pancakes either in a microwave, on stove-top, or in a toaster oven. Just make sure not to overheat, heat up just until warmed throughout.
Nutrition
Originally published on Will Cook For Smile sin March 2019.
Laura Haynes says
I really love this recipe! I like to freeze my ripe bananas whole and cook with them when I choose. I used milk and sour cream substitute for buttermilk. But you advice to wait for 15 minutes made them perfect. I decided to double and freeze them for later. Thank you for a fresh banana recipe. They are delicious!
LyubaB says
I am so glad you liked them, Laura!
Helen says
Hi, the ingredient notes says ” this recipe only uses 3/4 cup of flour”, but the actual ingredients list says 1 3/4 cups, I’m presuming it’s the latter that is correct?
LyubaB says
Hi Helen,
You are correct that is a typo that I will fix now. It is 1 3/4 cups all-purpose flour.
Fina Zarzar says
How much vanilla extract can I use if I cut the recipe in half?
LyubaB says
I would use 1/2 a teaspoon if cutting the recipe in half. Hope you like them!
caroline says
where is there vanilla in this recipe? did I miss it? thanks
LyubaB says
There isn’t but you can add a teaspoon if you’d like 🙂