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.
Kim says
They were great.. I never let the batter sit for a few min.(10) couldn’t wait to eat them😁, to activate the powders, before., and wow, they were soooo fluffy. If not too cooked in middle, just put on lower heat for couple of more mins.. perfect!
Thanks for the tip!
LyubaB says
Hi Kim,
I am so glad you enjoyed them and thank you for taking the time to let me know! 🙂
Mollie says
What if I only have a cup of buttermilk? Can I just add whole milk to makeup the difference?
LyubaB says
Hi Mollie,
Yes you can, it shouldn’t alter the flavor much since your using a good amount of buttermilk.
Shanna says
Me and my family absolutely love these !!! Had to tweak things like add a pinch of flour. Also don’t use a lot of oil in the pan. These will soak it up.
After the first one though, all fluffy goodness!!!
LyubaB says
Hi Shanna,
I am so happy you liked them! Thanks for taking the time to let me know!
Sheriberi says
Excellent, fluffy texture. Good banana flavor. Not too sweet.
LyubaB says
Thank you! So glad you liked it!
Veronica says
These were excellent. I doubled the recipe thinking 6-8 pancakes wouldnt be enough. I ended up with 22 VERY LARGE pancakes.
LyubaB says
Wow! That’s a lot of pancakes! Glad you liked them though!
LyubaB says
I am so happy you liked it! 🙂
Naomi says
Sooo yummy. My husband is not a fan of cooked banana, he ate two and then froze the rest before I had any!
Sondra says
Just made these & they were so good. I put some granola on them before flipping & they were beautiful & it gives it a little crunch to them. I cooked mine on the low heat & they turned out great!!!🤗
LyubaB says
Yum! So glad you liked it! 🙂
Christina says
Just as flat and pathetic as all other banana pancake recipes.
Elizabeth Meyer says
Awesome pancakes and a great way to use up leftover bananas I had self rising flour so I eliminated the baking powder but still added the baking soda. They came out light and fluffy and perfect .
LyubaB says
Hi, Elizabeth! So glad you liked them 🙂
Eli says
I’ve doubled the ingredients(as I wanted many of the pancakes to have 😁)
However they became feeling doughy and underdone from the inside.(This happens to me ALWAYS when I use bananas in anything basically:( )
Any tips will be much appreciated 🙂
LyubaB says
Hi, Eli! I would try making them again at a lower temperature for a longer period of time so the inside gets to cook more without the outside burning.
Sara says
Thank you so much for this it was yummy!