Banana Pancakes Recipe {Easy} – Two Peas & Their Pod

Quick Summary

Easy Banana Pancakes – light and fluffy pancakes made with bananas are the perfect way to start any day! Make a big stack because these pancakes go quickly! And if you happen to have leftovers, put them in the freezer! They freeze beautifully!

This post is sponsored by Kroger

Bananas are one of the foods that we ALWAYS have in our kitchen. They are on my grocery list every single week and luckily my Kroger store always has a big selection of bright yellow bananas.

We eat them plain, make smoothies, and when they get too brown, we make banana bread, banana muffins, or even banana cookies! My boys also love it when we whip up Banana Pancakes for breakfast.

We like to turn on the classic Jack Johnson “Banana Pancakes” song and sing and dance while we whisk, flip, and eat lots of pancakes! It’s always a pancake party in our kitchen!

The banana pancakes are light, fluffy, and have a sweet banana flavor. They will remind you of banana bread, but in pancake form. We like to serve them with butter, fresh banana slices, and maple syrup. YUM!

Banana Pancake Ingredients

I love these pancakes because they are made with basic ingredients. Whenever we get a craving for banana pancakes, we can easily make a stack!

Flour– you can use white whole wheat flour, whole wheat, or even all-purpose flour. If you need the pancakes to be gluten-free all-purpose gluten-free flour works too.
Brown sugar and Honey– to sweeten the hot cakes
Baking powder– to make the pancakes light and fluffy
Spices– cinnamon and a pinch of nutmeg.
Buttermilk– make sure it is at room temperature.
Egg– use one large egg!
Butter– I use unsalted. Make sure it is melted and slightly cooled.
Vanilla extract– always so good!
Bananas– Use ripe bananas to make the pancakes super sweet. You will need 1 cup of mashed bananas, 2 medium bananas.

banana pancakes with fresh banana slices

How to Make Banana Pancakes

In a medium bowl, whisk together flour, brown sugar, baking powder, salt, and spices.
In a small bowl, combine buttermilk, egg, melted butter, honey, vanilla, and mashed bananas. Pro tip, to mash the bananas, peel them and place on a large plate. Mash with a fork! So easy!
Add the banana mixture to the dry ingredients and stir until just combined. The batter will be lumpy and that is ok.
Heat a griddle or pan to medium low heat. Coat with cooking spray. Drop about a ¼ cup of batter onto heated skillet. Cook until the pancakes have some bubbles, and a few have burst, 1 to 2 minutes. Flip carefully with a spatula, and cook until browned on the underside, 1 to 2 minutes more. Continue making pancakes until the batter is gone.
You can keep the pancakes warm in the oven (200 degrees F) on a large baking sheet until you are ready to serve.

stack of banana pancakes with maple syrup

Serving Suggestions

Pancake toppings are so fun! Here are a few of our favorite ways to enjoy banana pancakes. Serve with:

Butter or Honey Butter
Peanut Butter (my favorite)
Fresh banana slices
Blueberries
Strawberries
Chocolate Chips
Whipped Cream
Maple Syrup

How to Store

If you have leftover pancakes, stick them in the freezer! They freeze beautifully and are a lifesaver for busy or lazy mornings! Just reheat them in the microwave or toaster! We always keep banana pancakes in the freezer for busy mornings. They are a breakfast lifesaver!

More Pancake Recipes

Pancakes

Banana Pancakes

1 1/2 cups white whole wheat flour or all-purpose flour
1 tablespoon light brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup buttermilk, at room temperature
1 large egg, slightly beaten
3 tablespoons butter, melted and cooled
1 tablespoon honey
1 teaspoon vanilla extract
2 ripe bananas mashed (about 1 cup mashed banana)
Sliced bananas, butter, and maple syrup, for serving, if desired

In a medium bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, and nutmeg. Set aside.
In a small bowl, combine buttermilk, egg, melted butter, honey, vanilla, and mashed bananas.
Add the banana mixture to the dry ingredients and stir until just combined. The batter will be lumpy.
Heat a griddle or pan to medium low heat. Coat with cooking spray. Drop about a ¼ cup of batter onto heated skillet. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a spatula, and cook until browned on the underside, 1 to 2 minutes more. Continue making pancakes until the batter is gone.
Serve pancakes with sliced bananas, butter, and maple syrup, if desired.

These pancakes freeze well! Reheat in the toaster or microwave!

Calories: 242kcal, Carbohydrates: 37g, Protein: 6g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 46mg, Sodium: 201mg, Potassium: 372mg, Fiber: 4g, Sugar: 11g, Vitamin A: 305IU, Vitamin C: 3.4mg, Calcium: 132mg, Iron: 1mg