Easy Banana Pancakes
These golden, fluffy banana pancakes are pure breakfast joy! With their naturally sweet banana flavor and buttery-crisp edges, they’re the perfect balance of indulgent and wholesome.
I love how quick they come together – just mash, mix, and flip your way to a stack of warm, heavenly pancakes that’ll make any day feel special.
Variations & Substitutions
For a gluten-free version, I swap in almond flour or oat flour. Sometimes I’ll toss in chocolate chips right as the pancakes hit the griddle – they get all melty and amazing.
Want to make them dairy-free? Use any plant-based milk and coconut oil instead of butter. My personal favorite twist is adding a handful of chopped walnuts and a dash of nutmeg to the batter.
Tips & Tricks for Perfect Results
Always let your pan heat up properly – I test it by flicking water droplets; if they dance, it’s ready! Use super ripe bananas for the best natural sweetness.
Don’t overmix the batter; those little lumps actually help make fluffier pancakes. And here’s my favorite tip: let the batter rest for about 10 minutes before cooking – it makes such a difference in the texture.
Making the Recipe Stand Out
I love making these pancakes extra special with some simple touches. Try caramelizing some banana slices in a separate pan with a bit of butter and brown sugar – they make the most amazing topping!
Sometimes I’ll dust the finished pancakes with a little powdered sugar and add fresh berries. For a protein boost, I spread some almond butter on top. The combination of warm pancakes, melty nut butter, and maple syrup is absolutely divine.
Storage & Reheating
I often make a double batch and freeze the extras. Let them cool completely, then layer them with parchment paper in between and pop them in a freezer bag. They’ll keep for up to 3 months!
When you’re ready to eat, you can reheat them in the toaster for a crispy outside, or warm them in the microwave for 30 seconds. For the best results when reheating in the oven, brush them with a tiny bit of butter and heat at 350°F for about 10 minutes.
Easy Banana Pancakes
Ingredients
- 2 ripe bananas the spottier, the better!
- 2 large eggs
- 1½ cups all-purpose flour
- 2 tablespoons sugar
- 2½ teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 cup milk
- 3 tablespoons melted butter
Instructions
- In a medium bowl, mash those bananas until they’re nice and smooth. Add eggs and whisk them together.
- Mix in the milk and melted butter until well combined.
- In another bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
- Pour the wet ingredients into the dry ingredients and fold gently. Don’t worry about a few lumps – they’re totally fine!
- Heat a non-stick pan over medium heat. Add a tiny bit of butter or oil.
- Pour about ¼ cup of batter for each pancake. Cook until bubbles form on top (about 2-3 minutes).
- Flip and cook another 1-2 minutes until golden brown.
