Healthy Banana Pancakes Recipe
Add Preferred SourceIf you’ve got an overripe banana hanging around, this is your sign to make these golden Banana Pancakes. You’ll only need a few pantry staples to turn it into a warm, fluffy stack that tastes homemade in the best way and bursting with pancake flavor, because it is.
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Whether slow or busy mornings, these pancakes are always a great way for me to start the day. There’s something comforting about them that brings people together—everyone loves them, especially when they’re served warm. One of my favorite pancake recipes, they’re easy to whip up and store; you can even make batches and freeze them. Just reheat, and dig in!
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Banana Pancakes with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
These banana pancakes come together fast, especially if you follow my simple steps from start to finish.
Mix the Dry Ingredients
Whisk together the flour, baking powder, cinnamon, and salt in a medium bowl. Mix until everything’s just blended evenly so you don’t get clumps of baking powder or spices in your pancakes.
Prepare the Banana Mixture
In a large bowl, mash the banana with a fork until smooth, leaving just a bit of texture—this will give you those soft, tasty bites of real banana in the pancakes later.
I’ve started using this silicone spoon with a built-in rest when I mix—it’s surprisingly handy since it doesn’t leave a mess on the counter when you set it down mid-stir.
Add the egg and whisk it together until you’ve got a smooth, creamy, slightly frothy base. Pour in the milk and give it another quick stir to bring everything together.
I like using this glass measuring jug for the milk—it makes pouring easy, and I love how it’s got the measurements inside. It’s so useful!
Combine and Fold
Add your dry ingredients gently to the banana mixture so your pancakes turn out light and fluffy. A silicone spatula works well here—I use this set because they’re flexible but sturdy, and they’re great for scraping the sides of the bowl clean.
The batter will be a little lumpy, and that’s totally fine—overmixing can make the pancakes tough.
Heat the Pan and Cook the First Side
Place a nonstick skillet over medium heat and lightly grease it with a bit of oil or cooking spray.
Once it’s hot, pour about ⅓ cup of pancake batter onto the skillet. Don’t overcrowd the pan so they all cook evenly—cook in batches if you need to.
If you’re cooking for more than a couple of people, it’s worth pulling out this electric griddle. It fits a bunch at once and really speeds things up, especially if you’ve got hungry kids waiting nearby.
Flip and Finish Cooking
Once they’re golden brown on the underside, gently flip the pancakes and cook for another minute or two on the other side. You’re looking for a golden finish and a soft, cooked center. I usually use these silicone-tipped tongs to flip them—they’re grippy enough for a clean flip but won’t scratch the pan.
Transfer each pancake to a plate or keep them warm in the oven, as pancakes can cool pretty quickly once they’re off the skillet. Just make sure you keep the oven on low and you don’t leave them too long.
Repeat the process with the remaining batter.
Plate and Serve
After all the pancakes are done cooking, you can start plating them. Stack them high, and top with banana slices, a drizzle of maple syrup, or anything else you like—blueberries, peanut butter, a sprinkle of nuts, or even a bit of Greek yogurt on the side.
They’re at their best when they’re freshly cooked, so serve them immediately while they’re still warm. Enjoy your breakfast!
Equipment
- Glass measuring jug
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup mashed overripe banana about 1 ½ large
- 1 large egg
- ¾ cup milk
- Sliced bananas for serving
- Maple syrup for serving
Video
Instructions
- In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.1 cup all-purpose flour, 1 tablespoon baking powder, ½ teaspoon cinnamon, ¼ teaspoon salt
- In a separate large bowl, mash the banana. Add the egg and whisk until smooth, then stir in the milk.¾ cup mashed overripe banana, 1 large egg, ¾ cup milk
- Gently fold the dry ingredients into the banana mixture. Stir until just combined—don’t worry if it’s a little lumpy!
- Heat a nonstick skillet over medium heat and lightly coat with cooking spray or oil. Pour about ⅓ cup of batter for each pancake. Cook for 2–3 minutes, until bubbles appear and the edges look set.
- Flip and cook another 1–2 minutes until golden and cooked through.
- Stack them high and top with fresh banana slices and a generous drizzle of maple syrup.Sliced bananas, Maple syrup
Notes
- Use a very ripe banana: The darker and spottier the banana, the sweeter and softer it is—perfect for pancakes.
- Try add-ins if you want to mix it up: Chocolate chips, chopped walnuts, or a splash of vanilla are great ways to personalize the batter.
- Don’t overmix the batter: Stir just until the flour is mixed in. Lumps are okay and actually help keep the pancakes tender.
- Use a good nonstick pan or griddle: It makes flipping way easier and saves cleanup time afterward.
- Preheat your skillet properly: Give your pan time to heat up so the first pancake doesn’t turn out pale or undercooked.
- Use even scoops of batter: A measuring cup helps make all your pancakes the same size, so they cook evenly.
- Look for bubbles before flipping: This is the easiest way to tell when the pancakes are ready to flip—bubbles on the surface mean the bottoms are golden.
- Keep finished pancakes warm: Place them on a baking sheet in a 200°F oven while you cook the rest, so they’re all served warm and everyone can eat together.
Nutrition
Recipe Notes and Expert Tips
I’ve made these banana pancakes more times than I can count, and these tips will help make sure yours turn out great from the first try.
- Use a very ripe banana: The darker and spottier the banana, the sweeter and softer it is—perfect for pancakes.
- Try add-ins if you want to mix it up: Chocolate chips, chopped walnuts, or a splash of vanilla are great ways to personalize the batter.
- Don’t overmix the batter: Stir just until the flour is mixed in. Lumps are okay and actually help keep the pancakes tender.
- Use a good nonstick pan or griddle: It makes flipping way easier and saves cleanup time afterward.
- Preheat your skillet properly: Give your pan time to heat up so the first pancake doesn’t turn out pale or undercooked.
- Use even scoops of batter: A measuring cup helps make all your pancakes the same size, so they cook evenly.
- Look for bubbles before flipping: This is the easiest way to tell when the pancakes are ready to flip—bubbles on the surface mean the bottoms are golden.
- Keep finished pancakes warm: Place them on a baking sheet in a 200°F oven while you cook the rest, so they’re all served warm and everyone can eat together.
How to Store Leftovers
If you have leftover banana pancakes, you can store them in an airtight container in the fridge for up to 3 days. I like using these glass storage containers with locking lids because they keep everything fresh and stack nicely in the fridge (plus you can see what’s inside without opening them all).
They reheat nicely in the microwave or toaster, depending on your texture preference—microwave to keep their fluffiness, toaster to bring back their crisp edges.
You can also freeze them by placing them in a single layer on a baking sheet until firm, then transferring them to a freezer-safe bag. I keep a pack of these reusable silicone freezer bags around for this—they’re easy to seal and way better than using plastic all the time.
They’ll keep for up to 3 months and can be reheated straight from frozen for a quick breakfast.
What to Serve With Banana Pancake
Banana pancakes go great with crispy bacon, scrambled eggs, roasted potatoes, or sausage if you’re looking for something savory on the side. When I’m making a full breakfast, I usually use this divided griddle pan so I can cook bacon and eggs at the same time without juggling multiple skillets.
You can also keep it simple with yogurt and fresh berries or even a spoonful of nut butter. A hot cup of coffee, a creamy latte, a cold glass of milk, or a smoothie works great, too.
More Easy Recipes for You to Try at Home
I’ve got plenty of other simple and delicious breakfast recipes that will make your mornings even better:
