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A stack of banana pancakes with banana slices, drizzled with syrup, sits on a white plate next to a fresh banana and utensils.

Banana Pancakes

If you’ve got an overripe banana sitting around, these Banana Pancakes are an easy win. With just a few basic ingredients, you’ll have a fluffy stack that feels homemade in the coziest way, without much effort. You'll love how versatile they are for slow weekends or rushed mornings, and they always disappear fast. Make a double batch, freeze the extras, and you’ve got breakfast sorted for the week.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: Banana Pancakes
Servings: 6
Calories: 123kcal
Author: Mandy Applegate

Equipment

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
US Customary - Metric

Video

[adthrive-in-post-video-player video-id="R66atcHP" upload-date="2025-10-11T06:41:26+00:00" name="Healthy Banana Pancakes" description="A simple recipe that turns ripe bananas into pure breakfast comfort." player-type="default" override-embed="default"]

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

Calories: 123kcal | Carbohydrates: 22g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 332mg | Potassium: 146mg | Fiber: 1g | Sugar: 4g | Vitamin A: 102IU | Vitamin C: 2mg | Calcium: 165mg | Iron: 1mg
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