These easy banana pancakes are quick and easy to make. They are a delicious, healthy breakfast ready in less than ten minutes!
Why you will LOVE these banana pancakes
They are easy to make. You only need a few simple ingredients to make this recipe.
Quick breakfast recipe. You don't want to spend hours in the kitchen eery morning. These pancakes take less than 10 minutes to make.
Kids love them. This might be the reason you want to make this recipe your go-to breakfast! This healthy recipe ads some fruit, protein and fibers to their diet.
Bananas - You want to use ripe to overripe bananas for the best banana pancakes. Riper bananas are naturally sweeter, so you don't need to add much sugar. Feel free to use less ripe bananas if you want a little less sweetness.
Flour - all-purpose flour works best for this recipe. For gluten-free banana pancakes, try making them with oat flour.
Did you know it is super easy to make oat flour at home?
Vanilla - I like to add a little vanilla to my pancakes. It is optional, so if you don't like the flavor, you can leave it out.
Milk - You can use any type of milk you like. You can even add water if that's what you like.
Mash the bananas with a fork until they are almost smooth. Add the eggs, mix until combined, and whisk in the milk and vanilla.
Next, add the dry ingredients to a large bowl and mix them well. Pour in the wet ingredients and whisk until just combined. It is okay if there are still a few lumps left they will disappear while baking the pancakes.
Heat some oil in a pan and spoon some of the batters in the hot oil. Cook the pancakes until the top start to dry and bubbles start appearing.
Flip the pancakes and cook this side until golden. Take them out of the pan and repeat with the remaining batter.
Keep your banana pancakes warm under a clean towel or a plate.
My tips for the best banana pancakes
- Use brown bananas. the riper the bananas, the sweeter they are. Ideally, you want to use bananas with brown spots.
- Let the batter stand for a few minutes. Letting your pancake batter rest for a few minutes allows the flour to absorb more moisture, which results in softer pancakes!
- Don't flatten them. Resist the urge to flatten your pancakes with a spatula. You don't want to press out all the air.
- Heat the pan. To make sure you get the best pancakes, it is important that your pan is hot enough.
- Don't overcrowd the pan. You don't want them sticking together, so make sure they have enough space.
- Be patient. Take your time baking them on medium heat to make sure they are completely cooked. This way, they will become nice and crispy on the outside and stay soft and moist on de inside!
- Add seasoning. To take these pancakes to the next level, try adding some speculaas spices or pumpkin spice!
- Don't overmix the batter. Mix the ingredients until they are just combined. Overmixed batter will result in rubbery pancakes! It doesn't matter if there are a few dry spots left.
What to serve with banana pancakes
- Fresh fruit. adding fresh fruit like blueberries, bananas or strawberries really takes your breakfast to the next level.
- Nutella. Warm some Nutella and drizzle it over your warm pancakes!
- Whipped cream. Who wouldn't like a dessert for breakfast?
You will need a large mixing bowl, measuring cups or kitchen scale, and a whisk to make banana pancakes. Lastly, you will also need a griddle or non-stick skillet and a spatula.
Homemade pancakes will keep for about three days. If you want to keep them longer, I recommend freezing them.
Wrapped in plastic wrap, they will stay fresh for up to three months!
Let them thaw completely before serving, and warm them in a dry skillet or in the microwave. You could even heat them up in a toaster.
Frequently asked questions
Make sure you use enough baking powder. You need baking powder for the pancakes to rise so you might need to add a little more.
Yes! While the egg gives some texture and flavor to the pancakes, you can leave it out if you want to.
More pancake recipes
- 2 bananas
- 1 cup all purpose flour
- ¾ cup milk
- 1 egg
- 1 ½ teaspoon baking powder
- 1 teaspoon vanilla
- ¼ teaspoon salt
- Mash the bananas until they are almost smooth. Add the eggs, mix until combined, and whisk in the milk and vanilla.
- Add the dry ingredients to a large bowl and mix them well. Pour in the wet ingredients and whisk until just combined. It is okay if there are still a few lumps left they will disappear while baking the pancakes.
- Heat some oil in a pan and spoon some of the batters in the hot oil. Cook the pancakes until the top start to dry and bubbles start appearing.
- Flip the pancakes and cook this side until golden. Take them out of the pan and repeat with the remaining batter.
- Keep your banana pancakes warm under a clean towel or a plate.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 211Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 50mgSodium: 356mgCarbohydrates: 40gFiber: 2gSugar: 10gProtein: 7g