Light and fluffy with warm notes of cinnamon and vanilla and a strong banana flavor, these are the best banana pancakes you’ll make at home. They’re simple to prepare without a mixer and make a perfect weekend breakfast or brunch.
Craving banana pancakes and that relaxed weekend vibe? This recipe delivers fluffy, tender pancakes loaded with banana goodness. The batter comes together quickly and you don’t need any special equipment—just basic bowls, a whisk or spatula, and a griddle or skillet.
These extra-fluffy banana pancakes have a tender crumb and bright banana flavor. They’re easy enough for a weekday treat but special enough for a lazy Saturday morning.
Banana Pancakes: Ingredients & Substitutions
Follow the recipe as written for best results, but here are reliable substitutions if needed:
- All-purpose flour: You can replace up to half with white whole wheat or whole wheat pastry flour. A 1:1 all-purpose gluten-free flour blend also works.
- Granulated sugar: Substitute organic cane sugar or brown sugar if desired.
- Mashed bananas: Use very ripe, sweet bananas for the best flavor—there’s no direct substitute.
- Sour cream: Plain or vanilla Greek yogurt can be used instead of sour cream.
- Whole milk: 2% milk works in place of whole milk; avoid skim to retain a richer flavor and texture.
How to Make Banana Pancakes
These pancakes are quick and straightforward. Below is a step-by-step overview that keeps the texture light and the banana flavor front and center.
Start by whisking the dry ingredients together in a medium bowl so they’re evenly combined and ready to fold into the wet mixture.
In a large bowl, mash the bananas thoroughly. Add the sour cream (or Greek yogurt), egg, vanilla, and whisk or stir until smooth.
Pour in the milk and stir to combine. Then add the dry ingredients and mix gently until just incorporated—it’s okay if the batter has a few small lumps from the mashed banana.
Cook
Preheat an electric griddle to 350°F (or heat a large nonstick skillet over medium). Grease the surface with melted butter, coconut oil, or cooking spray.
Spoon about 2 tablespoons (or 1/4 cup if you prefer larger pancakes) of batter onto the hot surface. Cook the pancakes for 3–5 minutes on the first side, until the edges begin to set and bubbles form in the center.
Flip and cook another 3–5 minutes on the second side until golden brown. Transfer to a warm plate and repeat with remaining batter.
Serve
Serve the pancakes warm with sliced bananas and pure maple syrup. They’re also wonderful with a dollop of whipped cream, a smear of nut butter, or a pat of cinnamon honey butter.
Store/Freeze
Store leftovers in an airtight container in the refrigerator for up to 5 days.
To freeze, cool the pancakes completely, arrange them in a single layer on a baking sheet until firm, then transfer to an airtight container. Freeze for up to 2 months. Reheat in a toaster or microwave.
Banana Pancakes Recipe FAQs
Stored in an airtight container, pancakes keep 5–7 days in the fridge or up to 2 months in the freezer.
Great options include sliced bananas and other fresh fruit, nut butters, Greek yogurt, chopped nuts, granola, honey or maple syrup, and butter.
Yes—try a chia or flax egg (1 tablespoon ground chia or flax mixed with about 2.5 tablespoons warm water). The texture may be slightly less fluffy.
If you try this recipe and enjoy it, please leave a comment and rating. Sharing photos of your pancakes is encouraged—it’s always fun to see how readers serve them up!
Best Banana Pancakes
Laura
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Equipment
- electric griddle
- measuring spoons
- measuring cups
- mixing bowl
- spatula
Ingredients
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 2 Tablespoons granulated sugar
- 2 medium bananas, mashed
- ¼ cup sour cream or Greek yogurt
- 1 teaspoon pure vanilla extract
- 1 large egg
- ¾ cup whole milk
- Butter or cooking spray for greasing the griddle
Instructions
- Heat an electric griddle to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking powder, baking soda, sea salt, cinnamon, and sugar. Set aside.
- In a large bowl, mash the bananas.
- Add the sour cream, egg, and vanilla; whisk to combine.
- Stir in the milk.
- Add the dry ingredients and stir until the batter is uniform with small banana lumps.
- Grease the preheated griddle with butter or cooking spray.
- Scoop ¼-cup portions of batter onto the griddle.
- Cook 3–5 minutes on the first side, until edges set and bubbles form.
- Flip and cook 3–4 minutes more until golden brown.
- Remove and serve warm with butter and maple syrup.
Notes
- Flour: Up to half can be swapped for white whole wheat or whole wheat pastry; 1:1 gluten-free all-purpose flour works too.
- Sugar: Use organic cane or brown sugar if preferred.
- Bananas: Use extra-ripe, sweet bananas for best flavor.
- Sour cream: Plain or vanilla Greek yogurt is a fine substitute.
- Milk: 2% milk may be used instead of whole milk for a slightly lighter result.
Storage
Refrigerate leftovers in an airtight container for up to 5 days. To freeze, cool completely, freeze in a single layer on a sheet pan until firm, then transfer to an airtight container for up to 2 months. Reheat in a toaster or microwave.
Nutrition
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Calories: 84kcal
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Carbohydrates: 15g
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Protein: 2g
Nutrition information is an estimate and should be used as a guideline.
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