Banana pancakes made with mashed bananas, flour, milk, and sugar along with some nutmeg are a special weekend breakfast treat. They’re soft, fluffy, and perfect with a pat of warm butter and a drizzle of maple syrup.
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What kind of pancake person are you? When it comes to pancakes I usually keep it simple with good old-fashioned buttermilk pancakes, but then I made banana pancakes. They’re like fluffy banana bread in texture and flavor but served up as pancakes topped with syrup.
They’re something you might see served up at a charming bed and breakfast where they’re made to order and served along with a cup of French press coffee and a bowl of fruit on the side. The good news? You don’t need to find a bed and breakfast – you can make them this weekend, gosh darn it, and I think you’re going to love them.
- Mashed bananas
- Whole milk
- Vanilla extract
- Melted unsalted butter
- Large egg
- All-purpose flour
- Granulated sugar
- Baking powder
- Kosher salt
- Ground nutmeg
- Vegetable oil and butter for cooking the pancakes
How to Make Them
Combine the mashed bananas with milk, vanilla, melted butter, and an egg in a large bowl.
Whisk the flour, sugar, baking powder, salt, and nutmeg in a separate bowl.
Add the wet ingredients to the dry ingredients and stir to combine. The batter will be lumpy and that is a-ok.
Heat the oil and butter on a griddle or in a large non-stick pan over medium-high heat. Use a measuring cup to pour batter onto the hot pan and cook the pancakes until bubbles start appearing on top and the batter is set around the edges. Flip them over and cook them until golden brown.
- Maple syrup and butter are always great.
- Honey thinned with lemon juice is also a nice topping.
- Dust them with powdered sugar.
- Add some sliced bananas or fresh berries.
- A sprinkle of chopped walnuts would add a nice crunchy texture.
- If you’re feeling extra, add a dollop of whipped cream.
- Or, for a more decadent treat, top them with a maple butter glaze. The instructions are in the recipe card at the end of the post.
What can you add to banana pancakes?
When you pour the batter in the pan, feel free to drop some chocolate chips on top or fresh blueberries to dress them up. You can also add cinnamon or pumpkin spice to the batter.
How do you store leftover pancakes?
If you have leftovers, you can keep them in the refrigerator for a few days. Or, you can freeze the pancakes. Place them on a baking sheet and freeze them for about 30 minutes. Transfer them to a freezer bag and then reheat in the microwave or in a toaster.
Kick the weekend off with a very delicious start and treat yourself to a stack of banana pancakes. I hope you love them!
More Pancake Recipes
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Banana pancakes are a special weekend breakfast treat. They’re soft, fluffy, and perfect with a pat of warm butter and a drizzle of maple syrup.
- 2 medium ripe bananas
- 1 cup whole milk
- ½ teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted
- 1 large egg
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 pinch of ground nutmeg
- 1 tablespoon vegetable oil (for cooking)
- 2 tablespoons butter (for cooking)
- Mash the bananas in a medium bowl. Stir in the milk, vanilla extract, melted butter, and egg.
- In a large bowl, whisk the flour, sugar, baking powder, salt, and nutmeg.
- Add the wet ingredients to the dry ingredients and stir to combine. The batter will be lumpy.
- Heat the oil and butter on a griddle or in a large nonstick skillet over medium-high heat. The oil will help prevent the butter from burning.
- Once the skillet is hot, scoop the batter to form pancakes in the hot pan. Cook the pancakes in batches until the center starts bubbling and the edges have firmed up.
- Carefully flip the pancakes over to cook the other side for another couple of minutes.
- Remove the pancakes and serve right away with your favorite toppings or place them on a baking sheet to keep warm in a warm oven while you cook the rest.
For an extra treat, skip the maple syrup and top your pancakes with maple butter glaze:
Melt 1/4 cup of unsalted butter in a small saucepan over medium heat. Add 2 tablespoons of brown sugar and stir until it melts into the butter. Add 1/4 cup pure maple syrup and bring the mixture to a boil for about two minutes. Serve immediately with the pancakes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Calories: 471
- Sugar: 16.8g
- Sodium: 209.4mg
- Fat: 21.9
- Saturated Fat: 13.5g
- Unsaturated Fat: 6.8g
- Trans Fat: 0g
- Carbohydrates: 62.4g
- Fiber: 3.1g
- Protein: 9.2g
- Cholesterol: 90.8mg
Keywords: banana pancakes recipe
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
Post, photos, and recipe updated from the archives. First published in January 2015.