Easy Banana Pancakes are soft, fluffy, and naturally sweet — perfect for breakfast or brunch. These pancakes come together quickly with ripe bananas and a few pantry staples, making them a delicious and wholesome way to start your day.
Cooking Time: 20 minutes
Servings: 4 (makes about 8 pancakes)
Ingredients:
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
¼ teaspoon salt
1 cup milk
1 large egg
2 tablespoons melted butter (plus more for cooking)
1 teaspoon vanilla extract
2 ripe bananas, mashed
Instructions:
-
Prepare the Batter
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, mix milk, egg, melted butter, and vanilla. Add the wet mixture to the dry ingredients and stir until just combined — a few lumps are fine. -
Add the Bananas
Fold in the mashed bananas gently. The batter should be thick but pourable; if it’s too thick, add a splash more milk. -
Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat and brush lightly with butter. Pour about ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes, until bubbles form on the surface and the edges look set. Flip and cook another 1–2 minutes until golden brown. -
Serve Warm
Stack the pancakes on a plate and top with sliced bananas, a drizzle of maple syrup, or a dusting of powdered sugar.
Nutrition (per serving):
Calories: 260
Protein: 7g
Carbohydrates: 39g
Fat: 9g
Fiber: 2g
Sugar: 13g
Tips:
Use very ripe bananas — the brown-spotted kind adds the most flavor and sweetness.
For extra texture, stir in chopped walnuts, pecans, or chocolate chips.
Keep cooked pancakes warm in a 200°F (90°C) oven while making the rest.
To make dairy-free, replace milk with almond or oat milk and use coconut oil instead of butter.
Leftover pancakes freeze well — separate with parchment paper and reheat in a toaster.
