Banana Pancakes
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There is something about homemade Banana Pancakes that makes breakfast so much better. This recipe is simple, reliable, and one I make often. It gives you thick, fluffy pancakes sweetened with banana and a hint of brown sugar. These kid-friendly pancakes are fantastic for a lazy weekend brunch, but easy enough to whip up on a weekday as well.
Table of Contents
- Here's Why You'll Love This Recipe
- Ingredients You'll Need
- In Photos: How To Make Banana Pancakes
- More Breakfast Recipes
One of my favorite parts about this recipe is that it comes together with just basic ingredients. No fussy or complicated steps. Just simple, family-pleasing comfort food.
Like banana scones and banana bread, adding bananas to pancake batter gives them a familiar flavor and adds moisture for the best homemade pancakes. Serve them with fresh strawberries or blueberries, and you have an incredible (and pretty) breakfast that's ready in almost no time.
Here's Why You'll Love This Recipe
- These banana pancakes have a fantastic texture. They are fluffy and tender with lightly crisp edges.
- The mashed banana in the pancake batter adds sweetness, so we don't need to add much additional sugar.
- The subtle banana flavor also makes them appealing to kids! And adults will love that they are wholesome.
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list of amounts. Refer to that when you're cooking.
- Flours: A mixture of whole-wheat and all-purpose flours provides structure for the pancake recipe.
- Sugar: Just a hint of brown sugar adds sweetness to the banana pancakes.
- Leaveners: Baking powder and baking soda help add some fluffiness to cooked pancakes.
- Kosher salt: A little salt helps balance the flavors.
- Egg: One large egg brings richness and fluffiness to the batter.
- Milk: I use 1% milk, but whatever milk you have on hand will work.
- Vanilla: A touch of vanilla adds flavor.
- Oil: Vegetable oil or canola oil is used to add moisture and tenderness to the finished pancakes.
- Banana: One medium (7-8 inch) banana is needed to provide sweetness and moisture.
In Photos: How To Make Banana Pancakes
Step 1: Combine Dry Ingredients
In a larger bowl, whisk together the whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, and kosher salt. Set aside.
Step 2: Mix Wet Ingredients
In another bowl, mash the banana with a fork. Then add the egg, oil, vanilla and mix until combined, now stir in the milk.
Step 3: Mix Wet & Dry Together
Pour the wet ingredients into the flour mixture and whisk until the batter comes together. Let the batter sit in the bowl for 5-10 minutes.
Step 4:
While the batter is resting, heat a griddle over medium-high heat. Drop the batter with a small ladle or spoon onto the griddle. Cook until bubbles form, and the edges are dry, about 2 minutes. Flip and cook until browned on the second side.
Helpful Tips and Tricks
- Use ripe to very ripe bananas for the best flavor. Ripe bananas also mash better and give more natural sweetness.
- Don't overmix the batter; stir until everything comes together, but a few lumps are fine. If you overmix, the banana pancakes can be dense instead of light and fluffy.
- Let the batter rest for 5-10 minutes after mixing. This allows the flour to hydrate, resulting in a thicker, softer texture.
- Use a small ladle to dispense the pancake batter; this will give you uniformly sized pancakes.
More Breakfast Recipes
- Homemade Waffles
- Applesauce Muffins
- Banana Chocolate Chip Muffins
- Triple Berry Breakfast Cheesecakes
Ingredients
- 1 ¼ cups whole wheat flour 150g
- 1 ¼ cups all-purpose flour 156g
- ¼ cup brown sugar, packed 50g
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 banana, mashed medium size 7-8"
- 1 large egg
- 2 tablespoons oil, canola or vegetable
- 1 teaspoon vanilla
- 2 cups milk 473mL
Instructions
- In a larger bowl, whisk together the whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda and kosher salt. Set aside.
- In another bowl, mash the banana with a fork. Then add the egg, oil, vanilla and mix until combined, now stir in the milk.
- Pour the wet ingredients into the flour mixture and whisk until the batter comes together. Let the batter sit in the bowl for 5-10 minutes.
- While the batter is resting, heat a griddle over medium-high heat (I use 350°F on my griddle). Drop the batter with a small ladle or spoon onto the griddle. Cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the second side. Repeat until all the batter has been used.
