These banana pancakes are a delicious, easy-to-make breakfast or brunch option that the entire family will love! They use common household ingredients as well as some overripe bananas for the perfect amount of sweetness. You can even prepare them ahead of time and freeze them so that they are always ready to go!
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Instructions
In a large mixing bowl, mash together ¾ cup banana and 1 large egg.
Stir in ¾ cup milk and 2 teaspoon vanilla extract, then add 1 tablespoon baking powder, 1 tablespoon sugar, ½ teaspoon ground cinnamon, and ¼ teaspoon salt.
Stir or whisk in 1 cup all-purpose flour until the flour is fully incorporated into the batter. It’s alright to have a slightly lumpy banana pancake batter.
Set the batter aside for 20 minutes at room temperature for fluffier pancakes. *The batter can be refrigerated overnight.
Lightly grease your skillet or griddle with oil or non-stick cooking spray and heat to medium-high.
Portion the banana pancake batter out onto your preheated skillet in ¼ cup rounds.
Cook 2-3 minutes per side until lightly browned, then flip and cook on the other side until risen and cooked through, 1-2 minutes more.
Serve immediately while hot out of the skillet.
Notes
Notes:
You can easily mash your bananas in a large ziptop bag, just squeeze until smooth. Snip the tip of a corner off then pour into your mixing bowl.
Buttermilk is an amazing upgrade to this base recipe.
Bacon grease is a tasty addition to cooking any pancakes.
Crushed walnuts, pecans, or almonds can be sprinkled into the pancake batter once portioned. Additionally, chocolate chips, sliced bananas, and fresh berries are great add-ins too.
If you’re making more pancakes (in the case of doubling or tripling this recipe), keep your cooked pancakes toasty in the oven in the warm setting or at 200°F (93°C/Gas Mark ¼)
Makes approximately 8 pancakes.
Storage:
Keep in the fridge for up to four days or freeze for easy meal prep and a grab-and-go breakfast.
To freeze, let your pancakes cool to room temperature and then stack them in a sealed container with parchment paper separating each layer. Freeze for up to 3 months.
You don't have to thaw frozen pancakes before reheating them.
Reheat your pancakes in a toaster, in the microwave, or in the oven.
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