Banana Pancakes Recipe

Introduction

Overripe bananas can work against a pancake batter as easily as for it. Mash in too much relative to the flour, and the batter turns heavy, cooks unevenly in the middle, and comes out gummy instead of fluffy. This banana pancakes recipe fixes that by measuring mashed banana by volume, about 1 cup, rather than by counting bananas, so the batter’s hydration stays consistent even when your fruit is extra ripe. Buttermilk and a touch of baking soda give the crumb some lift, and a short rest lets the flour hydrate before the batter hits the pan. The result is banana pancakes with a golden edge, a tender center, and real banana flavor in every bite.

Quick Facts

• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes
• Yield: 12 pancakes (4-inch)
• Servings: 4 (3 pancakes each)
• Calories: ~320 kcal per serving (estimated, see Nutrition below)

Why This Recipe Works

• Measuring mashed banana by volume (1 cup) instead of by banana count keeps the batter’s moisture consistent, so an extra-ripe bunch doesn’t turn the pancakes gummy.
• Buttermilk’s acidity reacts with the baking soda to help the batter rise more than a milk-only version would, giving these pancakes a lighter crumb.
• A 5-minute rest lets the flour fully hydrate, which cuts down on the raw-flour taste some quick pancake batters have.
• Melted butter, rather than oil, adds a flavor that pairs with the banana instead of just carrying it.

Ingredients

• 2 large ripe bananas, mashed (about 1 cup)
• 1 1/4 cups (155g) all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup (240ml) buttermilk
• 1 large egg
• 3 tablespoons (42g) unsalted butter, melted, plus more for the pan
• 1 teaspoon vanilla extract

Equipment

A nonstick skillet or griddle keeps the pancakes from sticking as the natural banana sugars caramelize. A wire cooling rack is worth setting up too: resting cooked pancakes on a stacked plate traps steam and makes the bottoms soggy.

Substitutions

• No buttermilk: use 1 cup milk mixed with 1 tablespoon lemon juice or white vinegar, rested 5 minutes. The pancakes will be slightly less tangy and slightly less tender, but still work.
• No butter: substitute 3 tablespoons of a neutral oil like canola or vegetable oil. This loses the browned-butter flavor but keeps the texture the same.
• Gluten-free: swap in a 1:1 gluten-free flour blend. The crumb turns a bit denser; add an extra tablespoon of buttermilk if the batter looks too thick to pour.

Step-by-Step Instructions

1. Mash the bananas. In a medium bowl, mash 2 large ripe bananas with a fork until mostly smooth with a few small lumps left, about 1 cup mashed.
2. Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. Mix the wet ingredients. In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla into the mashed banana until combined.
4. Combine. Pour the wet mixture into the dry ingredients. Stir with a spatula just until the last streaks of flour disappear; small lumps are fine. Overmixing develops gluten and makes the pancakes tough.
5. Rest the batter. Let it sit at room temperature for 5 minutes. This gives the baking powder time to start working and the flour time to hydrate.
6. Heat the pan. Set a nonstick skillet or griddle over medium-low heat. Add a thin layer of butter and let it melt without browning.
7. Cook the first side. Scoop about 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes, until bubbles form across the surface and the edges look matte instead of shiny.

8. Flip once. Flip each pancake and cook for another 1 to 2 minutes, until the underside is golden brown and the pancake springs back when pressed lightly.

9. Hold them warm. Transfer cooked pancakes to a wire rack, not a stacked plate, while you finish the rest of the batter.

Tips

• Ripe bananas with fully brown-speckled peels give the most flavor and natural sweetness; underripe ones make for bland pancakes.
• If the batter thickens while it rests, thin it with a tablespoon of buttermilk at a time. It should pour slowly off a spoon, not plop.
• Keep the heat at medium-low. Banana pancakes brown fast because of the fruit’s natural sugar, so a pan that’s too hot will burn the outside before the center cooks through.

Common Mistakes

• Overmixing the batter. Causes tough, dense pancakes. Stop stirring as soon as the flour streaks disappear.
• Cooking on high heat. Browns the outside before the inside sets, leaving a raw center. Use medium-low heat, and turn it down further between batches if the pancakes are browning too fast.
• Using underripe bananas. Results in less sweetness and a starchier taste. Wait until the peel is heavily speckled with brown, or freeze and thaw bananas to ripen them faster.

Storage

Store cooled banana pancakes in an airtight container in the refrigerator for up to 4 days.

Freezing

Banana pancakes freeze well. Cool them completely, layer with parchment paper between each one, and freeze in a zip-top bag for up to 2 months.

Reheating

Reheat refrigerated or frozen pancakes in a toaster on a medium setting, or in a 350°F (175°C) oven for 5 to 8 minutes, until warmed through.

What to Serve With It

Maple syrup, a pat of butter, and extra sliced banana are the simplest toppings. A spoonful of Greek yogurt or a handful of chopped walnuts adds protein and crunch for a more filling breakfast.

FAQ

Why are my banana pancakes gummy in the middle? This usually means there was too much mashed banana relative to flour, or the pan was too hot and cooked the outside before the center set. Measure the mashed banana (about 1 cup) instead of relying on extra-large bananas, and keep the heat at medium-low.

Can I use frozen bananas? Yes. Thaw them fully and drain off any excess liquid before mashing, or the batter will be too wet.

Can I make the batter ahead of time? It’s best cooked within an hour of mixing, since the baking powder loses potency once it’s activated by the liquid. For true make-ahead banana pancakes, cook and freeze them instead.

What can I use instead of eggs? A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested 5 minutes) works as a binder, though the pancakes come out a bit denser.

Banana Pancakes

Fluffy banana pancakes made with mashed ripe banana, buttermilk, and a touch of cinnamon, ready in 25 minutes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 people

Course: Breakfast

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2 large ripe bananas mashed (about 1 cup)
• 1 1/4 cups 155g all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup 240ml buttermilk
• 1 large egg
• 3 tablespoons 42g unsalted butter, melted, plus more for the pan
• 1 teaspoon vanilla extract

Equipment

• 1 Nonstick skillet or griddle
• 2 mixing bowls
• 1 whisk
• 1 rubber spatula
• 1 wire cooling rack

Method

 

1. Mash the bananas until mostly smooth, about 1 cup.
2. Whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. Whisk buttermilk, egg, melted butter, and vanilla into the mashed banana.
4. Combine wet and dry ingredients, stirring just until no dry streaks remain.
5. Rest the batter for 5 minutes.
6. Heat a lightly buttered nonstick skillet over medium-low heat.
7. Cook 1/4-cup scoops for 2 to 3 minutes per side, until bubbles form on top and both sides are golden brown.
8. Transfer to a wire rack to keep the bottoms from getting soggy.

Notes

For buttermilk-free or gluten-free versions, see Substitutions above. Freezes well for up to 2 months.