These banana pancakes are a delicious, easy weekend breakfast. They're fluffy, moist, and filled with spiced banana flavor. Pass the maple syrup!
Fingers crossed you have a couple ripe bananas on your counter right now, because these banana pancakes are the perfect weekend breakfast! They’re fluffy, moist, and tender, with a warm, spiced banana flavor that will keep you coming back for more. They’re also conveniently easy to make, so if you’ve just rolled out of bed and have yet to drink your morning coffee, you won’t have any trouble whipping them up.
Pass the maple syrup, and enjoy! We love this banana pancake recipe, and I think you will too.
Banana Pancake Recipe Ingredients
To make this banana pancake recipe, you’ll need these simple ingredients:
- Bananas, of course! The spottier, the better. The riper your bananas are, the sweeter, moister, and more flavorful your pancakes will be.
- All-purpose flour – Spoon and level the flour to avoid packing too much into your measuring cup.
- Baking powder, baking soda, and an egg – They help the pancakes puff up as they cook.
- Cane sugar – It brings out the sweetness of the bananas.
- Almond milk – Or any milk you like. My homemade oat milk would work nicely here too.
- Avocado oil – You’ll add some to the pancake batter and use more for the pan. If you don’t keep avocado oil on hand, feel free to substitute vegetable oil or melted butter.
- Cinnamon, nutmeg, and vanilla extract – They add warm, spiced depth of flavor that makes these pancakes taste just like banana bread.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Banana Pancakes
This banana pancake recipe is SO simple to make!
First, make the batter. Whisk together the wet ingredients in one bowl and the dry ingredients in another. Then, pour the wet ingredients into the bowl with the dry ingredients and fold until just combined. Careful not to overmix! If you do, the pancakes will be dense.
Then, cook the pancakes. Heat a non-stick pan over medium-low heat, and pour 1/3 cup batter for each pancake into the hot skillet. Cook for 1 to 2 minutes on the first side, flip the pancakes, and cook for another 1 to 2 minutes. The pancakes are ready when they’re puffed, golden brown, and cooked through. Tip: if the pancakes are browning on the outside before they’re done on the inside, turn down the heat!
That’s it! You’ll likely need to work in batches. If you want to keep the cooked banana pancakes warm while you work through the remaining batter, you can place them on a plate or baking sheet in a 200°F oven until you’re ready to eat.
Banana Pancakes Serving Suggestions
If you want to keep things simple, serve these banana pancakes with a big drizzle of maple syrup. But if you’re in the mood to get creative, have fun experimenting with other toppings, too. Here are a few ideas to get you started:
- Fresh fruit. I love these banana pancakes with sliced bananas or fresh berries.
- Nut butter. Slather them with peanut butter or almond butter.
- Something rich or creamy. I like a pat of butter or a dollop of Greek yogurt.
- Something for crunch. Try chopped walnuts, pecans, or toasted coconut flakes.
You could even sprinkle them with chocolate chips!
Round out the meal with hot coffee or tea and a side of fresh fruit. If you’re craving a bigger brunch, pair the banana pancakes with something savory, like a frittata, breakfast casserole, or scrambled eggs.
Want even more brunch ideas? Find 60 of our favorites here!
More Favorite Breakfast Recipes
If you love these banana pancakes, try one of these favorite breakfast recipes next:
- Easy French Toast
- Homemade Waffles
- Blueberry Pancakes
- Almond Flour Pancakes
- Gluten-Free Pancakes
- French Toast Bake
- Baked Oatmeal
- Homemade Cinnamon Rolls
- 1½ cups all-purpose flour, spooned and leveled*
- 2 tablespoons cane sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- Heaping 1 teaspoon cinnamon
- Heaping ¼ teaspoon sea salt
- ¼ teaspoon ground nutmeg
- 1 cup mashed ripe banana, about 2 medium bananas
- 1 large egg
- ⅔ cup almond milk
- 2 tablespoons avocado oil, plus more for brushing
- 1½ teaspoons vanilla extract
- Maple syrup, for serving
- In a large bowl, place the flour, sugar, baking powder, baking soda, cinnamon, salt, and nutmeg, and stir to combine.
- In a medium bowl, whisk together the mashed banana, egg, almond milk, avocado oil, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined.
- Heat a nonstick skillet to medium-low heat and brush lightly with oil. Use a ⅓-cup scoop to pour the batter into the skillet. Cook the pancakes for 1 to 2 minutes per side, or until they’re puffed, cooked through, and golden brown on both sides. Serve with maple syrup.
These are our favorite! I make some substitutions based on personal preferences. Use 3:1 whole wheat flour:wheat germ in place of the AP flour. I love wheat germ in pancakes – game changer! Also use honey in place of granulated sugar, and coconut oil in place of avocado oil. We make a double batch and freeze leftovers and they heat up great! Thanks for the awesome recipe!
Hi Katy, I’m so glad you love them!
What is the unit for sea salt? I’m assuming teaspoon but it isn’t clear. Thanks!
Good catch! Yes, teaspoon.
Excellent recipe! Honestly the last we’ll ever need. Super fluffy and light. I used regular whole milk and they were a hit.
Oh great to hear! So glad you loved the pancakes.
SUPERB RECIPE!!! MY HUSBAND LOVED IT!!!! I added one extra egg- turned out awesome n fluffy:))
I’m so glad you both loved it!
Do you grind the oatmeal into flour, or leave the oats a bit visible?