Banana Pancakes

These banana pancakes are a delicious, easy weekend breakfast. They're fluffy, moist, and filled with spiced banana flavor. Pass the maple syrup!

Banana pancakes

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

What You Need to Make Banana Pancakes

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. You’ll need 1 cup mashed banana for this recipe, about 2 medium bananas.
  • All-purpose flourSpoon and level the flour to avoid packing too much into your measuring cup.
  • Baking powder, baking soda, and an egg – To help the pancakes puff up as they cook. Don’t do eggs? Check out my vegan banana pancakes!
  • Cane sugar – It brings out the sweetness of the bananas.
  • Milk – Any kind! I typically use a dairy-free milk like almond milk or oat milk, but regular milk works nicely 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.

Hands using spatula to mix pancake batter in a large bowl

How to Make Banana Pancakes

This banana pancake recipe is SO simple to make!

Step 1: Mix the batter.

Use a fork or potato masher to mash the bananas in a medium bowl. Measure 1 cup of the mash. If you’re a little short, top off the cup with yogurt to keep the pancakes moist.

In the medium bowl, whisk together the wet ingredients: the banana, egg, milk, oil, and vanilla. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Add the banana mixture to the dry ingredients and fold until just combined.

  • Tip: Careful not to overmix the batter! If you do, the pancakes will be dense.

Step 2: 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, or until bubbles form on the surface of the batter and the pancakes are golden brown underneath. Flip 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 in the middle, turn down the heat!

That’s it! Unless you have a very large griddle, you’ll likely need to work in batches. To keep cooked banana pancakes warm while you work through the remaining batter, place them on a baking sheet and tent them with foil. Warm them in a 200°F oven until you’re ready to eat.

Banana pancakes topped with bananas, nuts, and maple syrup

Topping and 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.

How to Store Banana Pancakes

Store leftover banana pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the toaster or zap them in the microwave.

Can you freeze banana pancakes?

Yes! These banana pancakes freeze perfectly. Allow them to cool to room temperature after cooking. Then, seal them in an airtight container or freezer bag and freeze for up to 3 months. Microwave for 30 seconds or so to reheat!

Banana pancakes recipe

More Favorite Breakfast Recipes

If you love these banana pancakes, try one of these favorite breakfast recipes next:

Get This Recipe In Your Inbox
Share your email, and we'll send it straight to your inbox. Plus, enjoy daily doses of recipe inspiration as a bonus!

Banana Pancakes

rate this recipe:
4.95 from 57 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves 4
These easy banana pancakes are the BEST weekend breakfast or brunch! They're fluffy, delicious, and filled with spiced banana flavor. Serve them with sliced bananas and a big drizzle of maple syrup.


  • my favorite nonstick pan



  • 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, milk, 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.


Makes 10 pancakes.
*The pancakes will be dense if the flour is too packed.


4.95 from 57 votes (31 ratings without comment)

Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it)

  1. Sharon Rossy

    These look delicious. Would it be possible to offer the recipe in metric measurements as well? I see there is a link with the flour but it would be much easier if you could also give the recipe in metric. Makes it easier to avoid messing up the ingredients when you can weigh them.

  2. Kimberley Verhulst

    I subbed in 1/2 cup instant oatmeal for 1/2 cup of the flour and soaked it in the milk for 15 minutes, then made the recipe as written. Super fluffy and super yummy! I love the addition of nutmeg.

    • Jeanine Donofrio

      Hi Kimberly, I’m so glad you loved them!

  3. Cynthia D'Anton

    5 stars
    Love these pancakes! Easy and healthy too.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Cynthia, so glad you love the pancakes!

  4. Christy

    5 stars
    I asked my 13 yr old son how they were, his response: “wow, I think this is the best pancake I have ever had” and he has had some pancakes!! They were super light fluffy and moist, thank you for the great recipe!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Christy, thank you so much for this sweet comment! I’m so glad the pancakes were a hit!

  5. Lynda Schwalm

    5 stars
    Delish! My new go to pancake recipe. Just wish I knew the nutritional facts….or mybe I don’t want to!

  6. Irina

    5 stars
    Thank you so much for this recipe! Those pancakes are sooo good! It is now my favorite pancake recipe!

  7. Phyllis

    5 stars
    This is a really good recipe.

  8. Sidra

    2 stars
    I tried this yummy recipe and it was soooo yummy My kids loved it.

  9. Darin

    5 stars
    These pancakes are pure perfection! Super delicious. The recipe is perfect as written and it accepts substitutions beautifully. They are super light and fluffy and stay really tall and fluffy even while keeping them warm in the oven. I have tried a lot of pancake recipes, this is my go to from now on.

  10. Molly

    5 stars
    Delicious!! I didn’t add any nutmeg since I didn’t have any on hand, added peanut butter on top, never have I found a great banana pancake recipe until now! 10/10 would recommend!!😋

  11. RW

    Hello, can u sub gluten free flour?

  12. Purnima

    5 stars
    Best pancakes ever?! No change needed, perfect.

    • Jeanine Donofrio

      I’m so glad you loved them!

  13. Katy

    5 stars
    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!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Katy, I’m so glad you love them!

    • Mia

      I wanted a healthier alternative to pancakes so I decided to make this recipe. I love it! It’s so fluffy, bouncy, and the taste of the banana is not overwhelming. It blends perfectly with the banana, cinnamon, vanilla & nutmeg. I’ll be writing this recipe down! Thank you.

  14. Tosha A

    What is the unit for sea salt? I’m assuming teaspoon but it isn’t clear. Thanks!

    • Phoebe Moore (L&L Recipe Developer)

      Good catch! Yes, teaspoon.

  15. M

    5 stars
    Excellent recipe! Honestly the last we’ll ever need. Super fluffy and light. I used regular whole milk and they were a hit.

    • Phoebe Moore (L&L Recipe Developer)

      Oh great to hear! So glad you loved the pancakes.

  16. Praachi

    5 stars
    SUPERB RECIPE!!! MY HUSBAND LOVED IT!!!! I added one extra egg- turned out awesome n fluffy:))

    • Jeanine Donofrio

      I’m so glad you both loved it!

  17. Patricia McCracken

    Do you grind the oatmeal into flour, or leave the oats a bit visible?

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.