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:

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Banana Pancakes

rate this recipe:
4.95 from 55 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, 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.


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


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Rate this recipe (after making it)

  1. Carole Rapach

    5 stars
    This is the best banana pancakes I’ve ever made!
    They really rise up nicely. I didn’t have any maple syrup , so I drizzled honey on them. Very tasty!!
    Thanks for the recipe.

  2. Chessa

    5 stars
    Absolutely amazing! Maybe the tiniest bit too much nutmeg for my taste, but so good. I thought they would be dense, but they’re so fluffy! I added walnuts too. (Didn’t have almond milk so I used oat milk and it worked great.)

    • Jeanine Donofrio

      I’m so glad you enjoyed them!

  3. Karis

    5 stars
    This is the best banana pancake recipe I’ve ever made! Flavorful and fluffy, not gummy like the other recipes I’ve tried. Two thumbs up! My boyfriend liked them too 🙂

    • Jeanine Donofrio

      I’m so glad you both loved them!

  4. Lucy Wright

    Hey! These are lush and I’ve made them a few times but struggle when trying to make a few less. Do you have a recipe for the same but a smaller batch please as everything I’ve tried turns out wrong and these are too good to mess up!

  5. raine

    5 stars
    love all these receipes.thankyou lovelemons.

  6. Jill G

    5 stars
    These were phenomenal!!! I make the slight mistake of using coconut oil in the batter rather than avo so it solidified with the cold oat milk and egg. However, I think it worked out in the end as the oil melted during cooking and resulted in some nice flaky pockets. 10/10 would make again.

    • Jeanine Donofrio

      I’m so glad you loved them! Ah yes, next time, try letting the oat milk sit out for a bit.

  7. Frances Breland

    5 stars
    These are fantastic! Like eating banana bread dipped in maple syrup. I would have made a picture but we ate them too quickly. 🙂

    • Jeanine Donofrio

      I’m so glad you loved them!

  8. Brittany

    5 stars
    These were DELICIOUS!! GREAT recipe!

    • Jeanine Donofrio

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

  9. Hannah

    5 stars
    These were delicious! Loved by the whole family.

    • Jeanine Donofrio

      I’m so happy to hear!

  10. Juju

    Do you know if this recipe hold together ok if I make it in a waffle maker?

  11. HN

    Yikes, not sure what I did wrong but this recipe came out terrible for me. The pancakes took forever to cook , and they were too thick. Did not taste good.

  12. Shelby

    5 stars
    Great and delicious! Going vegan and found this recipe on a vegan recipe guide. Unfortunately, I didn’t notice that an egg was needed for the recipe but was still happy with how good it tasted! If possible, I’d love to know if a vegan egg substitute would make this recipe taste just as good? And if so, any brands of vegan egg that would be recommended! 🙂

  13. Things to do

    5 stars
    This sounds so yum! I do have a lot of ripe bananas right now. Definitely try this tomorrow. Thank you for the recipe.

  14. maddie

    5 stars
    These were SO GOOD. Some of my favorite pancakes I’ve made! Thank you!!

  15. Sherri

    HI…did not see my post, so resubmitting. Can you help me with substituting buckwheat flour for AP flour? Thanks.

    • Jeanine Donofrio

      Hi Sherri, I haven’t tested these with buckwheat flour so I’m not sure how it would substitute. I’d recommend google searching for a recipe that specifically uses buckwheat flour.

  16. missy

    5 stars
    Delicious and super easy to make!

  17. Danielle

    This look so good! We always have an abundance of bananas hanging around…so it just makes sense.

  18. ML

    Could you use self-rising flour?

    • Jeanine Donofrio

      I haven’t tried it with self rising flour, I think it would be fine – I’m not sure how much less of the leaveners to use.

  19. Sabrina

    yes! a great weekend breakfast, I only splurge calorie-wise on Saturdays,; so missed this weekend, will save this for next since I can’t even allow myself fruit during the other six days of my diet, thank you!

  20. Sara

    Hi there!

    Do you have the previous version of this recipe available by chance? We made it last weekend and loved it!! We are vegan and it looks like the recipe has changed—just wondering if we can get access to the other version:) soo good!

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.