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

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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.

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 flour – Spoon 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.

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.

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!

More Favorite Breakfast Recipes

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

Banana Pancakes

rate this recipe:

4.95 from 55 votes

Prep Time: 10

Cook Time: 20

Total Time: 30

Serves 4

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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.

Equipment

my favorite nonstick pan

Ingredients

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 milk
2 tablespoons neutral oil or avocado oil, plus more for brushing
1½ teaspoons vanilla extract
Maple syrup, for serving

Instructions

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.

Notes

Makes 10 pancakes.

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

Banana Pancakes

What You Need to Make Banana Pancakes