These banana pancakes are perfectly soft and fluffy and taste just like warm banana bread… in pancake form, of course! It’s a great recipe to use when you have any over-ripe bananas!
Mornings taste better with pancakes! If you love pancakes as much as I do, then you must try these Maple Sweet Potato Pancakes, these delicious and fruity Blueberry Sour Cream Pancakes, or… my classic Buttermilk Pancakes.
I love fresh bananas, but there is just something about overripe bananas and all of the delicious recipes that you can make with them! In fact, I purposefully leave them on my counter to ripen JUST so that I can make these delicious pancakes! I needed a yummy breakfast, and I love banana bread, so I couldn’t wait to make this recipe! I mean, who wouldn’t like the taste of banana bread drizzled with some delicious syrup??
These pancakes tasted just like banana bread! They were really thick and moist and had a delicious banana flavor. I especially loved the vanilla maple glaze on top! This was the perfect way to use my over-ripe bananas, and this breakfast was a huge hit! I know that your entire family will love it. Plus, you won’t be able to help to hum the song “banana pancakes” as you cook them up!
Ingredients in Banana Pancakes
These banana pancakes are packed with so much flavor, including cinnamon and nutmeg. After all, that’s what makes banana bread so good so why not transfer that deliciousness to these pancakes. Check ou the recipe card at the bottom of the post for exact measurements.
- Flour: I used all-purpose flour in this recipe. It holds it all together and adds a thick, rich flavor.
- Baking Powder: helps them fluff up and stay puffy.
- Salt: This enhances the flavor of the pancakes.
- White Sugar: This adds in a sweet flavor to go with the bananas.
- Brown Sugar: This adds in a tiny bit of extra sweetness.
- Cinnamon: This goes perfectly with the banana flavor.
- Nutmeg: I love the nutty, earthy flavor in these pancakes.
- Milk: The milk helps to bind all of the ingredients together.
- Vanilla Extract: This adds in a splash of extra flavor.
- Bananas: Make sure that you use overripe bananas… The riper, the better!
- Butter: This adds in so much flavor!
- Pecans: The pecans are perfect for topping these banana bread pancakes to add a little bit of texture!
Vanilla Maple Glaze
- Maple syrup: This adds in that classic maple flavor for the glaze.
- Powdered sugar: This dissolves easily, which creates a creamy base.
- Vanilla: This adds a dash of so much flavor!
How to Make Homemade Banana Pancakes
You can whip these pancakes up in a jiffy. Just don’t eat all of the batter before you make them. It will be tempting but trust me when I say that the finished product is worth the wait!
- Whisk together ingredients: Preheat a skillet to medium-low heat. In a large mixing bowl, whisk flour, baking powder, sugar, salt, cinnamon, brown sugar and nutmeg. Add the milk and vanilla and stir until incorporated. It will be thick.
- Combine and Mix: Add in mashed bananas and melted butter and mix together until the batter is smooth.
- Prepare Skillet: Spray skillet with cooking spray and add ⅓ cup of batter to the center. It takes about 1-3 minutes for the bubbles to appear because the batter is thicker. Once the bubbles appear, flip to the other side.
- Cook: Repeat with remaining batter. I was able to get about 8 pancakes.
- Make the Glaze: Whisk together the maple syrup, powdered sugar and vanilla. Serve over warm pancakes.
Toppings and Mix-ins
Change up these delicious banana pancakes by adding in all sorts of delicious chocolate, berries or nuts! Here are a few ideas that will make these extra delicious!
- Chocolate: Try adding some chocolate chips, white chocolate chips, or Nutella to the pancake batter.
- Nuts: I already love pecans on these pancakes, but I also think that walnuts, candied nuts, and cashews would taste delicious.
- Fruit: Who doesn’t like the combo of banana and some berries? Try some raspberries, cranberries, blueberries, or strawberries on top!
- Coconut: Sweetened shredded coconut is insanely delicious on these pancakes.
- Syrup: I love homemade syrups on my pancakes! Try this maple syrup, this homemade caramel syrup, chocolate syrup, or some classic buttermilk.
Tips for Making Banana Pancakes
I love to make these ahead of time before my kids come down to eat. Resting them in the oven only helps keep them warm and does not overbake them. They are still fluffy, moist and ready to enjoy! For fluffier pancakes, let the batter rest for a moment
- Blend the ingredients: For a smoother batter, place all of the ingredients in a blender instead of whisking them.
- Let it rest: The batter does best if you give it some time to rest before cooking it on the skillet. This will activate the leavening agents and help to thicken up the batter.
- Non-stick skillet: For best results, using a non-stick skillet will help your pancakes cook throughout.
- Butter: A little butter or non-stick grease is great to add to the skillet before pouring your batter on so that your pancakes don’t stick and flip easily.
- Preheat the Skillet: You will want to make sure that your skillet is warm to hot before you pour your batter on it. That way, they will cook evenly throughout the pancake.
- When should I flip them? Once the middle begins to bubble up, the pancakes are ready to be flipped.
- Keeping them warm: If you are planning to make these a little ahead, keep them warm and fresh by simply placing the cooked pancakes on a baking sheet and place in the oven at the lowest temperature (around 170 degrees Fahrenheit. When ready to serve, pull them out of the oven.
Can I Freeze Banana Pancakes?
Yes! These banana pancakes store so well in the freezer. I like to double the batch so that I can have a quick and easy breakfast option on hand. Once your pancakes have cooled, then stack them in an airtight container with parchment paper in between each of them. That way they won’t stick together. You can heat them up individually in the microwave or the toaster straight from the freezer!
Preheat a skillet to medium low heat. In a large mixing bowl whisk flour, baking powder, sugar, salt, cinnamon, brown sugar and nutmeg. Add the milk and vanilla and stir until incorporated. It will be thick.
Add in mashed bananas and melted butter and mix together until the batter is smooth.
Spray skillet with cooking spray and add ⅓ cup of batter to the center. It takes about 1-3 minutes for the bubbles to appear because the batter is thicker. Once the bubbles appear flip to the other side.
Repeat with remaining batter. I was able to get about 8 pancakes.
To make the vanilla maple glaze, whisk together the maple syrup, powdered sugar and vanilla. Serve over warm pancakes.
Original date on March 7, 2014
Calories283kcal (14%)Carbohydrates56g (19%)Protein3g (6%)Fat5g (8%)Saturated Fat3g (15%)Cholesterol13mg (4%)Sodium149mg (6%)Potassium265mg (8%)Fiber1g (4%)Sugar37g (41%)Vitamin A161IU (3%)Calcium132mg (13%)Iron1mg (6%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.