Banana Pancakes
Whole-grain pancakes with banana mashed into the batter — sweeter, denser, and more nutritious than standard pancakes. Naturally sweet enough to need minimal syrup. Kids love them; adults pretend not to.
Prep Time
16 min
Cook Time
11 min
Servings
6
Calories
327 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Banana3
- Flour3 cups
- Eggs3
- Milk1 ½ cup
- Honey3 tbsp
- Butter½ cup
- Baking Powder1 ½ tsp
- Sugar¾ cup
- Vanilla Extract1 ½ tsp
All quantities scaled automatically from 6 servings.
About This Recipe
Banana pancakes are what to do when the fruit bowl has three sad, spotty bananas that no one is going to eat. The blacker the banana, the sweeter the pancake, and the less added sugar you actually need. This is nature giving you a free pass to make dessert for breakfast, and you should take it.
My version is more banana-forward than most — I mash three whole bananas into the batter, which means the pancakes are almost naturally sweet, tender in the center, and get little caramelized spots where the banana hits the pan. Kid-approved without needing to explain that they're "healthy." Adults order these at brunch restaurants and don't realize they're basically Sunday morning's mercy on the produce drawer.
The technique is a little different from regular pancakes — the mashed banana adds moisture, so I reduce the milk. And because bananas are dense, I let the batter rest 10 minutes so the flour has time to hydrate properly. Skip the rest and you get gummy pancakes.
A drizzle of honey (which the recipe already includes), a knob of butter, and if I'm feeling fancy, a handful of walnuts scattered across the top. That's the whole thing. Bananas that were about to go in the compost, turned into a Sunday-morning highlight.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Banana3
- Flour3 cups
- Eggs3
- Milk1.5 cup
- Honey3 tbsp
- Butter0.5 cup
- Baking Powder1.5 tsp
- Sugar0.75 cup
- Vanilla Extract1.5 tsp
🔄 Ingredient Notes & Substitutions
Bananas — Spottier is better. The brown spots mean the starch has converted to sugar. Rock-hard yellow bananas won't mash properly and will taste under-sweet.
Flour — All-purpose is standard. Half whole wheat + half AP makes them heartier without going dense.
Eggs — Room-temperature eggs incorporate more air. Cold eggs from the fridge work but the pancakes come out flatter.
Milk — Whole milk is best. Because bananas add moisture, this batter uses less milk than plain pancakes — resist adding more.
Honey — Replaces some of the sugar with a floral note. Maple syrup swaps 1:1. If you use very ripe bananas, you can drop the honey and sugar down by half.
Baking powder — Fresh is critical (see any pancake recipe on this site). Old baking powder is why home pancakes are flat.
Instructions
- 1
Mash 2 very ripe bananas (the riper, the sweeter) in a large bowl. The banana provides sweetness AND moisture — overripe is best.
- 2
Whisk in 2 eggs, ¾ cup milk, 1 tsp vanilla, and 2 tbsp melted butter.
- 3
In a separate bowl, mix 1 cup whole wheat flour (or half white, half whole wheat), 2 tsp baking powder, ½ tsp baking soda, ¼ tsp salt, and 1 tsp cinnamon.
- 4
Fold dry into wet — leave lumps. Banana batter is thicker than regular pancake batter; if too thick, add a splash of milk.
- 5
Heat a non-stick skillet over medium-low (banana batter scorches easier than regular). Brush with butter. Ladle ¼ cup per pancake.
- 6
Cook 2-3 minutes until bubbles form across the surface. Flip once, cook 90 seconds more. Top with sliced bananas, walnuts, honey, or a drizzle of maple syrup.
Watch how to make Banana Pancakes
Plays the exact recipe video right here — no need to leave the page.
💡 Expert Tips
- 1.Brown bananas with black spots = best. Underripe bananas don't break down properly and the pancakes taste starchy.
- 2.Lower heat than standard pancakes. The banana's sugar caramelizes faster than regular batter and can scorch.
- 3.Add chocolate chips, walnuts, or blueberries for variety. Stir in just before cooking — they sink in the batter if added too early.
- 4.For meal prep: cook the full batch, cool on a wire rack, freeze in stacks with parchment between. Reheat in toaster — better than fresh after a week.
🔬 Why It Works
Banana pancakes are a low-effort upgrade over standard. Banana provides natural sugars (no need to add much/any), moisture (more tender crumb), and fiber (more satisfying). The whole wheat flour adds nutty flavor that complements banana. Baking soda + baking powder = double lift: baking powder reacts with heat, baking soda reacts with the slight acidity of bananas. Lower cooking heat compensates for the higher sugar content (which would otherwise burn).
🥡 Storage, Meal Prep & Reheating
Refrigerator — Stack cooled pancakes with parchment between and seal in a container. Good for 3 days.
Freezer — Freeze flat on a wire rack for 1 hour, then transfer to a zip-top bag with parchment between layers. 3 months.
Reheating — Toaster on medium for 90 seconds is my go-to (crispy edges, warm center). Oven at 350°F on a rack for 5 minutes for larger batches. Microwave works in a pinch — cover with a damp paper towel and heat 30 seconds.
Meal prep tip — These are excellent freezer breakfasts. Make a double batch on Sunday, freeze the extras. Weekday breakfast is 90 seconds in the toaster plus a spoon of yogurt and some fresh berries — feels like a treat, took 3 minutes.
Frequently Asked Questions
Can I make these without eggs?▾
Are these gluten-free if I use gluten-free flour?▾
Can I use applesauce or other fruit?▾
Why are my banana pancakes mushy in the middle?▾
Related Recipes
Quick Alfredo Pasta
Apple Cinnamon Oats
Healthy Apple Cinnamon Oats
Apple Oatmeal
Apple Peanut Butter Snack
