Banana Pancake Recipe - Celebrating Sweets (2024)

Published: · Modified: by Allison · 160 Comments

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Moist, light, and fluffy Banana Pancakes sweetened with brown sugar and flavored with vanilla. The best Banana Pancakes EVER!

Banana Pancake Recipe - Celebrating Sweets (1)Banana Pancakes! For breakfast, lunch, and brinner, because we need all the comfort food we can get. Am I right? This delicious stack of pancakes tastes like a marriage between buttermilk pancakes and banana bread, and I am HERE FOR IT.

If you’ve tried my Banana French Toast Casserole, Banana Nut Muffins, Banana Chocolate Chip Muffins, or Easy Banana Bread you know that the combination of bananas and brown sugar is fantastic. These pancakes feature the flavors of brown sugar, banana, and vanilla. They taste like a warm and cozy hug piled high on a plate.

Banana Pancake Recipe - Celebrating Sweets (2)

Banana Pancake Recipe Overview

These moist Banana Pancakes bake up fluffy but light. They come together in minutes. Here’s how to make them:

  • Combine dry ingredients: flour, baking, powder, salt.
  • Combine wet ingredients: mashed banana, melted butter, egg, buttermilk, vanilla, brown sugar.
  • Combine the wet and dry.
  • Scoop the batter onto a greased griddle. Cook, flip, cook – enjoy!

Banana Pancake Recipe - Celebrating Sweets (3)

Recipe tips

  • Buttermilk helps make these pancakes moist, tender, and fluffy. If you don’t have buttermilk you can try my Buttermilk Substitute.
  • For a stronger brown sugar flavor use dark brown sugar. Out of brown sugar? Try my Brown Sugar Substitute.
  • Use overripe bananas, as they are extra sweet and soft. You’ll need about 2 small bananas.
  • This recipe makes about 8 medium-sized pancakes. If you need more you can easily double it.
  • For a gluten free version, I have successfully swapped a 1:1 gluten free flour blend for the all purpose flour.

More banana recipes:

Banana Bundt Cake with Brown Sugar Glaze

Banana Baked Oatmeal

Homemade Banana Pudding

Chocolate Chip Banana Bread

Banana Macadamia Nut Crumble

Banana Pancake Recipe - Celebrating Sweets (4)

Recipe

Banana Pancake Recipe - Celebrating Sweets (5)

Brown Sugar Banana Pancakes

Moist, light, and fluffy Banana Pancakes sweetened with brown sugar and flavored with vanilla. The best Banana Pancakes EVER!

4.99 from 122 votes

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Course: Breakfast

Cuisine: Breakfast

Prep Time: 15 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 (approximately 8 pancakes total)

Calories: 347kcal

Ingredients

  • 1 ½ cups all purpose flour*
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup mashed ripe banana, about 2 small bananas
  • 2 tablespoons melted unsalted butter, (plus more for greasing griddle)
  • 1 large egg
  • ¾ cup buttermilk**
  • ¼ cup packed brown sugar, (I prefer dark brown sugar)
  • 1 teaspoon pure vanilla extract
  • To serve: , butter, maple syrup, sliced banana, walnuts, and/or chocolate chips.

Instructions

  • In a large bowl, combine flour, baking powder, and salt.

  • In a separate bowl, whisk mashed banana, butter, egg, buttermilk, brown sugar, and vanilla. Add the wet ingredients to the dry and stir with a rubber spatula until combined, being careful not to overmix.

  • Heat a griddle or large skillet over medium-low heat and grease with butter. Drop the batter in approximately ⅓ cup portions onto the griddle, spreading out the batter to form even circles. Cook until bubbles begin to form (it might be hard to see the bubbles because the batter will be thick). Flip and continue cooking until cooked through (another couple minutes). Be careful not to turn up the heat too high, as you want the pancakes to cook slowly so that the outside doesn't cook faster than the inside. Serve hot with butter and syrup.

Notes

*To properly measure flour: fluff the flour with your measuring cup, scoop a heaping portion and level it off with the back of a knife.

**If you don't have buttermilk you can try one of these buttermilk substitutes.

Nutrition

Calories: 347kcal | Carbohydrates: 59g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 216mg | Potassium: 447mg | Fiber: 2g | Sugar: 19g | Vitamin A: 327IU | Vitamin C: 2mg | Calcium: 163mg | Iron: 3mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

Banana Pancake Recipe - Celebrating Sweets (6) Tried this recipe?Leave a comment and rating below!

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Comments

  1. CiCi

    Banana Pancake Recipe - Celebrating Sweets (7)
    We are a strictly homemade pancakes family and are always looking for something different to try. This recipe was a wow!

    Reply

    • Allison

      Yay! I’m so glad. Thanks for taking the time to comment. 🙂

      Reply

  2. Jessica

    Every time I make this recipe the pancakes are thick and burn. Next time I’m going to try less flour and add another egg plus milk. No one in myself likes brown bananas so I always use yellow bananas which may be the culprit but the batter needs to be skinnier to have good pancakes in my opinion.

    Reply

  3. June

    These came out so delicious and fluffy! Definitely adding these to our breakfast rotation. I didn’t have buttermilk so I used the milk and lemon alternative in the notes.

    Reply

    • Allison

      Perfect! I’m glad you enjoyed them. 🙂

      Reply

  4. Maya

    Banana Pancake Recipe - Celebrating Sweets (8)
    I made these today as my mom is older and doesn’t necessarily feel like coming to make them for us anymore LOL. They were AMAZING and super easy to make, and the buttermilk recipe came in clutch! Thank youuuu!!

    Reply

    • Allison

      You’re welcome!

      Reply

  5. Gina

    Can I make plain pancakes with this recipe but just leaving out the bananas? Or use it as a base with other fruit, like blueberries?

    Reply

    • Allison

      Hi! The mashed bananas add moisture and texture so you can’t leave them out. You can try this recipe and add blueberries: oatmeal pancakes.

      Reply

  6. Kyle Vance

    Banana Pancake Recipe - Celebrating Sweets (9)
    A lot to it but love the recipe!!!

    Reply

  7. Alex

    Banana Pancake Recipe - Celebrating Sweets (10)
    Sooo good! Turns out perfectly if you follow directions to a tee

    Reply

  8. Sasha 🫶🏾🎨

    This was a lot of fun 🙂 mood booster for the winter

    Reply

  9. Amanda

    Terrible recipe. Too thick!!! Had to tweak!

    Reply

  10. Sharon Harris

    Yummy!!!

    Reply

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Banana Pancake Recipe - Celebrating Sweets (11)Hi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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FAQs

Why do my banana pancakes fall apart? ›

Use Medium-Low to Medium Heat: Cooking your pancakes at this heat range ensures they'll be cooked evenly inside without burning on the outside. Banana pancakes can get soggy or fall apart if not cooked at the proper heat. Check Ingredient Freshness: Especially with baking powder, make sure it's not expired.

What does sugar do in pancakes? ›

Sugar: Sugar binds with the water in the batter and slows the development of the gluten. That means pancakes with a tablespoon of sugar will be softer, less rubbery, less elastic. Sugar will also aid in browning and give you those crispy edges that no pancake can do without.

What ingredient keeps pancakes from falling apart? ›

Gluten, which is found in flour, keeps pancakes from falling apart. Gluten, a type of protein, forms a “spiderweb” within baked goods, giving them structure. As the starches gelatinize, and turn from a batter to bread, the gluten strands hold them in place.

What are 3 things that are discouraged when making pancakes? ›

10 Common Mistakes You Should Avoid If You Want Perfect Pancakes
  • You're overmixing the batter. ...
  • You ignore the heat during cooking. ...
  • You're using the inappropriate utensils. ...
  • You've been using the wrong pan. ...
  • You're cooking too many pancakes at once. ...
  • You flip your pancakes too soon. ...
  • You don't use salt or sugar.

What makes a pancake fluffier? ›

When cooked, the chemical leaveners (the baking powder and baking soda) in the pancakes created large air bubbles. The loose gluten network captured the air bubbles and maintained the each pancake's shape while still keeping it fluffy with air.

Should I use milk instead of water for pancakes? ›

Pancake lovers' biggest complaint when adding water instead of milk is that the flavor seems to change. Pancakes aren't as richly flavored with water. There are a few ways to improve your batter when you've used water, including: Add extra butter.

What's the most expensive pancake? ›

The World's Most Expensive Pancake Is Served For $1,350 At Opus One In Manchester. When a humble breakfast fare is layered with some aristocratic ingredients, it gets crowned as the most expensive!

Can I use powdered sugar instead of granulated in pancakes? ›

While most pancake recipes use granulated sugar, these pancakes use powdered sugar. Because powdered sugar contains cornstarch, this helps soften the proteins in the all-purpose flour to create a fluffier, softer texture.

What can I substitute for sugar in pancakes? ›

7 Natural Sugar Substitutes to Try in Your Cooking & Baking
  1. Honey. Honey is not only sweet, but it's packed with an array of health benefits! ...
  2. Maple Syrup. Maple syrup contains a fair bit of sugar, so consume it rather minimally. ...
  3. Applesauce. ...
  4. 4. Fruits. ...
  5. Molasses. ...
  6. Cane Sugar. ...
  7. Coconut Palm Sugar.

Can bananas be too ripe for banana pancakes? ›

I had never made banana pancakes with overripe bananas. I usually make them with slices of firm, slightly green bananas because that is how I like to eat fresh bananas. As it turned out, the overripe bananas are way better for pancakes. I also wanted to try a pancake technique that a friend of mine swears by.

Why are my banana pancakes mushy? ›

If your 3-ingredient banana pancakes are mushy inside, it probably means the cooking temperature isn't right. Standard pancakes only have a small amount of sugar, but the natural sugar in the banana tends to brown the pancakes quite quickly so you need to cook on a lower temperature.

Why are my banana pancakes raw inside? ›

Avoid High Heat

Mortillaro explains that high heat results in uneven cooking as it burns the outside while leaving the inside batter raw. "This is because the high heat does not allow enough time for the heat from the pan and oil to penetrate to the center of the pancake," she says.

Why is my banana bread collapsing? ›

Using too much or too little baking powder or baking soda in proportion to the other ingredients in your recipe could be the reason your banana bread collapses when cooling. To measure correctly, Quaker Oats recommends spooning the powder into the measuring spoon instead of scooping it.

How do you keep bananas from splitting? ›

The reason your homegrown bananas are splitting open on the bunch is usually because they're overripe. Bananas should be harvested when they're still green, and then left to ripen on the counter at room temperature.

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