Easy and Fluffy Banana Pancakes That Your Kids Will Love

If your mornings are anything like mine, then weekend breakfasts are the time for something special. My kids are always asking for their favorites, and banana pancakes are at the top of the list. They’re light, fluffy, and packed with banana flavor—and the best part is, they’re super easy to make. Plus, they freeze well, so I always make extras!

Bananas are a huge hit in my house. Between school snacks and after-school munchies, we go through about 21 bananas a week. Yes, 21. Sometimes though, we still end up with a few extra bananas getting a little too ripe. And when that happens, I always find myself making banana bread or these delicious banana pancakes.

How to Make Banana Pancakes:

Making these pancakes is super easy. You’ll need the basics: flour, sugar, oil, eggs, and of course, bananas. The mashed bananas give the pancakes their sweet flavor and keep them nice and moist without adding a ton of fat.

The batter also gets a little kick from vanilla extract. If you’re feeling creative, you can throw in some extras like cinnamon, chocolate chips, or shredded coconut. Want to make them a bit healthier? Use half regular flour and half whole wheat flour—it’s an easy way to sneak in a little more nutrition.

Helpful Tips for Perfect Pancakes:

• Always use a non-stick griddle. I start with a little butter on the griddle for that first round of pancakes, but after that, you don’t really need to add more butter.
• The pancakes are ready to flip when you see little bubbles on the surface and the edges look set.
• To keep the pancakes warm while cooking the rest, place them in the oven at 250°F until you’re done.

Can You Freeze Banana Pancakes?

Absolutely! Banana pancakes freeze really well. Just lay them in a single layer in a resealable bag and pop them in the freezer. When you’re ready to eat, microwave them in 30-second bursts until they’re warm, or toss them in a toaster oven for a crispier finish.

Serving Ideas:

I love to keep it simple by serving these pancakes with maple syrup and some extra banana slices. But if you want to get fancy, try adding caramel sauce, whipped cream, chocolate chips, or even chopped walnuts. The possibilities are endless, and the kids love getting to add their own toppings.

These banana pancakes are a family favorite and such a classic recipe. They always disappear quickly, so I recommend making a double batch. Trust me, your kids will be asking for them every weekend!

Banana Pancakes

These banana pancakes are light, fluffy and loaded with plenty of banana flavor. Serve them for breakfast or brunch, and be sure to make extra to save in the freezer!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 6 persons

Course: Breakfast

Cuisine: American

Calories: 195

Ingredients Method Notes

Ingredients

  

• 1 cup all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• ¼ tsp salt
• 1 egg
• 1 cup milk (I use 1%)
• 1 tsp pure vanilla extract
• 2 tbsp  vegetable oil
• 2 ripe bananas mashed
• 2 tsp butter
• sliced bananas and maple syrup for serving

Method

 

1. In a large bowl mix together the flour, sugar, baking powder and salt. 
2. Add the egg, milk, vanilla, oil and bananas; stir until thoroughly combined (batter may be slightly lumpy).
3. Melt the butter on a non stick griddle over medium heat.
4. Pour 1/4 cup sized pancakes onto the griddle. Cook until bubbles cover surface, 2 to 3 minutes. Flip, and cook until bottom is golden, about 1-2 minutes more.
5. Serve immediately and top with maple syrup and banana slices if desired. 

Notes

Make Ahead: Sometimes when I make pancakes or waffles I mix up an extra batch of the dry ingredients and keep it in a labeled bag. That way, the next time I want to make pancakes all I have to do is add the wet ingredients and I’m done.

More Breakfast Ideas:

• Banana Crepes
• French Toast
• Pumpkin Pancakes

Banana Pancake Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg
• 1 cup milk (I use 1%)
• 1 teaspoon vanilla extract
• 2 tablespoons vegetable oil
• 2 ripe bananas, mashed
• 2 teaspoons butter (for cooking)
• Sliced bananas and maple syrup for serving

Instructions:

1. In a large bowl, mix together the flour, sugar, baking powder, and salt.
2. Add the egg, milk, vanilla, oil, and mashed bananas. Stir until everything is combined (it’s okay if the batter is a little lumpy).
3. Heat butter on a non-stick griddle over medium heat. Pour 1/4 cup of batter per pancake onto the griddle. Cook until bubbles appear on the surface, about 2-3 minutes. Flip, and cook for another 1-2 minutes until golden brown.
4. Serve immediately with maple syrup and extra banana slices, if desired.

Pro Tip: If you want to save time next time, mix up a double batch of the dry ingredients and store it in a labeled bag. That way, all you have to do is add the wet ingredients when you’re ready to make more!

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