Banana pancakes are the ultimate breakfast twist on classic banana bread! Moist, fluffy, tasty, and oh-so-easy!
Do you like bananas? I am not ashamed to say I do not. That is, UNLESS they are in bread form. Banana bread is pretty much the only banana-including-food on the planet that I actually like. I loathe plain bananas, absolutely despise them. I don’t like banana-flavored candy and I will never drink a smoothie with banana in it. Don’t tell me I can’t taste it, I can…and it ruins the whole entire smoothie for me.
Today we’re expanding that list to two items. Banana bread…and banana pancakes. If you hate bananas like I do then try this recipe for easy banana pancakes, I think I can make you a believer too!
Why This Recipe Works
Easy – This banana pancakes recipe is so easy to whip together in just 25 little minutes! Totally worth the fact that they will be gone in half the time.
Tasty – they’re so fluffy and moist and sweet and…just amazing. I love drizzling a big ole’ stack of these banana bread pancakes with maple syrup and sprinkling on some chopped nuts for a little crunch.
Versatile – I’ve been known to experiment with the textures and tastes of these banana pancakes a bit. Feel free to throw some walnuts into the batter if you love banana walnut bread. Or if you’re like my husband, chocolate chips. Or, if you’re like my kids, sprinkles!
Make ahead – I like to whip up a double batch of these easy banana pancakes and then put them in the fridge for eating at every breakfast for the week or in the freezer for eating next week or next month. Why not just double it up and be ready for any breakfast emergencies am i right?
Here’s How You Make It
In just 25 fast minutes, you too, can be eating the banana pancakes of your dreams!
- First, preheat your griddle or skillet to medium heat.
- Next, whisk together the flour, both kinds of sugar, baking powder, and salt.
- Then take out another, larger bowl and mix together the egg, butter, vanilla, mashed bananas, and milk. Add the dry ingredients into the wet ones and mix until it just comes together. A few lumps are okay. Add the nuts if using.
- Lightly grease your preheated skillet and pour 1/4 cup of batter onto it. Cook 1-2 minutes until edges begin to look “dry.” Flip the fluffy pancakes with a spatula, then cook another 1-2 minutes on the other side. Repeat with remaining batter. Serve with syrup and chopped nuts as desired.
Why Do My Banana Pancakes Fall Apart?
Having trouble keeping these easy banana pancakes together? It could be because you are cooking the pancakes over high heat instead of medium or medium-low. The banana pancakes can burn easily if put right onto an overly hot griddle or skillet. Then they stick to the pan when you try to flip them, then they break all over and so on.
If you prefer, wait to heat the skillet up until your batter is mixed together. That way you can keep a closer eye on how hot your skillet gets.
Can Bananas Replace Eggs in Pancakes?
If you prefer not to use an egg in these fluffy banana pancakes, then you can skip it entirely or you can use an additional ¼ cup of mashed banana. However, note that the more banana you add, the more strong the banana flavor will be.
Can I Freeze Banana Pancakes?
Yes, you can totally freeze banana pancakes. In fact, you can freeze any kind of pancake. I’d recommend cooking them first, letting them cool, then stacking them up with wax paper in between. Put them in a resealable bag in the freezer. When you want to eat a fluffy pancake or two, simply remove what you want from the freezer and pop them right in the toaster to thaw and reheat. Ta da! Breakfast is served, and such a great option for those busy school mornings which are almost upon us again!
- Feel free to add 1/3 cup semi-sweet chocolate chips to the batter if you love your banana pancakes with chocolate chips in it!
- These fluffy pancakes will keep in a Ziplock bag or another airtight container in the fridge for up to 5 days or in the freezer for up to 5 months.
- I like to mash my overripe bananas with the back of a fork against a bowl, but you could also use a potato masher or the back of a spoon. If you want, you can toss them in a blender or food processor for a super smooth consistency.
Banana Bread Pancakes
- 1 cup flour
- 1 tablespoon sugar
- 1 tablespoon brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 egg
- 1 cup milk
- 2 tablespoons butter - melted
- ½ teaspoon vanilla
- 2 medium very ripe bananas - mashed
- ⅓ cup pecans - or walnuts
- optional: syrup, semi sweet chocolate chips
- Preheat a skillet, pan, or griddle to medium heat (about 275 degrees).
- In a medium bowl whisk together flour, sugar, brown sugar, baking powder, and salt.
- In another bowl mix together egg, milk, butter, vanilla, and mashed bananas. Add dry ingredients to wet ingredients and mix until just combined (do not overmix, a few lumps are okay!). Gently stir in nuts.
- Lightly grease your preheated skillet. Pour 1/4 cup batter onto the skillet. Cook 1-2 minutes until edges begin to look “dry”. Flip with spatula, then cook another 1-2 minutes. Repeat with remaining batter. Serve with syrup and chopped nuts as desired.
This awesome pancake recipe has been sponsored by Diamond of California – Thanks for letting me work with the brands I love to keep this here blog going!