These quick and easy banana pancakes are the perfect way to start any day. They're incredibly delicious and rich in banana flavor, and you won't believe how easy they are to make. Great for using up overripe bananas, this recipe is a keeper!
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Why This Recipe Stands Out
We all love a good pancake breakfast, and these Easy Banana Pancakes are a guaranteed crowd-pleaser. Here’s why we love this recipe:
- Simple Ingredients: You likely have all the ingredients in your pantry already.
- Easy to Make: The recipe uses simple and straightforward steps, making it perfect for beginners.
- Healthy: This recipe uses a ripe banana for natural sweetness and flavor.
- Customizable: You can add your favorite toppings like chocolate chips or nuts to make it your own.
- Make-Ahead: You can prepare the batter the night before for an even quicker breakfast.
- Perfect Texture: The combination of all-purpose flour and baking powder gives these pancakes the perfect fluffy texture.
- Freezer-Friendly: You can make a big batch and store the extras in the freezer for later.
Key Ingredients
- Banana – We use ripe bananas here. The riper, the better as they are sweeter and mash more easily.
- Egg – We use one large egg to help bind the ingredients together and add some extra protein.
- Brown Sugar – We use brown sugar to add a touch of caramel-like sweetness to the pancakes.
- Butter – We use melted butter to add a rich, buttery flavor to the pancakes.
- All-Purpose Flour – Make sure you measure your flour properly using the spoon and level method. Too much flour can make your pancakes dense.
Substitutions and Variations
Here are some of our favorite substitutions and variations:
- Flour: We used all-purpose flour in this recipe, but feel free to substitute it with whole wheat flour, gluten-free flour, or even oat flour.
- Egg: If you’re vegan or allergic to eggs, you can try replacing the egg with a flax egg or a chia egg. You can also check out our vegan banana pancakes for an egg-free version.
- Sugar: We used brown sugar to complement the natural sweetness of the banana, but you can substitute it with white sugar, coconut sugar, or a sugar-free alternative like stevia.
How to Make Easy Banana Pancakes
Step 1: In a medium bowl, whisk together egg, sugar, salt, butter, and milk. In a small bowl, mash the banana and add it to the egg and milk mixture.
Step 2: In a separate bowl, mix flour and baking powder. Slowly add this to the batter and mix until smooth. Cover the batter and refrigerate for 30 minutes.
Step 3: Heat a non-stick pan. Drop ¼ cup of batter onto the pan. Cook for 2 minutes until golden brown, then flip and cook for another minute.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Banana Pancakes
- These pancakes go great with a variety of fruit spreads. Try them with classic strawberry jam, or mix it up with a spread made from your favorite berries.
- Of course, you can't go wrong with the classic combination of pancakes and maple syrup. The sweetness of the syrup pairs perfectly with the fluffy, flavorful pancakes. (Here's my favorite brand of Maple syrup.)
- If you prefer honey, drizzle it over the pancakes for a delicious, all-natural sweetener.
- We also love these pancakes with a dollop of sour cream. The tangy creaminess balances out the sweetness of the bananas and adds a lovely richness to each bite.
Frequently Asked Questions
Yes, in fact, we recommend using an overripe banana. It will be much easier to mash and will give your pancakes a stronger banana flavor.
Chilling the pancake batter helps to give you a fluffier result. This is because it allows the gluten in the flour to relax, and it gives the baking powder time to activate.
These banana pancakes are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Simply reheat them in the microwave or in a pan before serving.
Recipe
Best Banana Pancakes
Ingredients
For the pancakes:
- 1 egg
- 1 tablespoon brown sugar
- ¼ teaspoon salt
- 50 grams (¼ cup) butter melted
- 250 ml (8.5 oz ) milk at room temperature
- 1 medium banana
- 170 grams (¾ cup) all-purpose flour
- 1 teaspoon baking powder
Instructions
- In a medium bowl, whisk the egg and add sugar, salt, butter, and milk.
- In a small bowl mash banana and add it to egg and milk mixture.
- In another medium bowl mix flour and baking powder and using a wooden spoon slowly fold them to a batter. Mix to the point until no lumps remain and the batter is smooth, but don't overmix.
- Cover the batter with a lid and refrigerate for 30 minutes.
- Heat a non-stick pan over medium heat. There's no need to add butter or oil.
- Drop ¼ cup of batter into the pan. Cook for 2 minutes until bubbles appear at the top and the underside is golden brown. Then, flip with a spatula and cook on the other side for another minute.
- Transfer the pancakes to a serving plate and serve immediately with your favorite jam or syrup.
Notes
Nutrition
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Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Meg says
Ooh. This looks so good! I have done banana pancakes before, but the orange sauce is such a good idea!
Iryna says
Thanks Meg! Yes, orange sauce definitely adds a nice zesty bite to these pancakes.
chelsea jacobs says
Yum! Sounds perfect for summer breakfasts!