Banana Pancakes Recipe (2024)

Ratings

4

out of 5

1,794

user ratings

Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

MB Roska

These look great, but I'm here to share a shockingly simple & satisfying alternative: mash one banana, mix in one egg, and pour into a pan and proceed as you would a regular pancake. Which it surprisingly resembles.

Kay

Very tasty pancake. Years ago I discovered powdered buttermilk in the baking aisle and now there is always a container in the fridge for occasions like this.

Justine J.

For an extra banana kick, slice a banana and lay the slices on top of the batter after you've poured it in the pan, but before you've flipped them. They'll caramelize a bit as the top fries after you flip them.

DWITTROCK

Also works with waffles and takes care of a lot of black bananas. The recipe also halves nicely. If you don't have buttermilk, 1 teaspoon of lemon juice in a cup of milk does the trick. Use within 10 minutes.

nb

Happened to have everything needed for this recipe so I made for Sunday morning breakfast when i saw it pop up in the app! Delicious and fluffy with crispy edges. I like the mashed banana rather than slicing and adding into the pancakes. Definitely recommend.

Kevin K

This is almost identical to many old fashioned buttermilk pancake recipes from the 1950s. You can actually swap out the bananas for many other fruits like blueberries, etc. The key to the lightness is the reaction between the acidic buttermilk and baking soda base, combined with the baking powder. That creates the bubbly airy batter. It’s a great classic recipe for light pancakes.

Lynn from NJ

I make a similar pancake with good old Aunt Jemima mix (the one where you add an egg and oil.) I add mashed banana, wheat germ, and as much milk as it takes to achieve the desired consistency. They're always a hit in my family.

D

These turned out great! If I made them again, I’d add cinnamon and vanilla to the batter.

jilson

Made the recipe as written and this is definitely a keeper! I used two medium very ripe bananas. The batter is on the thick side so I had to use lower heat and cook longer than I do for my usual, less thick pancake recipe. I added fresh blueberries to half the batter and that was a hit. Melt the butter first so it has a bit of time to cool while you measure the other ingredients.

DebinDenver

Great and easy recipe. These pancakes are light, fluffy and delicious. I’ll never go back to mixes. I made my own buttermilk with lemon juice, which gave the pancakes a subtle citrusy taste. I added a little vanilla and garnished with creamy Irish butter and real maple syrup. Nice weekend breakfast for the family.

Carolyn

Pancakes were delicious--not at all cakey or tough. I subbed 1/4 cup 2% greek yogurt combined with whole milk for the buttermilk. Definitely would do that again.

Ruth from Rego Park, Queens

I started making pancake batter using very very ripe bananas, several decades ago, when a family member was no longer able to eat any oils. I always keep a few in the freezer. I've found them to be so sweet, that I never add any sweetener. And... I've also found that I don't need to add any salt. I do often add fruit - - apples, strawberries, or my favorite: cranberries. Enjoy!

A Hoffmann

Add cardamom…my experience - no need brown sugar - sweetened by banana…

caroline

Nice flavor, but I guess we are not a thick cakey pancake family—that’s what these are. Too much baking powder, too much flour. Made these to the recipe this morning and they were pretty okay right off the griddle, but wait a minute and they get heavy and dry. Easily overcooked. We prefer a little more tender, springy, thinner pancake—which could probably be achieved by reducing baking powder, reducing flour a little and separately whipping the egg whites and folding those in.

Peter S.

Prefer adding sliced bananas to batter just before flipping, when batter is a little drier. Then banana slices caramelize, adding more flavor.

Marmot

Fabulous! Especially with a few banana slices and walnuts thrown in, as others recommended. Leftover batter freezes well, I discovered - and the pancakes were just as fluffy and even quicker the second time

Kelly

I don’t know how this only gets 4 stars. These are the best pancakes I’ve ever made! They fluffed up perfectly and are full of flavor. Making a bunch of these for work tomorrow!

Anna

Excellent! Added 1/2 c. pecans and 1 t. cinnamon.

Abigail

I used greek yogurt mixed with a splash of water instead of buttermilk and halved the recipe because I only had one banana. Cooked in pam spray instead of butter and they are super delicious and buttery from the butter in the batter. We will be making these regularly!

KM

Tasty! Rose really nicely and even better with chocolate, surprisingly. My husband asked for more sugar, but could've been that our bananas were not ripe enough. Used milk with lemon juice in place of buttermilk.

Big dog

I love pancakes in the winter as the snow falls

Kathy

How on earth are these pancakes only rated four stars? These were AWESOME. Perfect flavor and texture - so, so good. I followed the recipe precisely, taking care not to overnix. Use top quality butter and syrup at the table. These are worthy!

Agat

These are amazing- nice weekend treat!!

Susie

Made these as written. Measured flour & bananas by weight. Allowed to rest ~30 min. Buttered the griddle to start but didn’t add again because they cooked beautifully without it on the hot griddle. Served with bfast sausage. My husband is the king of weekend pancakes in our family but he was busy this AM so I made these to use up a couple of ripe bananas. These were so good that he announced he was ceding his royal title to me. Ha! 10/10 recommend as written using weight measures

Kelly

Oh my gosh, these are amazing! The only change we made was to make them diary free since we have a dairy allergy. We used dairy free Earth Balance butter and Oak Milk instead. They were perfectly sweet but not too sweet. Perfect amount of banana. Nice texture too. Delicious!

Cristina

This recipe is a fabulous way to use up overripe bananas! The pancakes came out thick and fluffy with just the right amount of sweetness. I followed the advice of other readers and used regular milk with a teaspoon of lemon juice as a buttermilk substitute. (Couldn’t taste the lemon at all.)

Virginia

Great recipe! I used egg replacement and regular whole milk and they were great. Suuuper fluffy. Add cinnamon :)

Emily K

These were delicious! They take a little longer to cook than regular pancakes. A few of mine were a little underdone even though each side was nicely browned. I threw some dark chocolate chips into a few of the pancakes while cooking to make them extra delicious. :)

Alex

1:1 swap with King Arthur GF flour worked great! Needed to add a little more buttermilk to thin the batter.

Binnie

Have made these for over 60 years, but instead of maple syrup, I make a syrup of lime juice, some sugar and butter. You can also then sprinkle powdered sugar over the syrup. A very Caribbean taste.

Private notes are only visible to you.

Banana Pancakes Recipe (2024)

FAQs

Why are my banana pancakes rubbery? ›

Over-mixing pancake batter develops the gluten that will make the pancakes rubbery and tough.

Why are my banana pancakes flat? ›

A flat pancake could be the result of an overly-wet batter. Add a little extra flour and see if that makes a difference. The batter should be thick enough that it drips rather than runs off the spoon—and remember, it should have some lumps still in it.

Does adding more baking powder make pancakes fluffier? ›

Don't be tempted to add more than the recipe suggests, as too much baking powder will make pancakes taste soapy. Alternatively, you could use self-raising flour, which will add to the amount of raising agent in the recipe and potentially make your pancakes fluffier.

What makes pancakes fluffy and rise? ›

Pancakes and waffles typically both contain baking soda, which causes them to rise. As soon as the baking soda is combined with the wet ingredients (which contain an acidic ingredient, like often buttermilk), it starts producing carbon dioxide gas bubbles that cause the batter to rise.

What does adding more eggs do to pancakes? ›

Eggs are a crucial ingredient. They provide the cakes with the structure to hold light bubbles. Eggs also give the batter additional, richer flavor from the yolk fat. If you add too many eggs, you'll have “pancakes” that look more like custard or crepes.

Is it better to add milk or water to pancake mix? ›

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 is the trick to making pancakes fluffy? ›

The tip, via Food52, relies on relaxed egg whites, aka unbeaten whites that have been allowed to sit for a bit. The pancake technique calls for the eggs to be separated and for the yolks to be mixed into a buttermilk, milk, and melted butter mixture.

What's the best oil for pancakes? ›

Healthy kinds of Oil to use in Pancakes
  1. Olive oil. Olive oil is a great alternative because it is high in healthy fats that can lower your risk of heart diseases.
  2. Coconut oil. Coconut oil is another butter or shortening substitute with potential health benefits.
  3. Grapeseed oil.
Jul 29, 2023

Why are my banana pancakes so 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

If you're cooking with a griddle, Wenk says to lower the heat to 360 degrees (the pan can stay over medium heat) before spooning in the batter. Mortillaro explains that high heat results in uneven cooking as it burns the outside while leaving the inside batter raw.

How do you keep pancakes from being rubbery? ›

Overmixing pancake batter causes the gluten to build up, making the cooked results rubbery discs instead of soft and fluffy pancakes. Solution: Stir the batter until the wet and dry ingredients are just incorporated. A few lumps are okay! Pancake batter should be thick enough, so it drips off the back of a spoon.

Why is my banana cake dense and rubbery? ›

You Over-Mix the Batter

For soft and tender banana bread, gently stir the wet ingredients into the dry — don't overmix! The more you stir, the more gluten will develop. The result will be a tough, rubbery banana bread. Simply stir until moist, and then do no more.

Why are my pancakes coming out chewy? ›

Overmixed Pancake Batter

When you overmix the batter to “make sure there are no lumps left” you are activating the gluten (a protein found in flour). While you won't notice it in batter form, overmixed pancake batter will yield a gummy or rubbery pancake texture.

What makes pancakes flat and rubbery? ›

Why are my pancakes rubbery and chewy? The most common cause for pancakes turning out dense is over mixing.

References

Top Articles
Latest Posts
Article information

Author: Frankie Dare

Last Updated:

Views: 5579

Rating: 4.2 / 5 (73 voted)

Reviews: 80% of readers found this page helpful

Author information

Name: Frankie Dare

Birthday: 2000-01-27

Address: Suite 313 45115 Caridad Freeway, Port Barabaraville, MS 66713

Phone: +3769542039359

Job: Sales Manager

Hobby: Baton twirling, Stand-up comedy, Leather crafting, Rugby, tabletop games, Jigsaw puzzles, Air sports

Introduction: My name is Frankie Dare, I am a funny, beautiful, proud, fair, pleasant, cheerful, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.