This Banana Pancakes recipe is a great way to use up ripe bananas, whether you prefer your bananas mashed or sliced. The pancakes are light and fluffy, with a delicate banana flavor.
Cinnamon, nutmeg, and a dash of vanilla enhance the flavor. I also added toasted pecans, which lend the banana pancakes a pleasant crunch, making them an excellent choice for breakfast or brunch.
We like to top our Banana Pancakes with some butter and syrup, but you can also top them with fresh fruit, blueberry maple syrup, caramel sauce, yogurt, or even chocolate chips!
If you have any leftover banana pancakes, they freeze well and can be reheated in the microwave or in the oven. For more🥞Pancakes recipes, check out these Homemade Pancakes, Blueberry Pancakes, and Buttermilk Pancakes.
How to Make Banana Pancakes
Note: The full instructions are provided in the recipe card below.
Place chopped pecans in a small dry skillet and cook over medium-low heat, constantly stirring, until fragrant and lightly browned, 2 to 4 minutes. Remove from heat and let cool.
Whisk the flour, baking powder, sugar, cinnamon, nutmeg, and salt in a large bowl. In a separate medium bowl, whisk together the milk, mashed banana, vanilla extract, and eggs.
Add the wet ingredients along with the melted butter to the dry ingredients. Gently whisk until just combined but still lumpy—don't overmix; small flour lumps are okay. Fold in the nuts.
Heat a small nonstick skillet over medium heat. Once the pan is hot, prepare a lightly oiled paper towel by drizzling a small amount of vegetable oil or clarified butter (such as ghee) onto the towel; we like to use Avocado oil.
Then, use the towel to spread the oil evenly over the pan's surface.
This will create a thin layer of oil that helps the pancakes cook evenly and release easily from the pan. Once the pan is lightly oiled, reduce the heat to medium-low to prevent scorching the first round of pancakes.
Using a ladle (or a ½ measuring cup), ladle pancake batter into rounds; use the back of the cup to help spread them evenly. Cook until pancakes are firming up around the edges, and little bubbles appear on the batter's top side, about 2 to 3 minutes.
Flip to the second side, and cook until golden brown, adjusting heat as needed, about 1 more minute. Repeat with the remaining batter, greasing the pan with additional butter or oil if too dry. Serve with a drizzle of honey or maple syrup.
Related Recipes:
📖 Recipe
Easy Banana Pancakes
Ingredients
- 250 g (2 cups) all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon nutmeg , freshly grated
- 30 g (¼ cup) powdered sugar or granulated sugar
- 1-¼ cups plus 1 tablespoon whole milk
- 2 large eggs at room temperature , well beaten
- 4 tablespoons unsalted butter or shortening , melted
- ¾ cup ripe banana , mashed (about 2 small bananas)
- 3 teaspoon pure vanilla extract or zest from 1 lemon
- ½ cup chopped pecans or walnuts (optional)
- Avocado oil for cooking
Instructions
- Place chopped pecans in a small dry skillet and cook over medium-low heat, constantly stirring, until fragrant and lightly browned, 2 to 4 minutes. Remove from heat and let cool.
- In a large bowl, whisk the flour, baking powder, sugar, cinnamon, nutmeg, and salt. In a separate medium bowl, whisk together the milk, mashed banana, vanilla extract, and eggs. Add the wet ingredients along with the melted butter to the dry ingredients. Gently whisk until just combined but still lumpy- don't overmix; small flour lumps are okay. Fold in the nuts.
- Heat a small nonstick skillet over medium heat. Once the pan is hot, prepare a lightly oiled paper towel by drizzling a small amount of vegetable oil or clarified butter (such as ghee) onto the towel; we like to use Avocado oil. Then, use the towel to spread the oil evenly over the surface of the pan. This will create a thin layer of oil that helps the pancakes cook evenly and release easily from the pan. Once the pan is lightly oiled, reduce the heat to medium-low to prevent scorching the first round of pancakes.
- Using a ladle (or a ½ measuring cup), ladle pancake batter into rounds; use the back of the cup to help spread them out evenly. Cook until pancakes are firming up around the edges and little bubbles appear on the batter's top side, about 2 to 3 minutes.
- Flip to the second side, and cook until golden brown, adjusting heat as needed, about 1 more minute. Repeat with the remaining batter, greasing the pan with additional butter or oil if too dry. Serve with a drizzle of honey or maple syrup.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
