Banana Pancakes Recipe (2024)

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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!

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

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.

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

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

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!

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.

I love pancakes in the winter as the snow falls

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!

These are amazing- nice weekend treat!!

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

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!

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.)

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

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. :)

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

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.

Has anyone turned these into waffles instead?

I made these several times over the holidays and they were a big hit with my family. Pair with bacon for a wonderful sweet/salty combo.