Banana Pancakes
Sweet, fluffy, and naturally delicious — the perfect way to use up ripe bananas
When life gives you overripe bananas, make pancakes! These banana pancakes are thick, fluffy, and just the right amount of sweet — no added sugar needed thanks to the natural sweetness of brown bananas. They’re quick to make and perfect for breakfast, brunch, or a cozy afternoon snack.
What Makes Banana Pancake So Good?
Banana pancakes are a wonderful twist on the classic — moist and fragrant with a hint of caramelized banana flavor. Using mashed bananas in the batter means less added sugar, and frying extra slices in the pan adds pockets of soft, golden banana in every bite. They’re easy to whip up and even easier to love.
Make-Ahead Tips
- Pre-make the batter: Store in the fridge for up to 1 day. Stir before cooking.
- Freeze pancakes: Cool completely, then stack with parchment between layers and freeze in a bag. Reheat in toaster or oven.
- Use frozen bananas: Thaw fully and drain excess liquid before mashing and adding to the batter.
Ingredient Breakdown: How Each One Works Its Magic
- Wheat flour (all-purpose)
Forms the base of the pancake batter, giving it structure. - Baking powder
Adds lift and helps the pancakes become tall and fluffy. - Salt
Balances the sweetness and enhances flavor. - Milk
Thins the batter and makes it smooth — use whole or low-fat milk. - Eggs
Bind the ingredients and add richness. - Melted butter
Adds moisture and richness, plus helps keep the pancakes from sticking. - Bananas
Mashed bananas add natural sweetness and softness. Extra slices caramelize beautifully when fried in the pan.
Storing and Reheating
Fridge
- Store leftover pancakes in an airtight container for up to 3 days.
Freezer
- Freeze cooked pancakes for up to 2 months.
Reheating
- Toaster: Best method for crisp edges.
- Oven: 160°C (325°F) for 8–10 minutes.
- Microwave: 20–30 seconds per pancake.
Time and Yield
- Prep time: 10 minutes
- Cook time: 8–10 minutes
- Total time: Under 20 minutes
- Yields: About 12 pancakes (6 servings of 2 pancakes each)
Step-by-Step Instructions
- Mix dry ingredients:
In a large bowl, whisk together the flour, baking powder, and salt. - Add milk and melted butter:
Pour in half the milk and whisk until smooth and lump-free. Add the remaining milk and melted butter. Mix to combine. - Add eggs:
Whisk in the eggs until the batter is well blended. - Mash the bananas:
Peel two bananas, break them into chunks, and mash with a fork until smooth. Stir the mashed bananas into the batter. - Prepare banana slices (optional):
If you have extra bananas, cut them into thin strips for frying with the pancakes. - Cook the pancakes:
Heat a large nonstick or lightly buttered frying pan over medium heat. Place a few banana slices into the pan, then pour a ladle of batter over them. Cook until bubbles form and the edges begin to set. Carefully flip and cook the other side until golden and cooked through. Repeat with the remaining batter, greasing the pan as needed. - Serve warm:
Stack pancakes on a plate and keep warm under a clean cloth while you finish the batch. Serve with butter, maple syrup, yogurt, or extra fruit.
Ingredients (with Metric & US Measurements)
6 portions/servings
- 5 dl wheat flour (approx. 210 g or 1¾ cups)
- 4 tsp baking powder
- 0.5 tsp salt
- 4 dl milk (approx. 400 ml or 1⅔ cups)
- 4 eggs
- 100 g melted butter (approx. 7 tbsp)
- 2 ripe bananas, mashed (approx. 1 cup)
Optional: Extra banana for slicing and pan-frying
Optional Add-Ins & Toppings
- Add-ins: Chocolate chips, blueberries, chopped nuts
- Toppings: Maple syrup, honey, whipped cream, Greek yogurt, peanut butter, or cinnamon sugar
Nutritional Info
per portion/serving
Calories: 432 kcal Fat: 20 g Protein: 15 g Carbohydrates: 46 g
Banana Pancakes
When life gives you overripe bananas, make pancakes! These banana pancakes are thick, fluffy, and just the right amount of sweet — no added sugar needed thanks to the natural sweetness of brown bananas. They’re quick to make and perfect for breakfast, brunch, or a cozy afternoon snack.
Ingredients
- 1¾ cups wheat flour 5 dl
- 4 tsp baking powder
- 0.5 tsp salt
- 1⅔ cups milk 4 dl
- 4 eggs
- 7 tbsp melted butter 100 g
- 2 ripe bananas approx. 1 cup
Instructions
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
- Add milk and melted butter: Pour in half the milk and whisk until smooth and lump-free. Add the remaining milk and melted butter. Mix to combine.
- Add eggs: Whisk in the eggs until the batter is well blended.
- Mash the bananas: Peel two bananas, break them into chunks, and mash with a fork until smooth. Stir the mashed bananas into the batter.
- Prepare banana slices (optional): If you have extra bananas, cut them into thin strips for frying with the pancakes.
- Cook the pancakes: Heat a large nonstick or lightly buttered frying pan over medium heat. Place a few banana slices into the pan, then pour a ladle of batter over them. Cook until bubbles form and the edges begin to set. Carefully flip and cook the other side until golden and cooked through. Repeat with the remaining batter, greasing the pan as needed.
- Serve warm: Stack pancakes on a plate and keep warm under a clean cloth while you finish the batch. Serve with butter, maple syrup, yogurt, or extra fruit.