Easy Banana Pancakes Recipe

These banana pancakes are a fluffy and delicious alternative to a favorite breakfast. They are made with simple ingredients and the addition of ripe mashed banana makes them so moist and naturally sweet.

We Think These Are The Best Banana Pancakes

I first made this pancake recipe as a gluten free option over regular pancakes. Now, we just love the added banana flavor and no added white sugar . Like regular pancakes, they are wonderful with a drizzle of maple syrup, fresh fruit, or a spoonful of peanut butter.

Feel free to double or triple the batch for a larger group. 

Ingredients Needed

The complete list of ingredients with amounts are listed in the full recipe card below.

•  Ripe bananas – The riper the bananas are the better and sweeter.
• Egg – Just one large egg. 
• Egg whites – I use liquid store-bought egg white but you can just use the whites from 2 eggs.  But you can also swap these for a 2nd whole egg as well. 
• Quick-cooking oats – I like to pulse them in a food processor to turn them into flour consistency but you can simply add them as is too. 
• Ground cinnamon – This makes the them taste like a dessert! Swap it for pumpkin pie spice or apple pie spice too! I have even added a dab of vanilla extract.

How to Make Banana Pancakes

These fluffy pancakes are quick and easy to make whenever you have a craving!

Step 1: In a medium bowl, mash the bananas. 

Step 2: Add in the egg, egg whites and oats and whisk until just barely combined.  (don’t over-mix or they will not be quite as fluffy). Feel free to add a few chocolate chips, blueberries or chopped nuts into the batter.

If the batter is a little thick than you like, add a tablespoon at a time of regular milk or non-dairy milk like almond milk or oat milk to thin it.

Step 3: Heat a nonstick skillet or griddle over medium heat. I know it’s ready when a drop of water sizzles on the pan. Add butter or oil to the heated pan and then pour ¼ cup or less of the pancake batter into the pan.  I like to keep them a little smaller for easier flipping but make them any size you like.

Step 4: Cook for about 30 seconds until the center starts to bubble. 

Step 5: Carefully flip the pancake with a wide spatula and cook for an additional 1 to 2 minutes until the bottom is golden brown. 

Step 6: Remove and place on a plate or baking sheet.  Repeat with remaining batter. (I like to keep the pancakes warm in a low oven if I am making larger batches so I can serve them all at once).

Serve them warm topped with maple syrup, fresh fruit like bananas, blueberries or strawberries.

How to Store Leftover Pancakes

Refrigerate:  Place cooled pancakes in an airtight container and store in the refrigerator for up to 4 days. 

Freeze: Banana pancakes freezer very well for meal prep too. Make a bigger batch and freeze them in a freezer bag with parchment paper between each one so they don’t stick together. 

Reheat in the microwave for a 15-20 seconds, skillet on the stovetop or on a baking sheet in a low oven temp until heated through. 

This post was originally posted on August, 29, 2017. I have updated it with new images and information.

If you love these banana pancakes, make these other favorite breakfast recipes next:

• Homemade Crepes
• Easy Sheet Pan pancakes
• Brioche French Toast
• Low-carb Protein Waffles
• Chocolate Pancakes

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