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Banana Pancakes

A stack of these homemade Banana Pancakes will make a tasty start to any day. Serve them warm with a pat of sweet cream butter, sliced bananas, toasted pecans and a generous drizzle of maple syrup, then enjoy.



Easy Banana Pancakes Recipe

There’s nothing like a stack of sweet banana pancakes for breakfast. In fact, pancakes are one of our favorite breakfast for dinner meals. These pancakes are light and fluffy with a distinct bananas bread flavor made into the form of a flapjack. That’s heaven on a plate, if you ask me.


How to Make the Best Banana Pancakes Recipe

  • Ingredients you’ll need to make homemade Banana Pancakes: All purpose flour, mashed banana, light brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, buttermilk, large eggs, vanilla, melted butter, toasted chopped pecans and maple syrup for serving.
  • Kitchen gadgets you’ll need: A griddle or non stick pan for frying, measuring cups and spoons, mixing bowls, a whisk to sift the dry ingredients, a turning spatula, large rubber spatula or spoon for stirring, a fork to mash the banana and a sheet pan to toast the pecans. You can use an ice cream scoop or a measuring cup to divide the pancake batter.
  • I have some pancake recipes that I recommend dividing the eggs and whipping the whites much like a meringue. This is then folded into the batter. For this recipe, you can certainly do that but I find the banana adds texture that makes it unnecessary to go that extra step.
  • You can serve these pancakes drizzled with maple syrup, caramel syrup or even chocolate syrup.
  • Pancakes like these can be enjoyed for breakfast, brunch or as a dessert. When serving them as a dessert, try topping them with caramel or chocolate syrup with whipped cream or vanilla ice cream. Delicious!
  • Store leftover pancakes in the refrigerator for up to 3 days. Reheat in a pan over medium heat or in the microwave.
  • You can freeze these Banana Pancakes, too. After cooking, cool the pancakes completely. Store with wax paper between the pancakes to prevent them from sticking together. Reheat on a sheet pan covered with foil in a 375°F oven just until heated through.


More Pancake Recipes to Make

Pancakes are always a fun dish to make as they’re filling and are often made using simple pantry ingredients such as all purpose flour, sugar and eggs. For that reason alone, they’re a regular on our menu. More pancakes you may also like to try:





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Banana Pancakes

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: banana-pancakes, banana-pancakes-recipe
Servings: 10 servings
Calories: 201kcal


  • 1/2 cup chopped pecans toasted
  • 2 cups all purpose flour
  • 1/4 cup light brown sugar
  • 2 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • 1 cup buttermilk (well shaken)
  • 1 small ripe banana, mashed (to equal around 1 cup)
  • 2 Tbsp salted butter melted
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • vegetable oil for frying
  • 1 Tbsp granulated sugar mixed with 1/2 tsp cinnamon for sprinkling on top
  • maple syrup or caramel syrup, butter and banana slices for serving


  • To toast pecans: Preheat oven to 350°F. Spread pecans in a single layer on a sheet pan. Roast for 6-8 minutes, then set aside to cool.
  • To make pancakes: In a medium size mixing bowl, use a whisk to sift together flour, brown sugar, baking powder, cinnamon, baking soda, salt and nutmeg. Set aside.
  • In a separate bowl, whisk together buttermilk, banana, butter, eggs and vanilla until fully combined.
  • Add the wet to the dry ingredients. Mix with a large spoon or spatula until fully blended. Let stand 5 minutes.
  • To prepare: Heat and lightly oil a griddle or non stick frying pan over medium high heat.
  • Use a standard size 4 ounce ice cream scoop or a 1/3 cup measuring cup to divide the batter pouring into pan in even size circles.
  • Fry in batches, for about 1-2 minutes per side. Keep warm between batches. Add additional oil as needed between batches.
  • Serve immediately drizzled with syrup topped with butter, banana slices and a sprinkle of pecans and cinnamon sugar.


Serving: 1serving | Calories: 201kcal | Carbohydrates: 28g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 296mg | Potassium: 190mg | Fiber: 1g | Sugar: 8g | Vitamin A: 139IU | Vitamin C: 0.3mg | Calcium: 84mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!

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