Banana Pancakes

🥞 Best Banana Pancakes Recipe – Fluffy, Easy & Naturally Sweet 

Enjoy Your Homemade Banana Pancakes!

There you have it—an easy, delicious banana pancake recipe that’s perfect for busy mornings, lazy weekends, or anytime you want a cozy breakfast with a healthy twist. With simple ingredients and endless topping options, it’s a recipe you’ll come back to again and again.

Why You’ll Love This Banana Pancakes Recipe

Who doesn’t love a warm, fluffy stack of pancakes in the morning? These banana pancakes take that classic comfort food to the next level with a naturally sweet and nutritious twist. They’re quick, easy, and made with ripe bananas—so not only do they taste amazing, but they help you cut back on added sugar too.

Whether you’re rushing through a weekday morning or enjoying a lazy weekend brunch, this easy banana pancakes recipe is a go-to for a feel-good breakfast made with simple, wholesome ingredients.

Banana Pancakes Ingredients: What You Need

You only need a handful of basic ingredients to make the best banana pancakes:

• Ripe bananas
  

• Flour (all-purpose, or a gluten-free alternative like oat or almond flour)
  

• Eggs
  

• Milk (dairy or plant-based)
  

• Baking powder
  

• A pinch of salt
  

Optional add-ins:

• Ground cinnamon
  

• Vanilla extract
  

• Chocolate chips
  

• Chopped nuts

How to Make Banana Pancakes: Step-by-Step Guide

Step 1: Mash the Bananas

Start with ripe bananas—they’re sweeter, softer, and easier to mash. Use a fork to mash them in a large bowl until mostly smooth. A few small lumps are fine and add great texture.

Step 2: Prepare the Batter

In a separate bowl, whisk together your dry ingredients. Add the mashed bananas, eggs, and milk to the dry mix and stir until smooth and lump-free. This is the time to fold in any extras like chocolate chips or chopped nuts.

Step 3: Cook to Perfection

Heat a nonstick skillet or griddle over medium heat and lightly grease it. For perfectly sized, mess-free pancakes, use the Eggssentials pancake batter dispenser. It makes it easy to portion out 1/4 cup of batter per pancake, with no drips or guesswork—just smooth, even pours every time.

Cook until bubbles form on top and the edges begin to set, then flip and cook another 1–2 minutes until golden brown.

Healthy Banana Pancakes: Nutritional Benefits & Variations

These banana pancakes aren’t just delicious—they’re also packed with goodness.

• No refined sugar: Ripe bananas bring natural sweetness
  

• High in fiber and potassium: A wholesome way to fuel your day
  

• Flexible for dietary needs: Easy to make gluten-free or dairy-free
  
  

Want to make them even healthier?

• Swap the flour: Use oat or almond flour for added nutrients
  

• Go egg-free: Try a flax egg for a vegan-friendly version
  
  

💡 Quick Tip: How to Make a Flax Egg

Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 5–10 minutes until it thickens. This mixture can replace one egg in your pancake batter—perfect for plant-based diets!

Tips for the Best Easy Banana Pancakes Recipe

• Use overripe bananas for natural sweetness and a soft texture
  

• Don’t overmix the batter to keep pancakes light and fluffy
  

• Cook on medium-low heat for even browning and soft centers

• Use the Eggssentials pancake batter dispenser for precise, no-mess pouring
  

Serving Suggestions & Topping Ideas

Once your pancakes are golden and fluffy, it’s time to get creative:

Classic:

• Maple syrup and a pat of butter
  

Healthy:

• Greek yogurt, almond butter, or fresh berries
  

Indulgent:

• Chocolate chips, caramelized bananas, or peanut butter drizzle
  

Pro tip: Mix and match toppings—banana pancakes with Greek yogurt and a peanut butter drizzle? Yes, please.

Storage Tips: How to Save & Reheat Banana Pancakes

To store:
Let pancakes cool completely. Stack them with parchment paper between each, then store in an airtight container in the fridge for up to 4 days.

To freeze:
Place cooled pancakes in a single layer on a baking sheet and freeze for 1 hour. Transfer to a freezer-safe bag or container for up to 2 months.

To reheat:

• Microwave: 20–30 seconds
  

• Toaster: Great for crispy edges
  

• Skillet: Warm on low heat for a fresh-cooked feel
  
  

Double the batch—you’ll thank yourself later!

Common Questions About Banana Pancakes

How do I store leftover banana pancakes?

Cool completely, then refrigerate for up to 4 days or freeze for longer storage. Reheat in the toaster, microwave, or skillet.

Can I make banana pancakes without eggs?

Definitely! Replace each egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water). Let sit 5–10 minutes until thick. You can also use 1/4 cup of unsweetened applesauce per egg for moisture and sweetness.

What’s the best flour for banana pancakes?

All-purpose gives you classic fluff, whole wheat adds fiber, and oat or almond flour are great gluten-free options. Adjust liquid as needed if using alternative flours.

Enjoy Your Homemade Banana Pancakes!

There you have it—an easy banana pancakes recipe that’s wholesome, fluffy, and packed with flavor. Whether you’re keeping it simple or customizing with your favorite toppings, these pancakes are sure to become a breakfast favorite.

💬 Tried it? Leave a comment below and share your favorite mix-ins or toppings—we’d love to hear how you make your banana pancakes your own!