Banana Pancakes
Whole-grain pancakes with banana mashed into the batter — sweeter, denser, and more nutritious than standard pancakes. Naturally sweet enough to need minimal syrup. Kids love them; adults pretend not to.
Prep Time
16 min
Cook Time
11 min
Servings
6
Calories
327 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Banana3
- Flour3 cups
- Eggs3
- Milk1 ½ cup
- Honey3 tbsp
- Butter½ cup
- Baking Powder1 ½ tsp
- Sugar¾ cup
- Vanilla Extract1 ½ tsp
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Banana3
- Flour3 cups
- Eggs3
- Milk1.5 cup
- Honey3 tbsp
- Butter0.5 cup
- Baking Powder1.5 tsp
- Sugar0.75 cup
- Vanilla Extract1.5 tsp
Instructions
- 1
Mash 2 very ripe bananas (the riper, the sweeter) in a large bowl. The banana provides sweetness AND moisture — overripe is best.
- 2
Whisk in 2 eggs, ¾ cup milk, 1 tsp vanilla, and 2 tbsp melted butter.
- 3
In a separate bowl, mix 1 cup whole wheat flour (or half white, half whole wheat), 2 tsp baking powder, ½ tsp baking soda, ¼ tsp salt, and 1 tsp cinnamon.
- 4
Fold dry into wet — leave lumps. Banana batter is thicker than regular pancake batter; if too thick, add a splash of milk.
- 5
Heat a non-stick skillet over medium-low (banana batter scorches easier than regular). Brush with butter. Ladle ¼ cup per pancake.
- 6
Cook 2-3 minutes until bubbles form across the surface. Flip once, cook 90 seconds more. Top with sliced bananas, walnuts, honey, or a drizzle of maple syrup.
Watch how to make Banana Pancakes
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💡 Expert Tips
- 1.Brown bananas with black spots = best. Underripe bananas don't break down properly and the pancakes taste starchy.
- 2.Lower heat than standard pancakes. The banana's sugar caramelizes faster than regular batter and can scorch.
- 3.Add chocolate chips, walnuts, or blueberries for variety. Stir in just before cooking — they sink in the batter if added too early.
- 4.For meal prep: cook the full batch, cool on a wire rack, freeze in stacks with parchment between. Reheat in toaster — better than fresh after a week.
🔬 Why It Works
Banana pancakes are a low-effort upgrade over standard. Banana provides natural sugars (no need to add much/any), moisture (more tender crumb), and fiber (more satisfying). The whole wheat flour adds nutty flavor that complements banana. Baking soda + baking powder = double lift: baking powder reacts with heat, baking soda reacts with the slight acidity of bananas. Lower cooking heat compensates for the higher sugar content (which would otherwise burn).
Frequently Asked Questions
Can I make these without eggs?▾
Are these gluten-free if I use gluten-free flour?▾
Can I use applesauce or other fruit?▾
Why are my banana pancakes mushy in the middle?▾
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