Banana Pancakes

Banana pancakes are a favorite weekend and holiday breakfast recipe because they are easy to make, without special tools – all you need is a fork, a bowl, and a non-stick pan – and with simple pantry staples.

Our recipe is simple, healthy, sugar-free, and delicious!

The banana has almost magical properties: it replaces eggs and sugar in one fell swoop and adds an irresistible banana flavor and the perfect amount of moisture.

The pancakes are light yet fulfilling. They are without sugar yet pleasantly naturally sweet.

Serve them with 100% maple syrup and sliced banana or fresh berries and nuts on top for the most delicious and wholesome breakfast meal.

And the best thing is you can easily turn them into vegan banana pancakes by using non-dairy milk (we love almond milk here) and serving them with vegan butter.

Banana

We recommend using over-ripe bananas or at least ripe ones. The best bananas are the ones that show dark brown spots on their skin.

They are sweeter, moister, and easier to mash. Mashed bananas make your pancakes sweet and moist without adding sugar, oil, or eggs.

If you don’t have ripe or over-ripe bananas, use regular bananas and add one tablespoon of sugar to the batter.

Flour

Go for all-purpose flour for the fluffiest banana pancakes. To make even more wholesome pancakes, check out our oatmeal pancakes recipe.

We have not tried this recipe with gluten-free flour, although we think it should work fine with a 1-to-1 gluten-free flour mix.

Milk

Any milk works. We use almond milk because we love its flavor, but you can use whole milk or any non-dairy milk.

Water

The water lightens up the batter. As a result, the banana pancakes will turn out light and airy.

You can substitute more milk for water, but the pancakes are slightly heavier.

Baking powder

We use baking powder to give the pancakes volume, make them rise, and have a lighter texture.

The baking powder is essential in this recipe; without it, you’ll get flat and gummy banana pancakes. There’s no need for baking soda in this recipe.

Vanilla extract

Bananas and vanilla go well together, so we like to add some vanilla extract to the pancake batter.

Add 1/2 teaspoon of cinnamon and a pinch of grated nutmeg for an even cozier vibe.

Salt

A pinch of sea salt or kosher salt lifts all the other flavors making the banana pancakes tastier than ever. But don’t worry, you won’t taste the salt.

You’ll also need vegetable oil or melted butter to cook the pancakes.

Toppings

We top our banana pancakes with sliced bananas, butter or dairy-free butter, and maple syrup.

Fresh berries, such as blueberries, raspberries, and blackberries, nuts like walnuts and pecans, and a few leaves of mint are also delicious.

You can add chocolate chips to the pancake batter while they cook to make delicious chocolate banana pancakes.

Banana pancakes batter

In a mixing bowl, mash the bananas with a fork until they turn liquid.

Add water, milk, and vanilla extract. Mix the wet ingredients with the fork or whisk, then add flour, salt, and baking powder to the banana mixture.

Whisk gently until the wet and dry ingredients come together without over-mixing. Some lumps are ok.

Tip: the basic recipe calls for 2 teaspoons of baking powder, but if you want extra tall and fluffy pancakes, add 3 teaspoons of baking powder.

Cook the pancakes

Let the pancake batter rest for 5 minutes, and in the meantime, warm your non-stick skillet on medium heat.

Brush the skillet with vegetable oil, set the stove to medium-low heat, then scoop the batter into the skillet and cook for about 1.5 minutes or until the edge of the pancakes start to look dry, the bubbles on the pancakes pop, and the bottom is golden brown.

Tip: we use a 1/4 cup measuring cup to scoop the batter. The pan should be hot, but the heat should be medium to low.

Flip the pancakes gently with a spatula and cook on the other side for about 1 more minute.

Repeat until you run out of batter. Brush the pan with oil after each batch.

Tip: to keep the pancakes warm, arrange them on a wire rack and pop them in a slightly warm oven.

Serve your stack of pancakes with sliced banana, maple syrup, and butter or vegan butter; or with your favorite toppings.

Fresh berries, walnuts, and pecans are some other delicious options.

Vegan Pancakes

Learn how to make the best vegan pancakes. They are soft, fluffy, and easy to make, excellent for a cozy and delicious weekend breakfast.

Our recipe is with the simplest pantry staples, so you can make them any time you want without running to the store.

Check out our vegan pancake recipe.

Blueberry pancakes

Blueberry pancakes are so delicious because the blueberries get juicy and color the pancakes with a gorgeous purple color.

Follow the same recipe as our banana pancakes, then add a few blueberries to the pancake as soon as you pour the batter onto the pan.

Check out our blueberry pancakes recipe (coming soon).

Oatmeal pancakes

Oatmeal pancakes are a healthy and wholesome breakfast dish. You can make them with oat flour or rolled oats blended in a blender.

Check out our oatmeal pancakes recipe.

Make ahead: freshly made banana pancakes are unbeatable. However, there are a couple of tricks to speed up your morning.

1. Mix the batter the night before, but don’t add the baking powder. Then in the morning, add the baking powder, give it a quick whisk, and cook your pancakes.
2. Alternatively, you can make a big batch of banana pancakes in advance and keep them in the fridge or freezer.

Refrigerator: let your banana pancakes cool down completely and store them in an airtight container in the fridge for up to 2 days.

Freezer: let the pancakes cool down completely, then put them in a freezer-friendly bag with a piece of parchment paper between each pancake and freeze them for up to 3 months. The parchment paper prevents the pancakes from sticking to each other.

Thaw: thaw in the microwave or a toaster.

Reheat: reheat in the microwave or a toaster.

If you’re curious about more plant-based brunch ideas, check out these sweet and savory breakfast recipes:

• Vegan cinnamon rolls with soft brioche dough, sweet cinnamon filling, and vegan cream cheese frosting.
• 5-minute tofu scramble: an easy and wholesome breakfast idea!
• Soft and airy apple muffins with tender apple bits and a sweet cinnamon flavor.
• Easy frittata muffins with veggies, a chickpea-based muffin recipe that is brunch-worthy.
• Homemade hazelnut spread: an excellent match for pancakes, crepes, and toasted bread.

Desserts

Vegan Cinnamon Rolls

Breakfast

Vegan Apple Muffins

Tofu

Tofu Scramble

Sides

Chickpea Frittata Muffins

Get ready for more banana inspiration with these easy and colorful banana desserts:

• Vegan Banana bread: an easy sweet bread to serve as a snack, breakfast, and treat!
• Easy banana nut bread: a great breakfast bread with banana, nuts, and cinnamon.
• Fruit tart with an easy-to-follow recipe for pie crust and egg-free custard.
• Fruit pizza with fresh fruit, cream cheese spread, and homemade pie crust.
• Easy vegan crepes served with homemade spread and banana slices.

Breakfast

Vegan Banana Bread

Breakfast

Banana Nut Bread

Desserts

Fruit pizza

Desserts

Fruit Tart (No Eggs)

For many more breakfast ideas, check out our breakfast category page.