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–+ servings
Banana pancakes.

Banana Pancakes

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 8 pancakes
Author: Nico Pallotta

  • 1¼ cup (185 grams) all-purpose flour
  • 2 over-ripe bananas best if skin has dark spots
  • ½ cup (120 grams) milk any, we use almond milk
  • ½ cup (120 grams) water
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 teaspoons baking powder add 1 more teaspoon for extra tall banana pancakes

Optional Toppings

  • sliced banana
  • butter or dairy-free butter

  • In a mixing bowl, mash 2 over-ripe bananas with a fork. Add ½ cup water, ½ cup milk, and 1 teaspoon vanilla extract and mix.
    Add 1¼ cup all-purpose flour, ¼ teaspoon salt, and 2 teaspoons baking powder and whisk until combined without over-mixing. Some lumps are ok.
    Step 1 for banana pancakes.
  • Let batter rest for 5 minutes. In the meantime warm up a non-stick pan. Brush pan with vegetable oil.
    When pan is hot, set heat to medium-low and scoop the batter into the pan.
    Cook for about 1½ minutes or until the edge of the pancakes start to dry and the bottom is golden brown.
    We use 1/4 cup measuring cup to scoop the batter.
    Gently turn pancakes with a spatula and cook for 1 more minute.
    Step 2 for banana pancakes.
  • Serve with sliced banana, maple syrup, and butter.
    Banana pancakes with syrup.
Nutritional information is for 1 banana pancake out of 8.
TIPS:
  1. 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.
  2. We use a ¼ cup measuring cup to scoop the batter.
  3. The pan should be hot, but the heat should be medium to low.
  4. To keep the pancakes warm, arrange them on a wire rack and pop them in a slightly warm oven.
  5. If you don't have over-ripe banana, make pancakes with regular banana and add 1 to 2 tablespoons of sugar.
STORAGE:
  • 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.
SUBSTITUTIONS:
  • Banana: No ripe bananas? Use regular + 1 tbsp sugar.
  • Flour: Swap all-purpose with whole wheat or use oat flour for a heartier texture.
  • Milk: Any milk works—almond, oat, soy, or dairy.
  • Vanilla: Optional. Add cinnamon or nutmeg for extra flavor.
  • Oil/Butter: Use neutral oil, vegan butter, or dairy butter.
  • Toppings: Customize with berries, nuts, or chocolate chips.
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