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Desserts and Cakes

Banana Pancakes

Soft, naturally sweet pancakes made with one ripe banana and simple cupboard ingredients.

Published by Gabor U. · Updated August 24, 2026

20 minutesTotal time
8 minPreparation
12 minCooking
2Servings
Banana Pancakes
What you need

Ingredients

  • 1 ripe banana
  • 1 large egg
  • 120 ml milk
  • 120 g plain flour
  • 1 tsp baking powder
  • 1 pinch salt
  • 1 tsp vanilla extract
  • Butter or neutral oil for the pan
Step by step

Method

  1. Peel the banana and mash it in a medium bowl until mostly smooth, leaving only a few tiny pieces for texture.
  2. Whisk in the egg, milk and vanilla until the mixture is evenly combined.
  3. Add the flour, baking powder and salt. Fold gently with a spatula just until no dry pockets remain.
  4. Leave the batter to rest for 5 minutes while a non-stick frying pan warms over medium-low heat.
  5. Brush the pan with a thin film of butter or oil. Spoon in about 2 tablespoons of batter for each pancake, leaving room for them to spread.
  6. Cook for about 2 minutes, until the edges look set and small bubbles appear on top. Turn carefully and cook the second side for 60–90 seconds.
  7. Adjust the heat if the pancakes color before the centers set, then continue with the remaining batter and serve warm.

How banana keeps the pancakes tender

Ripe banana gives these pancakes a gentle sweetness and keeps the center soft without making the batter heavy. They are especially useful when one spotted banana is left in the fruit bowl and breakfast needs to be quick.

Why banana pancakes can turn heavy

Too much banana or vigorous mixing makes the centers dense. Use one medium banana and fold only until the flour disappears. Banana sugars color quickly, so keep the pan at medium-low heat and make small pancakes; large ones may brown outside before the middle has enough time to set.

Getting the batter consistency right

Choose a banana with plenty of brown speckles; a firm yellow banana is harder to mash and less flavorful. Let the egg and milk lose their refrigerator chill if possible, and keep the pan at medium-low heat because the natural sugars brown quickly.

The banana matters most

A deeply speckled banana is softer, sweeter and easier to distribute through the batter than a firm yellow one. Mash it before measuring the other ingredients so no large wet pockets remain. Plain flour gives the most predictable texture, while an unsweetened dairy or plant milk can be used without changing the method.

Flavor additions that fit

Fold in a small handful of blueberries, finely chopped walnuts or dark chocolate chips after the batter rests. For a warmer flavor, add a pinch of cinnamon. The milk can be replaced with an unsweetened plant drink.

Breakfast toppings and serving

They need little more than yogurt and fresh fruit, but maple syrup, nut butter or a dusting of cinnamon sugar also work well. Keep cooked pancakes warm on a rack in a low oven rather than stacking them tightly.

Making ahead and freezing

Refrigerate cooled pancakes for up to 2 days with baking paper between the layers. Reheat briefly in a dry pan or toaster. They can be frozen for one month and reheated from frozen.

Why are the pancakes browning before they cook through?

The pan is too hot or the pancakes are too large. Lower the heat, wait a minute for the pan to cool and use about two tablespoons of batter for each pancake.