Banana Pancakes Recipe
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This banana pancakes recipe is simple, flavorful and quite possibly the perfect start to your morning!
Healthy Banana Pancakes
These pancakes are dairy free and full of natural banana flavor.
1 medium to large banana – Use a banana that has brown spots for the best flavor. Yellow bananas will give you a much milder banana flavor in your finished pancakes
1 cup whole wheat pastry flour – This recipe calls for whole wheat pastry flour, but you can also use white whole wheat flour or even regular whole wheat flour. The only difference is, the finished texture will be more dense, course and hearty. But they will still be tasty. Note that if you do decide to use a courser flour, you may need to add a tiny bit more milk to accommodate. Denser flours usually require more liquid. But start with what the recipe calls for and only add more if you feel it’s necessary.
2 cups milk – You can use regular milk if you prefer. Pretty much any milk will work here except for canned, full-fat coconut milk. It’s too thick and will make the pancakes harder to cook. But anything else will work.
Flavorings And Extracts
1/2 tsp. ground cinnamon – Feel free to add a teaspoon of pure vanilla extract or even almond extract. Either will work well here if you like those flavors.
Banana extract is not needed here if your bananas are ripe, and most of those flavorings are not considered “clean” anyway. It’s best to stick with a good, ripe banana.
1 large egg – It’s best if they are room temperature, although I’ve made these with cold eggs as well. One simple trick to use is to place your cold eggs in a bowl of warm (not hot – you don’t want to cook them!) for 5-10 minutes. That should quickly bring them down to room temperature.
The Baking Powder
2 tsp. baking powder – Make sure your baking powder is fresh. Your batter will need to sit for 15 minutes to allow the baking powder to do its job properly. But it won’t do anything at all if it’s old.
How To Make Banana Pancakes
In a large mixing bowl, add all the dry ingredients.
Mash the banana with a fork and then add it to the mixing bowl.
Add the remaining ingredients and whisk everything together. You will see a few chunks of banana, and that’s okay.
Let the batter rest for 15 minutes to allow the baking powder to do it’s job.
Using a non-stick pan, use a small amount of oil (I use an oil sprayer) to coat the pan. This is more for browning the pancakes than anything. So you really do not need much. The pancakes may end up being slightly browner than a normal pancake due to the banana.
Pour the batter into the pan, but keep the heat somewhere between low and medium. This won’t cook properly on high heat. They take a little longer to cook, but they are totally worth it.
Flip as needed. These should not be mushy in the middle, but they are a soft pancake. So flip them carefully.
Serve with maple syrup or peanut butter, or just plain banana slices and a side of scrambled eggs!
Banana Oatmeal Pancakes
Some folks love the addition of oats to their banana pancakes. If that’s you, you can easily mix in some quick cooking oats (about a ½ cup) into the batter. You can use traditional oats if you prefer, but they won’t cook as well. They will be a tougher chew in your pancakes.
Egg And Banana Pancakes
Oh boy. I really wanted to like these. I’m sure you’ve seen them floating around Pinterest and other food blogs. Those 2 ingredient pancakes that consist of just eggs and bananas.
While the batter totally works (2 large egg to 1 large banana), the texture is very much like a mushy, undercooked pancake. So if you like that, simply use the measurements I just mentioned and make your pancakes as usual. But I personally couldn’t get passed the texture.
More Healthy Pancake Recipes
Banana Pancakes Recipe
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CLICK TO WATCH THIS RECIPE IN ACTION!
- Skillet or pancake maker
- 1 cup whole wheat pastry flour
- ½ tsp. ground cinnamon
- 2 tsp. baking powder
- 1 medium banana (ripe)
- 1 large egg
- 2 cups unsweetened almond milk (you can use regular milk too)
- In a large mixing bowl, whisk together the dry ingredients.
- Mash the banana with a fork.
- Then add the mashed banana, egg and milk to the mixing bowl.
- Whisk everything together. It's okay if you see a few banana chunks.
- Let the batter sit for 15 minutes to let the baking soda do it's job.
- Using a non-stick pan, use a small amount of oil (I use an oil sprayer) to coat the pan. This is more for browning the pancakes than anything. So you really do not need much. The pancakes will end up being browner than a normal pancake due to the banana.
- Pour the batter into the pan, but keep the heat somewhere between low and medium. This won't cook properly on high heat. They take a little longer to cook, but they are totally worth it.
- Flip as needed. These will be delicate, so be gentle when flipping.
- Serve with maple syrup or peanut butter, or just plain banana slices and a side of scrambled eggs!
Recipe from the Gracious Pantry archives, originally posted 12/3/11.
I tried these this morning. The pancakes were very moist and fluffy, but not very crunchy on the edges how I like my pancakes. Didn’t really taste like bananas too much. Next time I’ll add two bananas instead of one. I also added in pecans, which were delicious (I love the combination of bananas and pecans)! However, it was very filling and still good.
B – How ripe were your bananas?
Hi Tiffany, Just wondering if these are freezable? I have some bananas to use up 🙂 Thanks!
Jayne – I haven’t tried freezing them, but it’s worth a shot. If you’re worried about the outcome, you could always freeze the bananas instead. They defrost pretty quickly.
I had to use haslenut milk as the supermarket had sold out of almond milk but they were still delicious, and I didn’t even need to add syrup as the banana sweetened it enough for me. I will definitely be making these again, thanks for a great recipe.
SC – My pleasure!! 🙂
Hi is it possible to use the same type of flour for all your pancake and waffle recipes or do I have the use the different types that you specify in each recipe?
Tasheeka – I typically only use two types of flour. White whole wheat, and whole wheat pastry. Whole wheat pastry works well, but the white whole wheat flour is often easier to find. You can use them interchangeably for most of my recipes.
Thank you. I love your site by the way. It’s been very helpful.
Tasheeka – My pleasure! 🙂
I can’t find the nutrition info 🙁
Dawn – I don’t have it for this recipe. You would have to get your final yield and then enter the recipe into a calculator.