Banana Pancakes Recipe

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This banana pancakes recipe is simple, flavorful and quite possibly the perfect start to your morning!

Banana Pancakes in a tall stack with three banana slices on top and maple syrup dripping down over the sides onto a wooden surface.

Healthy Banana Pancakes

These pancakes are dairy free and full of natural banana flavor.

The Bananas

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

The Flour

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.

The Milk

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.

An overhead view of these banana pancakes covered in banana slices and maple syrup.

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.

The Eggs

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

Adding all dry ingredients to the mixing bowl for this banana pancakes recipe.

In a large mixing bowl, add all the dry ingredients.

Mashing the banana with a fork before adding it to the mixing bowl.

Mash the banana with a fork and then add it to the mixing bowl.

Whisking the batter for this Banana Pancakes Recipe.

Add the remaining ingredients and whisk everything together. You will see a few chunks of banana, and that’s okay.

Letting the banana pancakes batter sit for 15 minutes before cooking.

Let the batter rest for 15 minutes to allow the baking powder to do it’s job.

Spraying the pancake maker with oil. You can use a skillet as well.

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.

Batter on the pan.

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.

Flipping the pancakes.

Flip as needed. These should not be mushy in the middle, but they are a soft pancake. So flip them carefully.

A horizontal side view of this Banana Pancakes Recipe. A stack of banana pancakes sits on a cutting board, topped with banana slices and maple syrup which is dripping down the sides onto the board.

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.

A side view of a tall stack of banana 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

Copyright Information For The Gracious Pantry

Banana Pancakes Recipe

Banana Pancakes in a tall stack with three banana slices on top and maple syrup dripping down over the sides onto a wooden surface.

Banana Pancakes Recipe

Delicious, naturally flavored, banana pancakes.
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 18 pancakes (about 4 inches each)
Calories: 37kcal
Author: The Gracious Pantry

CLICK TO WATCH THIS RECIPE IN ACTION!

Equipment

  • Skillet or pancake maker

Ingredients

  • 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)

Instructions

  • In a large mixing bowl, whisk together the dry ingredients.
    Adding all dry ingredients to the mixing bowl for this banana pancakes recipe.
  • Mash the banana with a fork.
    Mashing the banana with a fork before adding it to the mixing bowl.
  • Then add the mashed banana, egg and milk to the mixing bowl.
    All the ingredients in the mixing bowl.
  • Whisk everything together. It's okay if you see a few banana chunks.
    Whisking the batter for this Banana Pancakes Recipe.
  • Let the batter sit for 15 minutes to let the baking soda do it's job.
    Letting the banana pancakes batter sit for 15 minutes before cooking.
  • 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.
    Spraying the pancake maker with oil. You can use a skillet as well.
  • 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.
    Batter on the pan.
  • Flip as needed. These will be delicate, so be gentle when flipping.
    Flipping the pancakes.
  • Serve with maple syrup or peanut butter, or just plain banana slices and a side of scrambled eggs!
    A horizontal side view of this Banana Pancakes Recipe. A stack of banana pancakes sits on a cutting board, topped with banana slices and maple syrup which is dripping down the sides onto the board.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible. Data may also vary based on the size of pancakes you make, or the final yield.

Nutrition

Serving: 1pancake (4 inches) | Calories: 37kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 41mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg

Recipe from the Gracious Pantry archives, originally posted 12/3/11.

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48 Comments

  1. I love banana pancakes! I’ll have to try this recipe, it looks wonderful!

    1. Anonymous says:

      brrooke – Hope you enjoy them!

  2. I eat a Paleo Diet…any way I can use coconut flour or almond flour instead??

    1. Anonymous says:

      Teena – You could, but you would need either more flour, or less liquid. Those flours soak up a LOT of liquid!

  3. Mlevesque8016 says:

    If you use coconut milk instead of almond milk, its really yummie too! It becomes a tropical treat! LOL

    1. Anonymous says:

      Mlevesque – Yum!

  4. Anonymous says:

    Melissa – Sure. But it might make the batter that much thicker. That may make it more difficult to cook, meaning you’ll have to cook at a lower temp for a longer time. Let me know how they turn out!

  5. This recipe sounds great! Would it work if I eliminated the egg to make it more vegan friendly?

    1. Anonymous says:

      Cynthia – Sorry, no. The egg is what binds everything together.

  6. Anonymous says:

    Sandra – That all depends on how large you make your pancakes.

  7. Anonymous says:

    Barbara – You bet! I hope you enjoy them!

  8. Anonymous says:

    PR – It’s a possibility. But I’ve never tried.

  9. Anonymous says:

    Megan – I’m not sure how you would cook these at 350 on a stove top griddle, but a griddle would work great. Keep the heat on medium-low and allow them some time to cook. Keep and eye on them. You’ll do great!

  10. Anonymous says:

    Erica – Welcome! I’m sure that substitution would be just fine. Enjoy!

  11. Anonymous says:

    April – Wonderful! I’m glad you all enjoyed them!

  12. Anonymous says:

    Cory – Yes, but you may want to include some eggs for protein to be sure you are full. This would be a light breakfast for 2.

  13. Anonymous says:

    Cory – Glad you enjoyed them!

  14. Tiffany – these were amazing!! They even taste so good plain! My 14 month old is going through “I don’t like food” phase, and he ate a whole pancake this morning and was opening his mouth so wide waiting for the next bite!! i’m overjoyed :))

    Quick question, any reason I shouldn’t be using regular milk for this recipe? I used regular milk and it turned out great,, but I’m new to clean eating, so wasn’t sure if there was a specific reason to avoid it?

    Thank you!!!

    1. Anonymous says:

      Hadeel – No, no reason other than I avoid dairy for personal reasons. Low fat or non-fat milk are perfectly clean. Glad he enjoyed them!

  15. graciouspantry says:

    Danielle – You might try my whole wheat pancakes. Definitely not fluffy. But I’m glad you liked them at least!

  16. graciouspantry says:

    Babs – Good idea!

  17. This made more than we could eat so I put the left over batter in to a mini-muffin tin and baked them until golden brown. They were delicious! Clean eating snacks!

  18. This made more than we could eat so I put the left over batter in to a mini-muffin tin and baked them until golden brown. They were delicious! Clean eating snacks!

    1. graciouspantry says:

      Matula – What an awesome idea!

    2. graciouspantry says:

      Matula – What an awesome idea!

  19. I couldn’t find whole wheat pastry flour… not even regular pastry flour. Can regular whole wheat flour work?

    1. graciouspantry says:

      It will, but the pancakes will be more dense. Try looking for WHITE whole wheat flour. It’s a good middle ground. I’m using it more and more these days and it seems to be easier to find for most people than the pastry variety.

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  21. graciouspantry says:

    Hmmm… that is odd. Perhaps you are at a different altitude than me. Try adding a bit more flour, keep the heat low and just let it cook.

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  23. Hi! I am having a few problems. First, my batter was more than “slightly thin.” It was runny. I added a bit more flour to thicken it up. My next problem was getting the pancake cooked all the way through. I cooked it on low, as you suggested, but they all turned out the same no matter how long I cooked them. Any suggestions?

    1. The Gracious Pantry says:

      Abbey – Did you try making one before you added flour? The extra may have offset the balance of the recipe. It’s okay if they cook up thin. Also, double check your measurements to be sure.

  24. making these tomorrow morning for the kiddo’s. Summer break is on…Hoping good clean food in the tummy’s of little ones will temper any mid day whining.

    1. The Gracious Pantry says:

      Jennifer – I hope so too! Whining is one thing I really have a hard time with. Drives me crazy!

  25. Hi! I was just wondering could these be used in a waffle maker?? I would love banana waffles

    1. The Gracious Pantry says:

      Margaret – I haven’t tried it, but I see no reason why it shouldn’t work. Let me know if you try it!

  26. 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.

    1. The Gracious Pantry says:

      B – How ripe were your bananas?

  27. Jayne Lein says:

    Hi Tiffany, Just wondering if these are freezable? I have some bananas to use up 🙂 Thanks!

    1. The Gracious Pantry says:

      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.

  28. 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.

    1. The Gracious Pantry says:

      SC – My pleasure!! 🙂

  29. 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?

    1. The Gracious Pantry says:

      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.

  30. Thank you. I love your site by the way. It’s been very helpful.

    1. The Gracious Pantry says:

      Tasheeka – My pleasure! 🙂

  31. I can’t find the nutrition info 🙁

    1. The Gracious Pantry says:

      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.

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