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Home » Breakfast

Banana Pancakes

Last updated on August 19, 2022Originally published November 10, 2020Leave a CommentSabine

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Learn how to make banana pancakes from scratch and enjoy a delicious breakfast with your family. I show you how to serve a fluffy stack of pancakes in just 30 minutes! Chocolate chips are optional but highly recommended. This recipe is super easy just like my blueberry pancakes recipe.

Decorative picture of pancakes with syrup pouring on top
Jump to:
  • Ingredient notes and substitutions
  • Step-by-step photo tutorial
  • Expert tips for success
  • Storage
  • More breakfast ideas
  • Recipe

Ingredient notes and substitutions

  • Plain all-purpose flour - can be substituted with gluten-free flour (use a blend with xanthan gum mixed in) 1:1
  • Brown sugar - you can use white sugar, maple syrup, honey, or your favorite sweetener instead. Substitute 1:1.
  • Egg - acts as a binding agent, but if you are on an egg-free or vegan diet, you can substitute with an additional ¼ cup (58g) of mashed bananas.
  • Milk - I recommend full-fat or 2% milk, but you can also use lactose-free milk or your favorite vegan milk substitutes such as oat, almond, cashew, or coconut milk. Also, buttermilk works great with this recipe. Whatever you use, substitute 1:1.
  • Unsalted butter - can be replaced 1:1 with vegan butter to make vegan banana pancakes. If you use salted butter, leave out the salt in this recipe.
  • Chocolate chips (optional) - either chopped chocolate bars or chocolate chips are wonderful. Use whatever you like best. No matter if dark, milk, or white chocolate.
  • Bananas - Use very ripe bananas for best flavor. Tip: If you have tons of barely ripe bananas sitting at home, make bananas foster cake.

Step-by-step photo tutorial

In a large mixing bowl, whisk together the egg, milk, and vanilla. Add the mashed banana and whisk until combined. Set aside.

Whisking wet ingredients in a mixing bowl

In another large mixing bowl, whisk the flour, baking powder, brown sugar, cinnamon, and salt to combine.

Whisking dry ingredients in a mixing bowl

Then add the wet ingredients and the melted butter to the flour mixture and whisk until combined and no lumps remain about 1 minute.

Whisking all ingredients in a mixing bowl

Add the chopped banana and chocolate chips if used and whisk to incorporate.

Adding banana and chocolate chunks to the mixed batter

Heat a non-stick skillet over medium-high heat and grease with butter. Scoop about â…“ cup (80ml) of batter per pancake into the pan.

Scooping pancakes batter into heated pan

Cook until little bubbles form on the surface, about 2 minutes.

Flipping pancake in pan shown from the side

Then flip and cook on the other side for another 1-2 minutes until cooked through, and the pancakes are easy to remove from the pan.

Expert tips for success

  • Whisk the batter by hand just until combined. Don't overwork the batter, or the gluten will start to develop, and the pancakes will turn out chewy instead of fluffy.
  • Use just enough butter to grease the skillet before adding the pancakes to the pan. Wipe the skillet off after every second batch and grease again with butter.
  • Don't crowd the pan with pancakes. Depending on your pan and the size of your pancakes, stay between 1-3 per batch.
  • Placing the cooked batches in the preheated oven makes sure they stay warm until you are done with all pancakes.
Decorative picture of stack of pancakes on bright plate

Storage

Although they are best eaten fresh and warm, you can store them covered at room temperature for up to 1 day. It's also possible to keep them in an airtight container in the fridge for up to 2 days. They also freeze well for up to 2 months. Thaw unwrapped at room temperature for 2 hours. Reheat in the microwave before serving.

More breakfast ideas

Are you looking for more breakfast inspiration? These are my family's favorite breakfast recipes:

  • Air Fryer Donuts
  • Baked Red Velvet Cake Donuts
  • Savory Bacon Pancakes
  • Blueberry French Toast Bake
  • Glazed Donuts
  • Chocolate Banana Muffins
  • Cinnamon Rolls

Recipe

Decorative picture of pancakes with syrup pouring on top

Banana Pancakes

5 from 1 vote
Author Sabine Venier
Calories: 128kcal
Servings: 12 pancakes
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Print Pin Rate
Learn how to make banana pancakes from scratch to enjoy a delicious breakfast with your family. This recipe uses real banana, and I show you how to serve a fluffy stack of pancakes in 30 minutes!

Ingredients
 
 

  • 1 large egg
  • 1 ¼ cups milk
  • 1 teaspoon vanilla extract
  • 1 medium-large ripe banana, mashed
  • 1 ½ cups all-purpose flour, spooned and leveled
  • 1 tablespoon baking powder
  • 2 tablespoon light or dark brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 tablespoon unsalted butter, melted
  • 1 medium-large ripe banana, chopped
  • â…“ cup chopped chocolate bars or chocolate chips
  • 1 tablespoon unsalted butter for skillet

Instructions

  • In a large mixing bowl, whisk together the egg, milk, and vanilla. Add the mashed banana and whisk until combined. Set aside.
  • In another large mixing bowl, whisk flour, baking powder, brown sugar, cinnamon, and salt to combine. Add the wet ingredients and the melted butter to the flour mixture and whisk until combined and no lumps remain about 1 minute.
  • Add the chopped banana and chocolate chips if used and whisk to incorporate.
  • Preheat the oven to 200°F (100°C) and place a cooling rack over a baking sheet inside the oven. Heat a non-stick skillet over medium-high heat and grease with butter. Scoop about â…“ cup (80ml) of batter per pancake into the pan and cook until little bubbles form on the surface, about 2 minutes. Then flip and cook on the other side for another 1-2 minutes until cooked through, and the pancakes are easy to remove from the pan. Then transfer to the oven to keep them warm until you are done with the rest of the pancakes. Repeat until you are running out of batter. Serve immediately or store covered at room temperature for up to 1 day.

Video

You can find the video in the post above. If you don't see a video, please check your browser settings.

Nutrition

Calories: 128kcalCarbohydrates: 22gProtein: 3gFat: 3gSaturated Fat: 2gCholesterol: 23mgSodium: 68mgPotassium: 248mgFiber: 1gSugar: 6gVitamin A: 139IUVitamin C: 2mgCalcium: 79mgIron: 1mg
Course Breakfast
Cuisine American
Keyword banana pancakes, banana pancakes recipe, chocolate chip banana pancakes
Did you make this recipe?Leave a feedback and rate this recipe!
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About Sabine

Sabine is a professional baker, cookbook author, and award-winning food photographer.

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Hi, my name is Sabine Venier! I’m a cookbook author and food blogger. Here on Also The Crumbs Please you will find my collection of treasured family recipes.

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