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!
Servings: 12 pancakes
- 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
- ⅓ cup chopped chocolate bars or chocolate chips
- 1 tablespoon unsalted butter for skillet
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 ⅓ 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.
- 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.
- 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.
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.
Make this recipe perfect every time. So be sure to check the full post above. I included easy step-by-step photo instructions and a video to make it easy for you to replicate this recipe.
Calories: 128kcal | Carbohydrates: 22g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 68mg | Potassium: 248mg | Fiber: 1g | Sugar: 6g | Vitamin A: 139IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 1mg