Banana Pancakes

Why You’ll Love This Recipe

These pancakes are incredibly moist and flavorful thanks to the ripe banana and buttermilk combo. They’re easy to whip up in one bowl, and optional chocolate chips add a fun, indulgent twist. Plus, they freeze and reheat beautifully for meal prep!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• all-purpose flour
• granulated sugar
• baking powder
• ripe banana
• egg
• buttermilk
• canola oil
• chocolate chips (optional)

directions

1. In a bowl, mash the ripe banana until smooth.
2. Whisk in the egg, buttermilk, and canola oil until combined.
3. In a separate bowl, mix flour, sugar, and baking powder.
4. Pour wet into dry ingredients and stir gently—batter should be slightly lumpy.
5. Heat a nonstick skillet over medium heat. Lightly grease if needed.
6. Scoop about 1/4 cup batter per pancake onto the pan. Sprinkle in chocolate chips, if using.
7. Cook until bubbles form and edges set, about 2–3 minutes. Flip and cook for another 1–2 minutes, until golden.
8. Repeat with remaining batter. Serve hot with your favorite toppings.

Servings and timing

• Makes: ~10–12 pancakes (serves 4)
• Prep time: 5 minutes
• Cook time: 10 minutes
• Total time: ~15 minutes
  These timings match those typically cited in banana pancake recipes .

Variations

• Chocolate chip: fold 1/3–1/2 cup chips into the batter .
• Blueberry banana: add 1/2 cup blueberries per batch .
• Cinnamon spice: stir in ½ tsp cinnamon for a warm flavor twist.
• Whole wheat: substitute half the flour for whole-wheat, wholemeal, or oat flour for a wholesome upgrade .
• Banana nut: mix in chopped walnuts or pecans for crunch .

storage/reheating

• Fridge: Store cooled pancakes in an airtight container for up to 4 days .
• Freezer: Stack with parchment between pancakes, seal in a freezer bag, and freeze up to 3 months .
• Reheat: Microwave for 30–60 seconds, or warm on the stove or toaster until heated through .

FAQs

1. Can I make these pancakes gluten-free?

Yes—swap all-purpose flour with certified gluten-free oat or buckwheat flour. Texture may vary slightly .

2. Can I omit sugar since the banana is sweet?

Yes. If your bananas are extra ripe, the natural sweetness may be enough. Adjust sugar to taste .

3. How do I ensure fluffy pancakes?

Don’t overmix the batter—leave some lumps. Also, cook on medium heat and ensure your pan is well-heated .

4. What if I don’t have buttermilk?

You can substitute with regular milk or add a tablespoon of vinegar or lemon juice to milk and let it sit for 5 minutes.

5. Can I add mix-ins like nuts or fruit?

Absolutely. Chopped walnuts, blueberries, nuts, or chocolate chips all work beautifully .

6. How do I freeze them separately?

Place parchment between each pancake before stacking, then seal in a freezer bag to prevent sticking .

7. What’s the best way to reheat frozen pancakes?

No need to thaw—microwave for about 45 seconds, or warm in a toaster/oven until heated through.

8. Can I use bananas that aren’t fully ripe?

Riper bananas are sweeter and more flavorful. Slightly underripe ones will work, but flavor won’t be as intense .

9. My pancakes aren’t browning—what should I do?

Your heat is likely too low. Increase to medium until the batter sizzles when dropped on the pan .

10. Can I make this recipe vegan?

Yes—use plant-based milk and oil. Replace the egg with a flax egg, though note texture may be slightly different.

Conclusion

These banana pancakes are a fuss-free, crowd-pleasing breakfast treat any day of the week. With simple swaps and tasty add-ins, they’re versatile enough for every taste and lifestyle. And since they store and freeze well, you’ll always have a comforting stack ready to go!

Print