Easy banana pancakes

5 from 9 votes

Easy banana pancakes recipe using pantry items and overripe bananas to make a delicious breakfast.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast and brunch recipes

Cuisine: American

Servings: pancakes

Calories: 548kcal

Author: Cheryl Bennett

Combine flour, sugar, baking powder, salt and cinnamon in a bowl. Whisk to combine and set aside.
In a medium bowl combine egg, milk, butter, vanilla and bananas, and whisk to combine.
Add dry ingredients to wet ingredients, whisk until just combined and all of the flour is incorporated. (Batter will be lumpy, it's ok, do not overmix)
Heat a large sauté pan over medium/medium-high heat.
Ladle 1/3 cup // 85ml batter into the pan. Let pancakes cook for 2 to 3 minutes until you see large bubbles on top and the surface looks slightly dry.
Flip pancakes over with a spatula and cook for another 2 - 3 minutes.
Serve with warm maple syrup and extra sliced bananas, if desired.

Recipe makes 8 - 4" pancakes, using 1/3 cup of batter per pancake.

Nutty – Add 1/2 cup chopped pecans to the batter.
Chocolaty – For a chocolate twist, add 1/2 cup mini chocolate chips to the batter.
Tropical - Add 1/4 cup shredded coconut + 1/4 cup crushed pineapple (drained well).
Buttermilk - Swap out the regular milk for 1 cup of buttermilk + 1/4 tsp. baking soda.

You can make the batter the night before and store it in an airtight container in the fridge.
Store cooked pancakes in an airtight container in the fridge, I like to put squares of parchment between them, and gently reheat the following day.
Freeze the pancakes (parchment between each pancake) in an airtight container in the freezer for up to 3 months.