These banana pancakes are everything you want on a lazy morning — pillowy soft, naturally sweet from ripe bananas, and done in under 20 minutes. No stand mixer needed, no fancy ingredients. Just a bowl, a fork, a hot pan, and breakfast is served.
Ingredients
- 2 ripe bananas, mashed
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup milk (whole or 2%)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted (plus more for the pan)
Instructions
1
In a large bowl, mash the ripe bananas with a fork until mostly smooth. A few small lumps are perfectly fine — they add texture to the finished pancakes.
2
Add the milk, egg, vanilla extract, and melted butter to the mashed banana. Whisk until well combined.
3
In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix — a few lumps are fine. Overmixing makes pancakes tough.
4
Heat a non-stick skillet or griddle over medium heat. Add a small knob of butter and let it melt. Swirl to coat the pan.
5
Pour about ¼ cup of batter per pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook 1–2 minutes more until golden brown.
6
Serve immediately with maple syrup, a sprinkle of powdered sugar, fresh berries, or more sliced banana on top.
💡 Pro Tip
The riper the banana, the sweeter and more flavorful your pancakes. Bananas with lots of brown spots on the peel are ideal. If you only have yellow bananas, microwave them for 30–45 seconds to soften and sweeten them.
Variations
- Chocolate chip: Fold ¼ cup mini chocolate chips into the batter
- Blueberry banana: Add ½ cup fresh blueberries before cooking
- Gluten-free: Substitute a 1:1 gluten-free flour blend
- Dairy-free: Use oat milk or almond milk and coconut oil instead of butter
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