Banana pancakes on a plate
45 Minutes or Less,  Breakfast,  Food,  Pancakes

Easy Banana Pancakes

These easy banana pancakes are perfect for breakfast or dinner! They’re also a practical way to use up older bananas, which is great, because in our house we like our bananas under-ripe. Not green and fuzzy on the tongue when you take a bite, mind you. More-so, we don’t like eating brown, spotty bananas.

This picky behavior gives us about a four day window from grocery store shelf perfection, to at-home inedible (well, from a “peel and eat” standpoint anyway).

Stack of banana pancakes

I’m not always in the mood for banana bread, or even banana bread muffins, the standard places to stuff over-ripe bananas.

But pancakes? Ah, yes. Pancakes. Well, you guys know that’s a weekend favorite in our house. From traditional fluffy homemade pancakes to peach cobbler pancakes, we run the gamut in the pancake department!

Close-up of banana pancakes

Pancakes are another way to use up those brown, spotty, over-ripe bananas that (actually) are in their prime for cooking. And, if you have bananas that aren’t quite ripe enough, here’s how to get them there!

Banana pancakes on a plate

Stack of banana pancakes

Easy Banana Pancakes

Yield: 9 pancakes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

These easy banana pancakes are perfect for breakfast or dinner! They're also a great way to use up older bananas...

Ingredients

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon sugar
  • 1/4 teaspoon sea salt
  • 1 large egg, beaten
  • 3/4 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon canola oil
  • 2 over-ripe bananas, mashed up well

Instructions

  1. Preheat a large nonstick skillet over medium-high heat while you make the batter. Rub the pan with a little canola oil.
  2. Add the flour, baking powder, sugar and salt to a medium mixing bowl and then give it a quick stir with a whisk to combine.
  3. In a separate bowl or large 2-cup measuring cup (my personal favorite), whisk together the egg, milk, vanilla and canola oil. Pour the liquid into the dry ingredients, and whisk a few times until the mixture is just combined.
  4. Gently whisk in the bananas, about 5 turns should incorporate them – you don’t want to over whisk the batter.
  5. Ladle the batter into the pan (about 1/4 cup each), and cook for 4 minutes or until bubbles form across the entire top of the pancake. Flip them, and continue cooking the pancakes for 2 more minutes.
  6. Turn the heat down to medium, and repeat the process with the rest of the batter.

Notes

You might find that 3 minutes on the first side is plenty – it depends on your pan, and the type of burner you cook on. Often times after the first round, I reduce the heat and then only cook for 3 minutes on the first side. You’ll have to play with it a little.

Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 345Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 68mgSodium: 553mgCarbohydrates: 58gFiber: 3gSugar: 17gProtein: 9g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook

Hi, I'm Liza, a self-proclaimed word-nerd who loves getting sucked into whimsical stories and epic movies. I have laid-back, practical attitude towards life, and as a foodie at heart, I relish the chance to both cook and eat. (No picky-eater here!) Always on the hunt for good eats, easy recipes, binge-worthy shows, relaxing road trip destinations, the perfect mojito and time to finish my novel!

2 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe