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Banana Pancakes

Banana Pancakes

Jennie Duncan
The perfect pancakes are fluffy on the inside an crispy on the outside. Well these Banana Pancakes are just that, with the taste of fresh bananas added to them!
Prep Time 10 mins
Cook Time 10 mins
Course Breakfast
Cuisine American, Breakfast
Servings 16 pancakes
Calories 58 kcal


  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1 large egg (beaten)
  • 1 cup milk
  • 2 tablespoons butter (melted)
  • 2 ripe bananas (mashed)

Optional Toppings

  • Walnuts, sliced bananas, maple syrup


  • Add flour, sugar, and baking powder to a mixing bowl and mix to combine.
  • In a seperate bowl add beaten eggs, milk, melted butter, and mashed bananas.
  • Stir dry ingredients into the wet. Mix until combined but batter will remain some what lumpy.
  • Heat a frying pan over medium/high heat with oil or nonstick cooking spray.
  • Pour ¼ cup batter onto warmed skillet. When you see bubbles forming on your pancake it's ready to be flipped.
  • Cook each side until fully cooked and golden brown. Serve topped with optional toppings.


Cooking Tip:
Make sure your baking powder is fresh, as this really helps ensure you have fluffy pancakes.
If your pancakes are getting dark brown to burned looking turn the heat down.
It is a good thing to see bubbles. You know they are ready to be flipped when a lot of bubbles come to the top of the batter.


Serving: 2pancakesCalories: 58kcalCarbohydrates: 8gProtein: 2gFat: 2gSaturated Fat: 1gTrans Fat: 1gCholesterol: 17mgSodium: 24mgPotassium: 84mgFiber: 1gSugar: 2gVitamin A: 85IUVitamin C: 1mgCalcium: 42mgIron: 1mg
Keyword Banana Pancakes
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