Easy Banana Pancakes
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Easy Banana Pancakes a delicious fluffy banana pancake recipe that is so flavorful and perfect for breakfast when topped with syrup and fresh banana slices.
Easy Banana Pancakes
We love pancakes and more often than not our pancakes are anything but plain. Don’t get me wrong, we love a good plain pancake but we tend to spice ours up a bit whether that’s our seasonal favorite pumpkin cinnamon roll pancakes, lemon ricotta pancakes or even some fun rainbow pancake pops.
We always like to throw in some fun add-ins for our weekend family breakfast and these pancakes quickly became a favorite we enjoy at least one a month. We always seem to have ripe bananas ready to be used for baking and while we love to use ripe bananas for our homemade banana cake we sure love them in our pancakes too.
The ingredients for these pancakes are items you most likely have in your pantry already so whipping up a batch of these delicious banana pancakes is a great last minute breakfast!
Ingredients needed for Easy Banana Pancakes:
- flour
- brown sugar
- baking agents
- cinnamon
- nutmeg
- bananas
- milk
- eggs
- vanilla
- oil
How to make Banana Pancakes:
- In a large bowl, mash the bananas with a fork until smooth. A few small chunks is fine.
- Add milk, eggs, vanilla, and oil and mix until combined.
- In a medium bowl, whisk together the flour, sugar, baking powder, salt, cinnamon and nutmeg.
- Add the dry ingredients to the wet ingredients, and mix until combined. Let batter rest for a few minutes.
- While the batter is resting, preheat a griddle over medium heat. Spoon the pancake batter ¼ cup scoops on to the lightly greased skillet. Cook 3-4 minutes, or until bubbles form over the surface of the pancake, then flip and cook an additional 2-3 minutes.
- Serve warm with your favorite buttermilk syrup and fresh banana slices.
Banana Pancake Variations
We love these easy banana pancakes just the way they are but sometimes once we pour the batter onto the griddle we like to sprinkle the pancakes with some additional add-ins. Some of our favorites are mini chocolate chips, walnuts, or blueberries. Each pancake variation is delicious!
How to store Banana Pancakes
I often make a double batch of these easy banana pancakes over the weekend and they last for at least a few school days. 🙂 We place our cooled banana pancakes in the refrigerator, in either a ziploc bag or air tight container, for easy weekday breakfast options. We have found that they last for about 4-5 days that way. You can also freeze your banana pancakes in a freezer safe ziploc bag or container for future needs.
Easy Banana Pancakes
Ingredients
- 1 1/2 cups flour
- 2 tbsp brown sugar
- 2 1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 2 bananas, ripe
- 1 cup milk
- 2 eggs
- 1 1/2 tsp vanilla extract
- 1/4 cup oil
Instructions
- In a large bowl, mash the bananas with a fork until only small chunks remain. Add the milk, eggs, vanilla, and oil, and mix until combined.
- In a medium bowl, whisk together the flour, sugar, baking powder, salt, cinnamon and nutmeg.
- Pour the dry ingredients into the wet ingredients, and mix until just combined. Let sit for a few minutes.
- While the batter is resting, preheat a griddle over medium heat. Spoon the pancake batter onto the hot griddle by ¼ cup scoops. Cook 3-4 minutes, or until bubbles form over the surface of the pancake, then flip and cook an additional 2-3 minutes.
- Serve warm with sliced bananas and syrup.
