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Close up photo of a stack of banana pancakes on a yellow plate topped with sliced banana and a strawberry on the side.
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5 from 1 vote

Banana Pancakes

Banana Pancakes take mashed ripe bananas and combine them with pantry staple ingredients for a breakfast that's bursting with the best banana flavor! These cook in just 15 minutes before being covered in your favorite toppings!
Prep Time10 mins
Cook Time15 mins
Rest Time20 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Servings: 4 people
Calories: 258kcal



  • Sift together the flour, white sugar, baking powder, and salt in a medium bowl and set aside.
  • In a separate bowl, beat the egg then add in the mashed bananas, milk, vegetable oil, and vanilla.
  • Fold the flour mixture into banana mixture, batter will be slightly lumpy. Place the batter in the fridge for 20 minutes to rest, air bubbles should begin to form on the top, then you'll know it's ready.
  • Heat a lightly oiled griddle or frying pan over medium-low heat. Scoop the batter onto the griddle using a ¼ cup measuring cup for each pancake. Cook until pancakes are golden brown, then flip.
  • Serve with fresh bananas, strawberries, maple syrup, pecans, whipped cream, or anything else you desire.


  • The batter should be thick and slightly lumpy.
  • If batter seems too thick, you can add an additional tablespoon of vegetable oil.
  • 2 ripe bananas should equal about 1 cup mashed.


Calories: 258kcal | Carbohydrates: 44g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 212mg | Potassium: 523mg | Fiber: 2g | Sugar: 13g | Vitamin A: 190IU | Vitamin C: 5mg | Calcium: 152mg | Iron: 2mg