These fluffy banana pancakes are one of the best ways to start the day. With a short ingredient list and fast cooking time, they’re easy enough for a weekday breakfast or simple to make in larger batches on the weekend and freeze for later. Light, thick, and full of banana flavour, they’re a hit with kids and adults alike.
I’ve always loved banana pancakes, and they’ve become even more useful since I started cooking for a toddler. Oatmeal can be messy and cereal gets scattered, but pancakes are easy to eat, usually well received, and low on potential disaster. Beyond being kid-friendly, these pancakes are genuinely delicious: tender, airy, and richly banana-scented without needing eggs or specialty egg replacers.
Why I’m All About These Banana Pancakes
A few simple reasons I keep coming back to this recipe:
- Thick and fluffy texture — These pancakes are light and tall, giving you that satisfying pancake bite without eggs.
- Quick and easy — Minimal ingredients and an uncomplicated process make them a great option any morning.
- Flexible — Add-ins and toppings are easy to swap so you can customise them to taste or whatever’s in the pantry.
Notes on Ingredients
Most ingredients are pantry staples. Scroll down to the recipe card for exact measurements and full instructions. Key details:
- Mashed banana — A few small lumps are fine; mostly smooth is best for an even crumb.
- Flour — Regular all-purpose works well; substitute a 1:1 gluten-free flour blend to make them gluten-free.
- Leavening and spice — Baking powder and a pinch of cinnamon lend lift and warmth.
- Plant-based milk — Unsweetened, unflavoured options like soy, oat, or almond are all suitable.
- Sweetener — Light brown sugar is used here; coconut sugar is a less-refined alternative.
- Oil — Melted coconut oil gives a subtle richness; neutral oils like avocado or sunflower work if you prefer.
How to Make Banana Pancakes
Below is a concise overview of the method with supporting photos to guide you. The printable recipe card further down has complete ingredient amounts and step-by-step instructions.
- Mix the wet ingredients. Whisk the mashed banana, plant milk, sugar, vanilla, and oil together until smooth.
- Combine the dry ingredients. Whisk flour, baking powder, cinnamon, and salt in a separate bowl.
- Finish the batter. Fold the dry mixture into the wet just until combined; a few lumps are fine.
- Preheat the pan. Heat a skillet or griddle over medium heat and lightly grease it with oil or vegan butter.
- Cook the pancakes. Pour about 1/4 cup of batter per pancake. Cook 2–3 minutes until bubbles form and edges look set, then flip and cook 1–2 minutes more until golden.
- Serve. Stack and top with maple syrup, fresh fruit, nut butter, or dairy-free whipped cream.
Tips for Success
Simple adjustments can make a big difference in the final texture and consistency.
- Keep pancakes warm. Place finished pancakes on a baking sheet in a 200ºF (95ºC) oven while you finish cooking so every stack is warm.
- Don’t overmix. Stir until ingredients are just combined; overmixing develops gluten and can make pancakes dense.
- Adjust stove heat as needed. If pancakes brown too quickly before the center cooks, reduce the heat slightly. A cooler pan gives a more even finish.
- Use ripe bananas. The riper the banana, the more natural sweetness and banana aroma you’ll get.
Variations
- Chocolate chips. Stir in mini chocolate chips, or place standard chips on the pancake right after pouring the batter so they spread evenly.
- Fresh berries. Fold blueberries, diced strawberries, or raspberries into the batter for bursts of juicy fruit.
- Chopped nuts. Fold in walnuts, pecans, or almonds for crunch and extra flavour.
- Spiced. Add a pinch of nutmeg or ginger alongside the cinnamon for a warmer spice profile.
Serving Suggestions
These pancakes pair well with the usual breakfast favourites. Try vegan butter and pure maple syrup, a dollop of coconut whipped cream, or a drizzle of warmed peanut butter. Fresh fruit on the side brightens the plate, and a savory alternative like tempeh bacon makes for a more substantial meal.
How to Store and Reheat Leftovers
- Refrigerator: Store pancakes in an airtight container for 3–4 days.
- Freezer: Freeze on a parchment-lined baking sheet until firm, then transfer to a freezer bag or container for up to 3 months.
- To reheat: Heat from frozen with an extra minute or two of time. Use a microwave, toaster oven, conventional oven at 350ºF (175ºC), or re-toast in a skillet over medium heat.
More Pancake Ideas
- Apple Pie Pancakes
- Buckwheat Pancakes
- Protein Pancakes
- Silver Dollar Pancakes
- Pumpkin Pancakes
Enjoy! If you make these banana pancakes, snap a photo and tag #jessicainthekitchen on social media. Feedback and ratings are always appreciated—leave a comment below to share how yours turned out.
Banana Pancakes
Ingredients
- 1 ripe banana, medium-sized, mashed (about 120g)
- 1 cup all-purpose flour (120g)
- 1/2 tablespoon baking powder (7g)
- 1/2 teaspoon cinnamon (2.8g)
- 1/4 teaspoon sea salt (1.5g)
- 1/2 cup + 1 tablespoon plant-based milk (135ml)
- 1 tablespoon light brown sugar or coconut sugar (12g)
- 1 teaspoon vanilla extract (5ml)
- 2 tablespoons melted coconut oil (30ml) — or another neutral oil
Instructions
- Whisk together the mashed banana, plant-based milk, sugar, vanilla extract, and oil in a mixing bowl.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix; some lumps are fine.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil or vegan butter.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2–3 minutes until bubbles appear and edges set, then flip and cook 1–2 minutes until golden brown.
- Stack the pancakes and serve with toppings such as maple syrup, fresh fruit, or coconut whipped cream.
Notes
- Use avocado or another neutral-flavoured oil if you prefer not to use coconut oil.
- Refrigerator: Store leftovers in an airtight container for 3–4 days.
- Freezer: Freeze on a parchment-lined tray until solid, then transfer to a bag or container for up to 3 months.
- To reheat: Warm from frozen in the microwave, toaster oven, conventional oven at 350ºF (175ºC), or a skillet over medium heat—add an extra minute or two when reheating from frozen.
Carbohydrates: 14 g,
Protein: 2 g,
Fat: 3 g
Disclaimer: Nutritional information is an estimate and can vary based on ingredient brands and preparation. Consult a professional for specific dietary needs.