Have overripe bananas sitting on your counter? These fluffy banana pancakes are the perfect solution. They’re quick to make, satisfying, and everyone loves them. What makes our recipe special is that we use a combination of all-purpose and whole wheat flour, which adds nutrition and fiber without sacrificing the fluffy texture or that classic banana bread flavor everyone expects. These pancakes are naturally sweetened with ripe bananas and just a little brown sugar, making a breakfast that tastes indulgent while still being wholesome and satisfying.
I love taking the time on weekend mornings to make pancakes, waffles, and French toast when there’s a little more time to cook and enjoy a slow morning with my family. And while this recipe is fast enough to make on a weekday morning if desired, another thing I love about these is that you can store them in the fridge for several days, or even freeze them, and simply reheat them which makes them a perfect make-ahead breakfast. Double the batch on Sunday and you’ve got a satisfying breakfast ready to go whenever you need it!
The trick to the fluffiest banana pancakes is not overmixing the batter and making sure your pan is properly preheated. Beyond that, it’s all about using the ripest bananas you can find. Those heavily spotted, browning (dare I say almost-black) bananas that might look past their prime are actually the perfect candidates for pancakes because they’re naturally sweet and add moisture that keeps the pancakes tender from edge to center.
If you’re looking for more pancake recipes that use whole wheat flour, be sure to try our cottage cheese pancakes and pumpkin pancakes too!
You’ll Love This Banana Pancakes Recipe
Fluffy, moist, and naturally sweet. Ripe bananas provide the majority of the sweetness in this recipe, with just a touch of brown sugar. The whole wheat flour adds nutrition without making these pancakes dense or heavy.
Quick and easy. These pancakes come together in about 20 to 30 minutes from start to finish, making them perfect for busy weekday mornings or lazy weekend breakfasts.
Make-ahead and freezer-friendly. You can store cooked pancakes in the fridge for several days or freeze them for up to 3 months. Just reheat in the toaster, oven, or microwave for a few minutes for a homemade breakfast ready whenever you need it.
Customizable with mix-ins. Chocolate chips, walnuts, pecans, or blueberries all work beautifully stirred into the batter or sprinkled on top before flipping.
Ingredients for Banana Pancakes
- Mashed banana. The star of these pancakes. Use bananas that are extra ripe (the ones with lots of brown spots) for the best pancakes. The riper they are, the sweeter and more flavorful your pancakes will be.
- Egg. Helps bind everything together and adds richness to the pancakes.
- Milk of choice. I use skim or 2% dairy milk, but oat milk works great too (especially if you’re looking for a dairy-free option). However, any milk you enjoy should work for this recipe.
- Neutral oil. Adds moisture and helps create that tender, fluffy texture. Vegetable or canola oil works perfectly.
- Vanilla extract. Adds warmth and complements the banana flavor beautifully.
- Brown sugar. Adds a subtle molasses note that pairs wonderfully with the cinnamon and banana.
- Baking powder and baking soda. We’ve found the perfect ratio of each of these leavening agents to get nice, fluffy pancakes.
- Salt and cinnamon. A pinch of salt enhances all the flavors, and cinnamon adds that warm spice that makes these pancakes feel special.
- All-purpose and whole wheat flour. The combination of both flours gives you added nutrition and fiber from the whole wheat while keeping the pancakes tender and fluffy thanks to the all-purpose flour.
- Optional mix-ins. Chocolate chips, chopped walnuts or pecans, or blueberries all add delicious flavor and texture. Stir them into the batter or sprinkle on top of each pancake right after scooping the batter onto the hot pan.
All ingredient measurements and complete recipe details can be found in the recipe card at the bottom of the page.
Helpful Equipment
A non-stick skillet or griddle is ideal for these pancakes, though any skillet works. A pancake flipper that won’t scratch your pan is a must. A wire cooling rack is super helpful for so your pancakes don’t get soggy while you cook the rest of the batch. You can place the wire rack on a baking sheet and put it in the oven preheated to it’s lowest setting to keep the pancakes warm without them sweating or getting soggy too.
How to Make Banana Pancakes
Mash the banana until no large chunks remain.
Mix the wet ingredients. In a large bowl, whisk together the egg, mashed banana, milk, oil, and vanilla extract. Then add the brown sugar, breaking it apart with the whisk and whisk it into the wet ingredients until it’s dissolved and fully incorporated.
Stir in the dry ingredients. Add the baking powder, baking soda, salt, and cinnamon to the wet mixture and stir to combine. Then gradually add the all-purpose and whole wheat flours, mixing into the batter until just combined.
Scrape down the sides as needed. Be sure to NOT overmix the batter or your pancakes will be tough! A few lumps are totally fine.
Heat your pan (or griddle) over medium heat, letting it preheat for a couple of minutes so it’s evenly heated. Spray lightly with cooking spray if desired. Then cook the pancakes. Scoop ¼ cup sized portions of the pancake batter into the pan, leaving room between each pancake. Cook the first side for 1 to 2 minutes until bubbles start to form on the top and the edges begin to look slightly raised, curved, and dry.
Flip and finish cooking. Use a spatula to flip the pancakes and cook the other side for another 1 to 2 minutes until golden brown and cooked through. If the pancakes are browning too quickly but still gooey inside, reduce the heat slightly.
Transfer cooked pancakes to a wire cooling rack. If desired, place the wire rack on a baking sheet and transfer it to your oven preheated to its lowest setting to keep the pancakes warm while you cook the remaining batches.
Serve and enjoy. Top with your favorite toppings and dig in!
Banana Pancake Variations
- Use only all-purpose flour. If you don’t have whole wheat flour, you can definitely substitute in more all-purpose flour 1-to-1.
- Add chocolate chips. Stir up to ½ cup of chocolate chips into the batter right before cooking, or sprinkle some on top of each pancake right after scooping into the pan.
- Mix in chopped nuts. Walnuts or pecans add a nice textural contrast and nutty flavor. Stir up to ½ cup of them into the batter or sprinkle on top of the batter on the hot griddle right before flipping.
- Add fresh blueberries in the batter. Gently mix-in ½ cup of blueberries (fresh or frozen both work) to your batter.
- Different milk options. Beyond the skim or 2% dairy milk and oat milk recommended, almond milk, coconut milk, or any other plant-based milk should work great if you’re avoiding dairy.
Topping Ideas
- Butter + pure maple syrup
- Banana slices + a sprinkle of homemade granola for a nice crunch
- Chocolate chips
- Chocolate syrup
- A smear of your favorite nut butter (like peanut butter) + a drizzle of maple syrup or chocolate sauce
- Caramel sauce or syrup (gives you banana foster vibes!)
- A smear of Nutella (chocolate-hazelnut spread)
- Fresh berries like strawberries, blueberries, and raspberries
- Fruit syrups, like our blueberry syrup, peach syrup, or strawberry syrup
- A dollop of Greek yogurt (I always use vanilla) + maple syrup
- Whipped cream
Sides to Pair with Banana Pancakes
- A side of eggs is always a great choice with pancakes. Whether it’s a simple fried egg or scrambled, baked egg bites, or a slice of egg bake. It’s a great way to round out the meal and add some protein to your breakfast or brunch.
- Breakfast meats, like crispy oven baked bacon or sausage is another great pairing with pancakes.
- A side of fruit, whether it’s simply some berries, more banana slices, or a fresh fruit salad.
We’ve also put together a comprehensive list of toppings, sides, and drinks to server along with pancakes in our post on what to serve with pancakes that you may find helpful too!
Expert Tips for Making Banana Pancakes
Use the ripest bananas you can find. Brown-spotted, soft bananas are perfect for pancakes. They add natural sweetness and moisture that keeps the pancakes tender. If you only have greenish bananas, you can peel them and microwave them in 15-second increments while mashing with a fork until soft, then let cool before adding to the batter.
Don’t overmix the batter. This is the key to fluffy pancakes. Mix just until the ingredients are combined. A few lumps are totally normal!
Make sure your pan is properly preheated. A griddle or skillet that’s evenly heated will cook your pancakes evenly too. Let it heat up for a couple of minutes before adding the batter.
Use a measuring cup for consistent sizing. Using a measuring cup or ice cream scoop ensures all your pancakes are roughly the same size and cook evenly. I like to use a ¼ cup size, but you can also make bigger pancakes with a ⅓ cup if desired.
How to Store and Freeze Banana Pancakes
Store cooked pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the toaster or warm them in a 350°F oven for a few minutes until heated through. You can also microwave them for about 30 to 45 seconds per pancake, or until your desired temperature has been reached. Just note microwaving them won’t give you as crispy of an outside (but if we’re being honest, this is usually how I reheat them, because, well, time….).
These pancakes also freeze well, and can be stored in the freezer for up to 3 months! To do so, place fully cooled pancakes in a single layer on a lined baking sheet and freeze until solid (about 2 hours), then transfer them to a freezer-safe container or labeled zip-top bag. Reheat frozen pancakes in the toaster on a medium setting until warm, or place them on a baking sheet in a 350°F oven for about 5 to 10 minutes. Like above, you can also microwave each pancake for about 30 to 45 seconds (from frozen!), though they won’t be quite as crispy on the outside.
Banana Pancakes FAQs
You can make the batter up to a few hours in advance and store it in the fridge, though it’s best to cook the pancakes fresh. This is because the baking powder and baking soda start to activate as soon as they’re mixed with the wet ingredients. The longer the batter sits, the more the leavening agents lose their effectiveness, so you won’t get as much lift and fluffiness in your finished pancakes.
Note: the batter may thicken up as it sits, so you might need to add a splash of milk to get it back to the right consistency before cooking.
If your bananas don’t have brown spots yet, you can peel them and microwave them in 15-second increments while mashing with a fork until they’re soft. Let them cool completely before adding to the batter. Alternatively, place whole bananas in a 350°F oven for 15 to 20 minutes until they’re soft and spotted.
You can use Greek yogurt, but it will make the pancakes slightly tangier and denser. If you do use it, reduce the amount to ½ cup and add an extra ¼ cup of milk to get the right batter consistency.
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Homemade Banana Pancakes
Equipment
- Non-stick skillet -OR- griddle
Ingredients
- 1 Cup mashed banana (about 2 medium bananas)
- 1 large egg
- ¾ Cup milk of choice* (up to 1 Cup to thin batter as needed)
- 2 Tablespoons neautral oil (canola or vegetable oil)
- 1 teaspoon vanilla extract
- 2 Tablespoons brown sugar (light or dark)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¾ Cup all-purpose flour
- ¾ Cup whole wheat flour
Instructions
- Mix the wet ingredients. Whisk together the egg, mashed banana, milk, oil, and vanilla extract in a large mixing bowl. Make sure everything is well combined and smooth.1 Cup mashed banana1 large egg¾ Cup milk of choice*2 Tablespoons neautral oil1 teaspoon vanilla extract
- Add the brown sugar. Break apart the brown sugar with the whisk and mix it into the wet ingredients until it's dissolved and fully incorporated.2 Tablespoons brown sugar
- Stir in the dry ingredients starting with the baking powder, baking soda, salt, and cinnamon. Then gradually add the all-purpose and whole wheat flours, mixing into the batter until just combined. Scrape down the sides of the bowl as needed. *Do NOT overmix the batter or your pancakes will be tough! A few lumps are totally fine.2 teaspoons baking powder1 teaspoon baking soda½ teaspoon salt1 teaspoon cinnamon¾ Cup all-purpose flour¾ Cup whole wheat flour
- Heat your pan. Heat a non-stick skillet or griddle over medium heat and let it preheat for a couple of minutes so it's evenly heated. Spray lightly with cooking spray if desired (even for non-stick pans).
- Cook the pancakes. Scoop ¼ cup sized portions of batter onto the hot pan or griddle, leaving room between each pancake. Cook for 1 to 2 minutes until bubbles start to form on the top and the edges begin to look slightly raised, curved, and dry. Use a spatula to flip the pancakes and cook the other side for another 1 to 2 minutes until golden brown and cooked through. If the pancakes are browning too quickly but still gooey inside, reduce the heat slightly.
- Transfer to a wire rack, with option to keep them warm. Transfer the cooked pancakes to a wire cooling rack. If desired, place the wire rack on a baking sheet and place it to your oven that's been preheated to its lowest setting to keep the pancakes warm while you cook the remaining batches.
- Serve and enjoy. Top with your favorite toppings, dig in, and enjoy!
Notes
- Use only all-purpose flour. If you don’t have whole wheat flour, you can replace the whole wheat flour 1-to-1 with more all-purpose flour.
- Add chocolate chips, chopped nuts, or blueberries to your batter. Stir up to ½ cup of your desired mix-in into the batter right before cooking, or sprinkle some on top of each pancake right after scooping into the pan.
- Different milk options. We recommend using skim or 2% dairy milk or oat milk. However, almond milk, coconut milk, or any other plant-based milk you enjoy should work just fine too.
- An extensive list of topping ideas has been included above in the blog post. Check it out if you’re looking for some fun ways to serve these!
Meredith says
A great use for brown bananas! So fluffy and delicious.