Dessert

Banana Pancakes Recipe

Bynova cole February 16, 2026February 16, 2026

Introduction

Banana pancakes are a delicious way to start your day, combining fluffy texture with the natural sweetness of ripe bananas. This recipe creates tender, flavorful pancakes perfect for breakfast or brunch.

Two thick, golden-brown pancakes stacked on a white plate with a small silver fork resting at the top edge. Each pancake has uneven, textured edges and a dollop of melting butter on top. Amber syrup is drizzled over and around the pancakes, pooling slightly on the plate. The plate is set on a white marbled surface, and a small white bowl with more syrup is partially visible on the left side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups/256 grams unbleached all-purpose flour
2 tablespoons light or dark brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt (such as Diamond Crystal)
1 1/4 cups/300 milliliters buttermilk
1 cup/230 grams mashed banana (from 2 to 3 very ripe bananas)
2 large eggs
3 tablespoons/43 grams unsalted butter, melted and cooled slightly, plus more as needed
Maple syrup (optional), for serving

Instructions

Step 1: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the buttermilk, mashed banana, eggs, and melted butter until smooth.
Step 2: Add the wet ingredients to the dry ingredients. Fold the batter gently with a whisk until just combined; it should remain lumpy. Set the batter aside to rest.
Step 3: Heat a medium nonstick skillet over medium heat. Add about 1 tablespoon of butter and let it melt and bubble. Working in batches, pour about a scant 1/4 cup of batter per pancake into the pan. Cook until edges are set and bubbles form on the surface, about 2 minutes. Flip and cook another 1 to 2 minutes until cooked through. Transfer pancakes to a wire rack. Wipe the pan if butter burns and add more as needed for remaining batter.
Step 4: Serve the pancakes warm with additional butter and maple syrup if desired.

Tips & Variations

Use very ripe bananas for the best natural sweetness and flavor.
For extra fluffy pancakes, avoid over-mixing the batter; lumps are fine.
Try adding a pinch of cinnamon or vanilla extract to the batter for extra warmth.
Swap buttermilk for plain yogurt thinned with a little milk if needed.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or toaster. You can also freeze pancakes in a single layer with parchment paper between them; thaw and reheat before serving.

How to Serve

A stack of six golden brown pancakes sits centered on a white plate with a thin blue rim. On top of the stack are two banana slices and a few pecans, with some syrup dripping down the sides, pooling slightly at the bottom. The pancakes have a soft, fluffy texture with light browning around the edges. In the background, on the white marbled surface, there is a glass dish of syrup, a white bowl with more banana slices, and a folded gray cloth napkin. The image focuses closely on the pancakes, showing warm, inviting colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Regular milk can be used, but adding 1 tablespoon of lemon juice or vinegar per cup of milk helps mimic the acidity of buttermilk and improves texture.

How do I prevent pancakes from sticking to the pan?

Make sure your pan is preheated well and use enough butter to coat the surface. Wiping the pan between batches prevents burnt butter buildup that can cause sticking.