Banana Pancakes

These banana pancakes are a delicious, easy weekend breakfast. They're fluffy, moist, and filled with spiced banana flavor. Pass the maple syrup!

Banana pancakes

Fingers crossed you have a couple ripe bananas on your counter right now, because these banana pancakes are the perfect weekend breakfast! They’re fluffy, moist, and tender, with a warm, spiced banana flavor that will keep you coming back for more. They’re also conveniently easy to make, so if you’ve just rolled out of bed and have yet to drink your morning coffee, you won’t have any trouble whipping them up.

Pass the maple syrup, and enjoy! We love this banana pancake recipe, and I think you will too.

Banana pancake recipe ingredients

Banana Pancake Recipe Ingredients

To make this banana pancake recipe, you’ll need these simple ingredients:

  • Bananas, of course! The spottier, the better. The riper your bananas are, the sweeter, moister, and more flavorful your pancakes will be.
  • All-purpose flourSpoon and level the flour to avoid packing too much into your measuring cup.
  • Baking powder, baking soda, and an egg – They help the pancakes puff up as they cook.
  • Cane sugar – It brings out the sweetness of the bananas.
  • Almond milk – Or any milk you like. My homemade oat milk would work nicely here too.
  • Avocado oil – You’ll add some to the pancake batter and use more for the pan. If you don’t keep avocado oil on hand, feel free to substitute vegetable oil or melted butter.
  • Cinnamon, nutmeg, and vanilla extract – They add warm, spiced depth of flavor that makes these pancakes taste just like banana bread.
  • And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

Hands using spatula to mix pancake batter in a large bowl

How to Make Banana Pancakes

This banana pancake recipe is SO simple to make!

First, make the batter. Whisk together the wet ingredients in one bowl and the dry ingredients in another. Then, pour the wet ingredients into the bowl with the dry ingredients and fold until just combined. Careful not to overmix! If you do, the pancakes will be dense.

Then, cook the pancakes. Heat a non-stick pan over medium-low heat, and pour 1/3 cup batter for each pancake into the hot skillet. Cook for 1 to 2 minutes on the first side, flip the pancakes, and cook for another 1 to 2 minutes. The pancakes are ready when they’re puffed, golden brown, and cooked through. Tip: if the pancakes are browning on the outside before they’re done on the inside, turn down the heat!

That’s it! You’ll likely need to work in batches. If you want to keep the cooked banana pancakes warm while you work through the remaining batter, you can place them on a plate or baking sheet in a 200°F oven until you’re ready to eat.

Banana pancakes topped with bananas, nuts, and maple syrup

Banana Pancakes Serving Suggestions

If you want to keep things simple, serve these banana pancakes with a big drizzle of maple syrup. But if you’re in the mood to get creative, have fun experimenting with other toppings, too. Here are a few ideas to get you started:

  • Fresh fruit. I love these banana pancakes with sliced bananas or fresh berries.
  • Nut butter. Slather them with peanut butter or almond butter.
  • Something rich or creamy. I like a pat of butter or a dollop of Greek yogurt.
  • Something for crunch. Try chopped walnuts, pecans, or toasted coconut flakes.

You could even sprinkle them with chocolate chips!

Round out the meal with hot coffee or tea and a side of fresh fruit. If you’re craving a bigger brunch, pair the banana pancakes with something savory, like a frittata, breakfast casserole, or scrambled eggs.

Want even more brunch ideas? Find 60 of our favorites here!

Banana pancakes recipe

More Favorite Breakfast Recipes

If you love these banana pancakes, try one of these favorite breakfast recipes next:

Banana Pancakes

rate this recipe:
5 from 32 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves 4
These easy banana pancakes are the BEST weekend breakfast or brunch! They're fluffy, delicious, and filled with spiced banana flavor. Serve them with sliced bananas and a big drizzle of maple syrup.


  • cups all-purpose flour, spooned and leveled*
  • 2 tablespoons cane sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • Heaping 1 teaspoon cinnamon
  • Heaping ¼ teaspoon sea salt
  • ¼ teaspoon ground nutmeg
  • 1 cup mashed ripe banana, about 2 medium bananas
  • 1 large egg
  • cup almond milk
  • 2 tablespoons avocado oil, plus more for brushing
  • teaspoons vanilla extract
  • Maple syrup, for serving


  • In a large bowl, place the flour, sugar, baking powder, baking soda, cinnamon, salt, and nutmeg, and stir to combine.
  • In a medium bowl, whisk together the mashed banana, egg, almond milk, avocado oil, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined.
  • Heat a nonstick skillet to medium-low heat and brush lightly with oil. Use a ⅓-cup scoop to pour the batter into the skillet. Cook the pancakes for 1 to 2 minutes per side, or until they’re puffed, cooked through, and golden brown on both sides. Serve with maple syrup.


Makes 10 pancakes.
*The pancakes will be dense if the flour is too packed.


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Rate this recipe (after making it)

  1. Molly

    5 stars
    Delicious!! I didn’t add any nutmeg since I didn’t have any on hand, added peanut butter on top, never have I found a great banana pancake recipe until now! 10/10 would recommend!!😋

  2. RW

    Hello, can u sub gluten free flour?

  3. Purnima

    5 stars
    Best pancakes ever?! No change needed, perfect.

    • Jeanine Donofrio

      I’m so glad you loved them!

  4. Katy

    5 stars
    These are our favorite! I make some substitutions based on personal preferences. Use 3:1 whole wheat flour:wheat germ in place of the AP flour. I love wheat germ in pancakes – game changer! Also use honey in place of granulated sugar, and coconut oil in place of avocado oil. We make a double batch and freeze leftovers and they heat up great! Thanks for the awesome recipe!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Katy, I’m so glad you love them!

  5. Tosha A

    What is the unit for sea salt? I’m assuming teaspoon but it isn’t clear. Thanks!

    • Phoebe Moore (L&L Recipe Developer)

      Good catch! Yes, teaspoon.

  6. M

    5 stars
    Excellent recipe! Honestly the last we’ll ever need. Super fluffy and light. I used regular whole milk and they were a hit.

    • Phoebe Moore (L&L Recipe Developer)

      Oh great to hear! So glad you loved the pancakes.

  7. Praachi

    5 stars
    SUPERB RECIPE!!! MY HUSBAND LOVED IT!!!! I added one extra egg- turned out awesome n fluffy:))

    • Jeanine Donofrio

      I’m so glad you both loved it!

  8. Patricia McCracken

    Do you grind the oatmeal into flour, or leave the oats a bit visible?

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.