Easy Banana Pancakes Recipe

These banana pancakes are the kind of breakfast that makes people think you’ve got it all together—even if you’re still in pajamas at 11am.

Warm, fluffy, and full of sweet banana flavor—these banana pancakes are about to become your new favorite breakfast! Made from scratch with simple pantry staples and a fresh banana on top, this easy recipe comes together in just minutes. Perfect for a lazy weekend morning or a cozy weekday breakfast-for-dinner situation.

Why You’ll Love These Banana Pancakes

• Quick & Easy: No fancy ingredients or complicated steps.
• Kid-Approved: The banana slices caramelize just enough to feel like a treat.
• Customizable: Add chocolate chips, walnuts, or extra bananas to make them your own!

Ready to level up your pancake game?

Ingredients

Makes 6–8 pancakes
You probably have most of this already in your kitchen:

• 1 ½ cups all-purpose flour
• 3 tsp baking powder
• 2 tbsp brown sugar
• 1 tsp salt
• ¾ cup whole milk
• ½ cup sour cream
• 2 eggs, whisked
• 1 tsp vanilla extract
• 1 ripe banana, sliced

Directions

1. Mix the Dry Ingredients:
   In a large bowl, whisk together the flour, baking powder, brown sugar, and salt.
2. Combine the Wet Ingredients:
   In a separate bowl, whisk together the milk and sour cream. Add the eggs and vanilla and mix until combined.
3. Combine & Stir:
   Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t worry if the batter is lumpy—that’s exactly what you want.
4. Cook the Pancakes:
   Preheat and grease a skillet or nonstick pan over medium-low heat. Ladle the batter into the pan, leaving room between each pancake. Top each one with a few banana slices.
5. Flip & Finish:
   Cook for about 3 minutes, or until bubbles form and the underside is golden brown. Flip and cook for another 2–3 minutes until both sides are golden.
6. Serve & Enjoy:
   Serve warm with maple syrup, butter, peanut butter, or more banana slices on top!

Pancake Pro Tips

• Want extra banana flavor? Mash half a banana and stir it into the batter along with the wet ingredients.
• Batch cooking? Keep cooked pancakes warm in a 200°F oven while you finish the rest.
• Freezer-friendly: Make extra and freeze them for a quick breakfast. Just reheat in the toaster or microwave.

More Breakfast Favorites

If you love these banana pancakes, you’ll also want to try:

• Coconut Pancakes – tropical twist on a breakfast classic
• Cinnamon Roll Pancakes – if a cinnamon roll and a pancake had a baby
• Pumpkin Pancakes – a perfect way to celebrate the season with the fall flavors you love!

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Banana Pancakes

Servings: 6 pancakes

These banana pancakes are the kind of breakfast that makes people think you’ve got it all together—even if you're still in pajamas at 11am.

Prep Time:5 minutes mins

Cook Time:10 minutes mins

Ingredients

• 1 ½ cups flour
• 3 tsp. Baking powder
• 2 tbsp brown sugar
• 1 tsp. Salt
• ¾ cup whole milk
• ½ cup sour cream
• 2 eggs, whisked
• 1 tsp vanilla extract
• 1 banana, sliced

Instructions

• In a large bowl, whisk together flour, baking powder, brown sugar, and salt.
  
• In a separate bowl, whisk together milk and sour cream, then add eggs and vanilla.
• Add wet ingredients to dry ingredients and stir until just combined. *Batter will be lumpy
• Preheat and grease a skillet or a large nonstick pan over medium-low heat.
• Ladle pancake batter into skillet, leaving space between each pancake to easily flip them. Top each with a few sliced bananas.
• Cook for about 3 minutes, or until bubbles start to form in batter and the underside of the pancake is golden, then flip. Continue cooking for another 2-3 minutes or until both sides are golden.
• Repeat with remaining batter, then serve warm with syrup or your favorite pancake toppings.

Nutrition

Serving: 2 pancakes · Calories: 228 kcal · Carbohydrates: 36 g · Protein: 7 g · Fat: 6 g · Saturated Fat: 3 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 0.01 g · Cholesterol: 70 mg · Sodium: 361 mg · Potassium: 449 mg · Fiber: 1 g · Sugar: 9 g · Vitamin A: 261 IU · Vitamin C: 2 mg · Calcium: 181 mg · Iron: 2 mg

Other Notes

Course: Breakfast

Cuisine: American

Keyword: 30 minutes or less, banana, fruit, pancakes