There’s just something special about a slow weekend morning, right? And for me, nothing says “relax, it’s the weekend” quite like a warm stack of pancakes. Today, I want to share a recipe that’s a constant in my house: my super simple and delicious pancakes with banana. They’re fluffy, naturally sweet from the ripe bananas, and honestly, they just make the whole house smell amazing. Forget the boxed mix… this is the real deal, and it’s easier than you think!

Ingredients for these Pancakes with Banana

Here’s what you’ll need to get started. Don’t worry, it’s mostly pantry staples!

1 ½ cups all-purpose flour
2 tablespoons granulated sugar (or a bit less if your bananas are super sweet)
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon of ground cinnamon (optional, but so good!)
1 large egg
1 ¼ cups milk (any kind works – dairy or plant-based)
2 tablespoons unsalted butter, melted, plus more for the pan
2 medium ripe bananas, mashed well. You want them spotty and brown for the best flavor!

Instructions

First things first, let’s get the dry stuff together. In a large bowl, whisk together the flour, sugar, baking powder, salt, and that lovely cinnamon if you’re using it. Giving it a good whisk helps make sure everything is evenly mixed and keeps the pancakes light.
In a separate, medium-sized bowl, whisk the egg. Then, pour in the milk and the melted butter and whisk it all up until it’s just combined.
Now, grab those perfectly mashed bananas and stir them into the wet ingredients. It’s okay if it looks a little lumpy!
Time to combine! Pour the wet mixture into the bowl with the dry ingredients. Using a spatula, gently fold everything together until it’s just combined. And I mean it! A few lumps are totally okay. Overmixing is the enemy of fluffy pancakes, so please, be gentle.
Heat up your non-stick skillet or griddle over medium heat. Add a little knob of butter and let it melt and sizzle.
Once the pan is hot, pour about ¼ cup of batter for each pancake. Let them cook for about 2-3 minutes, or until you see little bubbles forming on the surface and the edges look set.
Flip ’em! Cook for another 1-2 minutes on the other side until they’re golden brown and cooked through. Repeat with the rest of the batter, adding more butter to the pan as you go.
Serve them up hot! I love mine with a drizzle of maple syrup and some extra banana slices on top.

Cook and Prep Times

Prep time: About 10 minutes (mostly mashing the bananas and mixing!)
Cook time: About 15 minutes
Total time: Around 25 minutes

Nutritional Information

Just a little heads-up on the nutritional side of things. This is an estimate per pancake, assuming the recipe makes about 10 pancakes. It can vary based on your specific ingredients and pancake size.

Calories: Approx. 150 kcal
Carbohydrates: 25g
Protein: 4g
Fat: 4g
Sugar: 9g

Frequently Asked Questions

Help! Why are my banana pancakes mushy or gummy inside?

This usually happens for two reasons. First, you might be using too much banana. Stick to the amount in the recipe, as too much moisture can make them dense. The second culprit is often a pan that’s too hot. If the outside cooks way too fast, the inside doesn’t have a chance to catch up. Try turning the heat down to medium or even medium-low and let them cook a little more slowly.

Can I make these pancakes ahead of time and freeze them?

This is one of my favorite meal-prep hacks for busy mornings. Let the pancakes cool completely first. Then, place them on a baking sheet in a single layer and pop them in the freezer for about an hour. Once they’re frozen solid, you can transfer them to a freezer-safe bag or container. They’ll last for up to 2 months! To reheat, just pop them in the toaster or microwave.

How can I make my pancakes extra fluffy?

The number one secret to fluffy pancakes is… don’t overmix the batter! Seriously, a lumpy batter is a happy batter. When you mix flour with liquid, you develop gluten, and too much gluten makes pancakes tough, not fluffy. Mix only until the wet and dry ingredients are just combined. Also, make sure your baking powder is fresh! Old baking powder won’t give you that lift you’re looking for.