Banana Pancakes Recipe

These banana pancakes are soft, tall, and unmistakably banana — the kind you get when you fold mashed ripe banana into a barely-sweet buttermilk batter and cook it low and slow. If you’ve got a couple of black-speckled bananas turning to mush on the counter, this is the recipe that finally uses them well: 10 minutes of prep, one bowl of wet and one bowl of dry, and a stack that tastes like banana bread but eats like a proper pancake. The key is treating the banana like an ingredient, not a mash-in afterthought — mash it completely smooth, season it with cinnamon and nutmeg, and give the batter a short rest so the leaveners can do their job before the batter hits the pan.

Why This Recipe Works

• Smooth mashed banana, not chunks. Chunks leave wet pockets in the batter, and those pockets steam instead of set — that’s how you end up with gummy centers. A lump-free puree gives you an even crumb and a proper rise.
• The spices make the banana taste purposeful. Cinnamon, a pinch of nutmeg, and vanilla push the flavor toward banana bread rather than flat, sweet mush.
• A 3-minute rest after mixing. The flour hydrates and the baking powder starts bubbling, which is the difference between a flat pancake and a visibly taller one.
• Medium-low heat, not high. Cooking slower lets the center set before the outside browns, so you get golden edges instead of burnt ones with raw middles.

Servings: 4 (about 12 pancakes) | Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes

Ingredients

• 2 large very ripe bananas (about 1 cup mashed; skins should be heavily speckled or mostly black)
• 2 large eggs
• 1 cup buttermilk (or 1 cup whole milk mixed with 1 tablespoon lemon juice, rested 5 minutes)
• 2 tablespoons unsalted butter, melted and slightly cooled, plus more for the pan
• 1 teaspoon pure vanilla extract
• 1 1/4 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon freshly grated nutmeg (optional)
• Maple syrup, sliced banana, and toasted walnuts or pecans, for serving

Instructions

1. Mash the bananas properly. In a large bowl, mash the bananas with a fork or potato masher until they’re a smooth, lump-free puree with no visible chunks left — about 1 minute. You should have about 1 cup. If your bananas are only lightly speckled, this recipe will taste bland and the batter will be thin; wait a day or two or use frozen-then-thawed bananas.
2. Whisk the wet ingredients. Add the eggs, buttermilk, melted butter, and vanilla to the bananas and whisk until fully combined and slightly frothy, about 30 seconds. Make sure the butter isn’t hot or it will scramble the eggs.
3. Add the dry ingredients. In a separate bowl, whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg together. Pour the dry mix into the wet and stir with a spatula just until the flour disappears — 10 to 12 strokes. The batter should be thick but pourable. A few small lumps are fine; overmixing develops gluten and makes the pancakes tough.



4. Rest the batter. Let the batter sit at room temperature for 3 to 5 minutes while you preheat the pan. It will thicken slightly and you’ll see tiny bubbles forming on the surface — that’s the baking powder starting to work. If it looks too thick to scoop after resting, add buttermilk 1 tablespoon at a time.
5. Preheat the pan and test the heat. Heat a large nonstick skillet or griddle over medium-low heat for 2 to 3 minutes. Add 1/2 teaspoon butter and swirl to coat. Test with a teaspoon of batter: it should sizzle gently and start setting at the edges within 30 seconds without smoking. If the pan smokes, it’s too hot — lower the heat and wipe it out.
6. Cook the pancakes. Scoop 1/4 cup of batter per pancake onto the pan, leaving 2 inches between them. Cook undisturbed for 2 1/2 to 3 minutes, until the edges look dry and matte and bubbles pop across the surface and stay open. Flip with a thin spatula and cook the second side for 1 1/2 to 2 minutes, until golden brown and springy to the touch. Re-butter the pan lightly between batches.



7. Keep them warm. Transfer cooked pancakes to a wire rack set over a baking sheet in a 200°F (95°C) oven. Don’t stack them on a plate — the steam makes them soggy. They’ll hold for up to 20 minutes this way.
8. Serve. Stack 3 pancakes per plate and top with sliced banana, toasted nuts, and a generous pour of warm maple syrup. These are best eaten immediately, while the edges are still crisp.

Tips & Variations

• How to tell if a banana is ripe enough: the skin should be at least 50% brown speckles or fully black. Underripe bananas are starchy and won’t sweeten the batter.
• For a heartier version, swap 1/2 cup of the all-purpose flour for white whole wheat flour — add 1 extra tablespoon buttermilk.
• Add-ins: fold in 1/2 cup chocolate chips, chopped walnuts, or 1/4 cup shredded coconut after resting for a banana-bread feel.
• The batter thickens as it sits; if it gets too stiff for scooping between batches, stir in a splash of buttermilk.
• No buttermilk? Use plain whole-milk yogurt thinned with 2 tablespoons milk, or oat milk with 1 tablespoon cider vinegar.
• Browning too fast but raw inside? Your pan is too hot — drop the heat to low and cook 1 minute longer per side.
• To make these gluten-free, use a 1-to-1 gluten-free flour blend and let the batter rest 10 minutes before cooking.

Storage & Make-Ahead

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days, with parchment between layers. Reheat in a toaster or in a 350°F oven for 5 minutes — the microwave makes them rubbery. To freeze, cool completely, lay flat on a baking sheet, freeze for 1 hour, then transfer to a freezer bag for up to 2 months. Reheat frozen pancakes directly in the toaster.

Nutrition Information

• Calories: 360 kcal
• Carbohydrates: 54 g
• Protein: 10 g
• Fat: 12 g
• Saturated Fat: 6 g
• Fiber: 3 g
• Sugar: 14 g
• Sodium: 480 mg

These values are an estimate and will vary with your exact ingredients, brand of buttermilk, and portion size.

FAQs

Can I make banana pancakes without eggs?

Yes. Replace the 2 eggs with 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, rested 5 minutes). The pancakes will be slightly denser and more delicate, so cook them a bit longer on the first side.

Why are my banana pancakes mushy in the middle?

Usually the pan is too hot, so the outside sets before the center cooks, or the bananas weren’t mashed smoothly and left wet pockets. Cook over medium-low heat, mash the bananas until completely smooth, and let the batter rest 3 to 5 minutes before scooping.

Can I use frozen bananas?

Absolutely. Thaw them fully at room temperature or in the microwave, then mash with the peel off. Frozen bananas release extra liquid, so drain off any excess before mashing and reduce the buttermilk by 2 tablespoons if the batter looks thin.

How do I make these banana pancakes fluffy instead of flat?

Use fresh baking powder (not older than 6 months), don’t overmix the batter, and let it rest for 3 to 5 minutes so the leaveners start working. Also, make sure your bananas are very ripe — they add moisture and natural sweetness that helps the texture.

What can I substitute for buttermilk?

Mix 1 cup whole milk with 1 tablespoon lemon juice or white vinegar and let it sit 5 minutes until slightly curdled. For a dairy-free version, use unsweetened oat milk with 1 tablespoon cider vinegar.