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Banana Pancakes

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Banana Pancakes are the perfect breakfast treat for banana lovers. With just a few basic ingredients you will have nice fluffy banana pancakes that you and the kids can’t wait to dive into!  

Banana Pancakes

If you knew me about 15 years ago my idea of a pancake was opening the box of pancake mix and adding water. I had no idea how easy it was to actually make your own pancakes! Once I started discovering that homemade pancakes were so easy and tasted a million times better I was hooked! These banana pancakes are some of my favorites to make. They are light and fluffy and full of the perfect amount of banana flavor. When my bananas start to go bad it is the perfect excuse to make these, in fact I usually buy too many bananas just so I can make these. 

Banana Pancakes

Be sure to also try our sheet pan pancakes and our Blackstone pineapple upside down pancakes for some more great options. 

Banana Pancakes


• 2 cups Self-Rising Flour

• 2 Tablespoons White Sugar

• 1/2 Tablespoon Cinnamon

• 1/2 teaspoon salt

• 4 ripe bananas

• 2 large Eggs

• 1 1/2 cups Milk

• 1/2 cup Buttermilk

• 1 Tablespoon Vegetable Oil

• 3/4 teaspoon Vanilla Extract

How to Make Banana Pancakes

  • 1. In a large mixing bowl, place the bananas and mash with a fork; add the eggs, milk, buttermilk, vegetable oil, and vanilla extract. Mix well with a fork.
  • 2. In a medium-sized mixing bowl combine the dry ingredients (self-rising flour, white sugar, cinnamon, salt).
  • 3. Add the dry ingredients to the bowl of wet ingredients. Stir well to combine.
  • 4. Cook on a pre-heated griddle, temperature set at 300 degrees**, or use a nonstick skillet and cook on the stovetop over low-medium heat. Use nonstick cooking spray before adding pancake batter.
  • 5. Using a 1/4 cup measuring cup, spoon batter onto the hot griddle or the skillet. Cook until you see bubbles popping up on the top of the pancakes, around 3-4 minutes. Flip over, and then continue to cook for around 3 more minutes. Repeat with the rest of the pancake mixture.
Banana Pancakes

Tips Tricks and FAQs

  • You can halve the recipe if you prefer, or double it if you are serving a crowd. 
  • You want to cook these banana pancakes at a lower temperature than regular pancakes. This helps ensure that the middle is cooked and not mushy. 
  • If your bananas are really ripe you may want to omit the sugar because they may be sweeter than you prefer. 
  • Adjust the amount of sugar based on how sweet you want your banana pancakes to be.
  • If you like thinner pancakes add a tablespoon of milk at a time to thin them out.
  • These can be made Gluten Free by substituting gluten-free flour for self-rising flour.
Banana Pancakes


You will want to let your banana pancakes cool prior to storing them. Once cooled, store them in a plastic bag in the fridge for up to 3 days. 

Banana Pancakes


These pancakes freeze perfectly. Let them completely cool and then place them in a freezer-safe bag. I like to place wax paper or parchment paper between each pancake to prevent them from sticking together. 

When you are ready to eat, pull out your desired ingredients and place them in the toaster on low and warm up to your desired temperature. 

Banana Pancakes

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