This Banana Pancakes recipe turns out thick and fluffy every time thanks to the addition of buttermilk! Made with simple pantry ingredients and ripe bananas, they are an easy, healthy breakfast the whole family loves.
Breakfast and brunch are our favorite meals here, and I will never turn down a stack of these fluffy Banana Pancakes.
I also like not having food waste, and sometimes we just don’t get to those bananas I purchased before they turn brown (check here to see how to freeze bananas), but that just means they are perfect for baking.
Of course, we love our classic Banana Nut Bread to use up overripe bananas, but we are always excited about pancakes.
Made with simple ingredients, these banana buttermilk pancakes are a quick and easy breakfast that’s perfect for busy mornings. My kids also love taking them for school lunches!
We often make these pancakes at the weekend and freeze them to grab and go for breakfast or lunch during the week.
- Buttermilk: helps the pancakes get really fluffy and adds a subtle flavor.
- Oil: you can use any kind of cooking oil like canola oil, olive oil, or vegetable oil, or melted butter in these pancakes. Using butter will give them a bit of a buttery flavor if you like that.
- Egg: to help the pancakes rise and have a light and fluffy consistency.
- Vanilla: vanilla extract adds a subtle warmth to the pancakes. You can use almond extract or banana extract if you prefer.
- Bananas: use very ripe bananas for the best flavor.
- Flour: I’ve used all-purpose flour here, but other types will work too.
- Sugar: adds sweetness to the pancakes for a sweet treat breakfast!
- Baking Powder and Baking Soda: use both leavening agents to allow the pancakes to be thick and fluffy.
- Salt: enhances the flavors of the pancakes.
How to Make the Best Banana Pancakes
This recipe is quick and easy! Full instructions are included in the recipe card below.
- Combine ingredients: Add the buttermilk, oil, egg, vanilla, bananas, flour, sugar, baking powder, baking soda, and salt to a blender.
- Blend: Blend the banana mixture until smooth, then let the batter rest.
- Spoon the batter: Spoon the pancake batter by the ladleful onto the hot griddle surface.
- Cook: Cook until just golden brown. Serve with your favorite toppings.
Banana Pancake Recipe FAQs
Make this Banana Pancake recipe, and you’ll never regret overripe bananas again. If you have way too many to use in this recipe, check out How to Freeze Bananas and use them later on! Check out my Chocolate Chip Banana Bread and this Strawberry Banana Smoothie for other ideas of using up spare bananas.
Yes, you can store banana pancake batter in an airtight container like a jar, in the refrigerator for up to 2 days. It’ll need a good mix before using it to cook your pancakes. Alternatively, you can cook them and refrigerate or freeze them for future use.
Store leftover pancakes once completely cooled in an airtight container or Ziploc bag in the refrigerator for up to 1 week. I recommend reheating in a toaster oven or the oven for a bit of a crisp edge, but the microwave works too.
Yes! These pancakes freeze so well, but here are a few tricks to make eating them afterward a bit easier. Store your pancakes once they have cooled to room temperature. Then, place them flat in a single layer on a parchment-lined sheet pan and flash freeze for 1 hour. Then place the pancakes in an airtight freezer-safe container or freezer bag for up to 6 months. You can wrap them in plastic wrap or put parchment paper between each one to prevent them from sticking if you like.
Banana Pancakes Variations
- Filling. Add chocolate chips, peanut butter chips, or chopped nuts to the pancake batter. You can also add fruit like blueberries, chopped strawberries, or chopped pieces of banana for more fruit flavor!
- Oats. Add oatmeal to your pancake batter for an oatmeal version. See my Easy Banana Oatmeal Pancakes for hearty banana pancakes.
- Use a different extract. Use almond extract, banana extract, or maple extract in your pancakes for a different flavor.
- Sheet pan. You can make these pancakes in a sheet pan for a crowd, and avoid standing at the stove. See my Sheet Pan Pancakes recipe for more information.
You can enjoy these banana pancakes on their own for a quick, filling breakfast, or serve them with other breakfast and brunch recipes or breakfast sides to make it into a complete sit-down meal.
Serve them with a simple drizzle of maple syrup, or slather some peanut butter, almond butter, or Nutella on there instead. Some more fresh fruit can never go wrong too!
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Banana Pancakes recipe
- 1 cup low-fat buttermilk
- 2 tablespoons oil or melted butter
- 1 large egg
- 1 tablespoon vanilla extract
- 2 bananas
- 1 ½ cups all-purpose flour (200 grams)
- 2 tablespoons granulated sugar (optional), 25 grams
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Add the buttermilk, oil, egg, vanilla, bananas, flour, sugar, baking powder, baking soda, and salt to a blender. Blend until smooth.
- Let it sit at room temperature for 10–20 minutes.
- Lightly grease a large flat griddle, large skillet, or non-stick pan and let it heat up. Do a test pancake to check the thickness — if you prefer them thicker, add 2 tablespoons additional flour (if you like thin pancakes, you can thin with an additional 1-2 tablespoons milk)
- Spoon the pancake batter by the ladleful onto the hot griddle surface. Cook for about 3 minutes per side, until just golden brown.
- Serve immediately with your favorite toppings!
- Buttermilk: store-bought buttermilk gives the fluffiest pancakes, but if you don’t have any, you can see how to make homemade buttermilk here.
- Egg: I haven’t tested this recipe with an egg substitute, but I would expect you could use a flax egg in its place.
- Bananas: the riper, the better! Any kind of banana will work, but ripe bananas will have more sweetness and banana flavor.
- Flour: we often make this recipe with 100% whole wheat flour or a combination. Check out this Whole Wheat Pancakes recipe for tips. You can experiment with the types of flour or use gluten-free oat flour for a gluten-free variety (just do a test pancake to ensure it’s not too thick or too thin).
- Sugar: you can skip the sugar or use any other kind of sweetener. You won’t miss it if you serve it with syrup.
- Store: Store cooked pancakes once completely cooled in an airtight container or Ziploc bag in the refrigerator for up to 1 week. I recommend reheating in a toaster oven or the oven for a bit of a crisp edge, but the microwave works too.
- Freeze: Store your pancakes once they have cooled to room temperature. Then, place them flat in a single layer on a parchment-lined sheet pan and flash freeze for 1 hour. Then place the pancakes in an airtight freezer-safe container or freezer bag for up to 6 months. You can wrap them in plastic wrap or put parchment paper between each one to prevent them from sticking if you like.
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