Get recipes in your inbox!Subscribe

Fluffy Banana Pancakes

Site Index Bananas Pancakes

This post may contain affiliate links. See my privacy policy for details.

These fluffy, decadent banana pancakes are now our favorite way of using up overripe bananas! The addition of cinnamon and nutmeg really make these the perfect tasting pancake. I bet you could even throw in some blueberries if you wanted.

Forget making banana bread, make up a batch of these pancakes using mashed bananas!

Banana Pancakes
Banana Pancakes

Banana Pancakes

We have made these banana pancakes no less than 4 times in the past few months and every time we have made them I haven’t had a chance to take a photo! Since I had a little more time this morning (and some whipped cream for a special treat!) it was the perfect time to take some photos and finally get this recipe posted for you guys! This has become one of our favorite breakfast recipes now!

How to Make Banana Pancakes

These pancakes are barely any more work than regular ones, you are adding mashed bananas and some extra spices. I truly love the cinnamon and nutmeg flavor in these, it really makes them stand out from regular pancakes!

  • Whisk together your dry ingredients
  • Mix together your wet ingredients
  • Combine the wet and dry ingredients completely.
  • Cook the pancakes on a griddle.

How to Freeze Pancakes

I freeze pancakes all of the time! This makes a great double batch and then you are using up 4 bananas as well!

  • Once you have made the pancakes, made sure you cool them on a cooling rack so that the bottoms aren’t hot or wet underneath.
  • Freeze in a single layer on a baking sheet. Line a large baking sheet with parchment or wax paper, and then place the pancakes in a single layer on top. Freeze until they are solid, around an hour.
  • Place in a sealed, freezer-safe container in layers. Layer the pancakes with sheets of waxed or parchment paper between them.
  • Freeze for up to 3 months.

So here’s another great way to use up those freezer bananas! As much as I love a good banana bread recipe, these are a wonderful alternative and the best part is that you can batch cook them up, freeze them and then reheat them at a later date!

If you are looking for more pancake ideas, try my pumpkin pancakes or my blueberry pancakes!

Happy cooking!

Love,

Karlynn

Pin this recipe to your BREAKFAST BOARD and Remember to FOLLOW ME ON PINTEREST!

These fluffy, delicious banana pancakes are perfect for using up ripe bananas and an easy, healthy breakfast for the family.

 

Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.

Learn to cook like the Kitchen Magpie

Fluffy Banana Pancakes

These fluffy, delicious banana pancakes are perfect for using up ripe bananas and an easy, healthy breakfast for the family.

5 from 2 votes
Prep Time
5 minutes
Cook Time
20 minutes
Course
Breakfast
Cuisine
American
Servings
12
Calories
159
Author
Karlynn Johnston

Ingredients

  • 2 cups all-purpose flour
  • 2-3 tbsp white sugar
  • 4 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/2 tsp salt
  • 1 large egg beaten
  • 2 cups milk
  • 4 tbsp oil butter can also be used
  • 1 tsp vanilla extract
  • 2 very ripe bananas mashed until very smooth

Instructions

  1. Combine the flour, white sugar, baking powder, cinnamon and salt. Use a whisk to mix together the ingredients and fluff up the mixture, this helps make fluffier pancakes.

  2. In a large liquid measuring glass, mix together the egg, milk, oil/butter, vanilla and bananas.

  3. Make a well in the dry ingredients, then add in the banana mixture. Mix until almost smooth, the batter will be slightly lumpy.

  4. Heat a lightly oiled griddle or frying pan over medium high heat.

  5. Pour or scoop the batter onto the griddle, using about 1/4 cup for each pancake - if you have a #8 disher scoop this is the perfect size for pancakes!

  6. Cook until pancakes are golden brown on one side and is bubbling on top, then flip and cook the other side until golden brown.

  7. Plate and serve with maple syrup, whipped cream, sliced bananas etc.

Recipe Notes

  • Substitute applesauce in for the oil to cut out fat and calories if desired. You can also use butter if desired.
  • I use a #8 disher scoop as shown in the photos in the post, this makes exactly 12 large pancakes
  • If you don't have really sweet bananas add a bit more sugar. The riper the bananas the sweeter the pancakes will be.

Nutrition Information

Calories: 159kcal, Carbohydrates: 21g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 22mg, Sodium: 123mg, Potassium: 217mg, Fiber: 1g, Sugar: 4g, Vitamin A: 91IU, Calcium: 109mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

Made this recipe?

Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.

Please rate this recipe in the comments below to help out your fellow cooks!

Save Your Favorite Recipes!
Create an account and save recipes

Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Bananas Pancakes

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

    • Karlynn Johnston says

      Typo, that should be butter OR oil, depending on which you want to use.5 stars

Leave a Comment or Recipe Tip

This site uses Akismet to reduce spam. Learn how your comment data is processed.