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!
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!
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Fluffy Banana Pancakes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- 12 pancakes
- Karlynn Johnston
- 2 cups all-purpose flour
- 2-3 tablespoons white sugar
- 4 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 large egg beaten
- 2 cups milk
- 4 tablespoons oil butter can also be used
- 1 teaspoon vanilla extract
- 2 very ripe bananas mashed until very smooth
- 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.
- In a large liquid measuring glass, mix together the egg, milk, oil/butter, vanilla and bananas.
- Make a well in the dry ingredients, then add in the banana mixture. Mix until almost smooth, the batter will be slightly lumpy.
- Heat a lightly oiled griddle or frying pan over medium high heat.
- Pour or scoop the batter onto the griddle, using about ¼ cup for each pancake - if you have a #8 disher scoop this is the perfect size for pancakes!
- Cook until pancakes are golden brown on one side and is bubbling on top, then flip and cook the other side until golden brown.
- Plate and serve with maple syrup, whipped cream, sliced bananas etc.
- 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.
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.