Breakfast
Banana Pancakes
Fluffy pancakes with mashed ripe banana baked into the batter, offering a subtle sweet flavor and soft texture. Cooked golden brown and best served warm with maple syrup and a touch of butter.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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Banana Pancakes — common questions
Can I make banana pancakes ahead?
Mix the dry ingredients ahead of time. However, mash the bananas and combine with the wet ingredients just before cooking, as the batter will break down and become dense if left to sit.
Can I freeze banana pancakes?
Yes. Cool completely, layer between parchment paper in a freezer bag, and freeze for up to 3 months. Reheat in a 350°F oven for 8–10 minutes or in a toaster on medium-high heat.
What if my bananas are not ripe enough?
Choose bananas with brown speckles—they are much sweeter and softer. If you only have firm yellow bananas, they will work, but the pancakes will be less flavorful and slightly drier.
Can I add chocolate chips or nuts?
Yes. Stir 1/2 cup chocolate chips, chopped walnuts, or chopped pecans into the batter just before cooking. Do not overmix.
Why are my banana pancakes gummy in the center?
You are not cooking them long enough or your heat is too low. Increase the heat slightly—the griddle should be hot enough that a drop of water sizzles immediately—and cook each side until the edges are completely set and dry.
What toppings go best with banana pancakes?
Maple syrup and butter are classic. Whipped cream, sliced fresh bananas, chocolate sauce, or a drizzle of honey are also excellent choices.
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