Dessert

Banana Pancakes Recipe

Bylilan Sage February 17, 2026February 17, 2026

Introduction

These banana pancakes are fluffy, tender, and packed with natural sweetness from ripe bananas. Perfect for a cozy weekend breakfast, they combine classic buttermilk pancake flavors with a fruity twist. Serve them warm with butter and maple syrup for a delightful start to your day.

Two thick pancakes stacked on top of each other on a white plate, each pancake golden brown with a slightly uneven, fluffy texture. A small pat of melting butter sits on top of each pancake, and syrup is drizzled around them, creating glossy amber pools on the plate. A silver fork rests on the right side of the plate. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (256 grams) unbleached all-purpose flour
2 tablespoons light or dark brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt (such as Diamond Crystal)
1 1/4 cups (300 milliliters) buttermilk
1 cup (230 grams) mashed banana (from 2 to 3 very ripe bananas)
2 large eggs
3 tablespoons (43 grams) unsalted butter, melted and cooled slightly, plus more as needed
Maple syrup (optional), for serving

Instructions

Step 1: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt. In a separate medium bowl, whisk the buttermilk, mashed banana, eggs, and melted butter until smooth.
Step 2: Add the wet ingredients to the dry ingredients and gently fold the batter with a whisk. Do not overmix; the batter should remain lumpy. Set the batter aside to rest.
Step 3: Heat a medium nonstick skillet over medium heat. Add about 1 tablespoon of butter and allow it to melt and bubble. Working in batches, pour about a scant 1/4 cup of batter per pancake into the skillet. Cook until the edges are set and bubbles appear on the surface, about 2 minutes. Flip and cook for another 1 to 2 minutes until cooked through. Transfer pancakes to a wire rack. Wipe out the pan if the butter begins to burn, adding more butter between batches as needed.
Step 4: Serve the pancakes warm topped with butter and maple syrup, if desired.

Tips & Variations

For extra flavor, consider adding a pinch of cinnamon or nutmeg to the dry ingredients.
Use very ripe bananas with brown spots for the best sweetness and flavor.
If you prefer a smoother batter, mash the bananas very finely before mixing.
To keep pancakes warm while cooking the rest, place them on a baking sheet in a low oven (around 200°F or 90°C).

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a toaster or a skillet over medium heat until heated through. For longer storage, freeze pancakes between sheets of parchment paper in a sealed bag for up to 1 month; reheat from frozen.

How to Serve

A white plate holds a stack of two thick, fluffy pancakes with a golden-brown surface that shows a light, uneven caramelized pattern. Each pancake has a small dollop of melting butter on top, and golden syrup is drizzled around and partly over the pancakes, pooling slightly on the plate. A silver fork lies on the plate to the right of the stack, with its handle extending outward. The plate sits on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute regular milk for buttermilk?

Yes, if you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes before using. This will mimic the acidity of buttermilk.