Banana pancakes are perfect to make for a soft and quick breakfast, ideal for the whole family. These soft banana pancakes are made with a few simple ingredients and can be prepared without added sugar by using the natural sweetness of a ripe banana; if that’s not sufficient you could add stevia or erythritol. Ideal for a healthy breakfast or a wholesome snack, banana pancakes can be customized in a light version without butter or using oat flour for a higher-fiber variant.
If instead you’re looking for the basic homemade fluffy pancakes recipe, you can start from this easy and quick batter: Fluffy pancakes: basic easy and quick homemade recipe, or if you want a butter-free version try our tall and fluffy pancakes without butter.
I don’t particularly love bananas myself, but my children do, except when they’re a bit too ripe. A few days ago I found one in the fruit bowl — wasting it would have been a shame. It wasn’t enough for a foolproof banana bread nor for my banana loaf with cocoa and ricotta, so I used it to make fragrant pancakes to enjoy for a healthy breakfast with a nice glass of homemade ACE juice or almond milk, or the classic glass of milk. I have gathered many pancake recipes on the blog that you can find in the collection of easy pancake recipes, from soft Nutella-filled pancakes to apple pancakes, including savory filled pancakes like savory pancakes to fill or zucchini stuffed pancakes. But I was missing the banana version, so with my daughter’s help who took care of the recipe, here they are! Let’s hurry to the kitchen and make banana pancakes, and before you start cooking I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here)!
If you like homemade breakfasts, try other variations from my collection of easy pancakes, as well as my very quick apple fritters, or:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make banana pancakes
To prepare soft and fragrant banana pancakes you need just a few simple ingredients that we almost always have at home. This banana pancake recipe is perfect for a healthy, nutritious breakfast and can be easily adapted to make banana pancakes without sugar by replacing it with stevia or erythritol, or to make fit banana & oat pancakes by swapping regular flour for oat flour. They are also ideal for children thanks to the natural sweetness of ripe fruit.
- 2 cups all-purpose flour (type 0)
- 1 cup milk
- 3.5 tbsp butter (melted)
- 1/4 cup sugar (or stevia or erythritol)
- 1 large banana (≈5.3 oz) banana
- 1 1/2 tsp baking powder
- 1/2 tsp salt
Tools
- Bowls
- Sieve
- Mixer
- Pan
Preparation of banana pancakes
Making banana pancakes at home is really simple and quick. This soft banana pancake recipe comes together in a few minutes and is perfect for those looking for light banana pancakes for breakfast. You can also make sugar-free banana pancakes or banana & oat pancakes for a healthier, more nutritious version suitable for the whole family.
To make banana pancakes, start by slicing a ripe banana and placing the slices in a bowl. Mash them with a fork until you obtain a smooth mixture.
Add the egg and the milk.
Add the melted butter and mix with an electric whisk or by hand.
Sift the flour, sugar and baking powder into a separate bowl. You can replace the sugar with 60 g of erythritol or stevia to make sugar-free pancakes.
Gradually add the butter, milk and banana mixture to the bowl with the dry ingredients, making sure not to form lumps (to make the batter even smoother you can pass the liquid mixture through a fine sieve). Place a lightly oiled pan on the stove and once hot, but not smoking, pour the first ladle of batter.
You don’t necessarily need a special small pancake pan; just make sure the amount of batter (a little less than a full ladle) forms a disc about 4 in (10 cm) in diameter. Cook the first side over very low heat for 1 minute and 45 seconds: when you see many bubbles appear on the surface, flip it and cook the other side for the same amount of time. In total each pancake should cook for about 3 minutes and 30 seconds. Continue until all the batter is used: banana pancakes are ready to be enjoyed plain, with honey, maple syrup, a spreadable cream, or as you prefer.
Storage notes and tips
You can store leftover banana pancakes sealed in a plastic food bag and consume them within 2-3 days, or you can freeze them individually, put them in a food bag and use them as needed after thawing at room temperature for a few minutes and reheating.
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FAQ (Questions & Answers)
Can I make other pancake variations with this base recipe?
Yes, starting from this base you can make many variations of fluffy pancakes, both sweet and savory. If you want other breakfast ideas, you can find many recipes in my collection of easy and fluffy pancakes.
Can I make banana pancakes without sugar?
Yes, thanks to the natural sweetness of a ripe banana you can prepare banana pancakes without added sugar. For an even healthier version you can use whole grain flours or oat flour.
Can I substitute the milk in banana pancakes?
Certainly, cow’s milk can be substituted with plant-based milks such as almond, soy or oat milk, still yielding soft and tasty pancakes.
How should I store banana pancakes?
Banana pancakes can be stored in the refrigerator for 2-3 days in an airtight container. You can also freeze them and reheat them as needed in a pan or microwave.
