Name: The Best Homemade Banana Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 4 teaspoons baking powder; ½ teaspoon salt; 4 ripe bananas, mashed; 4 tablespoons unsalted butter, melted (plus more for cooking); 2 eggs; 1½ cups buttermilk; ½ cup brown sugar; 2 teaspoons pure vanilla extract

If you’re craving a comforting breakfast that combines the sweetness of ripe bananas with the fluffiness of pancakes, this recipe is a must-try. These homemade banana pancakes are soft, flavorful, and easy to make, turning any morning into a delightful experience.

The Best Homemade Banana Pancakes

Why You’ll Love This Recipe

I absolutely love how these pancakes turn out every time—light, fluffy, and infused with the natural sweetness of ripe bananas. The combination of buttermilk and brown sugar adds a rich depth of flavor, making each bite a comforting treat. Plus, they’re quick to prepare, making them perfect for a weekend breakfast or a special morning with loved ones.

Ingredients

3 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
4 ripe bananas, mashed
4 tablespoons unsalted butter, melted (plus more for cooking)
2 eggs
1½ cups buttermilk
½ cup brown sugar
2 teaspoons pure vanilla extract

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

In a large mixing bowl, mash the ripe bananas until smooth. A few small lumps are fine.
Stir in the melted butter, eggs, buttermilk, brown sugar, and vanilla extract. Mix until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet banana mixture, stirring just until the batter comes together. Don’t overmix—it’s okay if it’s a little lumpy.
Heat a non-stick skillet or griddle over low to medium-low heat. Add a small pat of butter and let it melt.
Pour about 1/3 cup of batter onto the pan for each pancake. Cook slowly over the lower heat to allow the centers to cook through without burning the outside. This batter is thick and full of banana, so slower cooking helps it bake all the way through.
When small bubbles form on the surface and the edges look set (about 2–3 minutes), gently flip the pancakes. Cook for another 2–3 minutes on the other side, until golden brown and cooked through.
Wipe out the pan if needed, add more butter, and continue cooking the rest of the batter.
Stack the pancakes high and serve with butter, maple syrup, sliced bananas, or your favorite toppings. Enjoy!

Servings and Timing

Servings: Approximately 12 pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Vegan Version: Substitute the eggs with flaxseed meal (1 tablespoon flaxseed meal + 3 tablespoons water = 1 egg) and use a plant-based milk alternative.
Gluten-Free Option: Replace all-purpose flour with a gluten-free flour blend.
Add-ins: Mix in chocolate chips, chopped nuts, or blueberries to customize your pancakes.

Storage/Reheating

Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Freezing: Place pancakes in a single layer on a baking sheet to freeze individually, then transfer to a freezer bag for up to 2 months.
Reheating: Reheat in a toaster, oven, or microwave until warmed through.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can use regular milk. To mimic the acidity of buttermilk, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5–10 minutes before using.

Do I need super ripe bananas?

The riper, the better! I like to use bananas with lots of brown spots because they’re sweeter and mash easier.

Why are my pancakes burning on the outside but raw inside?

I’ve had that happen when the heat’s too high. I cook them on low to medium-low heat so they cook through without burning the outside.

Can I make the batter ahead of time?

Yes, you can prepare the batter the night before and store it in the refrigerator. Just give it a gentle stir before cooking.

How can I make these pancakes dairy-free?

Use a dairy-free butter substitute and plant-based milk (like almond or oat milk) in place of the buttermilk.

Conclusion

These banana pancakes have become a staple in my kitchen. They’re easy to make, delicious, and a great way to use up ripe bananas. Whether it’s a leisurely weekend breakfast or a special treat, these pancakes are sure to satisfy. Give them a try—you’ll see why they’re called “The Best Homemade Banana Pancakes.”