Banana Pancakes Recipe

Prepare bananas

Peel 2 medium ripe bananas (about 1 cup mashed) and mash thoroughly in a large bowl with a fork until mostly smooth with a few small lumps.

Combine wet ingredients

Add 1 large egg, 3 tablespoons milk, 1 teaspoon vanilla extract and 2 tablespoons melted butter to the mashed bananas. Whisk until combined and slightly frothy.

Combine dry ingredients

In a separate bowl, whisk together 1 cup all-purpose flour, 2 teaspoons baking powder, 2 tablespoons granulated sugar and 1 teaspoon salt until evenly distributed.

Make the batter

Add the dry mixture to the wet banana mixture. Fold gently with a spatula until just combined; small lumps are fine. If using mix-ins (chocolate chips or nuts), fold in now (about 1/4 cup). If batter seems very thick, add an extra tablespoon or two of milk to reach a pourable but slightly thick pancake batter consistency.

Rest (optional)

Let the batter rest 5 minutes to hydrate the flour and bloom the baking powder, which helps a lighter texture.

Heat a nonstick skillet or griddle over medium heat until warm. Brush or swirl in enough butter to coat the surface (about 1 teaspoon per pancake). To test, drop a few drops of water—if they sizzle and evaporate, the surface is ready.

Scoop 1/4 cup batter per pancake onto the hot skillet, spacing them so they have room to spread. Cook until bubbles form on the surface and edges begin to set, about 2–3 minutes.

Flip carefully with a spatula and cook the second side until golden and cooked through, about 1–2 minutes more. Adjust heat as needed to avoid burning; medium-low may be necessary depending on your stovetop.

Transfer cooked pancakes to a plate and keep warm in a low oven (about 90–100°C / 200°F) or cover loosely with foil while you finish the rest.

Serve warm topped with sliced banana, a drizzle of maple syrup and a dusting of powdered sugar if desired. Add extra butter or toasted nuts for more richness and texture.