Banana Pancakes
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Naturally sweet, fluffy pancakes made with ripe bananas and wholesome ingredients—a quick, comforting breakfast ready in 15 minutes.
Weekend pancakes, minus the sugar bowl and the fuss. Ripe banana sweetens the batter, so these soft flapjacks come together in minutes on the stovetop — a cozy start that makes school mornings feel a little like a holiday.
🥄 Ingredients
- 🫗 2 ripe bananas, mashed
- 🫗 2 large eggs, beaten
- 🫗 1/2 cup all-purpose flour (or whole wheat flour)
- 🫗 1/2 tsp baking powder
- 🫗 1/4 tsp cinnamon
- 🫗 1 tbsp butter or oil for the pan
- 🫗 Pure maple syrup for drizzling (optional)
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
In a medium bowl, mash the ripe bananas thoroughly with a fork until smooth.
Stir the beaten eggs into the mashed bananas until well combined.
Gently mix in the flour, baking powder, and cinnamon until a smooth batter forms.
Melt the butter in a skillet over medium heat. Drop small spoonfuls of batter into the pan and cook for 2 to 3 minutes per side until golden brown.
Serve warm with a light drizzle of maple syrup or fresh fruit.
⚠️ Common Mistakes
- ✕
Cooking over high heat, which burns the outside of the pancake before the center cooks through.
- ✕
Using firm, unripe bananas that lack sweetness and moisture.
- ✕
Making pancakes too large, causing them to break apart when flipped.
🔄 Variations
Choc-chip burst: Drop 3 or 4 mini chocolate chips onto each pancake right after pouring the batter into the pan.
Nut butter boost: Swirl a teaspoon of smooth peanut butter into the batter for extra protein.
Gluten-free: Substitute standard flour with a 1:1 gluten-free baking blend or certified oat flour.
🧊 Storage
- 📦
Refrigerator: Store leftover cooled pancakes in an airtight container for up to 3 days.
- 📦
Freezer: Freeze flat between parchment paper sheets in a freezer bag for up to 2 months.
- 📦
Reheating: Pop frozen pancakes directly into the toaster on medium heat until warm and soft.
💡 Chef Tips
Use very ripe, speckled bananas for the most natural sweetness and flavor without needing extra sugar.
Make smaller-sized pancakes so they are easier to flip and perfectly sized for young children.
Cook over medium-low heat because banana pancakes brown faster than traditional flour pancakes due to the natural fruit sugars.
❓ FAQ
Are these pancakes very fragile? A
Yes, banana pancakes are naturally more tender than traditional flour pancakes, so use a small spatula and gentle flips.
Can I make the batter the night before? A
It is best cooked immediately because the baking powder activates on contact, though you can mash the bananas ahead of time.
Do these need syrup? A
Because they are made with ripe bananas, they have a natural sweetness that makes heavy syrup optional!
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →