Fluffy, easy banana pancakes are uncomplicated to make and are popular with every member of the family. They taste AMAZING freshly baked, but can also be reheated in the toaster, microwave or in the pan.
This post may contain affiliate links (see privacy policy for further details). As an Amazon Associate I earn from qualifying sales.
Banana pancakes are something that has only existed in my world for a few years. At home we often had “amaletten” aka crepes with homemade jam. Or blueberry or apple patties. These are probably the closest thing to pancakes.
Easy Banana Pancakes - Ingredients & Substitutions
These fluffy banana pancakes use simple ingredients that you probably already have at home:
Banana. It's very important to use a ripe banana! It's perfectly sweet and soft. The ideal banana for this recipe already has lots of brown spots on the peel.
Egg.
Milk. I usually make them with whole cow's milk. You can also replace it with your favorite plant based milk.
Flour. Spelt cake flour is ideal for these banana pancakes. But all-purpose wheat flour works just as good.
Vanilla extract.
Cinnamon.
Baking Powder. Make sure to use fresh baking powder so that the banana pancakes rise nicely and become fluffy.
Salt.
Butter for frying. You can also use neutral oil. Butter, however, has a delicious taste that goes incredibly well with these homemade banana pancakes.
You can also mix these ingredients into the batter to modify this easy banana pancakes recipe:
- Chopped chocolate or chocolate chips
- Chopped nuts (i. e. almonds, hazelnuts, walnuts)
- Fresh berries (i. e. blueberries, raspberries or red currants)
- 1 tablespoon of hemp seeds or flax seeds (for an extra dose of good nutrients!)
What toppings go well with these homemade Banana Pancakes?
You can choose your favorite toppings. Here are a few suggestions for you:
- maple syrup
- fresh banana slices
- butter flakes on the warm banana pancakes
- fresh berries
- warm berries
- chocolate sauce
- almond or peanut butter
- plain yoghurt
- jam
Easy Banana Pancakes - Tips & FAQ
Let the dough rest for 5 minutes.That way the flour can combine best with all ingredients.
Fry the banana pancakes until small little bubbles pop up on the unbaked surface . This is the ideal time to flip them.
How should I store these homemade Banana Pancakes?
Place the pancakes in a covered container in the refrigerator. They stay fresh there for 3 days.
Can I freeze the pancakes?
Yes! To do this, let them cool down completely and then freeze them in an airtight freezer bag. Use them within 3 months.
When you're ready to eat them, let them thaw in the refrigerator overnight. They taste best if you warm them up in a pan, microwave or briefly in the toaster before eating.
Why aren't my banana pancakes fluffy?
It is important that you do not over mix the dough. Stir in the flour only as long as necessary. The dough should also be placed in a HOT pan. This way the pancakes don't collapse, but rather rise nicely.
If you have made this easy banana pancakes recipe or another recipe here from Flowers in the Salad, please leave a review. I'm always incredibly happy to see when you like my recipes. 🙂
I'm also super excited if you send me a message or link me on INSTAGRAM .
Breakfast Recipe inspiration
- Healthy Breakfast Muffins with Nut Streusel
- Almond Butter Banana Bread
- Easy Chocolate Brioche Buns (with Pumpkin)
Easy Banana Pancakes Recipe
Utensils
- 2 mixing bowls
- 1 pan
Ingredients
- 200 g cake spelt flour or all-purpose flour
- 180 ml milk cow's milk or plant based milk
- 1 ripe banana approx. 120 Gramm
- 2 tbsp sugar light brown sugar or granulated sugar
- 2 medium Eggs
- 3 tbsp butter melted
- 2 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp cinnamon optional
- ¼ tsp salt
In Addition
- for frying
- toppings of your choice see blog posts for ideas
Instructions
- In a bowl, mix flour, sugar, baking powder, salt and cinnamon. In a separate bowl, mash the banana finely with a fork.
- Add eggs, milk, melted butter and vanilla extract and mix well with a whisk. Add the liquid ingredients to the dry ones and mix with a spatula (only as long as necessary).
- Set the dough aside for 5 minutes. Meanwhile, heat the pan over medium heat.
- Add 1-2 teaspoons of butter or oil and spread around. Pour approx. 50-60 ml (a little less than 1/4 cup) of batter into the pan for each pancake. Fry until small bubbles form and the underside is golden (approx. 2 minutes). Turn over and bake for another 1-2 minutes. Remove from pan and keep warm until serving.
- Repeat the process until the dough is used up. Serve the pancakes warm with toppings of your choice and enjoy.
