Banana Pancakes with Overripe Bananas: Easy, Fluffy

American-style banana pancakes are soft griddle cakes made by folding mashed banana into a simple flour, milk, and egg batter. Banana pancakes appear in many home-style versions rather than one single regional tradition; this recipe uses overripe bananas for sweetness and moisture, with a gentle cinnamon note and crisp, golden edges.

Ingredients

2 large overripe bananas, peeled (about 1 cup mashed or 225 g). Brown-speckled bananas mash easily and taste sweeter than firm, yellow ones.
1 large egg (about 50 g without the shell), at room temperature if convenient.
¾ cup (180 ml) milk, dairy or unsweetened oat milk. Start with this amount; very large bananas can make the batter looser.
1½ cups (188 g) all-purpose flour, spooned into the measuring cup and leveled.
1 tablespoon (12 g) granulated sugar. You can reduce it to 1 teaspoon (4 g) if the bananas are very ripe.
2 teaspoons (8 g) baking powder.
½ teaspoon (2.5 g) baking soda.
¼ teaspoon (1.5 g) fine salt.
½ teaspoon (about 1.3 g) ground cinnamon, optional.
1 teaspoon (5 ml) vanilla extract.
2 tablespoons (28 g) unsalted butter, melted and cooled slightly, plus 1–2 teaspoons (5–10 ml) neutral oil or butter for greasing the pan.

Instructions

Measure and mash the bananas. Set out the ingredients and mash the peeled bananas in a large bowl with a fork until mostly smooth. A few small lumps are fine and give the pancakes a little fruit texture. If your bananas yield noticeably more than 1 cup (225 g), save the extra for another use rather than adding it all; excess banana can make the centers gummy.
Mix the wet ingredients. Whisk the egg into the mashed banana, then whisk in the milk, vanilla, and melted butter. Let the butter cool for a minute before adding it so it does not begin cooking the egg. The mixture may look slightly lumpy because of the banana; it does not need to be perfectly smooth.
Combine the dry ingredients. In a second bowl, stir together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Add the dry mixture to the banana mixture and fold with a spatula just until no large dry pockets of flour remain. Do not beat the batter smooth: overmixing develops gluten and can make pancakes tough. The batter should be thick but still fall from a spoon. If it is unusually stiff, fold in milk 1 tablespoon (15 ml) at a time.
Preheat the cooking surface. Heat a nonstick skillet or griddle over medium-low to medium heat for 3–4 minutes. Lightly grease it; the surface is ready when a drop of water sizzles gently rather than evaporating instantly. Banana batter browns faster than plain pancake batter because of its natural sugars, so use medium-low heat if the first pancake darkens before its center sets.
Cook the first side. Spoon about ¼ cup (60 ml) of batter per pancake onto the pan, leaving room to turn them. Cook for about 2–3 minutes, until bubbles appear across the surface, the outer edge looks less wet, and the underside is golden. If the bubbles never form, the pan may be too cool; if the underside is dark while the top is raw, lower the heat.
Flip and cook through. Slide a thin spatula under each pancake and turn it once. Cook the second side for about 1–2 minutes, until golden and the middle is set. Because these pancakes contain egg, USDA FSIS lists 160°F (71°C) as the safe minimum internal temperature for egg dishes; check the center of a thick pancake with a food thermometer if you need to verify doneness. Cook the remaining batter in lightly greased batches, allowing about 5 minutes per batch after the pan is hot. This recipe makes roughly 10 pancakes and takes about 20 minutes of cooking time, including preheating.
Serve warm. Transfer cooked pancakes to a plate and serve as they come off the griddle, or hold them briefly in a low oven while finishing the last batch. Avoid stacking them tightly for a long time, since trapped steam softens their browned surfaces.

Tips

Choose the right bananas. Very ripe fruit with brown spots is ideal: it is easier to mash and brings more sweetness. If the bananas are only just ripe, add up to 1 extra teaspoon (4 g) sugar, but do not compensate by adding extra banana, which can weigh down the batter.
Adjust the batter with care. Flour brands and banana sizes vary, so judge the batter by its texture. It should mound slightly when dropped from a spoon and spread slowly. Add a splash of milk if it is too thick, or fold in 1 tablespoon (8 g) flour if it is thin. Make only one small adjustment at a time.
Keep the heat moderate. Banana sugars can brown before the pancake cooks inside. If this happens, reduce the burner and give the pan a minute to cool. Wipe away any very dark butter between batches, then add a little fresh grease to prevent bitter, scorched spots.
For a dairy-free version, use unsweetened oat or soy milk and a neutral oil or dairy-free butter in place of the butter. The pancakes will remain tender, though oil gives them a slightly less buttery flavor. For a gluten-free version, use a cup-for-cup gluten-free flour blend that includes a binder; the texture may be a little more delicate, so flip carefully.

Serving Suggestions

Serve the pancakes hot with a small pat of butter and maple syrup, or keep the toppings simple with sliced banana and a dusting of cinnamon. Plain yogurt, toasted nuts, or berries add a cool or crunchy contrast to the soft centers. For a fuller breakfast, pair them with scrambled eggs or a bowl of fresh fruit. If serving a group, put syrup and toppings on the table so each person can choose how sweet to make a portion; the ripe bananas already give the pancakes plenty of fruit flavor.

Variations

Banana chocolate-chip pancakes: Fold ⅓ cup (about 55 g) chocolate chips into the finished batter. Scatter a few extra chips onto each pancake after ladling it into the pan, before bubbles set, so the chips stay distributed rather than sinking to the bottom of the bowl.

Nutty banana pancakes: Stir in ¼ cup (30 g) finely chopped walnuts or pecans. Toasted nuts add crunch; keep the pieces small so the pancakes remain easy to flip. You can also serve the nuts on top instead if you need to accommodate different preferences.

Warm-spice version: Increase the cinnamon to ¾ teaspoon (about 2 g), or add ¼ teaspoon (about 0.5 g) ground nutmeg. These spices complement ripe banana without changing the method. Avoid adding a large amount of extra spice, which can make the batter taste dusty.

Egg-free option: Replace the egg with ¼ cup (60 g) unsweetened applesauce. The pancakes will be softer and a little less springy, so make them slightly smaller and turn them only when the edges look set. This substitution changes the texture; it will not produce exactly the same lift as the egg version.

Storage and Reheating

Let leftover pancakes cool briefly, then refrigerate them in a covered container within 2 hours of cooking. They keep for 3–4 days in the refrigerator. Separate layers with parchment if you want to prevent sticking. For longer storage, freeze pancakes in a single layer until firm, then transfer them to a freezer-safe bag or container; for best texture, use within about 2 months. Thaw overnight in the refrigerator or reheat from frozen.

Warm refrigerated pancakes in a skillet over low heat for about 1–2 minutes per side, or microwave them in short bursts until hot. To reheat several at once, arrange them in a single layer on a baking sheet and warm in a 300°F (150°C) oven for roughly 8–10 minutes, checking that the centers are hot. USDA FSIS advises reheating leftovers to 165°F (74°C); check the center with a food thermometer when verifying the temperature. Avoid repeated cooling and reheating, which can dry the pancakes out.

Frequently Asked Questions

Can I make the batter ahead?
It is best to cook the batter soon after mixing. Baking powder and baking soda start working once they are hydrated, so a long wait can leave the pancakes less airy. For an easier morning, mash the bananas and measure the dry ingredients the night before; refrigerate the mashed bananas in a covered container and mix the batter shortly before cooking.

Why are my banana pancakes gummy in the middle?
Common causes are too much banana, batter that was overmixed, or a pan that is too hot. Measure about 1 cup (225 g) mashed banana, fold the batter only until combined, and cook over moderate heat so the center has time to set before the outside gets too dark. Make smaller pancakes if the batter is especially thick.

Can I use frozen overripe bananas?
Yes. Thaw them fully in the refrigerator or in a bowl, then drain off excess liquid before measuring the mashed fruit. Frozen bananas often become very soft and watery, so the batter may need an extra tablespoon or two of flour. Fold it in gradually; too much flour can make the pancakes dense.

Can I make these without baking soda?
You can omit it and increase the baking powder to 2½ teaspoons (about 10 g). The pancakes may be a little less deeply browned and have a slightly different flavor, but they should still rise. Do not replace baking soda with the same amount of baking powder, since the two leaveners are not equally strong by volume.

How do I know when to flip each pancake?
Wait until bubbles have appeared over much of the top, the edges look set rather than shiny, and a spatula can slide underneath without tearing the pancake. The exact time depends on pan temperature and pancake size. If the first side is already very dark at that point, lower the heat for the next batch.

Can I double the recipe?
Yes. Double each ingredient and cook in batches rather than crowding the griddle. Stir the batter gently between batches only if banana or chocolate chips settle; repeated stirring can make later pancakes tougher. If you are cooking for a crowd, keep finished pancakes in a single layer in a low oven, then serve them promptly.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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