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Banana Pancakes – The Best Pancakes

close up photo of banana pancakes

These banana pancakes will make you an early rise on the weekends.

Well, it’s pre-pre-pre-Friday … so why not start thinking about the amazing banana pancakes you’re going to make over the weekend?!  If we’re speaking honestly, I’m more of a french toast fan, followed by waffles.  And waaaaaaaay down on the list would be pancakes.  Whelp!  Thankfully that is no longer the case after these bad boys were made.

Hello, banana pancakes!

stack of pancakes with bananas

These are easy to make, super fluffy … and freeze REALLY well.  Whenever I’m in the mood for a hot breakfast during the week, I just take one or two out of the freezer. By popping them into the toaster for a few minutes, I get hot, and slight crunchy banana pancakes.


  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/2 tsp salt
  • 1 large egg beaten
  • 1 1/2 cups milk
  • 1/2 cup vanilla yogurt (regular, not greek)
  • 3 tbsp oil (canola, vegetable, grapeseed)
  • 2 tsp vanilla extract
  • 2 bananas, mashed (I used ready-to-eat bananas versus super ripe)


In a large bowl — using a whisk — combine the flour, sugar, baking powder, spices and salt. 

In either a separate bowl — or just using a large liquid measuring glass — mix together the egg, milk, yogurt, oil, vanilla and bananas.

Make a well in the dry ingredients, then add in the liquid mixture. Mix until well combined.  The batter will be slightly lumpy.

Heat a lightly buttered griddle or frying pan over medium/medium-high heat.

Pour or scoop the batter onto the griddle and cook until bubbles start to form around the flip.  Flip over and cook the other side … until both sides are golden brown.  

Viola! The most perfect banana pancakes.

Serve with butter, maple syrup and banana slices!

top of stack of pancakes

(To freeze extra pancakes: Let banana pancakes cool completely on a cooling rack.  Then place them on a baking sheet, single layer, and place into the freezer for 30-45 minutes.  Once the pancakes start to freeze*, you can transfer to a freezer bag or tupperware container and store in the freezer for up to two months.   *This initial freezing process allows you to be able to stack the pancakes in your freezer-proof container without them sticking to each other.) 

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