Easy banana pancake recipe in 15 minutes

The first time I tried making banana pancakes, I was convinced I could eyeball everything. Big mistake. I ended up with a gloopy mess that somehow burned on the outside while staying raw inside. My husband still teases me about it. But after a few disasters (and one surprisingly perfect batch), I finally nailed it. Now, it’s my go-to lazy weekend breakfast—or even a sneaky dessert. The best part? It’s so forgiving, even when I’m half-asleep.

Recipe Card

Ingredients

• 1 ripe banana (the spottier, the better)
• 1 egg
• 1/4 cup flour (all-purpose or whole wheat)
• 1/2 tsp baking powder (trust me, don’t skip this)
• Pinch of salt
• 1 tsp vanilla extract (or a splash if you’re lazy like me)
• Butter or oil for frying

That banana better be ripe—I once used a barely-yellow one, and the pancakes tasted like sadness. And the baking powder? Yeah, I forgot it once, and they turned into sad banana frisbees. Vanilla extract is my secret weapon; it makes everything taste like dessert, even if you burn them a little (which I totally have).

Directions

1. Mash the banana in a bowl until it’s mostly smooth (a few lumps are fine).
2. Whisk in the egg and vanilla until it looks like weird yellow soup.
3. Add flour, baking powder, and salt. Stir until just combined—don’t overmix!
4. Heat a pan over medium-low and melt a little butter or oil.
5. Pour small scoops of batter (like 1/4 cup) into the pan.
6. Cook until bubbles form on top (about 2 minutes), then flip and cook another minute.

The first time I flipped these, I panicked and did it too early. The pancake folded like a taco. Now I wait for those bubbles like my life depends on it. And medium-low heat is key—my “high heat = faster cooking” logic gave me charcoal pancakes once. Not my proudest moment.

I’ve made these pancakes more times than I can count, and they’ve saved my butt when friends randomly show up for brunch. Once, I even used pancake mix instead of flour because I ran out—shockingly, it worked! They’re also my kid’s favorite, though she insists on calling them “banana circles.” The only thing I’d change? Maybe adding chocolate chips more often. Okay, always.

Leftovers? Ha. There are never leftovers. But if by some miracle there are, they reheat okay in the toaster. Just don’t tell anyone I admitted that.

Nutrition Info (per serving)

Honestly, I was surprised these aren’t worse for you. I’ve made them with almond flour for a gluten-free friend, and they were… fine. A bit crumblier, but edible. If you’re watching sugar, skip the maple syrup and just let the banana do its thing.

Ingredient Swaps

The chia egg swap works in a pinch, but the texture’s a bit… gummy. And oat flour makes them denser, like a banana brick. Cinnamon’s a win, though—I accidentally doubled it once, and it was like eating banana French toast. No regrets.

Tips

• Use a nonstick pan or well-seasoned cast iron—otherwise, you’ll be scrubbing banana cement later.
• Keep pancakes small (like silver dollar size) for easier flipping.
• If the batter’s too thick, add a splash of milk. Too thin? More flour, but go slow.

I learned the hard way that a stainless steel pan + no patience = pancake murder. And size matters—my “one giant pancake” experiment ended with a torn, half-raw monstrosity. The batter’s like Goldilocks: it has to be just right.

FAQ

Can I make the batter ahead?
Nope. Well, you can, but it turns gray and weird. Just mash the banana when you’re ready. I tried prepping it the night before once—breakfast looked like alien food.

Why are my pancakes gummy?
You overmixed the batter. Stir until just combined, even if it’s lumpy. I know it’s tempting to keep going, but walk away. Trust me.

Can I freeze these?
Yeah, but they’re best fresh. If you do freeze them, layer parchment paper between them or they’ll stick together like glue. Learned that one the messy way.

That’s everything I know about banana pancakes! Give them a try, and if they come out weird, just call them “deconstructed banana bread” and pretend it’s fancy. I won’t tell.