5-Ingredient Fluffy Banana Pancakes

These are not your conventional pancakes. Instead of making them with just flour, sugar, and eggs, we added whole bananas. This makes them lighter and slightly more nutritious. These Banana Pancakes are ideal for breakfast, but you might even be tempted to make them for dessert of just a quick, sweet snack. The batter cooks until it’s deliciously crispy on the outside, while remaining soft and fluffy on the inside. You’ll want to eat Banana Pancakes on every day of the week!

Next time you have a few leftover bananas, why not try making Banana Pancakes? They’re easy to make from scratch, and you can serve them with maple syrup and berries, or make a dessert out of it and serve with a scoop of your favorite ice cream.

How to make Banana Pancakes

These pancakes are quick and easy to make. Perfect for breakfast on a rushed morning. You just need a few sliced bananas, a batter, and a hot pan. The recipe is also easy enough for the kids to get involved in cooking breakfast. These Banana Pancakes are somewhat of a cross between pancake and banana fritters. Whatever you call them, they’re delicious!

Instructions

Slice the bananas in half, lengthwise.

In a medium bowl, beat the two eggs, and add the flour and sugar. Mix well.

Add the milk and whisk the mixture until all the ingredients are well combined.

Spray a skillet with cooking spray and place on medium heat. Once the pan is hot, add the bananas and place them cut side down. Pour the batter over each banana slice until it’s completely covered. Cook the battered bananas over medium heat.

Once you see small bubbles forming on the surface of the batter, it’s ready to turn. Use a spatula and carefully flip the battered bananas over. Cook them until golden brown.

Top with fresh berries and maple syrup. Enjoy!

Are Banana Pancakes healthy? 

Because these pancakes contain whole bananas, it’s slightly healthier than conventional pancakes. The bananas are naturally sweet (and get even sweeter when cooked), so not much sugar is needed. If you want to make them even better for your waistline, leave out the sugar and serve with fresh Greek yoghurt. Add nuts and berries for a more nutritious meal.

Recipe Tips and Notes

You can also serve the Banana Pancakes sprinkled with a bit of cinnamon sugar. Alternatively, add some coconut or chocolate chips to the batter, or try any of these toppings: cacao nibs, nuts, toasted coconut flakes, or nut butter.

If you don’t have bananas, you can make this recipe with apples too. Simple core and slice apples, and proceed with the recipe as instructed.

These Banana Pancakes are best served immediately, but they should stay crispy for an hour or two. The batter can be made ahead and stored in the refrigerator for up to 2 days.

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