20 Delicious Banana Pancake Recipes Amazing

Good morning, pancake lovers! Whether you’re whipping up a quick breakfast or indulging in a lazy weekend brunch, banana pancakes are the ultimate comfort food that never disappoints. From classic fluffy stacks to creative twists that’ll surprise your taste buds, we’ve rounded up 20 delicious recipes that promise to make your mornings sweeter. Ready to flip your way to banana bliss? Let’s dive into these irresistible recipes!

Classic Banana Pancakes

Unlock the secret to fluffy, golden banana pancakes that will elevate your breakfast game. This methodical guide ensures even beginners can achieve perfection with ease.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tbsp granulated sugar
• 2 tsp baking powder
• 1/4 tsp fine sea salt
• 1 cup whole milk
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 ripe banana, mashed (about 1/2 cup)
• 1 tbsp clarified butter, for cooking

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and fine sea salt until well combined.
2. In a separate bowl, combine the whole milk, lightly beaten pasture-raised egg, and melted unsalted butter, stirring until the mixture is homogenous.
3. Gently fold the wet ingredients into the dry ingredients, mixing just until the batter comes together; avoid overmixing to ensure tender pancakes.
4. Fold in the mashed ripe banana until evenly distributed throughout the batter.
5. Heat a large non-stick skillet or griddle over medium heat (350°F) and brush with clarified butter.
6. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
8. Transfer the pancakes to a warm plate and repeat with the remaining batter, brushing the skillet with more clarified butter as needed.

Perfectly cooked banana pancakes boast a tender interior with crispy edges, offering a sweet, banana-forward flavor. Serve them stacked high with a drizzle of maple syrup and a sprinkle of toasted walnuts for added crunch.

Fluffy Banana Pancakes

Very few breakfast dishes can rival the comforting embrace of fluffy banana pancakes, especially when they’re made with care and a touch of culinary finesse. This recipe will guide you through creating pancakes that are light, airy, and bursting with the natural sweetness of ripe bananas, perfect for a leisurely weekend morning.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tablespoon granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon fine sea salt
• 1 cup whole milk
• 1 large pasture-raised egg, lightly beaten
• 2 tablespoons unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• 2 ripe bananas, mashed (about 1 cup)
• Clarified butter, for cooking

Instructions

1. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and fine sea salt until well combined.
2. In a separate bowl, combine the whole milk, lightly beaten pasture-raised egg, melted unsalted butter, and pure vanilla extract, stirring until the mixture is homogenous.
3. Gently fold the wet ingredients into the dry ingredients using a rubber spatula, being careful not to overmix; a few lumps are perfectly fine.
4. Fold in the mashed ripe bananas until just incorporated into the batter, ensuring an even distribution without overworking the mixture.
5. Heat a large non-stick skillet or griddle over medium heat (350°F) and lightly coat with clarified butter.
6. For each pancake, pour 1/4 cup of batter onto the skillet, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
8. Transfer the cooked pancakes to a warm plate and repeat with the remaining batter, adding more clarified butter to the skillet as needed.

Nowhere does the humble banana shine brighter than in these pancakes, where its natural sweetness and moisture create a tender crumb and rich flavor. Serve them stacked high with a drizzle of maple syrup and a sprinkle of toasted walnuts for a delightful contrast in textures.

Vegan Banana Pancakes

Perfect for a lazy Sunday morning, these Vegan Banana Pancakes are a delightful way to start your day with a healthy twist. Packed with natural sweetness and fluffy texture, they’re surprisingly simple to make, even for beginners.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tbsp organic cane sugar
• 2 tsp baking powder
• 1/4 tsp sea salt
• 1 cup almond milk, unsweetened
• 1 ripe banana, mashed
• 1 tbsp coconut oil, melted
• 1 tsp pure vanilla extract

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, organic cane sugar, baking powder, and sea salt until well combined.
2. In a separate bowl, mix the almond milk, mashed banana, melted coconut oil, and pure vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing to ensure fluffy pancakes.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes carefully and cook for another 1-2 minutes, or until golden brown and cooked through.
7. Transfer to a plate and keep warm. Repeat with the remaining batter, greasing the skillet as needed.

Yield pancakes that are irresistibly fluffy with a hint of banana sweetness. Serve them stacked high with a drizzle of maple syrup and a sprinkle of toasted walnuts for an extra crunch.

Gluten-Free Banana Pancakes

Bananas bring a natural sweetness and moist texture to these gluten-free pancakes, making them a delightful morning treat that’s both easy to make and satisfying. By following these methodical steps, even beginners can achieve fluffy, golden pancakes that everyone will love.

Ingredients

• 1 cup gluten-free all-purpose flour
• 1 tablespoon coconut sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1 large pasture-raised egg, lightly beaten
• 3/4 cup almond milk
• 1 tablespoon clarified butter, melted, plus extra for cooking
• 1 teaspoon pure vanilla extract
• 2 ripe bananas, mashed

Instructions

1. In a large mixing bowl, whisk together the gluten-free all-purpose flour, coconut sugar, baking powder, baking soda, and sea salt until well combined.
2. In a separate bowl, mix the lightly beaten pasture-raised egg, almond milk, melted clarified butter, and pure vanilla extract until smooth.
3. Gently fold the mashed bananas into the wet ingredients until evenly distributed.
4. Heat a non-stick skillet over medium heat (350°F) and lightly brush with clarified butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. Transfer the cooked pancakes to a warm plate and repeat with the remaining batter, adding more clarified butter to the skillet as needed.

Light and fluffy with a hint of banana sweetness, these pancakes are perfect when topped with a drizzle of maple syrup and a sprinkle of chopped nuts for added crunch. For a festive twist, serve them with a dollop of coconut whipped cream and fresh berry compote.

Banana Oat Pancakes

Perfect for a leisurely weekend breakfast, these Banana Oat Pancakes blend the natural sweetness of ripe bananas with the hearty texture of oats, creating a satisfying morning treat. Follow these steps to achieve fluffy, golden pancakes every time.

Ingredients

• 1 cup rolled oats, finely ground
• 1 ripe banana, mashed
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup almond milk
• 1 tbsp clarified butter, plus extra for cooking
• 1 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp sea salt

Instructions

1. In a large mixing bowl, combine the ground oats, mashed banana, beaten eggs, almond milk, clarified butter, vanilla extract, baking powder, and sea salt. Whisk until the batter is smooth and free of lumps.
2. Heat a non-stick skillet over medium-low heat (300°F) and lightly coat with clarified butter.
3. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
4. Flip the pancakes carefully and cook for another 1-2 minutes, or until golden brown and cooked through.
5. Transfer the cooked pancakes to a warm plate. Repeat with the remaining batter, adding more clarified butter to the skillet as needed.

Just out of the skillet, these pancakes boast a delightful contrast between the crispy edges and tender, moist center. Serve them stacked high with a drizzle of maple syrup and a sprinkle of toasted walnuts for an extra crunch.

Chocolate Chip Banana Pancakes

Just imagine starting your day with a stack of warm, fluffy pancakes that perfectly blend the sweetness of ripe bananas with the rich, melty goodness of chocolate chips. This recipe for Chocolate Chip Banana Pancakes is straightforward, ensuring even beginners can achieve delicious results with a bit of guidance.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tablespoon granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon fine sea salt
• 1 cup whole milk
• 1 large pasture-raised egg, lightly beaten
• 2 tablespoons unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• 1 ripe banana, mashed
• 1/2 cup semi-sweet chocolate chips
• Clarified butter, for cooking

Instructions

1. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and fine sea salt until well combined.
2. In a separate bowl, mix the whole milk, lightly beaten pasture-raised egg, melted unsalted butter, and pure vanilla extract until smooth.
3. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix; a few lumps are perfectly fine.
4. Fold in the mashed ripe banana and semi-sweet chocolate chips until just incorporated into the batter.
5. Heat a large non-stick skillet or griddle over medium heat (350°F) and lightly coat with clarified butter.
6. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
8. Transfer the pancakes to a warm plate and repeat with the remaining batter, adding more clarified butter to the skillet as needed.

Unbelievably soft and moist, these pancakes boast a delightful contrast between the creamy banana and the bursts of chocolate. Serve them stacked high with a drizzle of maple syrup and a sprinkle of extra chocolate chips for an indulgent breakfast treat.

Blueberry Banana Pancakes

You’re about to embark on a delightful culinary journey with these Blueberry Banana Pancakes, a perfect blend of sweet and tangy flavors that will brighten your morning. This recipe is designed for beginners, with each step carefully explained to ensure your pancakes turn out fluffy and golden every time.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tbsp granulated sugar
• 2 tsp baking powder
• 1/4 tsp fine sea salt
• 1 cup whole milk
• 1 pasture-raised egg, lightly beaten
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 ripe banana, mashed
• 1/2 cup fresh blueberries
• 1 tbsp clarified butter, for cooking

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and fine sea salt until well combined.
2. In a separate bowl, mix the whole milk, lightly beaten pasture-raised egg, and melted unsalted butter until fully incorporated.
3. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix. The batter should be slightly lumpy.
4. Add the mashed ripe banana and fresh blueberries to the batter, folding gently to distribute evenly.
5. Heat a non-stick skillet over medium heat (350°F) and add 1 tsp of clarified butter, swirling to coat the pan.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2 minutes.
7. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
8. Repeat with the remaining batter, adding more clarified butter to the skillet as needed.

Golden and fluffy, these pancakes boast a moist interior with bursts of juicy blueberries and the subtle sweetness of banana. Serve them stacked high with a drizzle of maple syrup and a sprinkle of powdered sugar for an extra touch of elegance.

Peanut Butter Banana Pancakes

Let’s dive into making these irresistibly fluffy Peanut Butter Banana Pancakes, a perfect blend of nutty and sweet flavors that will elevate your breakfast game.

Ingredients

• 1 cup all-purpose flour, sifted
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1 cup buttermilk, room temperature
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp unsalted butter, melted and slightly cooled
• 1/2 cup creamy peanut butter
• 1 ripe banana, mashed
• 1 tbsp clarified butter, for greasing

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until well combined.
2. In a separate bowl, mix the buttermilk, lightly beaten pasture-raised egg, and melted unsalted butter until homogenous.
3. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to ensure fluffy pancakes.
4. Stir in the creamy peanut butter and mashed banana until evenly distributed throughout the batter.
5. Heat a non-stick skillet over medium-low heat (300°F) and lightly grease with clarified butter.
6. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
8. Transfer to a warm plate and repeat with the remaining batter, greasing the skillet as needed.

Zesty and satisfying, these pancakes boast a moist interior with a slightly crisp exterior. Serve them stacked high with a drizzle of maple syrup and a sprinkle of crushed peanuts for an extra crunch.

Cinnamon Banana Pancakes

First, let’s dive into creating these delightful Cinnamon Banana Pancakes, a perfect blend of sweet and spice that’s sure to brighten your morning. Follow these steps carefully to ensure fluffy, golden pancakes every time.

Ingredients

• 1 cup all-purpose flour, sifted
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 1 large pasture-raised egg, lightly beaten
• 1 cup buttermilk
• 1 tablespoon clarified butter, melted
• 1 ripe banana, mashed
• Additional clarified butter for greasing the pan

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, baking soda, fine sea salt, and ground cinnamon until well combined.
2. In a separate bowl, mix the lightly beaten pasture-raised egg, buttermilk, melted clarified butter, and mashed banana until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the pancakes fluffy.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with clarified butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. Transfer the cooked pancakes to a warm plate. Repeat with the remaining batter, greasing the skillet as needed.

Creating these pancakes results in a tender, moist texture with a perfect balance of sweetness from the banana and warmth from the cinnamon. Consider serving them stacked high with a drizzle of maple syrup and a sprinkle of cinnamon for an extra touch of elegance.

Whole Wheat Banana Pancakes

Every morning deserves a wholesome start, and these Whole Wheat Banana Pancakes are here to ensure just that. Easy to whip up and packed with natural sweetness, they’re a perfect introduction to baking for beginners.

Ingredients

• 1 cup whole wheat flour, sifted
• 1 tablespoon raw cane sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1 cup buttermilk, room temperature
• 1 pasture-raised egg, lightly beaten
• 2 tablespoons clarified butter, melted
• 1 ripe banana, mashed
• 1 teaspoon pure vanilla extract

Instructions

1. In a large mixing bowl, whisk together the sifted whole wheat flour, raw cane sugar, baking powder, baking soda, and sea salt until well combined.
2. In a separate bowl, mix the buttermilk, lightly beaten egg, melted clarified butter, mashed banana, and pure vanilla extract until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to ensure fluffy pancakes.
4. Heat a non-stick skillet over medium-low heat (325°F) and lightly grease with clarified butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes carefully and cook for another 1-2 minutes, or until golden brown and cooked through.
7. Transfer to a warm plate and repeat with the remaining batter, greasing the skillet as needed.

Offering a delightful texture that’s both fluffy and slightly dense, these pancakes carry the natural sweetness of banana, enhanced by the depth of vanilla. Serve them stacked high with a drizzle of maple syrup and a sprinkle of toasted walnuts for an extra crunch.

Banana Coconut Pancakes

These Banana Coconut Pancakes are a tropical twist on a breakfast classic, combining the sweetness of ripe bananas with the rich, nutty flavor of coconut. Perfect for a leisurely weekend brunch, they’re surprisingly simple to make with just a few pantry staples.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tbsp granulated sugar
• 2 tsp baking powder
• 1/4 tsp sea salt
• 1 cup coconut milk, full-fat
• 1 pasture-raised egg, lightly beaten
• 1 tbsp clarified butter, melted
• 1 ripe banana, mashed
• 1/4 cup shredded coconut, unsweetened
• Clarified butter, for frying

Instructions

1. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and sea salt until well combined.
2. In a separate bowl, mix the coconut milk, lightly beaten egg, and melted clarified butter until smooth.
3. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix. A few lumps are okay.
4. Fold in the mashed banana and shredded coconut until just incorporated.
5. Heat a non-stick skillet over medium heat (350°F) and brush with clarified butter.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
8. Transfer to a warm plate and repeat with the remaining batter, brushing the skillet with more clarified butter as needed.

Makes about 8 pancakes. The texture is delightfully fluffy with a slight chewiness from the coconut, while the banana adds a natural sweetness that pairs beautifully with the tropical flavors. Serve with a drizzle of maple syrup and a sprinkle of toasted coconut for an extra indulgent touch.

Protein Banana Pancakes

Oatmeal might be your go-to breakfast, but these Protein Banana Pancakes will revolutionize your morning routine. Perfect for beginners, this recipe combines simplicity with nutrition, guiding you through each step to ensure fluffy, satisfying pancakes every time.

Ingredients

• 1 cup almond flour
• 1 scoop whey protein powder
• 1 large, ripe banana, mashed
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup unsweetened almond milk
• 1 tbsp clarified butter
• 1/2 tsp baking powder
• 1/4 tsp sea salt

Instructions

1. In a large mixing bowl, combine almond flour, whey protein powder, baking powder, and sea salt. Whisk until uniformly mixed.
2. Add the mashed banana, lightly beaten eggs, and almond milk to the dry ingredients. Stir until the batter is smooth, with no lumps remaining.
3. Heat a non-stick skillet over medium-low heat (300°F) and add clarified butter, ensuring the surface is evenly coated.
4. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges appear set.
5. Flip each pancake carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
6. Transfer pancakes to a plate and repeat the process with the remaining batter, adding more clarified butter to the skillet as needed.

Serve these pancakes warm, topped with a drizzle of almond butter and sliced bananas for extra flavor. The texture is delightfully fluffy, with a subtle sweetness from the banana, making them a perfect post-workout meal or a hearty breakfast option.

Banana Almond Pancakes

Mastering the art of making Banana Almond Pancakes starts with understanding the harmony between ripe bananas and the nutty crunch of almonds. This recipe guides you through creating fluffy, golden pancakes that are both nutritious and indulgent.

Ingredients

• 1 cup all-purpose flour, sifted
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 cup buttermilk
• 1 pasture-raised egg, lightly beaten
• 2 tbsp clarified butter, melted
• 1 ripe banana, mashed
• 1/4 cup almond slices, toasted
• 1 tsp pure vanilla extract

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, baking soda, and sea salt until well combined.
2. In a separate bowl, mix the buttermilk, lightly beaten pasture-raised egg, melted clarified butter, mashed banana, and pure vanilla extract until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to ensure fluffy pancakes.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with clarified butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Sprinkle toasted almond slices on top before bubbles form on the surface.
6. Cook for 2-3 minutes, or until the edges look set and bubbles pop on the surface. Flip carefully and cook for another 1-2 minutes until golden brown.
7. Transfer to a warm plate and repeat with the remaining batter, greasing the skillet as needed.

Perfectly cooked Banana Almond Pancakes boast a tender interior with a crispy edge, enriched by the sweetness of banana and the texture of almonds. Serve them stacked high with a drizzle of maple syrup and a sprinkle of extra toasted almonds for an extra crunch.

Spiced Banana Pancakes

Just imagine starting your day with the warm, inviting aroma of Spiced Banana Pancakes wafting through your kitchen. This recipe combines the natural sweetness of ripe bananas with a blend of warming spices, creating a comforting breakfast that’s both nourishing and indulgent.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1 pasture-raised egg, lightly beaten
• 1 cup whole milk
• 1 tbsp clarified butter, melted
• 2 ripe bananas, mashed
• 1 tsp pure vanilla extract

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, baking soda, sea salt, ground cinnamon, ground nutmeg, and ground cloves until well combined.
2. In a separate bowl, combine the lightly beaten pasture-raised egg, whole milk, melted clarified butter, mashed ripe bananas, and pure vanilla extract, stirring until the mixture is homogenous.
3. Gently fold the wet ingredients into the dry ingredients using a rubber spatula, being careful not to overmix; the batter should remain slightly lumpy for fluffy pancakes.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with clarified butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes with a wide spatula and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. Transfer the cooked pancakes to a warm plate and repeat with the remaining batter, greasing the skillet as needed.

Creating a stack of these Spiced Banana Pancakes yields a tender, moist interior with a subtly crisp exterior. The harmonious blend of spices and bananas offers a deep, complex flavor profile that pairs wonderfully with a drizzle of maple syrup or a dollop of whipped cream for an extra touch of decadence.

Banana Walnut Pancakes

Every morning deserves a special treat, and these Banana Walnut Pancakes are just the way to start your day with a smile. Combining the natural sweetness of ripe bananas with the crunchy texture of walnuts, this recipe promises a delightful breakfast experience.

Ingredients

• 1 cup all-purpose flour, sifted
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1 cup buttermilk, room temperature
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp clarified butter, melted
• 1 ripe banana, mashed
• 1/2 cup walnuts, toasted and roughly chopped

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until well combined.
2. In a separate bowl, mix the buttermilk, lightly beaten pasture-raised egg, and melted clarified butter until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix. Tip: A few lumps are okay; they ensure fluffy pancakes.
4. Fold in the mashed banana and toasted, roughly chopped walnuts until evenly distributed throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with clarified butter.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Tip: Wait for the bubbles to pop and leave small holes before flipping.
7. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
8. Transfer to a warm plate and repeat with the remaining batter, greasing the skillet as needed.

Perfectly golden and fluffy, these pancakes offer a harmonious blend of sweet banana and earthy walnuts. Serve them stacked high with a drizzle of maple syrup and a sprinkle of extra walnuts for an extra crunch.

Banana Honey Pancakes

Gathering the right ingredients and tools before you start can make the process of making Banana Honey Pancakes smoother and more enjoyable. This recipe is perfect for those mornings when you crave something sweet yet wholesome, combining the natural sweetness of bananas with the rich flavor of honey.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tbsp granulated sugar
• 2 tsp baking powder
• 1/4 tsp fine sea salt
• 1 cup whole milk
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp clarified butter, melted, plus extra for cooking
• 1 ripe banana, mashed
• 2 tbsp honey, plus extra for drizzling

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and fine sea salt until well combined.
2. In a separate bowl, mix the whole milk, lightly beaten pasture-raised egg, and melted clarified butter. Stir in the mashed banana and honey until the mixture is smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to ensure fluffy pancakes.
4. Heat a non-stick skillet over medium heat (350°F) and brush with a thin layer of clarified butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2 minutes.
6. Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.
7. Transfer the pancakes to a warm plate. Repeat with the remaining batter, brushing the skillet with more clarified butter as needed.

These Banana Honey Pancakes are delightfully fluffy with a perfect balance of sweetness from the banana and honey. Serve them stacked high with a drizzle of honey and slices of fresh banana for an extra touch of elegance.

Banana Yogurt Pancakes

Now, let’s dive into creating these fluffy, nutritious Banana Yogurt Pancakes, perfect for a wholesome breakfast or a delightful brunch. This recipe combines the natural sweetness of ripe bananas with the tangy richness of yogurt, resulting in pancakes that are irresistibly tender and moist.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1 large pasture-raised egg, lightly beaten
• 3/4 cup plain Greek yogurt
• 1/2 cup whole milk
• 1 tablespoon clarified butter, melted
• 1 teaspoon pure vanilla extract
• 1 ripe banana, mashed (about 1/2 cup)
• Clarified butter, for cooking

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until well combined.
2. In a separate bowl, combine the lightly beaten pasture-raised egg, plain Greek yogurt, whole milk, melted clarified butter, and pure vanilla extract. Whisk until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix; a few lumps are okay.
4. Fold in the mashed ripe banana until evenly distributed throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat (350°F) and brush with clarified butter.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
8. Transfer to a warm plate and repeat with the remaining batter, brushing the skillet with more clarified butter as needed.

Ready to serve, these Banana Yogurt Pancakes boast a light, airy texture with a perfect balance of sweetness and tang. For an extra touch of indulgence, drizzle with honey or top with a dollop of whipped cream and fresh banana slices.

Banana Maple Pancakes

Delightfully fluffy and infused with the natural sweetness of ripe bananas and the rich, autumnal warmth of pure maple syrup, these Banana Maple Pancakes are a weekend breakfast dream. Designed for the home cook seeking to elevate their morning routine, this recipe balances simplicity with gourmet flair.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tablespoon baking powder
• 1/4 teaspoon fine sea salt
• 1 large pasture-raised egg, lightly beaten
• 3/4 cup whole milk
• 2 tablespoons unsalted butter, melted and slightly cooled
• 1 ripe banana, mashed (about 1/2 cup)
• 2 tablespoons pure maple syrup, plus extra for serving
• 1 teaspoon vanilla extract
• Clarified butter, for greasing the pan

Instructions

1. In a large mixing bowl, whisk together the sifted flour, baking powder, and fine sea salt until well combined.
2. In a separate bowl, combine the lightly beaten egg, whole milk, melted unsalted butter, mashed banana, pure maple syrup, and vanilla extract, stirring until the mixture is homogenous.
3. Gently fold the wet ingredients into the dry ingredients using a rubber spatula, being careful not to overmix; the batter should remain slightly lumpy.
4. Heat a non-stick skillet or griddle over medium-low heat (325°F) and lightly grease with clarified butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges appear set, about 2-3 minutes.
6. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. Transfer the pancakes to a warm plate and repeat with the remaining batter, greasing the skillet as needed.

These pancakes emerge with a tender crumb and a perfect balance of sweetness, thanks to the banana and maple syrup. For an extra indulgent touch, serve with a dollop of whipped cream and a drizzle of warm maple syrup, or top with sliced bananas and a sprinkle of toasted pecans for crunch.

Banana Chia Pancakes

Unlock the secret to fluffy, nutrient-packed breakfasts with these Banana Chia Pancakes, a perfect blend of simplicity and sophistication for your morning routine. This recipe guides you through each step with precision, ensuring even beginners can achieve pancake perfection.

Ingredients

• 1 cup all-purpose flour, sifted
• 2 tbsp chia seeds
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 large ripe banana, mashed
• 1 cup buttermilk
• 1 pasture-raised egg, lightly beaten
• 2 tbsp clarified butter, melted
• 1 tbsp pure maple syrup
• 1 tsp vanilla extract

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, chia seeds, baking powder, baking soda, and sea salt until fully combined.
2. In a separate bowl, mix the mashed banana, buttermilk, lightly beaten egg, melted clarified butter, pure maple syrup, and vanilla extract until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to ensure fluffy pancakes.
4. Heat a non-stick skillet over medium-low heat (325°F) and lightly grease with clarified butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. Transfer to a warm plate and repeat with the remaining batter, greasing the skillet as needed.

Yield pancakes that are delightfully tender with a subtle crunch from the chia seeds, offering a harmonious balance of sweetness and texture. Serve them stacked high with a drizzle of maple syrup and fresh banana slices for an extra touch of elegance.

Banana Ricotta Pancakes

Unlock the secret to fluffy, indulgent pancakes with this banana ricotta variation that’s perfect for a leisurely weekend breakfast. Combining the creamy richness of ricotta with the natural sweetness of bananas, these pancakes are a delightful twist on the classic.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1 cup whole milk ricotta cheese
• 1 large pasture-raised egg, lightly beaten
• 3/4 cup whole milk
• 1 tsp pure vanilla extract
• 1 ripe banana, mashed
• 2 tbsp clarified butter, for cooking

Instructions

1. In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, baking soda, and sea salt until well combined.
2. In a separate bowl, mix the ricotta cheese, lightly beaten egg, whole milk, and vanilla extract until smooth. Gently fold in the mashed banana.
3. Combine the wet ingredients with the dry ingredients, stirring just until incorporated to avoid overmixing, which can lead to tough pancakes.
4. Heat a non-stick skillet over medium-low heat and add 1 tbsp of clarified butter, ensuring the pan is evenly coated.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
6. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. Repeat with the remaining batter, adding more clarified butter to the skillet as needed.

Zesty and light, these banana ricotta pancakes boast a tender crumb and a subtly sweet flavor profile. Serve them stacked high with a drizzle of maple syrup and a sprinkle of toasted walnuts for an extra crunch.

Conclusion

Lovingly curated, this roundup of 20 Delicious Banana Pancake Recipes offers something for every taste and skill level. Whether you’re craving classic comfort or adventurous flavors, these recipes promise to delight. We’d love to hear which one becomes your breakfast favorite—drop us a comment below! And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy flipping!

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