Banana Pancakes

I’ll never forget the smell of my grandmother’s kitchen on Sunday mornings. It wasn’t just the scent of coffee, though that was part of it. It was the sweet, caramel-like perfume of bananas hitting a hot, buttered griddle. That was the signal that something special was happening. Her banana pancakes were never fancy—no buttermilk, no exotic spices—just a humble, soul-warming stack that could turn any ordinary morning into a slow, cherished ritual. My version is a direct descendant of hers, tweaked and fussed with over the years until it felt like my own. It’s the recipe I make when the bananas on the counter have given up all pretense of being edible, and the one my kids request when they need a little extra comfort.

Quick Look

Why You’ll Love This Recipe

• It’s the ultimate kitchen rescue mission. This recipe transforms those sad, speckled bananas on your counter into something glorious. No waste, all reward.
• The texture is everything. We’re aiming for fluffy, tender interiors with these delightfully crisp, caramelized edges. It’s a textural masterpiece, if I do say so myself.
• Infinitely adaptable. I’ll give you the perfect base, but this recipe is a canvas. Add chocolate chips, nuts, or a dash of your favorite spice. It’s yours to play with.

Grab These

• 2 cups All-Purpose Flour (I swear by King Arthur for consistent results)
• 2 tablespoons Granulated Sugar (not too much, we want the banana to shine)
• 1 tablespoon Baking Powder (this is non-negotiable for that fluff factor)
• ½ teaspoon Salt
• 1 large Egg
• 1 ½ cups Whole Milk (2% works, but whole milk gives a richer tenderness)
• 2 tablespoons Unsalted Butter, melted (plus more for the griddle)
• 1 teaspoon Pure Vanilla Extract
• 3 very ripe Bananas (the blacker, the better—you want about 1 ½ cups mashed)
• Optional: A handful of chocolate chips or chopped walnuts

Let’s Make It

First, let’s talk bananas. Don’t you dare use a fork to mash them. It’s a messy, uneven business. Toss your super-ripe bananas into a medium bowl and use a potato masher. You’ll get a perfect, slightly lumpy puree in about ten seconds flat. I learned this from my grandma, and it’s a game-changer. To that beautiful banana mash, whisk in the egg, milk, melted butter, and vanilla. It won’t look pretty—it might even look a little curdled—but I promise you, it’s fine. This is the wet team.

In a larger bowl, take your flour, sugar, baking powder, and salt and give them a good whisk. I know, sifting is a thing, but a thorough whisking incorporates everything just as well and saves you washing another gadget. This is the dry team.

Now, the most critical step: the merge. Make a well in the center of your dry ingredients and pour the wet team in. Use a spatula and gently, I mean gently, fold it all together. Stop when there are still streaks of flour visible. Lumps are your friend. A smooth batter is a tough, rubbery pancake, and we are not in the business of making hockey pucks. If you’re adding chocolate chips or nuts, fold them in now.

Heat your griddle or a good non-stick skillet over medium heat. This is key—too hot and the outside burns before the inside cooks. Test it by flicking a few drops of water on it; they should dance and evaporate. Now, add a generous pat of butter. Let it melt and get a little foamy.

Ladle the batter onto the griddle. I use about a ¼ cup per pancake. Don’t crowd them. Now, watch for the bubbles. You’ll see little bubbles form and pop on the surface, and the edges will look set and maybe even a little dry. That’s your signal. Slide your spatula underneath and flip with confidence. They should be a beautiful golden brown. Cook for another minute or two on the other side until equally golden.

Serve them immediately. Honestly, the cook should eat the first one straight from the griddle. It’s a rule in my house.

Nutritional Facts (Per Serving, 2 pancakes)

Variations & Add-Ins

• Banana Bread Pancakes: Add a teaspoon of cinnamon and a ½ teaspoon of nutmeg to the dry ingredients. Fold in those walnuts for the full experience.
• Chocolate Chip Celebration: This is the weekend special. Fold in a heaping ½ cup of semi-sweet chocolate chips. The melted chocolate with the warm banana is a little bit of heaven.
• Dairy-Free Delight: Easy swap! Use your favorite unsweetened almond or oat milk and replace the melted butter with an equal amount of melted coconut oil.

Serving Ideas

• My absolute favorite way is with a drizzle of real maple syrup (please, not the fake stuff!) and a sprinkle of flaky sea salt. The salt cuts the sweetness and makes the banana flavor pop.
• For a real treat, fry a few slices of bananas in the butter on the griddle until they caramelize and serve them on top of the stack.
• My kids love them with a big dollop of Greek yogurt and a handful of fresh berries for a slightly healthier twist.

Storage & Reheating

Let any leftover pancakes cool completely on a wire rack. Then, you can stack them with a piece of parchment paper between each and store them in a zip-top bag in the fridge for 2 days, or freeze them for up to 2 months. To reheat, don’t you dare use the microwave—it makes them soggy. Pop them straight into a 350°F oven or a toaster oven for 5-10 minutes until warm and crisp again.

My Two Cents (Pro-Tip)

Resist the urge to press down on the pancakes with your spatula after you flip them. You’re not making paninis! All you’re doing is squeezing out the precious air we worked so hard to incorporate, resulting in a denser pancake. Just let them be.

You Asked, I’m Answering (FAQ)

• “My pancakes are always raw in the middle! What am I doing wrong?”
  Your heat is too high, my friend. The outside is cooking too fast before the heat can penetrate to the center. Lower that flame to a solid medium and be patient. A slower, gentler cook is the secret to a perfectly cooked interior.
• “Can I make the batter the night before?”
  I don’t recommend it. The baking powder will lose its oomph, and you’ll end up with flat, sad pancakes. The dry and wet ingredients can be mixed separately the night before, but only combine them right when you’re ready to cook.