How to Make Banana Pancakes

3-Ingredient Banana Pancakes (Flourless)

Mash 1 large ripe banana in a bowl. You’re going to need a pretty ripe banana for this recipe, so grab one that’s right on the edge of overripe. Peel it and stuff it into a large bowl, then use a fork to mash it until the banana is in large chunks. If you have a potato masher, you can try that instead. The larger the chunks, the more texture your pancake batter will have.

Add in eggs, baking powder, and cinnamon. In the same bowl, add 2 large eggs, 1/8 tsp (0.625 g) of baking powder, and a pinch of ground cinnamon. Use a spoon to combine all of your ingredients together until they form a runny batter with a few banana chunks. Baking powder is an essential ingredient here—it’s what makes the batter feel like pancakes instead of an omelette. The absence of flour means that these pancakes are gluten-free.

Heat 2 tsp (8.4 g) of butter in a skillet. Drop your pats of butter into a skillet and turn your stove top on high heat. Wait until the butter melts, then pick your skillet up and tilt it back and forth to spread the butter out. If the butter starts to brown, turn down the heat just slightly.

Spoon the batter onto the skillet, then cook it for 2 to 3 minutes. You can decide how large or how small you’d like your pancakes to be. Pour the batter directly onto the heat of the skillet, then let one side cook for about 2 minutes. To portion out your pancakes evenly, use a measuring cup to scoop the batter.

Flip the pancake when the batter starts to bubble. Grab a spatula and slide it underneath your pancake. In one swift motion, flip the pancake over to cook the other side. When both sides are golden brown, use your spatula to take the pancake off the skillet and put it on a plate to cool.

Make the rest of your pancakes using up your batter. Now you can continue on with the rest of your banana pancakes! Make enough to feed the whole family, and save some for later by freezing the fresh pancakes to thaw out later. If your skillet gets dry, add some more butter.

5-Ingredient Banana Pancakes

Mash 2 bananas in a large bowl. Grab some ripe bananas that feel soft and ready to eat. Peel them, then put them in a large bowl. Grab a fork and start mashing the bananas until they’re mostly smooth with only a few chunks left. If you don’t want to deal with mashing, you can also put all of your ingredients in the blender and mix them up that way.

Mix in the eggs, vanilla, oats, and cinnamon. In the same bowl, add 2 large eggs, 1 teaspoon (4.9 mL) of vanilla extract, 1/2 cup (64 g) of quick-cook oats, and 1 tsp (2.4 g) of cinnamon. Use a spoon to mix all of these together until you get a runny pancake batter. If you’re using a blender, your batter will be smoother without as many chunks. To make this recipe a little less healthy and a lot more delicious, add in 1 cup (201 g) of chocolate chips.

Heat some butter in a skillet. Grab a small pat of butter and place it in the center of a skillet. Turn your stove top onto high heat, then let the butter melt and spread around the pan. Using butter ensures your pancakes won’t stick to the skillet, and it also adds a little bit of flavor to the outside of your pancakes.

Scoop out your pancake batter onto the skillet. You can decide how big or how small you want each pancake to be. Using a spoon or a measuring cup, pour your batter into the center of the skillet and let your pancake cook. If your skillet is big enough, you can cook multiple pancakes at once.

Let the pancake cook for 2 to 3 minutes, then flip it. When you see the batter on top start to bubble, grab your spatula and slide it underneath your pancake. In one motion, flip the pancake over onto the other side, then let it cook for 2 to 3 more minutes. If your pancake is cooking too fast, turn the heat down. The goal is to get both sides to an even, golden brown.

Garnish your pancakes with some yummy toppings. When your pancakes are finished, plate them up and drizzle them with some maple syrup or powdered sugar. You can also add some chopped nuts, like walnuts or cashews, for a crunchy texture! If you have any bananas left over, you can slice them up and add them on top.

Vegan Banana Pancakes

Blend 1.5 cups (354 g) of oats in a blender. If you don’t have oat flour already, you can make some at home in just a few minutes. Pour your oats into a blender or a food processor, then pulse it until the oats are dry and powdery. You can also use all purpose flour instead of oat flour. This is just to make the pancakes plant-based.

Combine the oat flour with baking soda, salt, and walnuts. In a large bowl, pour your oat flour (or all purpose flour), 1/2 tsp (4.2 g) of baking soda, 1/8 tsp (0.625 g) of salt, and 1/4 cup (32 g) of chopped walnuts. Stir the ingredients together just slightly to combine them all. The chopped walnuts are optional, but they do add a nice crunchy texture to the batter.

Add the mashed banana, vanilla, maple syrup, and plant-based milk. In a large bowl, mash up 1 ripe banana with a fork. Add this to your dry ingredients along with 1 US tbsp (15 mL) of vanilla extract, 1 US tbsp (15 mL) of maple syrup, and ⁄4 cup (180 mL) of plant-based milk (almond is fine). You can use sweetened or unsweetened milk depending on your preference. Adding maple syrup to the pancake batter itself adds a hint of sweetness and keeps the batter sticky.

Spray canola oil on a nonstick skillet. Put your skillet on the stove top and spray it with canola oil or cooking oil. Turn the stove top to medium heat and allow your pan to heat up for about 5 minutes before you start cooking. If your skillet is nonstick, you might be able to get away with not spraying it with oil.

Spoon pancake batter onto the skillet, then let it cook for 2 minutes. You can make your pancakes as large or as small as you’d like to. Use a spoon or a measuring cup to add some batter to the pan, then cook one side until it’s golden brown. If your pancake is cooking too fast, turn the heat down a little bit.

Flip your pancake and let it cook for another 2 minutes. Grab your spatula and slide it underneath your pancake. In one fluid motion, flip the pancake onto the other side to cook the raw batter for another 2 minutes. When your pancakes are done, top them with maple syrup and fresh fruit.

Paleo Pancakes

Mash 1 ripe banana in a large bowl. Grab a banana that’s ripe enough to eat, then peel it and put it in a large bowl. Use a fork or a potato masher to mash up the banana enough until it’s in large chunks. If you prefer a smoother batter, use a blender instead.

Combine the egg, coconut flour, baking powder, and cinnamon. In the same bowl, put 1 large egg, 2.5 tsp (12.5 g) of coconut flour, a pinch of baking powder, and a pinch of cinnamon. Stir your ingredients together until they form a watery batter. The egg and the banana will both provide enough moisture to make your batter thick and creamy. You can substitute almond flour for coconut flour if you’d like to.

Grease a skillet with coconut oil. Grab a large skillet and rub some coconut oil on it to grease it up. Place your skillet on a stove top on medium heat and let it warm up for about 5 minutes.

Spoon the batter onto the skillet and cook it for 2 minutes. Grab a large spoon and use it to transfer some of the batter onto the center of your skillet. Let one side cook for about 2 minutes or until the batter starts bubbling. For more measurement control, use a measuring cup instead.

Flip the pancake, then serve them up while they’re still warm. Grab your spatula and slide it underneath the pancake, then flip it over in one quick motion. Let the other side cook for about 2 minutes, then serve your pancakes while they’re still warm. You can top your pancakes with fresh fruit or maple syrup.

Healthy Whole Wheat Banana Pancakes

Add flour, baking powder, cinnamon, and salt in a large bowl. Pour 1 cup (201 g) of whole wheat flour, 1 tbsp (14 g) of baking powder, 1/2 tsp (2 g) of cinnamon, and 1/4 tsp (1.4 g) of salt into a bowl. Use a whisk or a fork to stir the dry ingredients together. You can find whole wheat flour at most grocery stores in the baking aisle.

Combine the milk, banana, egg, maple syrup, and vanilla in a small bowl. Pour 1 c (240 mL) of oat milk, 1 mashed banana, 1 large egg, 2 tablespoons (30 mL) of maple syrup, and ⁄2 tsp (2.5 mL) of vanilla extract into a small bowl. Use a fork or a whisk to mix up your ingredients until they’re fully combined. You can use honey instead of maple syrup if you have that on hand.

Stir the wet ingredients into the dry ingredients. Pour your small bowl into your large bowl and stir the mixtures together. Keep going until they’re just combined, but try not to overstir, as that could make your pancakes too cakey. The batter might be a little lumpy with banana chunks, but that’s okay.

Grease a skillet with butter or coconut oil. Grab a large skillet and drop a pat of butter or some coconut oil in the center. Turn your stove top on medium heat and let your pan heat up for about 5 minutes. Coconut oil is a low-fat option if you’d like to stick to a healthy version.

Scoop the batter out onto a hot skillet. Use a measuring cup or a large spoon to add some batter to the center of the skillet. You can decide how large or how small to make your pancakes here, so get creative!

Cook each pancake for 2 to 3 minutes on both sides. When the batter on top starts to bubble, grab your spatula and flip the pancake over onto the other side. Take the pancake off the heat when both sides are golden brown and dig in while they’re still warm. Top your pancakes with maple syrup and chopped walnuts for a crunchy treat.