Banana Pancakes Recipe

Estimated Time

Fluffy and moist: No one likes a dry pancake that’s dense and heavy. These banana pancakes are light, fluffy, and moist. They’re the perfect texture!
Easy to make: This recipe is super simple and comes together in just a few minutes. You don’t need any fancy ingredients or gadget s – just a bowl, a whisk, and a frying pan!
Full of flavor: These pancakes are subtly sweet, with a hint of banana and cinnamon flavor. They’re not too overwhelming, but they’re just right.
The perfect breakfast (or dessert!): These pancakes make the perfect breakfast or dessert. Serve them up with some fresh fruit, syrup, and a dollop of whipped cream for a real treat!
Great for meal prep: These pancakes freeze well, so they’re perfect for meal prep. Make a batch on the weekend and enjoy them all week long!

In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
In another, larger bowl, beat the banana and egg together until blended.
Whisk in the milk until combined, then whisk in the dry ingredients. The batter will be slightly lumpy.
Heat a large nonstick pan over medium heat. Spray with nonstick cooking spray.
Using a ⅓-cup measuring cup, pour 3-4 circles of batter into the pan.
Cook until the pancakes are puffed on top and golden brown on the bottom, 2-3 minutes, then flip and cook on the other side until risen and cooked through, 1-2 minutes more. Makes 8 pancakes.
Serve with banana slices and maple syrup.

These pancakes are best served fresh, but if you have leftovers, they can be stored in an airtight container in the fridge.
Stored in an airtight container, these pancakes will last in the fridge for up to four days.
Reheat them in the microwave for 30-60 seconds or in a pan over low heat until warmed throug

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