How to Make Banana Pancakes

It is no wonder that so many people want to learn how to make banana pancakes. Bananas are one of the most loved fruits in many countries of the world. They are conveniently available all year round in almost every grocery store. Bananas are comparable in price to other fruits available and sometimes even cheaper. Around here, I can find them on sale at one of the supermarkets almost every week. Often if you talk to the produce manager, they will sell you the over ripe bananas at a discount. These over ripe extra sweet bananas are the best to cook and bake with.

How to Make Banana PancakesHow to Make Banana Pancakes

Most cooks want to learn how to make banana pancakes simply because they love pancakes. With the love for bananas, this makes a perfect combination. Pancakes make a great special breakfast but it does not stop there. A large platter of pancakes is a must if serving a special brunch and bananas make them extra special. You can also serve pancakes for lunch, an easy dinner or a great dessert. Nothing pleases kids more than a plate of banana pancakes no matter what the occasion. The added bonus of serving the family pancakes is the cheap price.

If you are learning how to make banana pancakes, try many different ways. For instance, I started out chopping and mashing bananas and adding them to my batter. This is not the only way to add this fruit to pancakes. Make a banana custard and spread between layers of pancakes and top with a dollop of whipped cream. This is so delicious for breakfast, dessert or anytime. Syrups can be heated with sliced bananas added. Pour this over a stack of pancakes and taste how good this is. Simply putting it, just use your imagination!


If you use a pancake mix, prepare it as instructed and add a cut up banana. If you want to learn how to make banana pancakes with nuts, add ¼ cup of your favorite to this recipe.

  • 1 ½ Cup flour
  • 3 ½ Teaspoons baking powder
  • ¾ Teaspoon salt
  • 3 Tablespoons sugar
  • 1 Beaten egg
  • 1 Cup milk (if you like thick pancakes use ¾ cup, for thinner use 1 ¼ cup)
  • 3 Tablespoons melted butter
  • 1 cut up banana

Sift together in bowl the flour, baking powder, salt and sugar; set aside.

Combine and blend milk, egg and melted butter; gradually stir the milk mixture into the dry ingredients.

Add the chopped banana stirring to blend. (Do not beat, only blend thoroughly)

Scoop ¼ cup of batter onto a hot griddle; cook until top bubbles and turn to cook other side.

Serve with syrup, honey, molasses or sweet jams.


Learn how to make banana pancakes with Island flavor.

  • 1 Egg
  • 1 Medium mashed banana
  • ½ Cup crushed pineapple drained
  • ¾ Cup buttermilk (A little more or less for pouring consistency)
  • 2 Tablespoons vegetable oil
  • 1 Cup flour
  • 1 Tablespoon sugar
  • 1 Teaspoon baking powder
  • ½ Teaspoon baking soda
  • ½ Teaspoon salt
  • 1 Cup crushed flaked wheat cereal 

On low speed of mixer beat egg until fluffy; beat in remaining ingredients EXCEPT cereal.

Blend in cereal; lightly oil griddle and heat until hot. 

NOTE: Test griddle by dropping few drops of water; sizzling means it is ready.

Pour batter by a ¼ measuring cup onto hot griddle; cook until top is full of bubbles and puffed.

Turn over and cook other side until golden brown.


Learn how to make banana pancakes with pecans.

  • 2 Cups flour
  • 2 Tablespoons sugar
  • 1 Tablespoon baking powder
  • 1 Teaspoon salt
  • 1 ½ Cups milk
  • 6 Tablespoons vegetable oil
  • 2 Eggs separated
  • 2 Mashed bananas
  • ¾ Cup chopped pecans

Sift together in a bowl flour, sugar, baking powder and salt; set aside.

Whisk together milk, oil and egg yolks until blended; stir in flour mixture until moistened and blended.

Beat egg whites until stiff peaks form; fold into the batter.

Fold mashed bananas and pecans into batter; dip batter onto hot griddle.

Cook until bottom starts to brown; turn pancake over and cook other side.


Learn how to make banana pancakes with this raised recipe and banana filling.


  • 1 Package dry yeast
  • ¼ Cup warm water (About 112F degrees)
  • 1 Egg
  • 1 2/3 Cups milk
  • 2 Cups biscuit baking mix
  • ½ Teaspoon salt

Banana Custard Filling

  • 1 ½ Cups milk
  • ¼ Cup sugar
  • 1 ½ Tablespoons cornstarch
  • 2 Egg yolks
  • 1 Teaspoon vanilla
  • 2 Ripe bananas chopped fine

TO MAKE PANCAKES dissolve yeast in the warm water in medium size bowl.

Stir in the egg, milk, biscuit mix and salt; beat until smooth.

Cover bowl and let stand 1 hour; refrigerate overnight.

Pour batter onto lightly greased hot griddle; when bubbles appear flip pancakes over and cook.

TO SERVE spread each pancake with banana filling and top with syrup. (Maple syrup below is good)

TO MAKE FILLING slowly heat milk in heavy saucepan just until bubbles appear around edges.

In small bowl combine cornstarch and sugar stirring to mix; stir into hot milk all AT ONCE.

Cook and stir over medium heat until mixture boils; REDUCE HEAT and simmer 1 minute.

Beat small amount of the hot mixture into yolks; pour back into the saucepan.

Cook and stir over medium heat until mixture boils and thickens.

Stir in vanilla and chopped bananas; place wax paper over surface and refrigerate until ready to use.

NOTE: This is good on pancakes when still warm.


When you learn how to make banana pancakes or any kind, you will find this easy maple syrup is good on all.

  • 1 Cup dark brown sugar
  • ½ Cup water
  • ¼ Teaspoon maple flavoring
  • 2 Tablespoons butter

Combine sugar and water in medium saucepan; bring to a boil.

Boil uncovered 5 minutes; add maple flavoring and butter; stir until butter melts.


When you learn how to make banana pancakes like these, you will want them for dessert.

  • 2 Cups flour
  • 2 Tablespoons sugar
  • 1 Teaspoon baking soda
  • ½ Teaspoon salt
  • 2 Eggs
  • 2 Cups buttermilk
  • 2 Tablespoons oil
  • 2 Mashed bananas
  • Hot banana rum topping (Below)

Combine and sift together flour, sugar, soda and salt.

Add eggs one at a time, buttermilk and oil; stir until blended

Stir in bananas and pour ¼ cupfuls onto hot griddle; cook on both sides.

NOTE: Thick pancakes take longer to cook; if batter is too thick thin with more milk or a little water.


  • 2 Tablespoons sliced almonds
  • ¾ Cup brown sugar
  • Dash nutmeg
  • 3 Tablespoons butter
  • ¼ cup rum
  • 4 Sliced bananas
  • ¼ Cup raisins

Over medium heat in a large skillet toast almonds until golden brown stirring constantly.

REDUCE HEAT to medium low; stir in brown sugar, nutmeg and butter until melted and blended.

Add rum, bananas and raisins; simmer 5 minutes stirring gently.

Serve over pancakes; garnish with dollops of whipped cream.


  • ½ Cup whole wheat flour
  • 2 ¼ Cups oatmeal
  • 1 Teaspoon salt
  • 1 ½ Teaspoons baking soda
  • ¼ Cup cornmeal
  • 2 ½ Cups buttermilk
  • 3 Beaten eggs
  • 2 Mashed bananas

Combine in a large bowl the flour, oatmeal, salt, soda and cornmeal.

Beat in eggs and buttermilk; beat in bananas.

Fry on hot oiled griddle turning one time.

NOTE: Use more or less buttermilk to adjust pouring consistency.


When learning how to make banana pancakes you might appreciate these special pancake toppings.


Strawberries and bananas are “yummy” together.

  • 1 Package (12 ounces) frozen sliced strawberries thawed 
  • 2 Teaspoons cornstarch
  • 1 Teaspoon lemon juice

Drain strawberries reserving liquid.

In saucepan combine 1 tablespoon reserved liquid and 2 teaspoons cornstarch stirring until smooth.

Add remaining liquid, berries and lemon juice; bring to boil stirring until slightly thickened.

Serve warm.


  • ½ Cup butter
  • 1 Cup sugar
  • ½ Cup light cream
  • 1 Teaspoon vanilla

Melt butter in medium saucepan; remove from heat.

Add remaining ingredients mixing well.

Simmer and stir over low heat about 5 minutes or until sugar is dissolved.

Serve hot over pancakes.


  • 1/3 cup mild flavored honey
  • ½ Cup softened butter

Combine and blend; store in refrigerator.

NOTE: For variations: add 2 tablespoons fresh orange or lemon juice and 1 teaspoon of the grated fruit peel or ½ cup uncooked prunes pitted and chopped or 1 teaspoon cinnamon