Banana Pancakes

Bananas: cheap, convenient, and always sitting on my counter with the best of intentions. I buy them thinking I’ll snack on one each morning, toss them in smoothies, or slice them over oatmeal. But to be honest, most weeks, at least a couple go soft and spotty before I’ve even peeled one.

If you’ve ever stared down an overripe banana and felt that little pang of guilt about throwing it away, this recipe is for you. Banana pancakes are the perfect solution for using up those too-brown-to-eat bananas, and once you try them, you might actually start hoping a few bananas go overripe each week.

This recipe is adapted from one I found on kyleecooks.com, but I’ve simplified it to make it even more weekday-friendly. No buttermilk, no waiting around. Just mash, mix, and cook. It comes together in minutes and makes enough for a relaxing weekend breakfast and a few leftovers to toss in the microwave on a busy morning.

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Why Banana Pancakes?

There’s something cozy and idyllic about the idea of banana pancakes. Maybe it’s the Jack Johnson song, or maybe it’s just the smell of warm bananas and vanilla wafting through the house. These pancakes are simple, comforting, and a little indulgent without being too heavy.

They’re sweet enough on their own that you don’t need to top them with anything (a rare thing for pancakes), which makes them ideal for busy mornings when you just want to grab something and go. But if you do have the time—or the appetite—they’re also amazing with a drizzle of maple syrup, a swipe of peanut butter, or a little layer of butter.

And the best part? You only need one bowl, a fork, and about 20–30 minutes from start to finish. No mixer, no fancy ingredients—just a few pantry staples and those sad-looking bananas on your counter.

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Ingredients You Already Have

One of the things I love most about this recipe is how accessible it is. If you bake even occasionally, you probably have everything you need:

• Overripe bananas
  
• Flour
  
• Eggs
  
• Baking powder
  
• Milk (any kind—dairy, almond, oat, whatever’s in the fridge)
  
• A little brown sugar and vanilla for flavor
  

You can also make easy swaps depending on your preferences. Want more protein? Use almond flour or throw in a scoop of protein powder. Want them dairy-free? Use a plant-based milk. Gluten-free? Sub in a 1:1 gluten-free flour blend and you’re good to go.

This recipe is all about flexibility, because the last thing anyone wants when they’re already trying to use up aging bananas is a recipe that sends them on a grocery run.

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Make-Ahead & On-the-Go Friendly

Here’s where banana pancakes really shine: they’re great for meal prep. I almost always make a double batch on the weekend and stash extras in the fridge or freezer. Just pop a couple in the toaster (yes, toaster!) or microwave for a warm, grab-and-go breakfast that’s so much more satisfying than cereal or a granola bar.

They’re also great for kids, spouses, roommates—basically anyone who eats food. You can make mini versions for little hands or even turn the batter into waffles if you’re feeling fancy.

Want to take them on the go? Skip the syrup and spread a little peanut butter, Nutella, or your other favorite spread on top, fold it like a taco, and eat it with one hand.

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Texture & Flavor

These banana pancakes are light, fluffy, and naturally sweet. The bananas add not just flavor, but moisture, so they’re never dry. The edges get just a little crisp when cooked in a buttered skillet, while the insides stay soft and tender.

Depending on how ripe your bananas are, they’ll add different levels of sweetness. I usually don’t add much sugar to the batter because the bananas do a lot of the heavy lifting there—but if your bananas are on the just-barely-ripe side, you can sprinkle in an extra tablespoon or two of sugar or honey to balance things out.

If you’re feeling adventurous, try mixing in:

• A dash of cinnamon or nutmeg
  
• A few mini chocolate chips
  
• Chopped walnuts or pecans
  
• A spoonful of peanut butter into the batter for a protein boost
  

This recipe is forgiving, so go ahead and experiment!

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A Little Slice of Slow

There’s something about making banana pancakes that feels like permission to slow down. Whether it’s a lazy Saturday morning or a weekday when you’re trying to add a little softness to your routine, these pancakes are a reminder that not every meal has to be rushed or complicated to be meaningful.

In a way, they’re the food equivalent of that Jack Johnson lyric—“maybe we could sleep in, make you banana pancakes, pretend like it’s the weekend now.” And while I don’t always get to sleep in, I can make pancakes that bring that same easy, cozy energy into my morning.

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Final Thoughts

Banana pancakes are more than just a way to use up overripe fruit—they’re a celebration of what you already have. They’re simple, satisfying, and endlessly adaptable. And best of all, they remind you that good food doesn’t have to be complicated.So next time those bananas start going brown, don’t toss them. Make banana pancakes. You’ll be glad you did.