This irresistible, Easy Banana Pancake Recipe, made with sweet bananas, nutty brown butter, and a cozy blend of spices, is the ultimate comfort food. Perfect for a cozy brunch, a festive holiday gathering, or any occasion that calls for a little extra warmth and flavor. The combination of natural sweetness, warm spices, fluffy texture and crisp, golden edges create a mouthwatering dish that’s as comforting as it is impressive. Serve them up with your favorite toppings, and watch them disappear in no time!

The BEST Banana Pancake Recipe

Move over, ordinary pancakes! This banana pancake recipe is about to steal the spotlight. With sweet, ripe bananas, nutty brown butter, and a fragrant mix of cinnamon, nutmeg, and cardamom, they offer the perfect balance of warmth and flavor. Each bite is light, fluffy, and packed with comforting, melt-in-your-mouth goodness, while the crispy edges add a delightful contrast in texture.

The secret to their irresistible taste is the perfect combination of natural sweetness from the bananas and the richness of brown butter. This creates a flavor-packed pancake that’s both satisfying and indulgent.

My wife absolutely loves banana in pancakes. So, naturally, this banana pancake recipe is my go-to whenever I want to make her a quick, easy breakfast that she will love — it also helps when I am trying to get on her good side, lol. Despite the occasion, this recipe is one that you’ll want in your arsenal!

More Delicious Breakfast and Brunch Recipes 

• Fluffy Chocolate Chip Pancakes with Buttermilk
• Delicious Buttermilk Pancakes
• Ultimate Banana Bread Recipe
• Moist & Flavorful Pumpkin Muffins
• Easy Cheese Danish Recipe
• Easy Blueberry Biscuits Recipe
• Easy Buttermilk Biscuits Recipe

Recipe Ingredients

Flour: We’re using all-purpose flour for the base of the batter. However, if you need this recipe to be gluten-free I recommend using a 1 to 1 all-purpose gluten-free flour. KING ARTHUR and CUP 4 CUP are two great options. 

Eggs: Binds the ingredients together, adding richness and contributing to the pancakes’ structure. Use room-temperature eggs.

Bananas: Bananas in pancakes is a must for this banana pancakes recipe. I use very ripe banana for this recipe — the blacker the better!

Buttermilk: Adds a tangy flavor and helps tenderize the pancakes. The acidity reacts with the baking powder to create a lighter, fluffier texture. Like the eggs, it’s best to use at room temperature.

Vanilla Extract: Enhances the overall flavor profile, adding a warm, aromatic sweetness that complements the buttermilk.

Spices: This banana pancakes recipe uses cinnamon, nutmeg, and cardamon. The Cardamon is optional, but I love it in this recipe.

Brown Butter: Adds moisture, richness, and a delicious nuttiness that pairs perfectly with the banana flavor and spices. The butter also gives the pancakes a soft, tender crumb and a rich flavor. Make sure your butter is cooled before adding it to your batter.

Brown Sugar: This sweetens the pancakes and contributes to their soft, fluffy texture while adding a subtle molasses flavor for extra depth. You can use light or dark brown sugar.

Baking Powder: Helps the pancakes rise. I use non-aluminum baking powder to prevent any metallic aftertaste.

Salt: Enhances the flavors of the other ingredients and balances the sweetness. Don’t skip this! 

How to Make Banana Pancakes

Step 1. Place a large baking sheet in the oven, and preheat it to 200°F.

Step 2. In a medium bowl, sift the flour, baking powder, spices, and salt. Whisk well, and set aside. 

Step 3. Add the eggs, buttermilk, vanilla extract, browned butter, banana and brown sugar to a second large bowl. Whisk until well combined and smooth. 

Step 4. Next, add the dry ingredients to the bowl of wet ingredients, and mix until almost combined. Be careful not to over-mix the batter! It’s okay if there are a few lumps. Let your batter sit for about 15 minutes.

Step 5. Heat a large nonstick skillet or griddle over medium heat. Once hot, add a little oil to the pan if you want crispy pancakes. Alternatively, you can skip the oil.

Step 6. Pour ⅓ cup of pancake batter onto the heated skillet. Cook the first side until the edges are set and bubbles begin to form throughout the batter, around 2-4  minutes. 

Step 7. Flip the pancake, and cook on the second side for 1-2 minutes or until golden brown. Transfer the cooked pancake to the oven, and repeat the process until all the batter has been used. 

Step 8. Serve warm with maple syrup, banana slices, and strawberries.

Tips & Tricks for this Banana Pancake Recipe

• Don’t Overmix the Batter: Mix until just combined to keep the banana pancakes light and fluffy. Overmixing can develop gluten and make the pancakes dense.
• Let the Batter Rest: Allow the batter to sit for 15 minutes before cooking. This relaxes the gluten and helps the pancakes rise better.
• Preheat Your Pan Properly: Ensure your skillet or griddle is at the right temperature (medium heat) before cooking.
• Use a Light Touch When Pouring: Pour the batter gently, and don’t spread it around. This helps in achieving even, perfectly shaped pancakes.
• Flip Only Once: Wait until bubbles form on the surface and the edges look set before flipping. This ensures a golden-brown exterior and a soft, cooked interior.
• Keep Warm: Keep pancakes warm in a low oven (around 200°F) on a baking sheet while you cook the rest. This keeps them soft and warm without drying out.

Frequently Asked Questions 

Can I make banana pancake batter in advance? 

You should cook the batter within 50-60 minutes of making the batter to ensure the perfect texture. If you wait any longer, your pancakes are likely to turn out dense. 

How should I store leftover banana pancakes? 

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them between layers of parchment paper in a freezer-safe bag or container for up to 2 months.

What’s the best way to reheat pancakes? 

Reheat thawed or frozen pancakes in a toaster, on a skillet over low heat, or in the microwave. For the toaster or skillet, reheat until they are warmed through and crispy on the outside. For the microwave, place a damp paper towel over the pancakes and heat for 20-30 seconds (or until warmed).

More Delicious Recipes

• Homemade Turkey Sausage Recipe
• Easy Sausage Breakfast Casserole Recipe
• Sausage Quiche Made with Homemade Turkey Sausage
• The Best Southern Cornbread Recipe
• Delicious Apple Turnover Recipe with Puff Pastry
• Lemon Pound Cake with Lemon Icing

I hope you love this Banana Pancake Recipe! They are fluffy, slightly crisp, and full of delicious spice! If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @‌butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.

Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan