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Decadent, fluffy, and tasty pancakes loaded with the goodness of bananas.

The most effective way to wake my daughter up from sleep is the smell of pancakes. She loves pancakes of all sorts and her mommy keeps on experimenting with them. Honestly, the banana pancakes were a result of my last of several failed attempts to feed bananas to my little one and the most effective way to put to use the overripe bananas lying at home. The result, however, was way better than I expected, in fact, this is now my daughter's favorite breakfast. The decadent banana pancakes are fluffy and crispy, light, and just the right amount of sweet that kids like.


Arguably pancakes have existed since the Stone Age! Pancakes of that age might have been different from today's pancake but the basic idea of cooking cake batter on a flat surface might have evolved since then.

The first official mention of pancakes was found in ancient Rome and Greece. They made pancakes with wheat flour, curdled milk, honey, and olive oil. Greek poets Magnes and Cratinus have mentioned pancakes in their works. Mention of pancakes has also been found in Shakesperean plays.

However, pancakes rose to popularity primarily due to the Shrove Tuesday celebrations in catholic European countries. Shrove Tuesday is the day before Lent, a forty-day period when consumption of both eggs and meat is forbidden. Shrove Tuesday, therefore, meant a day of celebrations when the Catholics fervently gorged upon these forbidden items before Lent began. From here started the tradition of eating pancakes made with butter, eggs, and milk. Even today, this day is celebrated as the Pancake Day.

Gradually pancakes gained prominence all over the world and as is expected, different countries came up with their versions.


The French have their version of pancakes known as the crepes which is much thinner and often has fillings. The Dutch have their pannenkoeken, Germans have latkes, boxty is what the Irish call their pancakes, blini in Russia, palacsinta in Hungary and crempog is a favorite Welsh breakfast. In India, malpua is a sweet delicacy that is very close to a pancake.

Who knew this simple comfort food would have such a rich and complex history?


The recipe for the banana pancake is not much different from the classic pancake recipe except that it uses mashed bananas.

It is soft, fluffy, and loaded with the goodness of bananas.

It is an ideal choice for breakfast and a good way to utilize overripe bananas.

If your child doesn't like bananas, this is a good way of tricking them to eat bananas.

It can be whipped up in minutes with very few ingredients that are readily available and inexpensive.



Here is what you need to make the Banana pancakes:

Banana - Use nice ripe bananas, you can also use overripe bananas.

All-purpose flour - This is the main ingredient for the pancake batter. For a gluten-free version, use gluten-free flour or healthier options like whole wheat flour or oats flour.

Egg - Egg is a leavening agent and is responsible for making the pancakes fluffy. If you are looking for an egg substitute, you may use applesauce, flax seeds, or yogurt too.

Milk - For a vegan or dairy-free option, you can use almond or soy milk.

Sugar - The ripe bananas are sweet, so unless you want your pancakes to be too sugary, use less sugar.

Others - You will also need Vanilla extract, Salted butter, Baking powder, and Salt for the pancake batter.

Every ingredient is indispensable and has its role in making the ideal pancake.


Begin with mashing the banana making sure there are no lumps.

Sift the all-purpose flour, baking powder, sugar, and a pinch of salt in a large bowl.

Break an egg into the bowl. Add the mashed banana, vanilla extract, and milk too.

Whisk the contents of the bowl to make a smooth batter.

Heat a skillet and melt butter in it. 

Pour a ladle of batter into the hot skillet. Cook the pancakes until the batter starts to bubble and pancakes start to puff. Flip and cook the other side too.

Serve with toppings and garnish of your choice.


Is it compulsory to add eggs in the pancake?

Eggs are a leavening agent that is responsible for making the pancake fluffy. It is also responsible for the texture, color, and richness of the pancakes.

Having said that you still can make a pancake without eggs and that is also fine.

What is a good substitute for eggs in a pancake?

The following measures can be used as a substitute for 1 egg in a pancake:

1/4 cup of Applesauce 

1 tbsp Flaxseeds soaked in 3 tbsp of water until it fully absorbs the water.

1 tsp baking soda mixed with 1 tbsp of vinegar.

1/4 cup of Yogurt or Buttermilk.

2 tbsp arrowroot powder mixed with 3 tbsp of water.

Gelatin (see the package instructions)

How can I make gluten-free pancakes?

For gluten-free pancakes replace the regular all-purpose flour with gluten-free flour. You may also use other types of nutritious flours like oats flour or tapioca flour.

How can I make vegan pancakes?

For a vegan pancake, either skip the egg or use a substitute. Instead of the milk, you can use almond milk, soy milk, or any plant-based milk. You can substitute the butter with vegetable oil or coconut oil.

Why are my pancakes not fluffy?

To make fluffy pancakes, make sure not to over-mix your batter. Over-mixing can develop the gluten that makes the pancakes rubbery and hard. If you don't mind a few extra calories, adding molten butter to the pancake batter makes them fluffy, rich, and moist.

How can I make the pancakes as fluffy as the souffle pancakes?

Making the meringue correctly is the key to making pancakes as fluffy as souffle pancakes. For the meringue, you need to separate the egg yolks and whites. Beat the whites until soft peaks are formed. Then gently fold the meringue into the rest of the batter. The trapped air bubbles make the pancakes airy like souffle.

Honestly, making the perfect meringue is not easy, it comes with a lot of practice. 


Pancake is a traditional breakfast and almost all of us have an heirloom recipe. But, wouldn't it be great to give a facelift to such heirloom recipes? Here are some variations that you may want to try:

  • Swap all-purpose flour with oats flour for a healthier alternative.
  • Make Japanese souffle pancakes by beating the egg whites separately and then folding into the rest of the batter.
  • Add some chocolate chips to the batter for a chocolaty pancake. Alternatively, you may also add sugar and cocoa powder
  • Add fruits like blueberries, strawberries for a berry pancake.
  • Add brown sugar and cinnamon for a nice rustic flavor.
  • Add nuts and granola for a nutty and crunchy pancake.
  • Add desiccated coconut in the batter for a coconut pancake.
  • Add confetti mix to the batter for a special birthday pancake.
  • Add chopped cooked bacon for a bacon pancake.
  • Add finely chopped veggies like carrot, scallions, or bell peppers for a veggie pancake.
  • Convert the pancakes into thin crepes by blending the bananas and eggs in a blender until smooth and adding 1/4 cup extra milk.



Pancakes are traditionally served as breakfast but if you are in a hurry these can be whipped up in minutes for a quick lunch or dinner too!

I served the banana pancakes for breakfast with a smear of homemade Strawberry Compote but if you want, you can top them with freshly sliced fruits and chocolate chips, whipped cream, or simply with a dusting of icing sugar, I mean whatever works for you!


Pancakes can be stored in an airtight container for about 2-3 days in the refrigerator. When you are ready to serve heat them and add the toppings as usual.

Pancakes can also be frozen. Allow the pancakes to cool completely and place them on a parchment-lined baking sheet and flash freeze them for few minutes. Flash freezing keeps them from sticking together. Once the pancakes are flash-frozen, remove them from the baking sheet and place them in an air-tight container. Thaw them completely and then heat before serving.

Like this pancake? Try my Chicken Pancake recipe. 

Looking for other breakfast options? Check these out:


Crepe Suzette

Cheesy Brioche Buns

Bread Pudding  


Almond Biscotti 

Easy Garlic Bread 

Banana Cheat Pudding

Watermelon-Ginger Cooler

Bruschetta - 2 ways 

Breakfast Baguette - 2 ways 

Walnut Cookies




Yield: 2
Author: The GradChef
Prep time: 5 MCook time: 5 MTotal time: 10 M
Decadent, fluffy, and tasty pancakes loaded with the goodness of bananas.


  • 1 ripe banana
  • 1 raw egg beaten
  • 1/4 cup milk
  • 1/4 cup all-purpose flour
  • 4 tbsp salted butter
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 2 tbsp sugar
  • salt to taste


  1. Mash the banana so that no large lumps are there.
  2. Sift the all-purpose flour, baking powder, sugar, and a pinch of salt in a large bowl.
  3. Break an egg into the same bowl. Add the mashed banana, vanilla extract, and milk. Whisk the contents of the bowl to make a smooth batter.
  4. Melt 1 tbsp butter in a non-stick skillet over medium heat.
  5. Pour a ladle of batter to the pan and swirl to form a circle. Cook the pancakes until the batter starts to bubble and pancakes start to puff. Flip and cook the other side too.
  6. Remove the pancake and keep on a plate. Repeat the process for the rest of the batter.
  7. Serve warm with a topping of your choice.


  • Make sure not to overmix the batter, this may lead to stiff pancakes.
  • The batter should not be too runny or too thick.
  • For thinner pancakes add more milk.
    Add 2 tbsp of molten butter to the pancake batter for rich and moist pancakes.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
pancake healthy breakfast quick easy banana overripe
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