A Healthier Breakfast That Doesn’t Compromise on Flavor
If you’ve got an overripe banana sitting on your counter and you’re not in the mood for banana bread again, these fluffy banana pancakes are a perfect alternative. They come together quickly, are naturally sweetened with banana, and make a cozy, feel-good breakfast the whole family will love.
And the best part? You won’t find any refined sugar here. Just wholesome ingredients, pantry staples, and the magic of a ripe banana.
Why You’ll Love These Pancakes:
- Naturally sweetened with ripe banana
- Fluffy, soft texture that feels indulgent
- No refined sugar
- Quick to make with simple ingredients
- Great for kids and adults alike
Whether you’re looking to eat a bit healthier or just want to switch up your weekend breakfast routine, this recipe is a win.
Ingredients You’ll Need for per serving (about 4 Pancakes):
- 1 large overripe banana (mashed)
- 1 egg
- 3/4 cup milk (dairy or plant-based)
- 1 tsp vanilla extract
- 1 tbsp melted butter or oil (plus more for cooking)
- 1 cup all-purpose flour (or whole wheat)
- 1 tbsp sugar (optional – the banana adds plenty of sweetness)
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- Optional: cinnamon, nutmeg, or mini chocolate chips
How to Make Fluffy Banana Pancakes:
- Mash the banana in a large bowl until smooth.
- Whisk in the egg, milk, vanilla, and melted butter until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and optional sugar or spices.
- Add the dry ingredients to the wet and stir gently until just combined. Be careful not to overmix — a few lumps are okay!
- Heat a non-stick pan or griddle over medium heat. Add a little butter or oil.
- Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on top and edges look set, about 2-3 minutes. Flip and cook another 1-2 minutes.
- Serve warm with your favorite toppings: fresh fruit, maple syrup, nut butter, or a dollop of Greek yogurt.
Adjust your servings!
- 0.5 ripe banana
- 1 egg
- 0.75 cup milk
- 1 tsp vanilla extract
- 1 tbsp melted butter or oil
- 1 cup flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 1 pinch salt
Per Pancake ~ 90kcal, 2.5g protein, 3g fat, 13g carbs
Tips for the Best Banana Pancakes:
- Use an extra ripe banana with lots of brown spots or completely bown for maximum flavor and sweetness.
- Don’t skip the pinch of salt – it brings all the flavors together.
- Want to make it extra cozy? Add a dash of cinnamon or vanilla extract to the batter.
Storage & Reheating: These pancakes keep well in the fridge for up to 3 days. Just pop them in the toaster or microwave for a quick weekday breakfast. You can also freeze them with parchment paper between layers and reheat as needed!
Cozy Up to Healthier Mornings
Eating healthy doesn’t have to be boring or bland. These banana pancakes are proof that you can enjoy a cozy, comforting breakfast that still supports your wellness goals. Perfect for slow Sundays, meal prep, or anytime you’re craving something warm and nourishing.
Got extra bananas? Make a double batch and freeze some for later!
Let me know if you try them – I’d love to hear your favorite toppings or add-ins!
Keywords: banana pancakes, healthy banana pancakes, no sugar banana pancakes, overripe banana recipe, easy breakfast recipe, fluffy pancakes, naturally sweetened pancakes