Quick Banana Pancake Recipe

Have you ever been in the mood for simple-to-prepare, flavor-packed pancakes? Oh, every single day? Us, too. Shanika Graham-White, founder of Orchids + Sweet Tea, has the perfect recipe for those busy mornings when you still crave a yummy, filling breakfast. "I love easy pancakes that include bold flavor!" she told Mashed, adding, "Bananas are such an easy fruit to incorporate into pancakes and don't require many other ingredients for a great taste!"

We asked Graham-White when she likes to make this recipe, and she told us, "I can enjoy banana pancakes any time of year. However, during the fall and winter seasons makes for the best time because of the added spices that bring such warmth." So, if you're in need of some warmth and deliciousness — and who isn't? — we highly recommend this recipe, which incidentally requires accessible ingredients you may already have on hand, like flour, bananas (naturally), cinnamon, milk, and vanilla.

Luckily, you can also make these pancakes vegan. "To make this vegan, simply substitute the egg for 1 tablespoon of apple cider vinegar, which will be added to the almond milk," Graham-White noted. "In addition, you can use maple syrup or agave instead of brown sugar and coconut oil — or melted vegan butter — in substitution for the vegetable oil."

Make sure you have all of the ingredients you'll need for these scrumptious banana pancakes: all-purpose flour, baking powder, ground cinnamon, nutmeg, sea salt, milk, bananas — both mashed and sliced — as well as brown sugar, an egg, vegetable oil, vanilla extract, chopped walnuts, and maple syrup. About incorporating both cinnamon and nutmeg into the recipe, Graham-White explained to Mashed, "Both spices definitely bring out the bold flavors in banana and create a nice warm feeling together."

She also notes, "I use sea salt as a personal choice in all of my recipes, however, regular salt works fine too!" 

Once you have your ingredients assembled, you'll combine the dry ones in a bowl. 

Before adding the wet and dry ingredients for your banana pancakes together, you'll mash three medium bananas. Graham-White shared tips for how to achieve the perfect consistency for your pancake recipe: "I usually mash my bananas with a fork or pastry blender until fully mushy, almost puréed," she told us, adding, "For ease, you can always blend the bananas for a few seconds until the chunks are fully broken down." 

Coaxing your bananas into the right state of mushiness is important because, ultimately, you want to create a batter that is not "too runny or too thick," according to Graham-White, who advises, "Try to achieve a batter somewhere in the middle."

Next, gently fold your wet ingredients — the milk, your perfectly-mashed bananas, egg, vanilla, and oil — into the dry ones — flour, baking powder, brown sugar, yummy, toasty, cinnamon, nutmeg, and sea salt. Graham-White recommends using a spatula to facilitate this process. She cautions home cooks not to over-mix the banana pancake batter so you have the right consistency to work with on the griddle. 

Meanwhile, get that medium skillet heated up because you are almost ready to cook up these beauties. Prepare for a beyond-delicious smell to fill your kitchen and tempt your super-patient taste buds. 

Graham-White, a self-taught cook who believes in the power of food to heal, shares her tips for ensuring your banana pancake batter is properly mixed. She told Mashed, "For fluffy, thick pancakes, you always want the batter to be thick." She advises those of us creating this recipe at home, "I usually say that you should eyeball the batter and only add more milk if it's super hard to mix together." But, ultimately, Graham-White notes, "The batter shouldn't run off the spatula at all but be soft and airy."

Once your batter ticks these boxes, yes, it's time to cook 'em up! 

To prep your skillet or griddle to cook up your banana pancakes, try Graham-White's trick for a less-oily breakfast. "I often feel that pancakes look too greasy or soggy in the first round due to having too much oil in the pan," she told Mashed, adding, "I've realized that having a lighter coat helps the pancakes to cook better and become a better golden brown." 

When cooking her pancakes, the mom of one told us, "Most times, I use butter. However, vegetable oil helps to have more control in how much is used." She recommends adding oil to the skillet, then wiping the surface with a paper towel to remove the excess. "Of course, you can use oil spray as well," she notes. 

Once your skillet is heated, add batter in 1/3-cup increments, cooking each pancake for one to two minutes on each side, using your spatula to press the middle down and make sure it cooks through. "Usually, I flip the pancakes once they are medium-golden," Graham-White advises Mashed. "To ensure that the pancake doesn't brown too fast without cooking, I would recommend turning down the heat to medium-low." She also adds, "After flipping, I would suggest pricking your pancake a bit to test if the middle is fully cooked through."

Repeat the cooking steps until all of your hot banana pancakes are done, and then, dig in — almost! While, as Graham-White told us, "These pancakes have a bold banana taste and a warm, comforting feel," you can still enhance the experience by adding some toppings to your stack. Sliced bananas, nuts like walnuts or pecans, and maple syrup are the ideal finishing touches!

Meanwhile, if you can resist devouring the entire batch right away, this recipe also makes yummy leftovers, with Graham-White noting, "I love eating my pancakes the same day. However, you can store them in the freezer." She recommends using a tightly sealed freezer-safe bag and then reheating the pancakes to serve. "Just ensure that your pancakes are fully cooled before placing them in the bag in the freezer," she says, adding, "They last frozen for about a month or two."