Banana Pancakes

Banana pancakes get  your day off to a fun and  fruity start with a plate full of flapjacks chock  full of  bananas and no monkey business.
Banana Pancakes

Banana Pancakes

By Sue Lau | Palatable Pastime

Banana Pancakes are my recipe  of the day.  It is once again time  for the Foodie Extravaganza Party and this month is National Breakfast Month!

Once again it is my turn to host and  you  know how I love breakfast recipes, since you  can never have too many. It ensures that you  get a great start to your day.

This recipe is one that I save for my extra bananas. When they become ripe and  I have  no use for them, I peel the fruit and stuff them  into baggies and pop them into  the freezer. Then when I am ready I can  just pull them out.

If you end up stocking too many frozen bananas, did you know you can just puree them frozen in a food processor for a natural ice cream? The texture is wildly ice- creamlike  with zero  added  sugar.   Try that on your next diet- I believe Weight Watchers was counting it as a free item as of last year (I haven’t seen their new plan).

Banana Pancakes

These pancakes also freeze well for up to a couple of months. I pack them between sheets of wax paper inside  a freezer baggies. Then just defrost whenever you need  them  throughout a busy  week.

Food Extravaganza February 2020: National Breakfast Month

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

Banana Pancakes

Banana Pancakes

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Banana Pancakes

Banana Pancakes

Sue Lau
No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, brunch
Cuisine American
Servings 12


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon grated nutmeg
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 3 large eggs
  • 2 cups mashed ripe banana
  • 1/3 cup vegetable oil
  • 3/4 cup milk


  • Gently mix ingredients until just moistened and combined.
  • Use 1/3 cup batter on a lightly oiled hot griddle, cooking on both sides until golden brown.
  • Serve with butter and warm syrup.
  • Makes 12 pancakes


From the kitchen of
Keyword bananas, pacakes
Tried this recipe?Let us know how it was!

Banana Pancakes

8 responses

  1. I don’t even peel my bananas nor put them into a bag. I just stick them right in the freezer. I think I will pull some out and enjoy this recipe for breakfast this week.

    • It’s a great way to use some up! I keep mine bagged after some of the stems broke and they were oozing banana liquid when they defrosted.

  2. I used to make these for my daughters when they were still living at home. Great use of those brown bananas that no one wants to eat otherwise.

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