Fluffy Banana Pancakes Recipe

These are truly the best banana pancakes you can make at home. Made with whole grain flour, ripe spotted bananas, and melted coconut oil, this healthy banana pancake recipe is simple, naturally sweet, and perfect for a relaxed weekend breakfast.

Best Banana Pancake Recipe

Good morning, banana pancakes — you’ve never looked better. If you love pancakes, this version stands out for its balance of wholesome ingredients, ease of preparation, and delicious banana flavor. It’s a favorite for Pancake Saturday (and sometimes Pancake Sunday) and consistently tops our list for a satisfying, healthier breakfast.

Why these are healthy banana pancakes

These banana pancakes are considered a healthier option because they combine whole grains, natural sweetness, and beneficial fats without relying on refined sugar. Highlights include:

• 100% whole grains (white whole wheat)
• No refined sugar — sweetness comes from ripe bananas
• Healthy fats from coconut oil (or butter if you prefer)
• Higher fiber content than traditional pancakes

What you need

• White whole wheat flour — all-purpose flour generally works 1:1, but avoid substituting coconut or almond flour without changing the recipe significantly.
• Baking powder — provides lift for fluffy pancakes.
• Cinnamon — enhances the banana flavor; don’t skip it.
• Ripe bananas — the star of the recipe; use spotted bananas for best sweetness.
• Eggs — provide structure and moisture; this recipe has not been tested with flax or other egg substitutes.
• Vanilla — adds warmth; almond extract is an optional variation.
• Almond milk — any milk will work (dairy or plant-based).
• Melted coconut oil — keeps pancakes tender; you can use melted butter or brown butter as an alternative.

How to make banana pancakes

Ready to make healthy banana pancakes in about 25 minutes? Follow these steps for a thick, fluffy batter and golden pancakes.

Dry ingredients

Combine all dry ingredients in a medium bowl and whisk together until evenly distributed. Set aside.

Wet ingredients

Mash the bananas with a fork until mostly smooth. In the same bowl, whisk in the eggs until blended, then add vanilla and milk and mix until smooth.

Combine

Slowly add the dry ingredients to the wet mixture and stir until there are no dry lumps. Finally, fold in the melted coconut oil. The batter should be thick and scoopable.

Cook pancakes

Heat a nonstick skillet or griddle over medium heat and lightly grease with coconut oil or butter. When the surface is hot, scoop about 1/3 cup of batter per pancake onto the pan. Cook 2–3 minutes per side, flipping when bubbles form in the center and the edges look set. Keep an eye on them so they don’t burn. Repeat until the batter is used up.

Ingredients

Dry ingredients

• 1 1/2 cups white whole wheat flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt

Wet ingredients

• 2 medium ripe bananas, mashed (about 1 cup)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup unsweetened plain almond milk (or other milk)
• 3 tablespoons melted coconut oil

Instructions

1. Whisk together the dry ingredients in a medium bowl and set aside.
2. Mash the bananas in a large bowl. Add eggs, vanilla, and milk, and whisk until smooth.
3. Slowly add the dry mixture to the wet mixture and stir to combine. Fold in the melted coconut oil. The batter should be thick but scoopable.
4. Heat a greased nonstick pan over medium heat. Scoop 1/3 cup batter per pancake and cook 2–3 minutes per side, flipping when bubbles form in the center.
5. Repeat until all batter is used. Serve warm with your favorite toppings.

Best toppings for banana pancakes

These pancakes pair beautifully with a variety of toppings. Popular choices:

• Maple syrup
• Sliced banana
• Nut butter (peanut, almond, or cashew)
• Fresh berries
• Coconut flakes

Banana pancake variations

• Applesauce or pumpkin: If you prefer not to use banana, swap in about 1 cup pureed applesauce or pumpkin.
• Chocolate chips: Stir in 1/2 cup chocolate chips for a sweeter treat.
• Berries: Add a pint of fresh or frozen berries to the batter for banana-blueberry pancakes.
• Pancake muffins: Pour batter into a muffin tin and bake at 350°F (175°C) for 15–17 minutes for grab-and-go muffins.
• Protein powder: Replace 1/4 cup of flour with 1/4 cup of your preferred protein powder for a protein boost.

Serving suggestions

• Breakfast potatoes: Crispy breakfast potatoes make a hearty side to pancakes.
• Bacon: Crispy bacon complements sweet banana pancakes nicely.
• Peanut butter: A smear of peanut butter pairs perfectly with banana.
• Eggs: Add scrambled or hard-boiled eggs for extra protein.

Storage

Let leftover pancakes cool completely, then place them in an airtight container and refrigerate for 3–5 days.

How to freeze banana pancakes

Freezing pancakes makes a great make-ahead breakfast. Follow these simple steps:

1. Cool pancakes completely. Stack two pancakes together and wrap tightly in foil or plastic wrap, removing as much air as possible.
2. Label the package with the contents and date. Freeze for up to 3 months.
3. To thaw, remove a wrapped pair from the freezer, unwrap, separate the pancakes, and toast or microwave until heated through.

Nutrition (approximate)

Per serving (approx.): Calories 358; Carbohydrates 47g; Protein 10g; Fat 14g; Fiber 8g; Sugar 9g. Nutrition values are estimates and should be used as a guideline.

Enjoy these wholesome, fluffy banana pancakes topped with fresh fruit and a drizzle of maple syrup for a cozy, nutritious breakfast any weekend.