Go Back

Easy Banana Pancakes Without Buttermilk

Easy banana pancakes without buttermilk made with ripe bananas, simple pantry ingredients, and warm cinnamon for a fluffy homemade breakfast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 2 ripe bananas mashed
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 large egg
  • 1 cup milk
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract
  • 1 tablespoon granulated sugar optional
For Serving:
  • Maple syrup
  • Banana slices
  • Fresh berries
  • Chopped walnuts or pecans
  • Powdered sugar

Method
 

  1. Mash the ripe bananas in a large mixing bowl until mostly smooth.
  2. Add the egg, milk, melted butter, and vanilla extract. Whisk until the mixture is well combined.
  3. In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Add the sugar if using.
  4. Gradually add the dry ingredients to the banana mixture. Stir gently until just combined. Do not overmix; a few small lumps are fine.
  5. Heat a lightly greased skillet or griddle over medium heat.
  6. Pour about ¼ cup of batter onto the skillet for each pancake.
  7. Cook for about 2–3 minutes, or until bubbles form on the surface and the edges begin to look set.
  8. Carefully flip the pancakes and cook for another 1–2 minutes, until golden and cooked through.
  9. Continue with the remaining batter, lightly greasing the skillet as needed.
  10. Serve the pancakes warm with maple syrup, banana slices, berries, nuts, or powdered sugar.

Notes

  • Use very ripe bananas for the best natural sweetness and banana flavor.
  • Avoid overmixing the batter to help keep the pancakes soft and fluffy.
  • Keep the skillet at medium heat so the outside doesn't brown before the center cooks.
  • Let the batter rest briefly if desired before cooking.