Make this easy banana pancakes recipe from scratch using overripe bananas. Breakfast on the homestead should be hearty, wholesome, and made with ingredients you already have on hand. That’s why these banana pancakes are the perfect recipe to whip up on a cozy morning.
Not only do they use ripe bananas that might otherwise go to waste, but they also create a light and fluffy pancake that the whole family will love. This easy, from-scratch recipe is made with simple ingredients, many of which you will likely have in your pantry.
Why We Love This Recipe on the Homestead
This banana pancake recipe is a great recipe to help use what you have on hand and minimize food waste. While you can make banana bread, which we also love, sometimes, it’s fun to mix things up.
Overripe bananas, which often get overlooked, become the star of this dish. The simple ingredients are often staples in a homestead pantry, making it easy to create a wholesome meal without a trip to the store.
Banana pancakes are also versatile and adaptable. Whether you’re using farm-fresh eggs, homemade butter, or milk from your dairy cow, these pancakes will remind you of the joy that comes from cooking meals from scratch with ingredients you’ve carefully cultivated or gathered.
It’s a great recipe to get the whole family involved. We love to put the bananas in a medium bowl and give our kids a fork. Let them do the mashing. Mix the rest of the ingredients by hand. Just a few easy steps.
Easy and Fluffy Banana Pancakes Recipe from Scratch
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Equipment
Ingredients
- 1 Banana overripe works best for sweetness
- 1 Cup All-Purpose Flour or whole wheat flour for a heartier version
- 1 Tablespoon Baking Powder
- 1/4 Teaspoon Salt
- 1 Tablespoon Honey or maple syrup, optional, for extra sweetness
- 1 Large Egg
- 1/2 Cup Milk or homemade buttermilk for extra richness
- 2 Tablespoons Melted Butter or vegetable oil
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Cinnamon optional for a warm spice note
- Butter or oil for frying
Instructions
- Start by mashing the ripe banana in a large bowl. You want it to be smooth, but leaving a few small chunks adds extra texture to the pancakes.1 Banana
- In a separate bowl, combine the flour, baking powder, salt, and cinnamon. Stir them together until well mixed.1 Cup All-Purpose Flour, 1 Tablespoon Baking Powder, 1/4 Teaspoon Salt, 1/2 Teaspoon Cinnamon
- In the bowl with the mashed banana mixture, add the egg, milk, melted butter, honey (or syrup), and vanilla extract. Whisk them together until the mixture is smooth and fully combined.1 Tablespoon Honey, 1 Large Egg, 1/2 Cup Milk, 2 Tablespoons Melted Butter, 1 Teaspoon Vanilla Extract
- Slowly add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to tough pancakes. If the batter seems too thick, add a little more milk until it reaches your desired consistency.
- Heat a skillet or griddle over medium-low heat and add a little butter or oil to prevent sticking. A non-stick skillet works nice for this or a well-seasoned cast iron skillet. Once the pan is hot, pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 1-2 minutes, until golden brown on both sides.Butter or oil for frying
- Serve your banana pancakes hot off the griddle, topped with a simple drizzle of maple syrup or your favorite syrup, fresh fruit, or a dollop of homemade whipped cream. For a homestead touch, sprinkle some chopped nuts or granola for added crunch.
Notes
10-12 minutes for the whole batch making multiple pancakes at once in a large skillet. Cooking time depends on how many pancakes you make at once. It takes about 2-3 minutes per side, so if you’re cooking in batches, it could take a little longer. The riper the banana, the sweeter your pancakes will be. Don’t throw away those bananas with brown spots—they’re perfect for this recipe!
Nutrition
Additional Tips for Perfect Pancakes
Making perfect pancakes can be a bit of an art, but with a few key tips, you’ll be flipping fluffy golden pancakes every time:
Don’t Overmix the Pancake Batter. While it’s tempting to stir the batter until smooth, overmixing can lead to dense pancakes. Gently stir the wet and dry ingredients together until just combined. A few lumps in the batter are perfectly fine—this will give you lighter, fluffier pancakes.
Right Temperature for Cooking. Medium heat is the sweet spot for cooking pancakes. If the pan is too hot, the pancakes will burn on the outside before they cook through on the inside. If it’s too cool, they’ll take longer to cook and may turn out too flat. A hot griddle or skillet is ready when a drop of water sizzles on contact.
Keep Pancakes Warm. If you’re making a large batch and want to keep the pancakes warm, set your oven to 200°F (90°C) and place the cooked pancakes in a single layer on a baking sheet. Cover them loosely with aluminum foil to prevent them from drying out. This way, everyone can enjoy fresh, warm pancakes at the same time.
Banana Pancake Recipe Variations
Whole Wheat Flour. You can use whole wheat flour instead of all-purpose flour for a healthier, heartier pancake. Just note that the pancakes will have a denser texture.
Flavor Variations. Add some fresh berries, chocolate chips, or chopped nuts into the batter for a fun twist.
Batch Cooking. Make a large batch of pancakes and freeze them for easy breakfast options on busy mornings. Just heat them up in the toaster or microwave for a quick meal.
Homemade Buttermilk. If you don’t have buttermilk on hand, make your own by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for a few minutes.
Substitutions for Special Diets
We all have different dietary needs, but that doesn’t mean you have to miss out on a delicious breakfast! Here are a few easy substitutions to make these banana pancakes fit various dietary preferences:
Gluten-Free. If you’re following a gluten-free diet, simply swap out the all-purpose flour for a gluten-free flour blend. Make sure the blend includes xanthan gum or add a pinch of it to help the pancakes hold together.
Dairy-Free. To make these pancakes dairy-free, substitute the milk with your favorite plant-based milk, such as almond milk, oat milk, or coconut milk. For the butter, use a dairy-free butter substitute or coconut oil for a hint of tropical flavor.
Sugar-Free. For those looking to cut out sugar, try using a sugar substitute like stevia or monk fruit sweetener. Simply substitute the amount of honey or maple syrup in the recipe with your preferred sugar alternative. Or leave the added sweetener out completely in this recipe. This will keep your pancakes just as delicious while reducing the sugar content.
Feel free to mix and match substitutions based on your family’s preferences. This recipe is versatile enough to accommodate many different diets.
Serving Suggestions
Pair your banana pancakes with a wide variety of breakfast and brunch food for a well-rounded meal.
Scrambled Eggs or Bacon. A protein-packed side to balance the meal.
Fresh Fruit. Seasonal fruits from your homestead garden, like berries, apples, or even pears.
Homemade Jam. Spread a spoonful of your favorite homemade jam on top for a little sweetness.
A Cup of Fresh Coffee. Brew up a pot of coffee from beans you’ve roasted yourself or purchased from a local roaster.
Storage & Leftover Pancakes
Banana pancakes store well in an airtight container in the fridge for 2-3 days. For longer storage, freeze the pancakes in a single layer, then transfer them to a freezer bag for up to 3 months. When ready to eat, simply reheat in a toaster or microwave for a quick breakfast.
Why Banana Pancakes are Great for Homesteaders
Banana pancakes are a perfect example of making the most out of what you already have on hand. Something that aligns perfectly with the values of homesteading and sustainable living.
Here’s why they’re a great fit for your homestead kitchen.
Reduce Food Waste. Overripe bananas are often overlooked, but they’re actually the perfect ingredient for pancakes. Instead of tossing them out, you can use them to sweeten and flavor your pancakes naturally. This not only saves you money but also helps reduce food waste—a key principle of homesteading.
Simple, Pantry-Friendly Ingredients. The ingredients for these pancakes are simple and likely already available in your pantry or fridge. Flour, eggs, milk, and butter are all staples that homesteaders often have on hand, making this recipe not only easy but budget-friendly.
Resourceful Cooking. In homesteading, we try to make the most of what we have, whether it’s using up overripe fruit, growing our own ingredients, or preserving them for later use. This banana pancake recipe allows you to do just that. It’s a creative way to incorporate homemade or homegrown products into a meal.
A Wholesome, From-Scratch Meal
These pancakes are made entirely from scratch, which means you know exactly what’s going into your food. No preservatives or unnecessary additives.
For homesteaders, cooking from scratch is a way to connect with the land, your family’s traditions, and the nourishment that comes from simple, wholesome ingredients.
These banana pancakes are a perfect choice for a cozy morning on the homestead. They’re a tasty, nutritious start to the day that fits perfectly with your homesteading lifestyle.
Banana pancakes are an easy, satisfying breakfast that fits perfectly into our lifestyle. They allow you to use up ingredients you already have on hand, minimize food waste, and create something delicious for your family.
My family loved this!