4-Ingredient Light and Fluffy Banana Pancakes

These fluffy and delicious 4-ingredient banana pancakes use pancake mix as a base so that they come out perfectly every time! They feature a light texture, strong banana flavor, and they’re so easy to whip up.

Want a homemade breakfast on a busy morning? These banana pancakes are going to be your go-to recipe This easy recipe takes about 10 minutes from start to finish, use basics you probably already have at home, and taste amazing

You can also make these ahead of time, freeze them, and toss them in the toast for morning when you need a quick breakfast. Top them with peanut butter, roll them up, and you can even eat them on the go!

What’s in easy banana pancakes? 

With just 3 simple ingredients, and an optional 4th ingredient to mix things up, you can make super simple, yet completely delicious pancakes for breakfast!

• Pancake Mix: This forms the base of the pancakes. You can use any brand — my favorite is Krusteaz!
• Banana: It’s best to use overripe bananas for this recipe. The more ripe the banana is, the stronger that delicious flavor and the sweeter it is!
• Milk: You can actually sub this for water or a plant-based milk like almond milk . I love adding whole milk though, because it adds both flavor and makes the crumb of the pancakes so tender.
• Mix Ins: While this is optional, it sure makes things fun. I love adding walnuts to mine, but you could add chocolate chips, some vanilla extract, a tbsp of peanut butter, coconut flakes, or even a scoop of protein powder!

How to make banana pancakes

Step 1 | Mash the Banana

Every time I write this heading, my brain sings “Mash banana. Mash, mash banana” for the rest of the day. However, it’s a sacrifice I’m willing to make because the first step to creating these fluffy and yummy pancakes is to mash your banana. If you like banana chunks in your pancakes, you can leave a few. If not, smash that banana with a fork or potato mashed until it looks like banana applesauce. You can also put it in a food processor to make sure that there are no pieces left. 

Next, mix the pancake mix, milk, and mashed banana together in a medium bowl. If you are adding any mix-ins, you’ll want to put them now. 

Next, you’ll cook your pancakes in either a pan or on a griddle. Make sure to grease your pan/griddle with a little butter or margarine first!

If you use a 1/4 cup to pour the pancakes, you’ll end up with about 6 pancakes, which is 2 servings. Pour the pancake batter onto the greased griddle, and let the pancakes cook over medium heat until the top is full of bubbles, about 2-3 minutes Turn the pancakes and cook until the second side is cooked through and golden brown, again about 3-4 minutes. If you need help knowing when to flip/when your pancakes are done, this video is fantastic!

You can eat your pancakes warm with a little butter, a drizzle of maple syrup, or any of your favorite toppings. I’m a big fan of fresh fruit and whipped cream on my banana pancakes!

Variations

While it’s pretty easy to keep this recipe fresh and exciting just by changing up your mix-ins, you can also make a few changes to create different bases: 

• Applesauce Pancakes: Replace the mashed banana with 1/2 cup of applesauce to create a totally new flavor. 
• Pumpkin Pancakes: Replace the mashed banana with 1/2 cup of pumpkin purée for a fall morning breakfast treat!
• Fluffy Protein Pancakes: Replace the banana with either a large egg or a flax seed egg, then add 1 scoop of protein powder for a delicious way to start a healthy day.
• Mini Pancakes: Instead of using a 1/4 cup to pour, use a tablespoon to make a mini pancake. This is perfect for toddlers and babies, and is a stand-by in baby-led weaning!