If you’re looking for the easiest banana pancakes recipe, this is it. These banana pancakes are made with just four simple ingredients—no eggs, no milk, and no fuss. They’re naturally sweet, quick to make, and perfect for busy mornings or lazy weekend breakfasts.
Why You’ll Love This Banana Pancakes Recipe
These banana pancakes are proof that simple ingredients can still make an amazing breakfast. Especially if you’ve got a craving for banana bread, but don’t want all the work, or the wait. What makes them special:
- Only 4 ingredients (or 3 ingredients — if water doesn’t count)
- No eggs (naturally egg-free)
- Ready in minutes — perfect for a quick breakfast
- Great way to use overripe bananas
- Soft, fluffy texture with warm banana-bread flavor
If you want easy banana pancakes, this recipe will become a staple because you’re basically just jazzing up a pancake mix.
Ingredients You’ll Need
NOTE: Full ingredient amounts and instructions are in the printable recipe card at the end of the post.
This minimalist banana pancakes recipe uses pantry staples and comes together in one bowl.
- Ripe Bananas, mashed
- Pancake Mix (I recommend the buttermilk variety, but use a regular mix for no milk)
- Ground Cinnamon
- Water (to thin the batter)
Banana Pancakes with Pancake Mix
Using pancake mix makes this banana pancakes recipe incredibly reliable. The leavening is already built in, so you get consistent rise and texture without eggs and minimal effort—ideal for easy banana pancakes any day of the week. The mashed bananas also act as a binder and add moisture, giving the pancakes a tender, fluffy texture. The best!
How to Make Banana Pancakes
- Place bananas in a large bowl.
- Mash bananas with a fork.
- Add the pancake mix, cinnamon, and water.
- Whisk until combined; some lumps are ok. Set aside.
- Heat griddle to 350˚F. Grease with cooking spray. Make pancakes with ¼ cup of batter each, leaving space between each pancake so they don’t stick together. Cook until the pancakes are set at the edges, brown on the bottom, and starting to bubble on top about 2-3 minutes.
- Flip and cook 1-2 minutes more until golden brown and cooked through. Transfer pancakes to a clean plate and cover with a kitchen towel to keep warm.
Tip for extra fluffiness:
Let the batter rest for 3–5 minutes before cooking. This allows the pancake mix to fully hydrate.
Serving and Storing
- TO SERVE: Serve warm with banana slices and maple syrup.
- TO STORE: Place banana pancakes in an airtight container in the refrigerator for up to 7 days. Reheat pancakes in the microwave or toaster.
- TO FREEZE: Make sure pancakes are completely cool before stacking inside of a freezer-safe zip-top bag or container with parchment paper separating each layer. Label and freeze for up to 3 months. Thaw in the microwave or toaster and make sure to reheat sufficiently.
Recipe Notes
Tips for Perfect Banana Pancakes
- Use very ripe bananas (you know, the brown, spotty ones) for natural sweetness
- Keep the batter thick—too much water makes flat pancakes (start with 1/4 cup and add more as needed)
- Cook on medium heat to prevent burning
- Flip gently to keep pancakes light and fluffy
Banana Bread Pancakes Flavor (With Just Cinnamon)
Thanks to ripe bananas and cinnamon, these pancakes taste just like banana bread—warm, cozy, and lightly spiced. If you want even more banana-bread vibes, you can optionally add:
- A pinch of nutmeg
- Chopped walnuts or pecans
- A splash of vanilla
(Still delicious with just the original four ingredients!)
These banana pancakes prove that breakfast doesn’t need to be complicated. With just mashed bananas, pancake mix, cinnamon, and water, you get fluffy banana pancakes that are quick, comforting, egg-free, and delicious.
Banana Pancakes Recipe
Equipment
- 6-Quart Steel Mixing Bowl
- Nylon Whisk
- Presto Electric Griddle
- Turner
Ingredients
- ¾ cup (210 g) mashed banana (about 2 small bananas)
- 1 cup (135 g) pancake mix dry
- ½ tsp ground cinnamon
- ½ cup (120 ml) water
Instructions
- In a large bowl, mash bananas with a fork. (I weigh them so I don't have to measure them in a cup. If you don't have a kitchen scale, measure them out.) Add the pancake mix, cinnamon, and water. Whisk until combined; some lumps are ok. Set aside.
- Heat griddle to 350˚F. Grease with cooking spray. (Alternately heat a large non-stick pan over medium heat. Grease with cooking spray.)
- Make pancakes with ¼ cup of batter each, leaving space between each pancake so they don’t stick together. Cook until the pancakes are set at the edges, brown on the bottom, and starting to bubble on top about 2-3 minutes.
- Then flip and cook 1-2 minutes more until golden brown and cooked through. Transfer pancakes to a clean plate and cover with a kitchen towel to keep warm. Serve warm with banana slices and maple syrup.
Notes
- Tip for extra fluffiness: Let the batter rest for 3–5 minutes before cooking. This allows the pancake mix to fully hydrate.
- TO STORE: Place banana pancakes in an airtight container in the refrigerator for up to 7 days. Reheat pancakes in the microwave or toaster.
- TO FREEZE: Make sure pancakes are completely cool before stacking inside of a freezer-safe zip-top bag or container with parchment paper separating each layer. Label and freeze for up to 3 months. Thaw in the microwave or toaster and make sure to reheat sufficiently.