Banana Pancakes Recipe

These easy banana pancakes are fluffy and quick to make with a pancake mix. Only 4-ingredients! (And NO eggs.)

Prep Time 5

Cook Time 10

Total Time 15

Yields pancakes

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.

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.