Healthy Banana Pancakes – Naturally Sweetened Comfort for Every Morning

The nostalgic magic of pancakes

Few things smell as comforting as pancakes sizzling in the pan on a slow morning.

It’s the scent of childhood - that golden edge, the warm kitchen, and the sweetness that made weekends feel special. Pancakes have always been more than breakfast; they’re a ritual, a moment that gathers everyone around the table.

And what if we could make that moment just a little healthier - without losing the joy?

These healthy banana pancakes do exactly that: the same soft, rich texture, but naturally sweetened with ripe bananas instead of sugar.

Why banana pancakes?

Bananas add more than sweetness. They bring moisture, lightness, and that gentle aroma that instantly makes any breakfast feel indulgent.

They’re also a rich source of potassium, vitamin B6, and fiber, according to Harvard’s Nutrition Source.

And when used in pancakes, they act as a natural sweetener - helping you skip refined sugar altogether while still keeping every bite soft and flavorful.

(Learn more about the traditional history of pancakes.)

Looks like a morning in my dreams!

Ingredients (metric + imperial)

• 4 ripe bananas (about 450 g)

• 4 large eggs

• 470 g (3 ¾ cups) all-purpose flour

• 370 ml (1 ½ cups) milk

• 1 packet (12 g) baking powder

• 1-2 tsp vanilla extract

• Pinch of salt

• Coconut oil (easier to use), butter(harder to use, but adds more)/ghee for frying

Step-by-step instructions

1. Mash the bananas until smooth.

2. Add eggs, milk, vanilla, and salt, then whisk together.

3. Stir in flour and baking powder until you get a thick but pourable batter.

4. Let the mixture rest in the fridge for 15–30 minutes - this helps hydrate the flour and cook evenly.

5. Heat a pan over medium flame, add a touch of coconut oil or butter, and cook each pancake until golden on both sides.

If you love that deep, toasty flavor, let the surface brown slightly - that’s the Maillard Reaction creating the rich caramelized notes we all crave.

You just want to eat them right away!

Pro tip: add a sourdough twist

If you keep a sourdough starter at home, a few tablespoons of sourdough discard can transform these pancakes.
It adds a subtle, tangy depth and boosts nutrition thanks to natural fermentation.

You don’t need to change the recipe - just adjust consistency if it becomes too thick (add a splash of milk) or too thin (add a little flour).

(Not sure what sourdough discard is? Read more in our How to Make a Sourdough Starter from Scratch guide.)

Toppings & serving ideas

Everyone has their favorite pancake ritual. Here are some ideas to mix and match:

• Classic: maple syrup or honey drizzle

• Fruity: fresh berries, sliced banana, or homemade jam

• Nutty: a spoon of Homemade Peanut Butter or chopped walnuts

• Creamy: whipped cream or Greek yogurt with some nuts

Pro tips & troubleshooting

Why did they stick?

Usually, the pan wasn’t hot enough or lacked fat. Preheat it properly and brush lightly with oil between batches.

Why are they flat?

The batter may be too thin - add a bit of flour. Also, check if your baking powder is still active.

Too dense?

It can be overmixing, expired baking powder, or just needing a splash of milk. Mix only until combined, check your baking powder expiration date, or add a little milk, just until it is the right consistency. 

Want more color and flavor?

Use a touch of butter - it helps browning through the Maillard Reaction - but watch the heat so it doesn’t burn and turn bitter.

So yummy!

Storage & freezing

You can refrigerate leftover pancakes for up to 2 days in an airtight container.
They can also be frozen (up to months) if wrapped individually, though the texture softens once thawed. Reheat gently in the oven (150 °C / 300 °F for 8–10 min) or microwave (15–20 s).

Are banana pancakes healthy?

Yes - in moderation, and with the right ingredients.
They’re naturally sweetened, provide protein from eggs, and potassium from bananas. Using organic milk and eggs makes them even more nutrient-dense.

For a lighter version, try replacing half the flour with Homemade Oat Flour for extra fiber and a gentle nutty flavor.
Check out our Gluten-Free Banana Oat Pancakes recipe!

According to USDA FoodData Central, 100 g of ripe banana contains only about 89 kcal - a modest energy source that makes these pancakes filling yet balanced.

Nutrition facts (per 100 g)

(Values are approximate and depend on banana size, milk type, and chosen fat.)

FAQ

Are banana pancakes healthy?

Yes, when made without added sugar and with wholesome ingredients.

Can I make banana pancakes without flour?

Yes, but the texture changes - try our Gluten-Free Banana Oat Pancakes recipe for the best result.

Can babies eat banana pancakes?

If well-cooked and without added sugar or honey, yes, they’re generally safe - but always check your baby’s dietary needs first.

Can I freeze banana pancakes?

Yes, but expect a slightly softer and chewier texture after reheating.

Why are my banana pancakes sticking to the pan?

Either not enough oil or low heat - always preheat and grease lightly.

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The Ultimate Guide to Sourdough Focaccia
How to Make Homemade Sourdough Bread: A Beginner’s Guide
Homemade Peanut Butter: Easy, Natural, and Surprisingly Delicious
How to Make Oat Flour at Home: Easy, Healthy & Budget-Friendly
The Science Behind the Maillard Reaction: Unlocking the Secret of Browning and Flavor

Gluten-Free Banana Oat Pancakes (Healthy & Easy)