Breakfast & Brunch
This banana cinnamon pancake recipe transforms simple ingredients into a stack of golden, spiced pancakes with tender banana pockets and warm cinnamon notes. 🌟 The secret lies in blending ripe bananas directly into the batter, creating pockets of sweet, creamy goodness that melt with every bite. I've perfected this recipe to deliver fluffy texture and balanced sweetness without overpowering the natural flavors. What sets these pancakes apart is the cinnamon-infused batter, which adds warmth and depth while keeping the pancakes light and airy. With just 5 simple ingredients and 15 minutes of active prep, you'll have a stack ready to serve—perfect for weekend breakfasts or lazy Sunday mornings. The batter comes together in minutes, and the pancakes cook up golden and tender in under 3 minutes per side. The result is a tower of pancakes with crisp edges and a soft, pillowy center, where every bite reveals tender banana streaks and a hint of cinnamon warmth. Top with melted butter, maple syrup, or a sprinkle of extra cinnamon for the ultimate comfort food experience. This recipe is designed to be foolproof, ensuring perfect pancakes every time. Whether you're feeding a crowd or treating yourself to a special morning, these banana cinnamon pancakes deliver restaurant-quality results at home. The combination of ripe bananas and aromatic cinnamon creates a flavor profile that's both nostalgic and irresistibly delicious. Let's get started!
Ingredients for banana cinnamon pancake
Golden, spiced pancakes with melty banana pockets—just 12 ingredients, 15 minutes of magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Ripe Bananas 🍌 | 2 whole | Spotty skin preferred for sweetness |
| All-Purpose Flour 🌾 | 1 ½ cups | Sifted for fluffy texture |
| Granulated Sugar 🍚 | ¼ cup | Balances banana sweetness |
| Ground Cinnamon 🌿 | 2 tsp | Ceylon preferred for delicate flavor |
| Baking Powder 🧂 | 2 tsp | Ensures light rise |
| Salt 🧂 | ½ tsp | Enhances cinnamon flavor |
| Large Eggs 🥚 | 2 whole | Room temperature for even mixing |
| Unsalted Butter 🧈 | ½ cup | Melted, full-fat for richness |
| Milk 🥛 | 1 cup | Whole milk for creaminess |
| Vanilla Extract 💧 | 1 tsp | Pure vanilla for authentic flavor |
| Extra Ground Cinnamon 🌿 | 2 tbsp | For topping pancakes |
| Maple Syrup 🍁 | ½ cup | Grade B for robust flavor |
The bananas are everything here—ripe with brown spots means natural sweetness that cuts through the cinnamon. Grab Chiquita or Dole for consistent ripeness, or check your fruit bowl for those overripe ones you were saving. The cinnamon? Ceylon ground has a sweeter, more delicate flavor than regular cassia, but regular works fine if that's what you've got. I always buy mine at Trader Joe's—it's affordable and stays fresh longer. For the butter, Land O'Lakes or Plugrah are my go-tos, but any unsalted brand will do (the salt is already accounted for).
No baking powder? Baking soda plus cream of tartar works in a pinch—use half the amount of baking soda and add 1 tsp cream of tartar. Whole milk missing? Oat or almond milk works, but you might need an extra tbsp to match the richness. The vanilla extract can be imitation, but pure Madagascar bourbon vanilla takes this to the next level. For the maple syrup, Grade B has that caramelized depth—Log Cabin or Aunt Jemima are solid choices. And if you're feeling fancy, swap half the milk for Greek yogurt for extra fluffiness (just reduce the baking powder by 0.5 tsp).
The batter keeps in the fridge for 24 hours—perfect for lazy mornings. Pancakes reheat best in a 350°F oven for 5 minutes to restore crispiness. I always make a double batch and freeze half—thaw overnight in the fridge for best results. The cinnamon sugar topping? Make extra—it's perfect for sprinkling on oatmeal or yogurt too. Store leftovers in an airtight container for 3 days or freeze for 3 months.
Why You'll Love This Recipe
- No Mash Required: I swear, this is the only pancake recipe where I don’t even bother peeling bananas first—just toss those brown spots right in. The flour and baking powder handle the rest while I sip my coffee, and honestly? The texture’s fluffier that way.
- Warm Spice Magic: That first bite of cinnamon-sugar crust with the soft, banana-sweet center? It’s like dessert for breakfast without trying. The sugar caramelizes just enough to stick to your fingers—no syrup needed.
- Breakfast or Snack: Pack these in a lunchbox for school or work, or serve them warm with peanut butter for a post-dinner treat. My kids beg for them after soccer practice, and my husband sneaks them straight from the pan.
- Pantry Staples Only: Five ingredients, zero specialty items. Ripe bananas you’d otherwise toss? Instant pancakes. No eggs, no milk, no fuss—just flour, sugar, and a dash of cinnamon that costs pennies. Leftovers? Toast them for a crispy second life.
Step-by-step instructions for banana cinnamon pancake recipe
Here's how to create fluffy, spiced pancakes with melty banana goodness—every bite is pure comfort!
👨🍳 Step 1: Mash the Bananas and Mix Wet Ingredients
In a medium bowl, mash the 2 whole ripe bananas with a fork until completely smooth—no lumps allowed. Add the 0.5 cup melted unsalted butter, 1 cup milk, 2 whole large eggs, 0.25 cup granulated sugar, 1 tsp vanilla extract, and 0.5 tsp salt. Stir until everything is fully combined and the mixture looks creamy.
I like to let this sit for 2 minutes while I prep the dry ingredients—it helps the flavors meld. The bananas should be fully incorporated, and the mixture should be smooth enough to pour easily. If it looks too thick, add 1 tablespoon of milk to loosen it up.
👨🍳 Step 2: Combine Dry Ingredients and Create the Batter
In a separate large bowl, whisk together the 1.5 cups all-purpose flour, 2 tsp baking powder, and 2 tsp ground cinnamon. Sift the flour first—this prevents lumps and ensures light, fluffy pancakes. Make a well in the center of the dry ingredients and pour in the wet mixture.
Using a spatula, gently fold everything together until just combined—you should still see some flour streaks. Overmixing develops gluten, which makes pancakes tough. The batter should be thick but pourable, like heavy cream. If it looks too thin, add 1-2 tablespoons of flour to adjust the consistency.
🔥 Step 3: Cook the Pancakes on Medium Heat
Heat a griddle or nonstick skillet over medium heat and lightly grease it with a bit of butter or cooking spray. Pour ¼ cup of batter for each pancake, spreading it slightly to form a 4-inch circle. You should be able to fit 4 pancakes on the griddle at once without crowding.
Cook until bubbles form on the surface and the edges look set—this takes about 2-3 minutes. Flip carefully and cook the other side for another 1-2 minutes until golden brown. The pancakes are done when they release easily from the griddle and have a crispy edge. Keep them warm in a 200°F oven while you cook the rest.
🥘 Step 4: Assemble the Banana Cinnamon Stack
Spread 1 tablespoon of melted butter on each pancake, then layer 4 pancakes on a plate. Drizzle 0.25 cup maple syrup over the top, letting it pool in the center. Sprinkle the 2 tbsp extra ground cinnamon evenly over the syrup.
Top with 2 thin slices of banana (save the rest for serving) and drizzle with more maple syrup if desired. The warmth of the pancakes will make the syrup melt into a glossy, sticky topping. Serve immediately while everything is hot and gooey—this is the best part!
Pro Tips For Making Banana Cinnamon Pancake
- Mash Bananas Well: I learned this the hard way—lumpy batter means uneven cooking. Use a fork to smash those bananas into a smooth paste, no bigger than rice grains. That way, your pancakes cook through evenly instead of turning into a banana-flavored brick.
- Use Warm Milk: Cold milk makes the batter thick and dense. Swap it for warm milk (just heat it for 30 seconds in the microwave) or even better, warm water with a splash of vanilla. The batter will be lighter, and your pancakes will rise properly—no sad, flat pancakes here.
- Skip Overmixing: Once you fold in the flour, stop. Stir just until combined—maybe 10-12 strokes max. Overmixing develops gluten, and suddenly you’re making pancake cakes instead of fluffy, tender discs. Trust the process, even if it looks a little uneven.
- Test Heat with Water: Your pan should be hot but not screaming. Flick a few drops of water on it—if they sizzle and evaporate in 2-3 seconds, you’re golden. Too cold? You’ll get gummy pancakes. Too hot? Burnt edges and raw centers. Medium-high is your sweet spot.
Best sauces and condiments for this dish
Maple Butter Glaze
Warm ¼ cup maple syrup with 2 tbsp melted butter in a small saucepan over low heat for 2 minutes. Stir in ½ tsp vanilla extract and ¼ tsp cinnamon for extra depth. Drizzle over pancakes right before serving—this creates a glossy, caramelized finish that ties all the flavors together. 🍁
Caramelized Banana Streusel
Slice 1 ripe banana into thin rounds and sauté in 1 tbsp butter over medium heat for 3-4 minutes until golden. Toss with 2 tbsp rolled oats, 1 tbsp brown sugar, and ½ tsp cinnamon. Spoon over pancakes for a warm, chewy contrast that adds texture and extra banana flavor. 🍌
Whipped Cream Cheese Frosting
Beat 4 oz cream cheese (softened) with 2 tbsp powdered sugar and 1 tsp vanilla extract until smooth. Spread between pancakes for a tangy-sweet layer that balances the cinnamon. Top with extra cinnamon sugar for a bakery-style finish. This adds a creamy element that makes every bite feel indulgent. 🥛
Spiced Honey Drizzle
Combine 2 tbsp honey with ½ tsp cinnamon and a pinch of cardamom (optional). Warm gently in the microwave for 10 seconds and drizzle over pancakes. The floral notes of honey complement the cinnamon beautifully, while the cardamom adds an unexpected depth. Perfect for those who prefer less syrup. 🍯
Peanut Butter Swirl
Mix 2 tbsp creamy peanut butter with 1 tbsp warm milk until smooth. Drop spoonfuls onto pancakes before stacking and let the batter absorb it slightly. The nutty richness pairs surprisingly well with the banana-cinnamon flavors, creating a balanced contrast. 🥜
Berry Compote
Simmer ½ cup mixed berries (fresh or frozen) with 1 tbsp sugar and ½ tsp cinnamon over medium heat for 5 minutes until syrupy. Spoon over pancakes for a fruity, tangy contrast that cuts through the richness. Blueberries or raspberries work best—their tartness balances the sweetness perfectly. 🍓
Nutrition facts
Frequently asked questions
Can I use unripe bananas for this recipe?
Unripe bananas won't work well—they're too firm and lack natural sweetness. For the best flavor, use bananas with brown spots (but still soft to the touch). If you only have firm bananas, let them sit at room temperature for 1-2 days to ripen before using.
How do I adjust this recipe for fewer or more pancakes?
This recipe makes 8-10 pancakes (about 4-inch diameter). For 6 pancakes, reduce flour to 1.25 cups and milk to ¾ cup. For 12 pancakes, increase flour to 2 cups and milk to 1¼ cups. Keep the wet-to-dry ratio the same to maintain texture.
Why did my pancakes turn out dense instead of fluffy?
Overmixing the batter develops gluten, making pancakes tough. Use a spatula to gently fold just until combined—you should still see flour streaks. Also check your baking powder (it loses potency over time) and make sure your bananas are ripe. For extra fluff, let the batter rest 5-10 minutes before cooking.
Can I make these pancakes without eggs?
Yes! Replace the 2 eggs with either 2 tbsp ground flaxseed + 6 tbsp water (let sit 5 minutes to gel) or ½ cup unsweetened applesauce. The texture will be slightly denser but still delicious. For best results, increase the baking powder by 0.5 tsp to help with rise.
How do I store leftover banana cinnamon pancakes?
Keep pancakes in an airtight container at room temperature for 2 days or refrigerate for 4 days. To reheat, warm in a 350°F oven for 5-7 minutes or microwave for 20-30 seconds (cover with a damp paper towel). For freezing, stack pancakes with parchment between each and freeze for up to 3 months.