Banana Pancakes are the answer when you’ve got some bananas looking a little too “mature” on the counter. Maybe you woke up craving something cozy but not heavy. Or hey maybe you’re just sick of toast. I’ve been there. Filipino-style banana pancakes are soft, fluffy, and kinda nostalgic if you grew up in the Philippines. You get that lovely banana flavor in every bite and they come together fast. Way quicker than trekking out to a diner. Less expensive too! 
Ingredients
You’re not gonna need to bust the bank. Promise. Here’s what’s required for banana pancakes:
- 2 big ripe bananas (the riper the better – sweet and spotty)
- 1 egg
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/2 cup milk (evaporated milk is delightful but any works)
- Pinch of salt
- 1 teaspoon baking powder
- A tablespoon of melted butter or oil (plus extra for the pan)
If you want to shake things up, a splash of vanilla works magic. Nutmeg or cinnamon? Oh yes. Tiny bit goes a long way.
I usually make a double batch and use some for snacks. If you love banana treats, maybe peek at these Filipino banana fritters that are so easy my niece made them without adult panic attacks. 
Mix banana batter
Alright, here’s where things get satisfyingly simple. Mash your bananas in a big bowl. Don’t fuss too much if there’s a few lumps – they’ll make your pancakes more interesting. Crack in the egg and whisk ’em up right with the bananas. Pour in the milk and melted butter and give everything a good swirl.
Now dump in the flour, sugar, baking powder, and pinch of salt. Gently mix till just combined. If you overdo it, you’ll get weirdly chewy pancakes so as soon as everything’s moistened, stop stirring. Honestly sometimes I leave tiny streaks of flour and they’re still a five-star restaurant in my house. Now pause. Smell the batter. If it makes you smile? You’re ready.
Oh by the way extra bananas lying around? I sometimes slice a few on top mid-cooking for even more banana flavor. Like double banana whammy. If you like this fruity vibe, check out coconut pancakes too – another personal favorite especially with a sprinkle of toasted coconut on top. 
Cook on skillet
Here’s where the pancake magic happens. Heat your nonstick pan or a griddle to medium. Brush or drop just enough oil or butter to cover. If you go wild, pancakes will be greasy which, let’s be real, is kinda not it. Spoon batter onto the pan. Little circles for snacks. Giant puddles for breakfast royalty.
You’ll see bubbles on top. That’s your sign to flip – about two minutes should do it. The second side is always faster. When each pancake is golden underneath, scoop it onto a plate. Try not to snag one while cooking (I fail almost every time, but honestly, chef’s treat right?). Layer them with a bit of butter in between to keep ‘em moist.
A quick tip: If you ever get those sad, pale pancakes, crank the heat a tiny bit next batch, or leave them a minute longer. If you want a snack-break between flips, check some Filipino banana cue inspiration. It’s a crunchy sweet street snack, if you never tried, honestly it’s life-changing.
Serve with syrup
My household has opinions here. Some want condensed milk. Others want honey. And me? Real maple syrup. If you’re feeling extra, toss on sliced bananas or toasted nuts. A little sprinkle of sugar is good too if you want a proper Filipino merienda (that’s afternoon snack in my family). Here’s what I recommend:
- Drizzle with warm syrup or a spoon of condensed milk (seriously, try it once)
- Toss on extra banana slices or your favorite nuts (walnuts, peanuts, cashews)
- Serve with hot chocolate, strong coffee, or even ginger tea if you’re feeling that
- Tuck in extra pancakes for a grab-and-go snack later (trust me, they don’t get sad and soggy)
These banana pancakes really hold their own at brunch. Or just for breakfast around the kitchen island, pajamas required. If you want a bite-sized twist, try these turon bites – perfect for picky kids and adults who think they don’t like bananas.
“Legit the softest banana pancakes I’ve made. My Pinoy grandma would be proud! Easy to follow, not overly sweet, perfect with coffee.” – Abi F.
Common Questions
What kind of bananas work best?
Go for super ripe ones. The banana pancakes taste sweeter and mash best when the peel is dark and spotty.
Do these freeze well?
Absolutely. Stack with paper between, then microwave or toast to bring back the fluffiness.
Can I make them with gluten-free flour?
Yup. They’ll be a little different in feel but still tasty. Just check the batter isn’t too thick.
What’s the deal with baking powder vs. baking soda?
Stick with baking powder here since there’s no acid from anything like buttermilk. Baking soda is a whole other mess!
How do I keep pancakes warm if I’m making a big batch?
Stick cooked pancakes in a low oven (about 200°F) on a plate while you cook the rest.
Go Ahead – Make Your Morning Bright!
If you’re after an easy, comforting breakfast that tastes like Filipino home, banana pancakes will not let you down. They need barely any time and leave you with a stack everyone fights over. Bonus: You find another destiny for those brown bananas! And hey if you want even more options, peep this banana-cue (an epic Filipino caramelized banana on a stick) or even try leveling up with my favorite homemade banana pancake tips from the Best Banana Pancakes: Fluffy, Homemade, & Delicious.
I’d love to hear how yours turn out. Seriously – tag me, comment, whatever. Food’s meant to be shared, right? Now go – You have pancakes to flip. 
Banana Pancakes
Ingredients
Main Ingredients
- 2 big ripe bananas The riper the better – sweet and spotty
- 1 unit egg
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/2 cup milk Evaporated milk is delightful but any works
- 1 pinch salt
- 1 teaspoon baking powder
- 1 tablespoon melted butter or oil Plus extra for the pan
Optional Add-Ins
- 1 splash vanilla Works magic when added
- 1 pinch nutmeg Adds extra flavor
- 1 pinch cinnamon Adds extra flavor
Instructions
Preparation
- Mash the bananas in a big bowl, leaving a few lumps for texture.
- Crack in the egg and whisk it together with the bananas.
- Pour in the milk and melted butter, then mix everything smoothly.
- Add the flour, sugar, baking powder, and a pinch of salt. Gently mix until just combined.
- Stop stirring once everything's moistened; a few streaks of flour are fine.
- Optionally, slice some extra bananas and fold them in for more flavor.
Cooking
- Heat a nonstick skillet or griddle over medium heat and lightly brush it with oil or butter.
- Spoon the batter onto the pan in little circles for snacks or larger puddles for bigger pancakes.
- Wait for bubbles to form on top of the pancakes, which should take about two minutes.
- Flip the pancakes and cook the second side until golden.
- Serve the pancakes warm, layering them with butter to keep them moist.
Serving
- Serve with warm syrup, condensed milk, or honey.
- Add sliced bananas or nuts on top as desired.
- Enjoy with hot chocolate, coffee, or ginger tea.