These Golden Cinnamon Banana Pancakes are everything you want in a breakfast treat — fluffy, warmly spiced, and perfectly sweet. Made with ripe bananas and a touch of golden cinnamon, this recipe is a family favorite that comes together in just minutes. Scaled to serve 6, it is ideal for weekend brunches or a special weekday morning.
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar (or preferred sweetener)
- 3 large ripe bananas, mashed
- 2 large eggs
- 1 1/2 cups milk (dairy or plant-based)
- 1/4 cup melted butter or vegetable oil
- 1 teaspoon vanilla extract
- Butter or oil for the pan
Instructions
- In a large bowl, whisk together the flour, baking powder, cinnamon, salt, and sugar.
- In a separate bowl, mash the ripe bananas with a fork until smooth.
- Whisk in the eggs, milk, melted butter (or oil), and vanilla extract to the mashed bananas until well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. The batter should be slightly lumpy; do not overmix.
- Heat a griddle or non-stick pan over medium heat. Lightly grease with butter or oil.
- Pour about 1/4 cup of batter for each pancake onto the hot surface. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip carefully and cook for another 1-2 minutes, until golden brown and cooked through.
- Serve warm with maple syrup, fresh fruit, a dusting of cinnamon, or a dollop of yogurt.