Looking for a healthier way to satisfy your morning cravings or need a quick recipe packed with flavor and goodness? These Banana and Honey Pancakes are the perfect answer! Made with ripe bananas and naturally sweetened with honey, they’re soft, fluffy, and incredibly easy to make – no refined sugar required.
Whether you’re preparing a wholesome breakfast for the family, a comforting brunch, or a guilt-free dessert, this recipe delivers satisfaction with every bite.
📝 Ingredients
These pancakes require just a handful of pantry staples:
- 2 ripe bananas (mashed)
- 2 large eggs
- ½ cup milk (dairy or plant-based)
- 1 tbsp honey (plus extra for drizzling)
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp cinnamon (optional)
- Pinch of salt
- Butter or oil, for cooking
🔪 Instructions
Step 1: Mash the Bananas
In a medium bowl, mash the ripe bananas with a fork until smooth (a few lumps are okay).
Step 2: Mix the Wet Ingredients
Add eggs, milk, honey, and vanilla extract to the mashed bananas. Whisk until well combined.
Step 3: Add Dry Ingredients
Sift in the flour, baking powder, cinnamon (if using), and salt. Stir gently until just combined. Do not overmix – a few lumps in the batter are fine.
Step 4: Preheat the Pan
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Step 5: Cook the Pancakes
Pour ¼ cup of batter for each pancake onto the skillet. Cook for 2–3 minutes, or until bubbles form on the surface. Flip and cook for another 1–2 minutes until golden and cooked through.
Step 6: Serve
Stack the pancakes, drizzle generously with honey, and top with extra banana slices or a sprinkle of cinnamon. Serve warm and enjoy!
💡 Tips for Perfect Banana and Honey Pancakes
- Use very ripe bananas – the spottier, the better! They’ll mash easier and add natural sweetness.
- Don’t overmix the batter – it can make pancakes tough instead of tender and fluffy.
- Make it vegan: Use plant-based milk and swap eggs for flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg).
- Add-ins: Mix in chocolate chips, blueberries, or chopped nuts for extra texture and flavor.
- Freeze extras: Pancakes freeze beautifully – store them in a single layer, then reheat in the toaster or microwave.
🥞 Variations to Try
- Peanut Butter Drizzle: Top with warm peanut butter and sliced bananas.
- Greek Yogurt & Granola: Add protein and crunch for a complete breakfast.
- Coconut Banana Pancakes: Add shredded coconut to the batter and top with coconut cream.
🧊 Storage Instructions
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Stack pancakes with parchment between them and freeze for up to 2 months. Reheat in the microwave, oven, or toaster.
📌 Why You’ll Love This Recipe
- Quick and simple – ready in 20 minutes
- Kid-friendly and perfect for baby-led weaning
- Naturally sweetened – no refined sugar
- Freezer-friendly and great for meal prep
- Adaptable for gluten-free and dairy-free diets
Serving Suggestions
Pair your banana and honey pancakes with:
- Fresh berries
- Greek yogurt or whipped cream
- A hot cup of coffee or chai latte
- Fresh fruit smoothies
❤️ Final Thoughts
These Banana and Honey Pancakes are the perfect balance between healthy and indulgent. They’re simple to make, naturally sweetened, and so delicious that you won’t miss the sugar at all. Whether you make them for a weekend breakfast or prep a batch for the week, they’re sure to become a favorite in your home.
