Fluffy Oven-Baked Banana Pancakes are full of banana goodness, but they're super easy and almost foolproof. Make the one-banana version or scale it up if needed. Or add nuts for great banana nut pancakes.
🍌Ingredients
Banana—ripe
Chopped nuts—walnuts or pecans—optional
Pantry ingredients—vegetable oil, milk, flour, sugar, baking powder, salt, butter
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Featured Comment from Jean :
"Love your site and loved the banana pancake. My husband was blown away at the flavor and tenderness of the pancake. Simply amazing"
So, what can you do with one overripe banana? Well, the best answer is fluffy banana nut pancakes, which are easy to make and have a wonderful banana nut taste.
A perfect cooking-for-two recipe, making two large servings. But easy to scale up if needed.
This super easy recipe with step-by-step photo instructions has reliable results, even for the pancake-flipping-impaired cook. It mixes and bakes for 25 minutes while you do something else, and it uses only pantry ingredients; no mix is needed.
👨🍳How to Make Banana Nut Pancakes—Step-by-Step
1. Use a ripe banana.
2. Mash one ripe banana.
3. Add egg, oil, and milk to the banana.
4. Melt butter in a preheated 375° oven and brush the pan with the butter.
5. Mix dry flour, sugar, baking powder, and salt. Mix wet into dry.
6. Pour into the heated pan and top with ¼ cup of chopped nuts.
7. Bake for about 25 minutes. You can turn the broiler on near the end if you want more browning.
8. Serve with butter and maple syrup.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
✔️Tips to make it right every time
I used a 10-inch cast iron, but a 9-inch pie pan or another pan should be fine.
This recipe makes a large breakfast for 2.
Don't be afraid to turn the broiler on near the end to increase the browning.
Related recipes you will love
While you are baking the pancake, you can easily Bake Breakfast Sausage or Bacon in a Convection Oven at the same time.
You may like other versions of baked pancakes, like blueberry pancakes and carrot cake pancakes. For other breakfast treats, check out Cinnamon Coffee Cake, Cinnamon Biscuits, or Whole Wheat Blueberry Scones.
And don't miss the other banana recipes like, Banana Nut Bread, Banana Nut Cookies, Banana Nut Cake, or Banana Nut Muffins,
↕️Adjusting the size of the recipe
Use the recipe card's serving feature to adjust the recipe's size. If your adjustment asks for a fraction of an egg, round up the higher number.
The pan size for adjusted recipes
2 servings (half recipe) - 6-inch round pan or an 8 ½ X 4 ½ standard loaf pan
4 servings (whole recipe) - 10-inches cast iron fry pan, but any similar size pan will work. A 9-inch round or an 8 or 9-inch square pan will be fine, but the thickness will vary.
6 servings (1 ½ recipe) - You can use a 12-inch cast iron fry pan, a standard 9X13 cake pan, or a ¼ sheet pan.
8 servings (double recipe) - A 9X13 standard cake pan will do but be a bit thicker. If you have a larger casserole dish, it will do fine. Thicker pancakes may take a few minutes more to cook.
Leftovers—storage and reheating
Store in an airtight container—a ZipLock bag is fine. Refrigerate for 3 days or freeze for 2-3 months.
To reheat, use a microwave but thaw first if frozen.
❓FAQs
No, any oven-safe pan will work for this recipe. But cast iron will conduct heat evenly and retain heat well, so it is ideal for recipes like this.
Many people can taste a bitter metallic taste in baked products with aluminum. So to avoid that, buy aluminum-free baking powder. It is readily available, costs the same, and works the same. The packaging will be labeled aluminum-free.
As bananas age, they release a gas that converts some of the starch to sugar, increasing the sweetness.
📖 Recipe
Oven Baked Banana Pancakes
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Ingredients
Wet Ingredients
- 1 banana - ripe
- 1 egg
- 2 tablespoons oil
- ¾ cup milk
Dry Ingredients
- 1 cup flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
Finish
- 1 tablespoon butter - to coat pan
- ¼ cup chopped nuts - optional to top
Instructions
- Preheat oven to 375°. Add an oven-safe pan to preheat also. A 10-inch cast-iron skillet works well.
- Mash one ripe banana.
- Add 1 egg, 2 tablespoons oil, and ¾ cup milk—whisk together.
- Remove preheated pan and coat with 1 tablespoon of butter.
- Mix dry ingredients. 1 cup of flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, and ½ teaspoon salt. Mix wet into dry.
- Pour into the heated pan and top with ¼ cup of chopped nuts. I like walnuts, but pecans are okay or skip the nuts.
- Bake for about 25 minutes. You can turn the broiler on near the end if you want more browning.
- Serve with butter and maple syrup.
Recipe Notes
Pro Tips
- I like to use a 9-inch cast iron pan but this will work well in a 9-inch round baking pan or an 8X8 or 6X9 baking dish.
- A double-size recipe will use a 12-inch cast iron pan or a 9X13 casserole or cake pan. Cooking time should be unchanged.
- The riper the banana, the sweeter.
- Be sure to preheat the pan with the oven for at least a few minutes.
- The nuts are optional. I like walnuts, but pecans are also a favorite.
- You might need a few minutes of the broiler to brown the pancake to your preference at the end. I need it in one of my ovens but not the other.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's Note: Originally Published September 21, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Rachna says
Hi..i tried your recipe . It was browned well..fuffy with a nice texture but i found it bitter..what cus be the reason..I tried with whole.wheat flour.
Dan Mikesell AKA DrDan says
Hi Rachna,
Welcome to the blog.
A few possibilities or a combination. This recipe relies on the ripeness of the banana for sugar. If the banana was less ripe, there is less sugar. Add a teaspoon of sugar should help.
Some baking powder has aluminum as a preservative and it can leave an odd taste. So I never buy baking powder with aluminum.
Last, the oils in older nuts can turn bitter, so that is the last one I can think of.
Dan
Cindy says
If you use Baking powder, make sure it does not have Aluminum Sulfate in it..
This will cause bitterness…If you use baking powder with it. You will need about 1 cup more sugar to cover up bitterness..
Anne says
Thanks for this delicious and simple recipe Dr. Dan! I made it for our Sunday breakfast this morning, and we both loved it.
About 5 minutes before it was due to come out of the oven, we got an important phone call, so I just turned off the oven and left it until the call ended, about 15 minutes later. The pancake was well browned both on top and bottom, but the middle was still soft and fluffy, so your recipe is very forgiving. Definitely a keeper! I'll be making the carrot and blueberry versions, for sure.
Erin McConnell says
I just made this this morning and it was a hit! My kids loved it! I added chocolate chips and served it with homemade whipped cream. I also used my immersion blender on the bananas which I think helped make it a bit fluffy. Highly recommend this recipe!
DrDan says
Hi Erin,
Welcome to the blog.
I think of the banana version as warm banana nut bread.
Thanks for the note.
Dan
Kobi says
Will try this recipe tonight! However those nutritional facts can’t be accurate! That much percentage daily value of calcium sounds very off, heck even the sodium...can’t be...
DrDan says
Hi Kobi,
Welcome to the blog. Sorry for the delayed response but a bit a minor surgery yesterday.
I ran this though two other recipe calculators. The one we use has updated their database so those numbers are updated.The results are never identical but are in the same general range. Hope that helps.
Dan
Karen says
Greetings Dr. Dan!
I can't wait to try your pancake recipes! I was curious whether you think the pancakes could be frozen after they're made for super quick breakfasts for the little ones? Just thought I'd ask in case you've already tried it. =)
DrDan says
Hi Karen,
Welcome to the blog.
I have not done it but pancakes do usually freeze well and I don't see why there would not.
Dan
Betty says
Just recently found your site and have tried several recipes and loved all. So far I’ve made the baked Parmesan crusted tilapia, Parmesan mayonnaise baked chicken and blueberry and banana pancakes.
Jean Rawlings says
Dr. Dan,
Love you site and loved the banana pancake. My husband was blown away at the flavor and tenderness of the pancake. Simply amazing.
I appreciate you and the effort you put into this awesome site.
Thank you
Warmly
DrDan says
Hi Jean,
Welcome to the site. I like the banana pancake but my wife is a blueberry fiend so it is blueberries around here.
Let me know if you have any questions about the site.
Thanks for the note.
Dan
Inge says
Just wondering if anyone has tried it with very ripe frozen bananas, thawed out?
Dan Mikesell AKA DrDan says
Hi Inge,
Welcome to the blog.
Frozen banana is fine but do thaw first so you can encorperate it.
Dan