These Bananarama Pancakes with Maple are soft, naturally sweet, and wonderfully simple to make. With ripe bananas and pure maple syrup folded into the batter, they turn an ordinary breakfast into something comforting and delicious.

Why You’ll Love This Recipe

I like that this recipe is quick to prepare and doesn’t need a long list of ingredients. The natural sweetness of the bananas blends perfectly with maple syrup, so I don’t need extra sugar in the batter. I also enjoy how the pancakes stay moist and slightly fluffy, which makes them a favorite for both kids and adults at the table.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 ripe bananas

• 1/2 cup all-purpose flour

• 1 egg

• 2 tablespoons pure maple syrup from Canada

• Butter, for cooking

• Pure maple syrup from Canada, to serve

directions

1. With a fork, mash the bananas until smooth.

2. Mix the bananas with the flour, egg, and maple syrup to create the batter.

3. Heat a non-stick skillet and melt a little butter.

4. Pour about 2 tablespoons of batter per pancake into the skillet and cook for 1 minute on each side until golden.

5. Repeat with the remaining batter.

6. Serve hot with a drizzle of pure maple syrup.

Servings and timing

This recipe makes about 4 portions. It takes around 5 minutes to prepare and 10 minutes to cook, so in just 15 minutes I have a warm and satisfying breakfast ready to serve.

Variations

I sometimes add a pinch of cinnamon or vanilla extract to the batter for extra flavor. If I want a heartier texture, I replace part of the all-purpose flour with oat flour. For a special touch, I top the pancakes with sliced strawberries, blueberries, or chopped nuts along with the maple syrup.

storage/reheating

If I have leftovers, I store the pancakes in an airtight container in the fridge for up to 2 days. To reheat, I simply warm them in a skillet over low heat or in the microwave for 20–30 seconds. They also freeze well; I separate them with parchment paper and store in a freezer bag for up to 1 month.

FAQs

Can I make these pancakes gluten-free?

Yes, I replace the all-purpose flour with a gluten-free blend or oat flour, and the pancakes still turn out tender and delicious.

Do I need to use very ripe bananas?

I prefer very ripe bananas with brown spots because they mash easily and add more natural sweetness to the batter.

Can I double this recipe?

Yes, I often double the ingredients to make enough for a larger family breakfast or to store extra pancakes for later.

What’s the best pan for cooking these pancakes?

I like using a non-stick skillet or a griddle because it ensures the pancakes cook evenly and don’t stick.

Can I make the batter ahead of time?

I don’t recommend making the batter too far in advance since the bananas may darken. I prefer to mash and mix the ingredients right before cooking.

Conclusion

These Bananarama Pancakes with Maple are a quick, wholesome way to start the day. I love how the bananas and maple syrup make them naturally sweet, soft, and flavorful without any fuss. Whether I serve them for a weekend brunch or a weekday breakfast, they always feel like a treat.