Can you just add bananas to pancake mix?

Yes, you can! Adding mashed bananas to store-bought pancake mix is a quick way to boost flavor and nutrition. Use about ½ to ¾ cup of mashed banana per cup of dry mix and reduce the liquid slightly to maintain the right consistency. Just be sure not to overmix, and let the batter rest a few minutes before cooking for best results.

How do you make Kylie Jenner's banana pancakes?

Kylie Jenner’s viral banana pancakes use only 2 ingredients: 1 mashed banana and 2 eggs. Mix them well and cook in a nonstick skillet like regular pancakes. They’re soft, naturally sweet, and grain-free. For improved flavor and texture, you can add cinnamon, vanilla, or a touch of oat flour.

What is the ratio of bananas to eggs for pancakes?

A good base ratio for classic banana pancakes is ¾ cup mashed banana to 1 large egg , along with milk and flour. For 2-ingredient pancakes, the common ratio is 1 banana to 2 eggs , though this will result in a softer, crepe-like texture. For fluffier pancakes, stick with the classic full-ingredient recipe.

Why are my banana pancakes rubbery?

Rubbery pancakes often result from using too much banana, too many eggs, or overmixing the batter. Another culprit is cooking at too low a heat, which dries out the pancakes. Stick to the correct ratios, mix gently, and cook on medium heat to keep them soft and fluffy inside with golden edges.

Banana Pancakes – The Best Fluffy & Easy Breakfast Recipe (No Mixer Needed)

Description

These fluffy banana pancakes are the ultimate comfort breakfast—soft on the inside, golden on the outside, and naturally sweet from ripe bananas. With just a few basic ingredients, they come together fast for a warm, satisfying meal that works any day of the week.

Ingredients

1 cup all-purpose flour

1 tablespoon baking powder (aluminum-free)

½ teaspoon ground cinnamon

¼ teaspoon salt

¾ cup mashed ripe banana (about 1½ large bananas)

1 large egg

¾ cup milk

Nonstick spray or oil for the pan

Banana slices and maple syrup, for serving

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Instructions

Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
Mix Wet Ingredients:
In a separate large bowl, mash the banana. Whisk in the egg, then add the milk and whisk again.
Combine:
Pour the dry ingredients into the banana mixture. Stir gently until just combined—do not overmix. Let the batter rest for 5 minutes.
Cook:
Heat a nonstick skillet over medium heat and spray lightly with oil. Scoop ⅓ cup of batter per pancake onto the pan. Cook 2–3 minutes until bubbles form on top, then flip. Cook 1–2 minutes on the other side.
Serve:
Plate and serve with fresh banana slices and maple syrup. Optional: top with peanut butter, yogurt, or chopped nuts.

Notes

Store leftovers in the fridge for up to 4 days

Freeze in a sealed bag for up to 2 months (layer with parchment)

Reheat in toaster or microwave

Nutrition

Calories: 130
Sugar: 6g
Fat: 4g
Fiber: 2g
Protein: 4g