So what can you do with one over-ripe banana? Well, this is the best answer. Ever. Fluffy oven-baked banana pancakes are full of banana goodness but super easy and almost foolproof. Make the one banana version or increase it to a sheet pan pancake size.
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👍Why you should make this recipe.
- Fluffy with a wonderful banana nut taste.
- A perfect cooking-for-two recipe making two large servings. But easy to scale up if needed.
- Super easy with great reliable results.
- Perfect for the pancake-flipping impaired cook.
- Mix and bake while you do something else for 25 minutes.
- The oven time matches well How To Cook Sausage in the Oven and How to Cook Bacon in the Oven - Step by Step.
It is foolproof. I have a fantastic blueberry version and a carrot cake version we both love.
🍌Ingredients
Banana—ripe
Chopped nuts—walnuts or pecans
Pantry ingredients—vegetable oil, milk, flour, sugar, baking powder, salt, butter
👨🍳How to Bake Banana Pancakes
- Preheat the oven with an oven-safe pan.
- Mash a banana, then add egg, oil, and milk—whisk.
- Mix flour, sugar, baking powder, and salt in a separate bowl.
- Remove preheated pan and coat with butter.
- Mix wet ingredients into dry ingredients.
- Pour the pancake batter into the heated pan and top with ¼ cup of chopped nuts.
- Bake for about 25 minutes.
✔️Tips
- 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.
↕️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.
❓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 banana age, they release a gas that converts some of the starch to sugar, increasing the sweetness.
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.
🍌Banana Nut Recipes
Really Good Banana Nut Muffins
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Preheat oven to 375°. Add an oven-safe pan to preheat also. I used a 10-inch cast-iron skillet. You may notice the almond milk. I had it left over from my milk-allergic son's visit. Use any milk you want.
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. 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
Oven Baked Banana Pancakes
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.
Your Own Private Notes
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.
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
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
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
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
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
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
Hi Erin,
Welcome to the blog.
I think of the banana version as warm banana nut bread.
Thanks for the note.
Dan
Kobi
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
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
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
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
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
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
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
Just wondering if anyone has tried it with very ripe frozen bananas, thawed out?
Dan Mikesell AKA DrDan
Hi Inge,
Welcome to the blog.
Frozen banana is fine but do thaw first so you can encorperate it.
Dan