Blackstone Banana Pancakes are loaded with banana flavor and one of our favorite breakfast recipes. These Blackstone pancakes are made with simple ingredients.

Banana Pancakes stacked and served with slice bananas and maple syrup
Want to save this recipe?

Get My Easy Grilling Cookbook Bundle for 75% OFF

Easy Blackstone Banana Pancakes Recipe:

Cooking pancakes on the griddle results in a crispy texture and a soft center. They are fluffy, delicious and always a family favorite. Mashing bananas into the pancake batter makes them even better.

Making pancakes from scratch is one of our favorite breakfast recipes. The ingredients are simple and they taste so much better than the store bought pancakes.

If you love bananas, then you need to make this banana pancake recipe. You can serve these pancakes with a side of Blackstone bacon and side of fruit for a complete breakfast idea.

How to Make a Pancake with a Banana:

The best way to add bananas to your pancakes is by starting with ripe bananas. The sweetness level is better and they mash easily.

The pancake ingredients combine easily with the mashed bananas and then cook on the griddle.

Banana pancake ingredients

Ingredients: 

Serves: 8

  • Ripe Bananas
  • All Purpose Flour
  • Baking Powder
  • Salt
  • Ground Cinnamon
  • Sugar
  • Milk
  • Egg beaten
  • Vegetable Oil
  • Vanilla Extract

How to Make Banana Pancakes on the Blackstone Griddle: 

  • Step 1 – Combine Wet Ingredients – Mash the bananas with a fork.  Then stir in the milk, banana, egg, vegetable oil and vanilla.
  • Step 2 – Add in Dry Ingredients – Stir in the flour, baking powder, salt, ground cinnamon and sugar until combined.
  • Step 3 – Mix ingredients together – Mix until just combined.  The batter will be lumpy. Let the batter rest for approximately 5 minutes.
  • Step 4 – Heat Griddle – Preheat the Blackstone grill over low heat (approximately 300-350 degrees F).
  • Step 5 – Pour Batter – Pour approximately ⅓ cup of the batter onto the hot Blackstone grill. Continue to pour pancakes onto the griddle spacing them a few inches apart until all the batter is used.
  • Step 6 – Cook Pancakes – Cook the pancakes for 1-2 minutes over medium heat. Cook until bubbles start to appear on the top and the edges are set.
  • Step 7 – Flip Pancakes – Use a metal spatula to flip the pancakes. Then cook the opposite side until it’s golden brown (1-2 more minutes). Do not press down on the pancakes and do not flip the pancakes multiple times.
  • Step 8 – Serve – Then serve the pancakes warm topped with butter and extra sliced bananas.  Enjoy!  
Banana Pancakes stacked and served with slice bananas and maple syrup

How to Make on the Stovetop:

If you do not have a Blackstone, you can easily make these pancakes on the stovetop. These pancake are perfect served for a cold winter day or for a tasty holiday breakfast.

  • Prepare the pancakes as the recipe card indicates.
  • Heat skillet over medium-high heat with melted butter.
  • Pour a scoop of the batter onto pan to cook one side.
  • Then flip the pancake to cook on the other side.
  • Serve top with maple syrup and slice bananas.
Banana Pancakes stacked and served with slice bananas

Recipe Tips:

  • Combine Ingredients – Make sure to not over mix the homemade pancake batter. Mix just until the wet and dry ingredients are combined.
  • Cool Melted Butter – Make sure that the melted butter has cooled to room temperature. So that it does not cook the eggs once they are mixed into the butter.
  • Cooking Pancakes – It takes about 2 minutes on each side for the pancakes to cook. The batter on top starts to bubble then you need to flip the pancakes and cook for additional 2 minutes.
Banana Pancakes stacked and served with slice bananas and maple syrup

Banana Pancake Topping Ideas:

There are many different toppings that you serve that go great with these banana pancakes. These are some of our favorites.

  • Butter
  • Drizzle of Maple Syrup
  • Slice Banana or any fresh fruit
  • Whipped Topping
  • Powdered Sugar
  • Honey
Banana Pancakes stacked and served with slice bananas and maple syrup

Variations Ideas:

  • Chocolate Chips – These banana pancakes are great with chocolate chips mixed in.
  • Gluten Free – You can make these pancakes gluten free by using gluten free flour. They will still be delicious.
  • Serving – Serve these pancakes with fresh blueberries, bacon, sausage, or yogurt.

How to Store Leftovers:

Refrigerate the leftover pancakes in an airtight container for up to 5 days. You can freeze the pancakes for up to 3 months.

Banana Pancakes stacked and served with slice bananas and maple syrup

More Easy Blackstone Pancake Recipes:

Print Recipe for Blackstone Banana Pancakes:

Want to save this recipe?

Blackstone Banana Pancakes

5 from 1 vote
Blackstone Banana Pancakes are loaded with banana flavor and one of our favorite breakfast recipes. These Blackstone pancakes are made with simple ingredients.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8
Cuisine American
Course Breakfast
Calories 182

Ingredients

Instructions

  • Mash the bananas with a fork.  Then stir in the milk, egg, vegetable oil and vanilla.
  • Stir in the flour, baking powder, salt, ground cinnamon and sugar until combined.
  • Mix until just combined.  The batter will be lumpy. Let the batter rest for approximately 5 minutes.
  • Preheat the Blackstone grill over low heat (approximately 300-350 degrees F).
  • Pour approximately ⅓ cup of the batter onto the hot Blackstone grill. Continue to pour pancakes onto the griddle spacing them a few inches apart until all the batter is used. Cook the pancakes for 1-2 minutes until bubbles start to appear on the top and the edges are set.
  • Use a metal spatula to flip the pancakes and cook the opposite side until it’s golden brown (1-2 more minutes). Do not press down on the pancakes and do not flip the pancakes multiple times.
  • Then serve the pancakes warm topped with butter and extra sliced bananas.  Enjoy!

Recipe Notes

Make sure to not over mix the pancake batter. Mix just until the wet and dry ingredients are combined.
Refrigerate the leftover pancakes in an airtight container for up to 5 days or you can freeze the pancakes for up to 3 months.
Make sure that the melted butter has cooled to room temperature so that it does not cook the eggs once they are mixed into the butter.

Nutrition Facts

Calories 182kcal, Carbohydrates 30g, Protein 4g, Fat 5g, Saturated Fat 1g, Polyunsaturated Fat 2g, Monounsaturated Fat 1g, Trans Fat 0.02g, Cholesterol 24mg, Sodium 325mg, Potassium 186mg, Fiber 1g, Sugar 8g, Vitamin A 98IU, Vitamin C 3mg, Calcium 135mg, Iron 1mg

Pin This Now to Remember It Later

Pin Recipe

Try these other recipes

Share this recipe!

PinYummly

About Carrie Barnard

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating