Hawai‘i Family Breakfast: Banana Pancake Recipe

Turn overripe bananas into this family recipe for a keiki a.m. favorite.


Photo: Karen DB Photography

“Thanks, Jack Johnson, for the fun song and inspiration! Holiday mornings in our home include a centerpiece of stacked banana pancakes with perfectly crisped edges served with sliced bananas and creamy Tru-Whip or sweet maple syrup.”

—Christine Labrador, art director, HONOLULU and HONOLULU Family magazines


  • 1 ½ cups all-purpose flour
  • 2 tablespoons sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 eggs
  • 1 cup + 2 tablespoons milk
  • ½ teaspoon vanilla extract
  • 1 small, over-ripe banana, peeled and mashed
  • 3 tablespoons melted butter for mix
  • Extra butter for cooking
  • Vegetable oil for cooking


SEE ALSO: 🥞 Make Ube Pancakes and Ube Syrup


  1. Mix dry ingredients in a bowl.
  2. Mash banana, whisk in eggs, add milk and vanilla.
  3. Fold banana mixture and melted butter into dry ingredients until just combined.
  4. Melt a pat of butter and a tablespoon of vegetable oil on griddle for every 3 to 4 pancakes.
  5. Scoop ¼ cups of batter onto griddle 2 inches apart and cook for about 2 minutes until edges bubble, then flip and cook for another 1 to 2 minutes.

Adapted from The Kid’s Cookbook by Abigail Johnson Dodge.