Classic Old-Fashioned Pancakes Recipe for Fluffy, Homemade Breakfast

An easy, foolproof old-fashioned banana pancakes recipe that will have you reaching for another stack. Everything mixes together quickly and yields tender, flavorful pancakes with a hint of banana.

This past year brought highs and lows, new friendships, moments of confusion, and plenty of learning. To celebrate a few milestones—this blog’s birthday, friendships, and my college decision—I’m sharing a favorite comfort recipe: classic banana pancakes. They’re simple, nostalgic, and perfect for mornings when you want something warm and satisfying.

A little over a year ago I realized people enjoyed my recipe posts more than updates about my daily life. That tiny discovery grew into the idea of starting a dedicated food blog. Naming the blog and finding the right voice felt like a big challenge—especially as a teenage guy trying to carve out space among parents, chefs, and seasoned food writers—but the journey has been rewarding.

I’m still learning and improving, but blogging introduced me to an encouraging community and many talented friends. One friend I’d like to highlight is Olga, the creative force behind Sassy Radish. We connected online, and her warmth, generosity, and talent have been inspiring. She balances a demanding career with a passion for cooking and writing—and she’s been an incredible supporter.

Olga even gifted me a DSLR camera when she offered an extra one she no longer needed. That unexpected generosity allowed me to start taking better photos and explore food photography more seriously. I’m still getting comfortable with the camera, but it’s already made a big difference in how I present recipes here.

I can’t thank Olga enough for her kindness and encouragement. Her gift helped me take the next step as a food blogger and photographer. To her: happy belated birthday and thank you for being a wonderful friend and mentor.

Regarding college, I waited until the decision deadline passed to announce my choice so I could decide without outside pressure. I’m excited to share that I’ll be attending Seton Hall University in the fall. I’m looking forward to this new chapter and everything it brings.

To celebrate these moments—our blog’s anniversary, Olga’s birthday, and my college decision—I’m sharing a pancake recipe I’ve been loving. These are old-fashioned banana pancakes adapted from a trusted source; they’re slightly thick, easy to make, and great for feeding family or friends.

This recipe is adapted with permission from Lucinda Scala Quinn’s Mad Hungry cookbook. Her straightforward technique produces consistently satisfying pancakes that outshine boxed mixes.

Old-Fashioned Banana Pancakes
Adapted from Mad Hungry by Lucinda Scala Quinn

This straightforward banana pancake recipe yields slightly thick, tender pancakes with minimal fuss. Mix the batter, rest briefly, and cook on a hot griddle for best results.

Ingredients:
1½ cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon coarse salt (or 1 heaping teaspoon fine sea salt)
2¾ teaspoons baking powder
⅛ teaspoon ground cinnamon (optional)
1 large egg, lightly beaten
1¼ cups milk
3 tablespoons unsalted butter, melted, plus more for serving
1–2 ripe bananas, mashed
Vegetable oil, for the griddle
Pure maple syrup, warmed, for serving

Preparation:
Preheat your oven to 225ºF (110ºC) and place a heatproof platter inside to keep cooked pancakes warm.

In a large bowl, whisk together the flour, sugar, salt, baking powder, and cinnamon. Make a well in the center and add the egg, milk, and 2 tablespoons of the melted butter. Whisk from the center, gradually incorporating the dry ingredients until combined. Fold in the mashed banana(s). Allow the batter to rest for 10 minutes—this helps hydrate the flour and improves texture.

Heat a well-seasoned cast-iron skillet, nonstick pan, or griddle over medium-high heat. Coat the surface with the remaining tablespoon of butter or a little vegetable oil. Spoon about 1/4 cup of batter per pancake onto the hot surface. When bubbles form on the surface and the edges look set, flip the pancakes and reduce the heat slightly. Cook until the bottoms are golden and the centers are cooked through, about 1 minute after flipping. The first pancake may be imperfect; it helps you gauge the right heat and amount of fat for the pan.

Transfer finished pancakes to the warm platter in the oven while you finish the rest. Serve stacks with extra butter and warm maple syrup.

Optional Add-ins and Variations:
– Fold in ¾ cup fresh berries; blueberries pair especially well with banana.
– Sauté thinly sliced apples with butter and cinnamon, and spoon them onto the uncooked side before flipping.
– Substitute half the all-purpose flour with whole-wheat, buckwheat, or rye flour for a heartier texture.
– Toast and chop pecans or walnuts, then fold them into the batter or sprinkle on top before flipping.

These banana pancakes are reliable, comforting, and easy to adapt. Whether you stick to the classic version or try one of the add-ins, they make a satisfying breakfast or brunch that’s worth repeating.