Fluffy Banana Pancakes Made in a Bottle

These Banana Pancakes are not only delicious—they’re incredibly fun to make! Perfect for busy mornings or cooking with kids, this recipe uses a simple trick: shake up the batter in a plastic bottle. The result? Soft, golden pancakes with warm banana centers and no mess to clean up. Whether it’s a lazy Sunday brunch or a speedy school-day breakfast, these pancakes are sure to please.

What Are Banana Pancakes?

Banana pancakes are a cozy breakfast classic that combines pancake batter with fresh bananas. In this version, we place banana halves directly in the pan and pour the batter on top, so each pancake hugs a whole piece of fruit. Unlike mashed-banana pancakes, these keep the banana intact, offering bites of soft, caramelized banana wrapped in fluffy pancake goodness. And yes—it all starts with a good shake in a bottle.

Why Everyone Will Love This Recipe

• Made in a bottle—no bowls, no whisks, no fuss.
• Fluffy and tender with sweet banana in every bite.
• A great way to use up ripe bananas.
• Kid-approved and parent-friendly.
• Customizable with toppings like maple syrup, powdered sugar, or fruit.

Cooking Tips

1. Use ripe bananas—they're sweeter and softer after cooking.
2. A wide-mouthed plastic bottle (like a smoothie or protein shake bottle) works best.
3. Cook on low to medium heat to prevent burning before the inside sets.
4. Want extras? Add a pinch of cinnamon or vanilla extract to the batter.
5. Flip gently—use a thin spatula to support the banana when turning.

Frequently Asked Questions

Can I use mashed bananas in the batter?

You can, but this recipe is designed for whole banana halves. If using mashed banana, reduce the milk slightly.

What kind of bottle should I use?

A clean plastic bottle with a wide neck works best. Avoid thin-necked water bottles—it’s hard to add ingredients.

Can I use plant-based milk?

Absolutely! Almond, oat, or soy milk all work well in this recipe.

Do I have to add sugar?

You can reduce or skip the sugar if your bananas are extra ripe or if you plan to drizzle with syrup.

Can I make mini banana pancakes with this recipe?

Absolutely! Just slice the bananas into smaller rounds instead of halves, and pour a bit of batter over each piece. You’ll get cute, bite-sized pancakes that are perfect for kids or brunch platters.

What toppings go well with these pancakes?

Maple syrup, honey, yogurt, nut butter, or berries. Try chopped nuts or a sprinkle of cinnamon for extra flair.

How to Freeze

Place cooled pancakes in a single layer on a baking sheet to freeze. Once solid, transfer to a freezer bag with parchment paper between layers. Freeze for up to 1 month. Reheat in a skillet, toaster, or microwave straight from frozen.

How to Store

Let leftover pancakes cool, then store in an airtight container in the fridge for up to 3 days. Reheat on a skillet over low heat or pop them in the toaster for a quick warm-up.

How To Make Banana Pancakes

Step 1

Step 1

Prepare the bottle: Use a clean plastic bottle with a wide opening.

Prepare the bottle: Use a clean plastic bottle with a wide opening.

Add ingredients: Fill the bottle with flour, baking powder, sugar, salt, egg, and milk.

Shake it up: Screw on the lid and shake vigorously until the batter is smooth and lump-free.

Step 2

Step 2

Add ingredients: Fill the bottle with flour, baking powder, sugar, salt, egg, and milk.

Heat the pan: Warm a non-stick pan over medium-low heat.

Cook with bananas: Place 2 banana halves in the pan, then pour the batter over them to cover.

Flip and finish: Cook for 2–3 minutes per side, flipping gently to avoid breaking the banana.

Serve: Top with powdered sugar, syrup, and cranberries or berries of your choice. Serve warm and enjoy!