What can you substitute for bananas in pancakes?

Bananas are a popular ingredient in pancake recipes, but what if you want to make pancakes and don’t have any bananas on hand? The good news is that there are a number of great substitutes for bananas that can be used to make tasty, fluffy pancakes. In this article, we’ll explore some of the best options for banana substitutes and how to use them to make delicious pancakes.

Table of Contents

Why Bananas Are Used in Pancake Recipes

Bananas are commonly used in pancake batters for a few key reasons:

They add sweetness – Ripe bananas have a sweet, almost candy-like flavor that adds sweetness without needing to add extra sugar.
They provide moisture – Bananas are full of moisture which helps keep pancake batter from drying out.
They act as a binder – The starch in bananas helps bind the other pancake ingredients together.

They make pancakes fluffier – As bananas bake, the starch changes structure and adds airiness.
They add flavor – Bananas have a mild, slightly tropical flavor that enhances the overall taste.

When swapping out bananas, it’s helpful to keep these attributes in mind and look for ingredients that can provide similar qualities.

Fruit Purees

One of the easiest substitutions for banana in pancake recipes is to use another fruit puree. Fruit purees provide moisture, sweetness, and binders just like bananas. Some good options include:

Applesauce – Unsweetened applesauce has a mild flavor that works well in pancakes. Replace each banana with 1/4 cup applesauce.
Pumpkin puree – Pumpkin is naturally sweet and gives pancakes a subtle autumnal spice flavor. Substitute 3-4 tablespoons per banana.

Pears – Pureed ripe pears have a sweetness similar to bananas. Use about 1/4 cup for each banana.
Mango – For a tropical twist, use pureed mango in place of banana at a 1:1 ratio.

When using fruit purees, you may need to balance out the liquid with a bit more flour or starch to achieve the right pancake batter consistency.

Ripe Avocado

Surprisingly, ripe avocado can make an excellent substitute for banana in pancakes. Here’s how to do it:

Use 1/2 of a medium avocado for each banana called for in the recipe.
Mash the avocado well before adding to remove any lumps.

Add a touch of honey or maple syrup to balance out the avocado’s savory tones.
You may need a bit more flour to account for the added moisture.

Avocado gives pancakes a luxuriously creamy texture and adds healthy fats. Just be careful not to use underripe avocado, as this can come across bitter when baked.

Silken Tofu

Blended silken tofu makes pancakes incredibly moist while adding protein. Here are some tips for using it:

Blend silken tofu until completely smooth before mixing into batter.
Use about 1/4 cup silken tofu per banana.

Add a touch more sweetener to balance the tofu’s mild flavor.
May require a bit more flour or a binder like eggs.

The soy flavor of tofu isn’t noticeable once blended into pancake batter. Just be sure to blend thoroughly so there are no chunks.

Ripe Plantains

Extremely ripe plantains have a sweetness that mimics ripe bananas. Here’s how to use them:

Wait until plantains are very spotted and blackened.
Mash thoroughly until smooth and lump-free.

Substitute 1 large plantain for 1-2 bananas.
May need more sweetener as plantains aren’t as sweet.

Plantains give pancakes a tropical vibe. Just be sure plantains are very ripe, otherwise the flavor can come across starchy.

Nut and Seed Butters

Nut and seed butters like almond butter or sunflower seed butter provide thickness, moisture, and flavor to pancake batter. Here are some tips for using them:

Use 2-3 tablespoons nut/seed butter per banana.
Look for kinds with no added sugar or oils.

Mix in well until fully incorporated.
May require extra liquid like milk to blend smoothly.

Go for nut and seed butters with natural flavors to let their flavors shine through. Peanut butter can also work!

Oat Puree

For a gluten-free, high-fiber option, try using oat puree in place of bananas:

Blend 1/3 cup oats with 1/3 cup milk or water until smooth.
Use 1/4-1/3 cup oat puree per banana.

Increases fiber and gives a nutty, earthy taste.
May require extra binder like eggs.

Be sure to blend the oats very finely so they incorporate seamlessly into batter. The oat puree gives pancakes great nutrition.

Canned Pumpkin

In addition to pumpkin puree, canned pumpkin works wonderfully in place of banana:

Make sure it’s just pure pumpkin without pie spices.
Use 1/4 cup pumpkin per banana.

Adds moisture, fiber, vitamins.
Gives a subtle sweetness and pumpkin flavor.

The canned pumpkin pairs nicely with fall flavors like cinnamon, nutmeg, and ginger too. It makes pancakes extra moist.

Greek Yogurt

Greek yogurt is an excellent substitute for banana thanks to its thick, creamy texture. Here’s how to swap it in:

Use 1/4 cup plain Greek yogurt per banana.
Adds protein and provides thickness.

Gives a nice tang that complements sweetness.
May require a touch more sweetener.

Choose a good quality plain Greek yogurt without added sugars. The yogurt gives pancakes a satisfying flavor and nutrition boost.

Cottage Cheese

The curds in cottage cheese make it an interesting banana substitute with a few tweaks:

Blend 1/4 cup cottage cheese per banana until smooth.
Adds protein without altering taste much.

Helps create fluffier, softer pancakes.
Mix in thoroughly to avoid lumps.

Blending the cottage cheese is vital to get a smooth consistency. The added protein from the cheese keeps you full longer too.

Mashed Sweet Potato

For a vibrant twist, try mashed sweet potato in place of banana:

Cook sweet potato, then mash till smooth.
Use around 1/3 cup per banana.

Adds vitamin A, fiber, potassium.
Provides natural sweetness.

The sweet potato gives the pancakes a gorgeous orange hue while adding tons of nutrition. It pairs well with fall spice flavors.

Zucchini Bread

Leftover zucchini bread is a delicious way to substitute banana in pancakes:

Tear zucchini bread into pieces and blend into a paste.
Use around 1/3 cup per banana.

Adds moisture and sweetness.
Provides nice texture from zucchini.

This is a great way to use leftover zucchini bread and add veggies to your breakfast. The pancakes will taste similar to the bread.

Chia Seeds

When mixed with liquid, chia seeds form a gel that mimics ripe bananas:

Whisk 2 tablespoons chia seeds with 1/4 cup water.
Let sit 5 minutes until gel forms.

Use in place of 1 banana.
Adds nutrients like omega-3s.

The chia gel is an awesome vegan substitute for the moisture and binding power of banana. Just be sure to let it thicken before adding to batter.

Carrot Puree

For extra vitamins and minerals, use fresh carrot puree in pancakes:

Blend cooked carrots into a smooth puree.
Use around 1/4 cup per banana.

Adds beta carotene, fiber, potassium.
Has a natural sweetness when cooked.

Carrot puree combines well with spices like cinnamon, nutmeg, and ginger for flavor. It gives pancakes an orange hue and nutrition boost.

Comparison Table

Here is a helpful comparison table summarizing the best banana substitutes:

Substitute	Ratio	Attributes
Applesauce	1/4 cup per banana	Mild flavor, moisture
Pumpkin puree	3-4 tbsp per banana	Sweetness, fluffiness
Avocado	1/2 medium per banana	Creamy texture
Silken tofu	1/4 cup per banana	Protein, moisture
Greek yogurt	1/4 cup per banana	Creamy, tangy flavor
Oat puree	1/4-1/3 cup per banana	Fiber, nutty flavor
Canned pumpkin	1/4 cup per banana	Moisture, sweetness
Sweet potato	1/3 cup per banana	Vitamin A, natural sweetness

Tips for Making Great Pancakes Without Bananas

When making pancakes without bananas, keep these tips in mind for best results:

Use very ripe fruit. Unripe fruit can taste starchy and flat.

Blend purees completely smooth before adding to batter.
Substitute on a 1:1 ratio, then tweak batter as needed.
Add a touch more sweetener for fruit without much natural sweetness.

Pour batter onto a hot griddle and don’t overmix for fluffy pancakes.
Add mix-ins like chocolate chips, nuts or fruit as desired.
Serve pancakes right away with favorite toppings and syrup.

It may take some experimenting to get the perfect pancake consistency with different substitutions. But you can make amazingly delicious pancakes without bananas!

Conclusion

While bananas may be the traditional go-to for pancake recipes, there are plentiful options for great banana substitutes. From fruit purees to Greek yogurt and sweet potatoes, you can make fluffy, moist pancakes without bananas. Just be sure to use ripe fruit, blend smooth, and adjust batter consistency as needed. With so many substitutes, you can keep enjoying delicious pancakes even if you don’t have bananas.