American french style banana crepe recipe with baking powder is so easy to follow and you can make delicious, homemade plain banana crepes from scratch which can be enjoyed even without any additional filling. Since we use baking powder, the texture of these crepes are fluffy thin pancakes which are very soft & light in texture as well. This banana crepe recipe yields 8 medium sized, soft, and fluffy crepes!
It is common to use baking powder in traditional American pancake recipes and french crepes are thin crepes usually made without baking powder, however by combining these two methods together you can make simple yet delicious thin, fluffy American French style pancakes that are perfect for breakfast or brunch! You can also find here plain, basic homemade American French style pancakes or crepes with baking powder which is great for adding any crepe fillings! Keep in mind these are not traditional French or American pancakes, but they are just inspired from both the cuisines.
Though we make these soft crepes using baking powder (unlike traditional crepes), we also have a great recipe for making fluffy american pancakes without baking powder or baking soda here, using whipped egg whites!
soft banana crepes using ripe banana:
These crepes are super soft in texture, delicious and have banana flavor since they are made using over ripe banana. Since they have thin pancake kind of look and feel (as we use baking powder in the recipe), its much more easier to cook, and they look beautiful and unique with the tiny pancake like holes on them and also with the light yellow color from the added bananas. If you love banana pancake recipes, also try this delicious and easy breakfast banana pancakes, easy three ingredient banana pancakes, chocolate banana pancakes, banana nut pancakes and bisquick banana pancakes!
Also you can find banana cake, banana bread etc that uses ripe bananas!
Crepes are popular French pancakes for breakfast and they are thin pancakes that usually comes with fillings that are mostly sweet, but sometimes savory too. You can read more about basic crepes here.
This is a simple, easy banana crepes recipe which is also very kid friendly. They are perfect for breakfast, snack or even dinner if you have ripe bananas at home, as this can be made very easily, using a blender to make the smooth batter and a non stick pan to make the perfect crepes. Make sure to always use a good quality, pretty large sized non stick pan while making crepes to make large crepes that also won't stick to the pan. If you want to add fillings, its always best to make large sized crepes. I made medium sized banana crepes as they were enjoyed as they are or with a little addition of butter and jam. We add the bananas to the batter for making these banana crepes, so they already have the banana flavor in the crepes which make them more flavorful, sweet and delicious.
This is not a traditional banana crepe recipe, but they are so easy to make and delicious. I added baking baking powder to this crepe batter, which made them more easy to make and a slightly different, but soft texture and they are thin and easy to roll up. I didn't add any bananas for filling (but you can add sliced bananas and sugar if you like), but I added the bananas in the batter. So the banana crepes are naturally sweet on its own and so you can enjoy it even without any fillings. But if you wish to add fillings, you can easily add fillings like regular crepes and roll them easily.
how to make soft banana crepes with baking powder?
ingredients used to make banana crepes
- 1 large banana ripe
- 2 large eggs
- 1.5 cups whole milk
- 1 teaspoon vanilla essence
- 2 tablespoons olive oil
- 1 cup all purpose flour
- 1 teaspoon baking powder
- salt a pinch
- 2 tablespoons sugar
step by step instructions to make soft banana crepes
Step 1 - Add all ingredients to the blender and make a smooth batter (if you can't do everything together, you can blend banana and half cup milk together and remaining ingredients separately and mix together later on).
Step 2 - The batter for banana crepes must be smooth and little runny. It won't be thick like regular pancake batter.
Step 3 - Heat a non stick pan, add 2 ladles of batter.
Step 4 - Cover the pan with a lid and cook in medium to low heat for about a minute. When you open the lid you can see that holes have formed on top of the crepes and they are cooked well. We do not flip these as they are completely cooked and soft in texture by cooking on one side while covered with a lid. (However, if you wish, you may flip and cook the other side too).
Step 5 - Transfer the cooked banana crepe to the serving dish.
Step 6 - Similarly cook all crepes until the batter is finished.
Step 7 - Serve hot with any toppings, fillings (you can place the fillings and roll these easily as they are quite thin), sides or enjoy them as they are since they are already sweet from the bananas an sugar! My kids love to spread butter on the inside and roll them up, which is so easy to do. You may also use chopped nuts, cream cheese filling, fresh sliced strawberries or sliced bananas, jam or anything that you like to fill them, or you can use honey or maple syrup topping if you like.
can you freeze crepes?
Yes, you can freeze the banana crepes if you are planning to use them later. The plain crepes freeze well for about two months if you wrap each of them in wax papers and store in freezer safe containers or Ziploc bags. Once frozen, it is recommended to thaw them in the refrigerator before you serve rather than heating in microwave of cooking again, though you can do so if you wish, but for the best texture, defrost the frozen crepes in the refrigerator.
If you are adding the filling before you freeze the crepes, whether you can freeze the crepes properly will depend of the kind of filling ingredients that you use. For example, bananas, cream cheese etc will freeze well so if you are using a filling of cream cheese and bananas, you can roll the crepes easily and freeze. However if you use a filling that's too runny or made of ingredients that are not freezer safe, it may not be a good idea to freeze.
Banana Crepes - Soft Banana Pancakes
Ingredients
Method
- Add all ingredients to the blender and make a smooth batter (if you can't do everything together, you can blend banana and half cup milk together and remaining ingredients separately and mix together later on).
- The batter for banana crepes must be smooth and little runny. It won't be thick like regular pancake batter.
- Heat a non stick pan, add 2 ladles of batter.
- Cover the pan with a lid and cook in medium to low heat for about a minute. When you open the lid you can see that holes have formed on top of the crepes and they are cooked well. We do not flip these as they are completely cooked and soft in texture by cooking on one side while covered with a lid. (However, if you wish, you may flip and cook the other side too).
- Transfer the cooked banana crepe to the serving dish.
- Similarly cook all crepes until the batter is finished.
- Serve hot with any toppings, fillings (you can place the fillings and roll these easily as they are quite thin), sides or enjoy them as they are since they are already sweet from the bananas an sugar! My kids love to spread butter on the inside and roll them up, which is so easy to do. You may also use chopped nuts, cream cheese filling, fresh sliced strawberries or sliced bananas, jam or anything that you like to fill them, or you can use honey or maple syrup topping if you like.
Nutrition
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Why are my banana crepes thick instead of thin?
The batter should be smooth and slightly runny, much thinner than regular pancake batter. If it's too thick, add a little more milk (1–2 tablespoons at a time) until it reaches the right consistency.
Can I make the batter without a blender?
Yes! Mash the ripe banana until very smooth, then whisk it together with the eggs and milk. Add the remaining ingredients and whisk until the batter is lump-free.
Do I need to let the batter rest?
No, you can cook the crepes immediately after blending. However, resting the batter for 10–15 minutes can help the flour hydrate and create an even smoother texture.
Why do I cover the pan with a lid?
Covering the pan traps steam, which cooks the top of the crepe without needing to flip it. This keeps the crepes extra soft and tender.
Do I have to flip the banana crepes?
No. These crepes are designed to cook completely on one side while covered. If you prefer a lightly browned second side, you can carefully flip and cook for a few seconds.
What kind of pan works best?
A non-stick skillet or crepe pan works best for making thin, soft banana crepes and helps prevent sticking.
How do I know when the crepe is done?
The top will no longer look wet, and you'll notice small holes forming on the surface. The edges will also begin to lift slightly from the pan.
Can I make these banana crepes ahead of time?
Yes! Cook the crepes, let them cool completely, then stack them with parchment paper between each crepe and refrigerate for up to 3 days.
Can I freeze banana crepes?
Yes. Place parchment paper between each crepe, store them in a freezer-safe bag or container, and freeze for up to 2 months. Thaw overnight in the refrigerator or reheat directly from frozen.
How do I reheat banana crepes?
Warm them in a skillet over low heat for about 20–30 seconds per side, or microwave them for 10–15 seconds until heated through.
Can I use a different type of milk?
Yes. Whole milk gives the richest texture, but you can substitute with 2% milk or plant-based milk like almond, oat, or soy milk.
Can I reduce the sugar?
Absolutely. Since ripe bananas naturally add sweetness, you can reduce or even omit the sugar if you prefer less sweet crepes.
What are the best fillings and toppings?
These banana crepes are delicious with:
- Butter
- Honey or maple syrup
- Fresh strawberries or sliced bananas
- Cream cheese filling
- Jam or fruit preserves
- Chopped nuts
- Nut butter
- Whipped cream
Why are my banana crepes sticking to the pan?
Make sure you're using a good non-stick pan and cooking over medium-low heat. If needed, lightly grease the pan with a little oil before cooking the first crepe.
Can I make these banana crepes gluten-free?
Yes. You can substitute the all-purpose flour with a good 1:1 gluten-free flour blend. The texture may vary slightly but should still be soft and delicious.
Anonymous says
So good
Recipe Garden says
Thank you so much! I am so glad to hear that 🙂 Have a good day.
Ruth says
These were delicious! I mixed the batter with my hand blender which produced a nice airy and smooth result.
My one issue came when I covered the pan and condensation began dripping. I took off the lid and instead cooked them briefly on the end side.
There are only 2 of us so half are left for breakfast.
Recipe Garden says
Hi Ruth, I am so glad you enjoyed the crepes 🙂 It is a good idea to use the lid only until the condensation forms! Thank you so much for the feedback!
JB says
Thanks for a great recipe I did flip them for 10 seconds before removing them from the pan, but otherwise followed the recipe exactly and they were perfect. I got about a dozen 6” crepes from the recipe and served them with some carmelized banana slices and maple syrup.
Recipe Garden says
Wow, that sounds great! So glad to hear you were able to make 12 crepes! Caramelized banana slices and maple syrup on crepes sounds wonderful! Thank you so much for sharing your feedback, much appreciated 🙂
Cinnamon Boyle says
These are the easiest crepes I’ve made. Thank you!
Recipe Garden says
I am so glad to hear that 🙂 Thank you so much for the feedback!!
Arpi says
Omg wow. That was sooo delicious and easy. what a fantastic way to use ripe bananas!!
Recipe Garden says
Thank you 🙂 I am so glad the crepes turned delicious for you!! Thanks so much for the feedback.