Why You’ll Love This Sesame Banana Pancakes

• A textural dream. You get the classic fluffy pancake bite, but then there’s this wonderful little crunch from the toasted sesame seeds scattered throughout. It’s a contrast that keeps every single forkful interesting.
• Naturally sweet, no syrup needed (well, almost). The super ripe bananas do most of the heavy lifting here, lending a caramel-like sweetness that means you can absolutely get away with just a light drizzle of maple syrup or even a dollop of yogurt.
• They fill you up properly. Thanks to the whole wheat flour and the healthy fats from the sesame seeds and oil, these pancakes have a bit more staying power than your standard white-flour version. You won’t be hungry an hour later, I promise.
• They make your kitchen smell incredible. The moment those sesame seeds hit the warm griddle… it’s a warm, nutty, utterly inviting aroma that just screams “cozy morning.” It’s a sensory experience before you even take a bite.

Ingredients & Tools

• 2 large, very ripe bananas (the black-speckled ones are perfect)
• 1 cup whole wheat flour (or all-purpose if that’s what you have)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup toasted sesame seeds (plus extra for sprinkling)
• 1 large egg
• 3/4 cup buttermilk (see tips for a quick substitute)
• 2 tbsp toasted sesame oil
• 2 tbsp maple syrup or honey
• 1 tsp vanilla extract

Tools: A large mixing bowl, a fork or potato masher, a whisk, a non-stick skillet or griddle, and a spatula.

The real stars here are the bananas and the sesame. Using bananas that are practically begging to be used is non-negotiable for maximum sweetness, and toasting the sesame seeds beforehand—even if you buy them pre-toasted—deepens their flavor immensely. A little goes a long way.

Serves: 2-3 (makes about 8-10 medium pancakes) | Prep Time: 10 minutes | Cook Time: 10-12 minutes | Total Time: 20-22 minutes

Before You Start: Tips & Ingredient Notes

• Banana ripeness is key. Honestly, the more brown spots, the better. These bananas are softer, sweeter, and mash into a smoother puree, which blends seamlessly into the batter and eliminates any starchy flavor.
• Don’t skip toasting the sesame seeds. Even if your seeds are labeled “toasted,” giving them a quick warm-up in a dry skillet for 1-2 minutes until they’re fragrant and slightly golden will wake up their oils and make the sesame flavor pop in a way that raw seeds just can’t match.
• Why toasted sesame oil? This is the secret weapon. It adds a profound, nutty depth that regular oil or butter just doesn’t provide. It’s what makes these pancakes taste uniquely like sesame, not just look like it.
• Buttermilk makes them extra fluffy. The acidity in buttermilk reacts with the baking soda, creating tons of little air bubbles for a lighter, tender crumb. No buttermilk? No problem—I’ve got a super easy fix in the steps below.

How to Make Sesame Banana Pancakes

Serving Suggestions

Complementary Dishes

• Crispy tempeh bacon or turkey sausage — The savory, salty crunch is a fantastic counterpoint to the sweet, nutty pancakes, creating a perfectly balanced plate.
• A simple fruit salad with berries and orange zest — The bright, acidic burst from the fruit cuts through the richness and adds a refreshing element to your breakfast spread.
• Softly scrambled eggs with chives — For the ultimate protein-packed breakfast, the creamy, savory eggs complement the pancakes without competing with their unique flavor profile.

Drinks

• A hot cup of genmaicha (brown rice tea) — The toasty notes of the roasted brown rice in this Japanese tea echo the sesame flavor in the pancakes beautifully.
• A robust cold brew coffee — The deep, slightly bitter notes of a good cold brew provide a wonderful contrast to the sweetness of the bananas and maple syrup.
• A ginger-turmeric tea — The warm, spicy kick from the ginger adds an invigorating element that makes the whole meal feel extra nourishing.

Something Sweet

• A drizzle of tahini and honey — Double down on the sesame theme! The creamy, slightly bitter tahini mixed with sweet honey is an unexpectedly divine topping.
• A dollop of coconut whipped cream — For a touch of indulgence, the light, tropical flavor of coconut pairs surprisingly well with both banana and sesame.
• Warm berry compote — Simply simmer frozen berries with a touch of lemon juice until they break down into a saucy, vibrant topping that’s less sweet than syrup.

Top Mistakes to Avoid

• Mistake: Overmixing the batter. This is the number one pancake faux pas. Overmixing develops the gluten in the flour, leading to tough, chewy pancakes instead of light and fluffy ones. Fold until just combined, lumps and all.
• Mistake: Cooking on too high heat. Impatience leads to burnt outsides and raw, doughy insides. Medium-low heat is your friend. It gives the pancakes time to rise and cook through properly before the exterior gets too dark.
• Mistake: Pressing down on the pancakes with the spatula. I’ve messed this up before too… you flip them and then press, thinking it’ll cook them faster. All you’re doing is squeezing out the precious air bubbles you worked so hard to create! Just let them be.
• Mistake: Using underripe bananas. Yellow bananas with green tips will lack sweetness and that deep banana flavor. They also won’t mash as well, leaving stringy bits in your batter. Wait for those spots!

Expert Tips

• Tip: Make a “fake” buttermilk if needed. No buttermilk? Add 2 teaspoons of white vinegar or lemon juice to a measuring cup, then top up with regular milk to the 3/4 cup line. Stir and let it sit for 5 minutes until it curdles slightly. Works like a charm!
• Tip: Keep finished pancakes warm in a single layer. To prevent them from getting soggy, place them in a single layer on a wire rack set over a baking sheet in a 200°F (95°C) oven. This allows air to circulate and keeps them perfect until serving.
• Tip: Toast a big batch of sesame seeds. Toast a whole cup of seeds and store the cooled extras in a jar. They’ll be ready for your next pancake batch, or for sprinkling on salads, rice bowls, or noodles throughout the week.
• Tip: For ultra-uniform pancakes, use a squeeze bottle. If you have one, transferring the batter to a clean condiment squeeze bottle gives you incredible control over the size and shape of each pancake.

FAQs

Can I make the batter the night before?
I wouldn’t recommend it for the fluffiest results. The baking powder and soda start reacting as soon as they hit the liquid, and their power will diminish if the batter sits too long. For a make-ahead option, mix the dry ingredients and wet ingredients separately the night before. In the morning, just combine them and fold in the sesame seeds. It takes 2 minutes and guarantees a great rise.

Can I use all-purpose flour instead of whole wheat?
Absolutely! The pancakes will be a bit lighter and more neutral in flavor. You can use a straight 1:1 swap. If you want to experiment, try half all-purpose and half whole wheat for a nice balance of lightness and heartiness. The recipe is very forgiving that way.

My batter is really thick—is that right?
Yes, that’s perfect! The moisture from the bananas can vary, and whole wheat flour tends to absorb more liquid. A thick batter is what gives you those tall, fluffy pancakes. If it’s so thick it’s impossible to pour, you can add a single tablespoon of extra milk at a time until it’s a scoopable consistency.

How should I store and reheat leftovers?
Let the pancakes cool completely, then store them in an airtight container in the fridge for up to 3 days. The best way to reheat is in a toaster or a 350°F (175°C) oven for a few minutes. This brings back their crisp exterior. Microwaving will make them soft and steamy.

Can I freeze these pancakes?
They freeze beautifully! Place cooled pancakes in a single layer on a baking sheet to “flash freeze” for an hour. Then, transfer them to a freezer bag. They’ll keep for up to 2 months. Reheat straight from frozen in the toaster or oven—no need to thaw, which makes for a super quick weekday breakfast.