There's nothing quite like waking up to the heavenly aroma of fresh banana pancakes sizzling on the griddle. These Fluffy Banana Pancakes are a game-changer for your breakfast routine – they're incredibly light, naturally sweet, and so simple to make that you'll wonder why you ever reached for the boxed mix. Whether you're a seasoned home cook or just starting your culinary journey, this foolproof recipe delivers perfectly fluffy pancakes every single time.
Why You'll Love These Fluffy Banana Pancakes
These banana pancakes have earned their place as a breakfast favorite for good reason. They transform overripe bananas into a delightful morning treat that's both nutritious and satisfying. The natural sweetness of ripe bananas means you can use less added sugar, making these pancakes a healthier option for your morning meal. Plus, they're incredibly versatile – make them classic style or easily adapt them for gluten-free diets.
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Ingredients
For the perfect batch of fluffy banana pancakes (serves 4):
2 ripe bananas, mashed (about 1 cup)
2 large eggs, room temperature
1½ cups all-purpose flour (or gluten-free flour blend)
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1¼ cups buttermilk
3 tablespoons melted butter, plus extra for cooking
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon (optional)
Instructions
Prepare the Banana Mixture
- In a large bowl, mash the ripe bananas until smooth, ensuring no large chunks remain. Small lumps are fine and will add texture to your pancakes.
- Whisk in the eggs until well combined with the mashed bananas.
- Add the melted butter and vanilla extract, stirring until incorporated.
Combine Dry Ingredients
- In a separate medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon if using.
- Ensure all dry ingredients are evenly distributed to guarantee consistent texture.
Create the Batter
- Gradually add the dry ingredients to the banana mixture, alternating with buttermilk.
- Stir just until combined – a few small lumps are perfectly fine. Overmixing will lead to tough pancakes.
- Let the batter rest for 5-10 minutes while you heat your griddle or pan.
Cook the Pancakes
- Heat a large non-stick griddle or skillet over medium heat. Add a small amount of butter to grease the surface.
- Pour about ¼ cup of batter for each pancake onto the heated surface.
- Cook until bubbles form on the surface and edges begin to look dry (about 2-3 minutes).
- Flip and cook the other side until golden brown (about 1-2 minutes).
Pro Tips for Perfect Pancakes
Use very ripe bananas with brown spots for the best flavor and natural sweetness.
Bring eggs and buttermilk to room temperature for fluffier pancakes.
Don't overmix the batter – lumps are your friend!
Let the batter rest before cooking to allow the flour to hydrate properly.
Keep finished pancakes warm in a low-temperature oven (200°F) while cooking the remaining batches.
Dietary Benefits & Serving Suggestions
These banana pancakes pack a nutritional punch with potassium, fiber, and protein. They're particularly satisfying due to the combination of complex carbohydrates and natural fruit sugars. For a complete breakfast, serve with:
Fresh fruit compote
Pure maple syrup
A dollop of Greek yogurt
Chopped nuts for added protein
Fresh banana slices
A sprinkle of cinnamon
Recipe Variations & Substitutions
Make these pancakes your own with these tested variations:
Gluten-Free Version: Replace all-purpose flour with your favorite gluten-free flour blend (1:1 ratio)
Dairy-Free Option: Substitute buttermilk with almond milk plus 1 tablespoon vinegar
Extra Protein: Add ¼ cup of ground flaxseed or protein powder
Chocolate Lover's Dream: Fold in ½ cup chocolate chips to the batter
Nutty Banana: Add ½ cup chopped walnuts or pecans
Equipment For Fluffy Banana Pancakes
Large mixing bowls
Whisk
Measuring cups and spoons
Non-stick griddle or skillet
Spatula
¼ cup measuring cup or ice cream scoop for portioning
Storage Instructions
These pancakes keep wonderfully, making them perfect for meal prep:
Refrigerator: Store in an airtight container for up to 3 days
Freezer: Layer between parchment paper in a freezer bag for up to 2 months
Reheating: Toast frozen pancakes directly from freezer, or microwave for 30 seconds
Top Tip
The key to achieving the fluffiest banana pancakes lies in the bananas themselves – they should be very ripe with plenty of brown spots. This ensures maximum natural sweetness and the best banana flavor. Also, remember that the first pancake is usually a "test pancake" to get your temperature just right!
FAQ
While it's best to cook the pancakes right after mixing, you can refrigerate the batter for up to 1 hour. The pancakes might be slightly less fluffy, but they'll still taste great.
The most common reasons are overmixing the batter or having your pan temperature too low. Remember to let the batter rest and ensure your pan is properly preheated.
Absolutely! Peel and freeze ripe bananas in a freezer bag. Thaw completely before using in this recipe.
Look for bubbles forming on the surface and edges starting to look dry. This usually takes 2-3 minutes on medium heat.
These Fluffy Banana Pancakes are about to become your new favorite breakfast recipe. They're perfect for lazy weekend mornings, special occasions, or meal prep for the week ahead. Give them a try and let us know how they turn out in the comments below. Don't forget to share your pancake-flipping success stories with us!
Transform your breakfast with these irresistible Fluffy Banana Pancakes! With perfectly ripe bananas and our simple technique, you'll create the fluffiest, most delicious pancakes right in your kitchen.
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Pairing
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Fluffy Banana Pancakes Recipe
Equipment
- Large mixing bowls
- Whisk
- Measuring cups and spoons
- Non-stick griddle or skillet
- Spatula
- ¼ cup measuring cup or ice cream scoop for portioning
Ingredients
- 2 ripe bananas mashed (1 cup)
- 2 large eggs room temperature
- 1½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1¼ cups buttermilk
- 3 tablespoons melted butter plus extra for cooking
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon optional
Instructions
Prepare the Banana Mixture
- In a large bowl, mash the ripe bananas until smooth, ensuring no large chunks remain. Small lumps are fine and will add texture to your pancakes.
- Whisk in the eggs until well combined with the mashed bananas.
- Add the melted butter and vanilla extract, stirring until incorporated.
Combine Dry Ingredients
- In a separate medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon if using.
- Ensure all dry ingredients are evenly distributed to guarantee consistent texture.
Create the Batter
- Gradually add the dry ingredients to the banana mixture, alternating with buttermilk.
- Stir just until combined – a few small lumps are perfectly fine. Overmixing will lead to tough pancakes.
- Let the batter rest for 5-10 minutes while you heat your griddle or pan.
Cook the Pancakes
- Heat a large non-stick griddle or skillet over medium heat. Add a small amount of butter to grease the surface.
- Pour about ¼ cup of batter for each pancake onto the heated surface.
- Cook until bubbles form on the surface and edges begin to look dry (about 2-3 minutes).
- Flip and cook the other side until golden brown (about 1-2 minutes).
Notes
- Use very ripe bananas with brown spots
- Don't overmix the batter
- Keep pancakes warm in oven at 200°F while cooking remaining batches
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