Fluffy Banana Pancakes Recipe

Transform ordinary mornings with these irresistibly Fluffy Banana Pancakes! Perfectly golden, tender, and infused with sweet banana flavor, they're ready in just 25 minutes. The ultimate breakfast treat that's guaranteed to make everyone smile.

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Course: Breakfast

Cuisine: American

Keyword: Fluffy Banana Pancakes

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: pancakes

Calories: 320kcal

Cost: $7

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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