Perfectly Fluffy Banana Pancakes

ByYummy Recipes

There’s something magical about a stack of warm, fluffy banana pancakes fresh off the griddle. Sweet, comforting, and packed with real banana flavor, they’re the ultimate breakfast that feels indulgent but comes together with simple ingredients. Whether you’re using overripe bananas from the counter or just craving something cozy and delicious, these Perfectly Fluffy Banana Pancakes are the answer.

Unlike dense or gummy versions, these pancakes are light and airy with crispy edges and a tender center. The secret? Mashed ripe bananas paired with just the right amount of leavening and buttermilk for that signature fluff. Top them with sliced bananas, chopped nuts, maple syrup, or even a pat of cinnamon butter—and prepare to fall in love with breakfast again.

Why You’ll Love These Banana Pancakes

  • Super Fluffy Texture: Light, airy, and never flat.
  • Made with Real Bananas: Natural sweetness and flavor with no artificial ingredients.
  • Great Way to Use Ripe Bananas: Reduce food waste and elevate your mornings.
  • Quick and Easy: One bowl, pantry staples, and 20 minutes from start to finish.
  • Freezer-Friendly: Perfect for batch cooking and reheating all week.

Ingredients You’ll Need

  • 1 cup mashed ripe bananas (about 2 medium bananas)
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
  • 1 large egg
  • 2 tablespoons melted butter or oil
  • 1 teaspoon vanilla extract

Optional Add-ins:

  • 1/4 cup chopped walnuts or pecans
  • 1/4 cup mini chocolate chips
  • Pinch of nutmeg for warmth

How to Make Perfect Banana Pancakes

Step 1: Mash the Bananas

In a large mixing bowl, mash the bananas until smooth (a few small chunks are fine for texture).

Step 2: Mix Wet Ingredients

Add the egg, buttermilk, melted butter, and vanilla to the mashed bananas. Whisk until well combined.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.

Step 4: Make the Batter

Add the dry ingredients to the wet banana mixture. Stir just until combined—don’t overmix! The batter will be thick and slightly lumpy.

Step 5: Cook the Pancakes

Preheat a nonstick skillet or griddle over medium heat. Grease lightly with butter or cooking spray.

Pour 1/4 cup batter per pancake onto the skillet. Cook for 2–3 minutes or until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes until golden brown.

Transfer to a plate and repeat with remaining batter.

Serving Suggestions

  • Classic Style: Serve stacked high with a pat of butter and a heavy pour of warm maple syrup.
  • With Fruit: Add sliced bananas, strawberries, or blueberries on top.
  • Nutty Finish: Sprinkle with chopped pecans or walnuts and a dusting of powdered sugar.
  • Dessert for Breakfast: Top with whipped cream and a drizzle of caramel or chocolate sauce.
  • Yogurt & Honey: Lighten it up with Greek yogurt and a honey drizzle.

Delicious Variations

  • Peanut Butter Banana Pancakes: Swirl a spoonful of peanut butter into the batter or serve on top.
  • Banana Bread Pancakes: Add chopped nuts and a pinch of nutmeg for banana bread vibes.
  • Vegan Option: Use almond milk + lemon juice instead of buttermilk, and substitute the egg with a flax egg (1 tbsp flax + 3 tbsp water).
  • Gluten-Free: Use a 1:1 gluten-free flour blend.
  • Protein Boost: Add a scoop of vanilla protein powder and adjust liquid slightly.

Tips for Perfect Pancakes

  • Use Ripe Bananas: The riper the banana, the sweeter and more flavorful your pancakes.
  • Don’t Overmix: Mix batter just until combined to keep pancakes fluffy.
  • Cook on Medium Heat: Too hot and they’ll burn before cooking through; too low and they won’t rise.
  • Rest Batter (Optional): Letting it sit for 5–10 minutes helps hydrate the flour and improves fluffiness.
  • Grease the Skillet Lightly: Too much butter or oil can cause uneven browning.

Storage & Reheating

  • Refrigerate: Store leftovers in an airtight container for up to 3 days.
  • Freeze: Stack pancakes with parchment between and freeze in a zip bag for up to 2 months.
  • Reheat: Toast in the toaster or warm in the microwave for 20–30 seconds.

Nutrition Info (Per Pancake, Approximate)

  • Calories: 140
  • Protein: 3g
  • Carbs: 22g
  • Fat: 5g
  • Fiber: 2g
  • Sugar: 6g

Recipe Summary

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 pancakes

FAQs

Can I make the batter the night before?
Yes, but because of the baking powder/soda, it’s best to cook them within a few hours. Alternatively, mix dry and wet ingredients separately and combine just before cooking.

Can I use frozen bananas?
Yes! Thaw and drain any excess liquid before mashing.

Why are my pancakes not fluffy?
Overmixing or using flat baking soda/powder can cause dense pancakes. Use fresh leavening and a gentle hand when mixing.

Can I make these in a waffle iron?
Absolutely! The batter works great in a waffle maker—just spray it well and cook until golden.

What if I don’t have buttermilk?
Mix 1 cup milk with 1 tablespoon lemon juice or vinegar. Let sit for 5 minutes before using.

Conclusion

Perfectly Fluffy Banana Pancakes are more than just a way to use up ripe bananas—they’re a breakfast favorite you’ll crave any day of the week. Soft, golden, and full of comforting flavor, they’re a go-to whether you serve them classic or dressed up with toppings. Quick to make, endlessly versatile, and freezer-friendly, this recipe is a true morning winner. Flip up a batch, pour on the syrup, and dig in.

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