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Fluffy Banana Pancakes

I love pancakes. A little too much, probably. They’re easy, my toddler will eat them, they lend themselves to all kinds of delicious fruity mix-ins, and, when you’re really going for it, you can soak them with rich butter and sinfully-sweet pure maple syrup.

Oh, but hey! These have bananas. So these fluffy banana pancakes are totally healthy.

Fluffy banana pancakes | Kitchen Treaty

Okay, so, not really. They’re a bit of a splurge. Seriously, though? Totally worth it. Every single bite.

Fluffy banana pancakes | Kitchen Treaty

Thick, airy, fluffy pancakes are good for the soul just as much as hard, cakey pancakes are bad for the soul. And I fully admit, I’ve made plenty of both.

There are several methods out there for making your pancakes light and fluffy. One of the most popular is to beat only the egg yolks in with the batter, reserving the egg whites and whipping them into a frothy frenzy before folding them into the otherwise-finished batter right before cooking. Effective, sure, but anything involving the word “frenzy” before 10 a.m. is not happening in this house.

Fluffy banana pancakes | Kitchen Treaty

Me, I take a lazier approach to making fluffier pancakes. I add a little more baking powder than usual, and I let the batter sit for a few minutes before cooking up the cakes. Baking powder activates twice – first, when it gets wet, and second, when you apply heat. So I take advantage of that first activation and let the batter get bigger and more bubbly. It works – and it doesn’t need any sort of “frenzy” first thing in the morning.

Fluffy yet moist thanks to mashed banana mixed into the batter, these pancakes make for the perfect weekend morning breakfast. But honestly? If you’ve got 15 extra minutes on a weekday morning, give them a go. They’re ridiculously easy and come together in no time.

Got leftovers? Freeze these bad boys in an airtight bag then just pop a couple in the toaster for an even easier banana-pancake breakfast.

Print Recipe

Fluffy Banana Pancakes

Fluffy yet moist thanks to mashed banana mixed into the batter, these pancakes make for the perfect weekend morning breakfast.

Yield: 12 pancakes

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Ingredients:

  • 2 cups buttermilk (or 2 tablespoons vinegar + enough whole milk to equal 2 cups)
  • 2 small or 1 large ripe banana, or about 1 cup mashed, plus extra for slicing on top of the pancakes
  • 2 eggs
  • 3 tablespoons unsalted butter, melted and cooled slightly
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Directions:

  1. In a large bowl, add the buttermilk. If using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk.
  2. Whisk the mashed banana, eggs, butter, and vanilla into the buttermilk.
  3. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  4. Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix.
  5. Let batter rest for about 5 minutes.
  6. Heat a non-stick griddle to 325 degrees or large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly, if desired (or if the griddle/pan is not non-stick). Using a ⅓ cup measure (or an ice cream scoop works as well), pour the batter onto the griddle or into the frying pan. They are ready to flip when they look a little dry around the edges and start to form little bubbles (about a minute). Flip and cook on the other side until golden brown and the cooked through.
  7. Serve topped with sliced bananas, butter, and maple syrup.

 

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81 Responses to “Fluffy Banana Pancakes”

  1. Dina posted on April 22, 2013 at 9:04 am

    they do look super fluffy. you make great pancakes!

  2. Kiersten @ Oh My Veggies posted on April 22, 2013 at 2:16 pm

    I don’t know why, but I just cannot manage to make pretty pancakes. They are always kind of flat, they’re usually misshapen, and at least one side is burnt. So I’m feeling a little bit jealous right now. These are beautiful!

    • Karen Troughton replied on April 23rd, 2013 on 9:23 am

      Well … I basically took the roundest of the bunch, and then rotated them so the best sides were all at the front. So the prettiness is kind of an illusion, for what it’s worth! ;)

    • Krista replied on November 13th, 2013 on 7:44 am

      Just keep pouring the batter in the middle, and as long as the stove or griddle is even, they should come out round and gorgeous.

    • Joseph replied on January 9th, 2014 on 3:50 pm

      Kiersten, if you have an empty, clean ketchup bottle (or similar item), using a funnel you can pour the pancake batter into the bottle, cap it, and squeeze the batter onto your griddle to make perfectly round pancakes with next-to-no mess.

      Furthermore, you can store leftover pancake batter right in the bottle in the fridge and make fresh pancakes the next day in no time at all. ;^)

    • Laura replied on February 15th, 2014 on 1:50 pm

      I made these pancakes in the morning and they came out AMAZING! I halfed the recipe cause it was only for my mom and I and we got to have 3 pancakes each. They were moist and fluffy and super easy to make! I made the buttermilk from scratch and they tasted wonderful! I seriously cannot say enough good things about these pancakes; can’t wait to try them again tomorrow! Thank you for the amazing recipe <3

      • Karen Troughton replied on February 18th, 2014 on 3:11 pm

        I’m so glad you like them! :)

  3. Rachel @ Bakerita posted on April 22, 2013 at 3:35 pm

    Your pancakes are gorgeous, that syrup dripping off the sides looks amazing! Such a perfect breakfast. Pinned!

    • Karen Troughton replied on April 23rd, 2013 on 9:29 am

      Thank you so much, for both the compliment and the pin! :)

    • Mateusz replied on March 16th, 2014 on 11:56 am

      MikeI think it depends how you frame the qusetion. Conservation is a far better word to use, and it is the subject of my upcoming post(s). If water is conserved during the agricultural process, there is more available for more efficient use overall and farming can be done in a more sustainable way, too. When pumps deplete ancient water aquifers, it often happens for no good reason like corn ethanol or over-pumping in India, meaning that water has been wasted. If it happens in a soil impermeable area, those aquifers don’t get replenished easily. If flood irrigation isn’t done right it causes salinity in the soil, which wastes that growing area. And if too much irrigation was used to get too much food, then, the entire process and resources embedded in the system were wasted. Wetlands should be preserved for biodiversity, habitat, and health of the soils, too. Yes, there can be waste in the water system within the food system, though I agree with you labeling some of it emotional and your video on the water cycle was good and true.

  4. Courtney @ The Fig Tree posted on April 22, 2013 at 7:15 pm

    Yum!!! Love banana pancakes! These look so perfectly fluffy! My fiancé does not like to cook, but he loves to make pancakes on the weekend. I’ll send him this recipe to try. *hehe*

  5. dishing up the dirt posted on April 22, 2013 at 8:08 pm

    My husband and I were literally fantasizing about pancakes today while we weeded our spinach patch. 3 hours of pancake images flooded our minds. This recipe sound amazing and is perfect timing for our pancake craving!

  6. Bernadette @ Now Stir It Up posted on April 23, 2013 at 1:50 pm

    I am normally not a fan of pancakes, but the addition of banana makes me LOVE them. I don’t know what it is, but banana pancakes are the best.

  7. Wendy posted on May 19, 2013 at 11:39 am

    I made these today! AMAZING!!!!!! I topped mine with maple pecan syrup! Sharing on my Facebook Foodies Freaks group page! I will definitely make these again!

    • Karen Troughton replied on May 24th, 2013 on 7:06 am

      Hi Wendy, thanks so much! Maple pecan syrup sounds like an UNREAL addition.

      • Kirrilly replied on October 29th, 2013 on 7:15 pm

        These are the best pancakes I have ever made. Yum!! So light and fluffy – delicious :) I topped mine with banana, passionfruit, maple syrup and a little lemon myrtle macadamia yoghurt. I’m now officially a huge fan of kitchen treaty!!!

  8. Mandy posted on May 23, 2013 at 2:22 pm

    If I wanted to use your homemade pancake mix to make these, would I use 2 1/2 cups of the mix or more?

    • Karen Troughton replied on May 24th, 2013 on 6:49 am

      Hi Mandy, yes, I’d start with about 2 1/2 cups then go up to 3 cups or so if the batter seems too thin. The dry ingredients in this recipe are a little different than those in the pancake mix, though, so the result will be different (namely the pancakes won’t be quite as fluffy). I make banana pancakes all the time with the mix, though, and they turn out great! I’ve started adding a little cinnamon, too. So good!

    • Blue Gal replied on September 14th, 2013 on 9:31 pm

      Late to the party but be aware that if you use pancake mix or bisquick you can still an additional teaspoon or so of baking powder to the mix and let it sit the extra time to make them fluffier. I do this regularly and it really makes a difference.

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  10. Carmen Basham posted on May 31, 2013 at 3:16 pm

    Southeast Asian farmers first domesticated bananas. Recent archaeological and palaeoenvironmental evidence at Kuk Swamp in the Western Highlands Province of Papua New Guinea suggests that banana cultivation there goes back to at least 5000 BCE, and possibly to 8000 BCE.^*..”

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  11. jennie posted on June 22, 2013 at 8:34 am

    These were amazing! The only real thing I changed was that I used kefir in place of the buttermilk (healthier and probiotic) and soft white wheat flour instead of the APF My 6 year old didn’t even want to put maple syrup on these! As someone who LOVES peanut butter on my pancakes, I was shocked to find that these were the first pancakes I’ve ever found to be better with just butter- not even syrup. thanks! these will go into the rotation!

  12. April @ A Simple Life posted on July 2, 2013 at 8:48 pm

    Great site concept. At one point in our marriage, I was trying to do Paleo for him and a kind of Daniel diet (but allowing meat once a week) for the children and I. Now I am not sure what we are trying to do:-)

    I went ahead and made these with the following modifications:
    - Used yogurt instead of buttermilk
    - Use grapeseed oil instead of butter (I don’t have anything against butter, just easier to use than melting butter)
    - Used fresh ground whole wheat flour. However, I made the mistake here of measuring out the same amount as all-purpose and I should have cut it back by 1/2 cup
    - Used honey instead of sugar

    Blessings!

    • Karen Troughton replied on July 3rd, 2013 on 8:08 pm

      Thanks! Those sound like great substitutions. I love yogurt in pancakes. Do you grind your own flour?! I bow to you if so – that is just pure awesome.

      • April @ A Simple Life replied on July 5th, 2013 on 4:02 pm

        I do grind my own wheat and other grains, but no bowing is necessary… I confess to feeding my children chicken nuggets and french fries recently when I did not feel up to cooking;-)

  13. Mona posted on July 18, 2013 at 7:00 am

    Does anyone else think the extra fluffy “great value” brand of pancake mix at Walmart and Sam’s club is the best tasting and fluffiest mix? I have tried every brand available and tried making pancakes from scratch, and have never had any turn out so good as when making them from this mix.

    • Eric Granroth replied on September 9th, 2013 on 3:02 pm

      The best pre-packaged mix I have found is Sturdiwheat. Unless you live in MN or WI you will not likely find it in your local store. However, you can get it from their website: http://www.sturdiwheat.com/

      This banana pancake recipe will be the first time I have made pancakes from scratch in more than a decade. I hope it turns out! It looks like it should.

    • Jacqueline replied on March 16th, 2014 on 2:14 am

      My food woe is my older daughter will ask what is for diennr. Usually I try to make stuff that we have already tried before and they have eaten without threats to their life. Whatever food I tell her is immediately poo-pooed or a grumble starts. Unless of course it is frozen pizza, but even my middle daughter will poo-poo this, so I try to be vague when I explain what is for diennr. This buys me time to finish it and place it on the table before I get the grumbles of complaints!

  14. Rebecca posted on July 26, 2013 at 7:11 pm

    Excellent birthday pancake breakfast for hubby and plenty leftover to freeze for snacks for the kids. I replaced 1.5 c. Flour with whole wheat flour and half the sugar with honey and added cinnamon (our kids are honey and cinnamon fanatics!). Lovely and will make theses again. Thanks for sharing!

    • Karen Troughton replied on July 27th, 2013 on 9:27 am

      Hi Rebecca! The honey and cinnamon sound phenomenal; I’m going to need to try that. Thanks so much for stopping back by to comment on the recipe!

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  16. Pamela posted on August 10, 2013 at 4:55 am

    So glad this recipe came up at the top when I googled “banana pancakes!” They turned out absurdly moist and fluffy, almost an inch thick, and they didn’t need syrup in the slightest. SImply fantastic.

    • Karen Troughton replied on August 12th, 2013 on 6:59 pm

      Thank you so much for your comment! I am so glad you liked them. :)

  17. Ema posted on August 17, 2013 at 9:06 am

    Just made these with my 3 1/2 year old and they were delicious – and I don’t even like bananas! I added blueberries and they turnred out soft, light and fluffy. Putting this recipe in the ‘favourites’ pile. Thank you.

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  19. gwen posted on September 4, 2013 at 9:36 am

    These are great pancakes. It beats separating the egg whites and still having fluffy pancakes. I’m all about making things simpler.Thanks for sharing this recipe.

  20. Mariangela posted on September 5, 2013 at 5:01 pm

    Best pancakes we have ever made at home.
    I used a little less sugar as figured the bananas were sweet enough. The pancakes turned out fantastic.
    Thank you!

    • Karen Troughton replied on September 6th, 2013 on 7:25 am

      Hi Mariangela, so glad you liked them! I love that the bananas are already sweet so it allows you to cut the sugar if you like.

  21. Crystal posted on September 9, 2013 at 3:20 pm

    Can I make these the night before or a few days before

  22. Eric Granroth posted on September 9, 2013 at 5:25 pm

    Well… Those were fantastic!
    Thanks!

  23. Denise posted on September 14, 2013 at 3:13 pm

    These pancakes were incredible!!! I absolutely loved them, and my husband said they were the best pancakes he’s ever had! Thank you so much for this wonderful recipe that I will definitely use again & again! :)

  24. CAROLYN posted on September 15, 2013 at 8:20 am

    We had these this morning for breakfast and they were totally awesome! So tasty and fluffy. And, the recipe made tons of them – will freeze for quick weekday breakfasts. I didn’t have buttermilk or even whole milk, so used reduced fat milk with vinegar and they turned out great. Thanks so much for sharing!

  25. Rachel posted on September 21, 2013 at 8:25 am

    can i use self raising flour instead and cut off the baking powder?

    • Karen Troughton replied on October 30th, 2013 on 6:22 am

      Hi Rachel, the end result won’t be quite the same (this recipe calls for quite a bit of baking powder) but I’m sure they’ll still be good! I’d suggest cutting or omitting the salt as well if you go the self-rising flour route.

  26. Desiree posted on September 28, 2013 at 8:26 am

    I made these today and they were WONDERFUL! Thank you for the amazing recipe. They made a lot, so we wrapped and froze the rest. I might halve the recipe next time.

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  28. Candice posted on October 8, 2013 at 3:46 pm

    These were/are delicious. I made these tonight for my husband and I. I love them… He really enjoyed them too. They r super light and fluffy which I was really hoping for. I didn’t have buttermilk so I did the milk/vinegar combo and worked perfectly. Thanks :)

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  30. Emily posted on October 30, 2013 at 3:19 pm

    Made these yesterday, I used 1 cup of whole wheat flour and 1.5 cups reg AP. They were delicious!! Great recipe!

  31. Tracy King posted on November 3, 2013 at 7:31 am

    Thanks for the recipe! We had these for breakfast and the kids loved them.

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  33. Savla posted on November 9, 2013 at 11:20 am

    This was a great recipe! I tried it this morning and the pancakes came out perfectly. I didn’t have buttermilk so I used the suggested substitution method mentioned in the recipe and it worked out perfectly.

    S~

    • Karen Troughton replied on November 14th, 2013 on 8:08 am

      Hi Savla, so glad to hear it! Glad you liked the recipe. Seeing this comment come up in my queue reminds me I haven’t made these for awhile – I really need to remedy that!

  34. Sharna posted on November 30, 2013 at 6:23 pm

    An ABSOLUTE success! Listen i’ve made many pancake recipes and none of them have turned out right, but may i say these ones were perfect and my son loves them. YESS! I put a little greek yogurt, honey and cinnamon on mine, sooo yummy. Thank-you. Pinned.

    • Karen Troughton replied on December 1st, 2013 on 12:12 pm

      Hi Sharna, I’m so glad you and your son liked these! Greek yogurt, honey, and cinnamon sound like the BEST way to dress these up – yum. Thanks so much.

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  36. Rebecca Melia posted on December 5, 2013 at 9:36 am

    Too many ingredients and all unneeded.

    All you need is a banana and two eggs. Mash the banana with a fork, add in two whole eggs and whisk until fluffy. Fry in a pan greased with coconut or olive oil for 2 minutes until browned, then flip. Top with fruit and honey, and nom. Takes me 5 minutes every morning!

  37. Sabrena posted on December 19, 2013 at 11:20 am

    I’d like to make the batter ahead of time for a breakfast party I’m hosting. Do you think making it an hour or so before cooking them would be a big deal?
    Thanks!

  38. brandy posted on December 25, 2013 at 11:28 am

    just made these and they are AHHHHHMAZING!! Thanks for the recipe!

  39. Nick nick posted on December 31, 2013 at 7:11 pm

    Made these bad boys and they were wonderful! I did not have buttermilk and used the whole milk with vinager substitute. They were fluffy and delicious. (No taste of vinager in case anyone wondered) Will be making them again very soon! Thank you for the great recipe!

  40. Linda posted on January 2, 2014 at 10:56 am

    I LOVE these pancakes. I use organic whole wheat flour; freeze the leftovers & enjoy them another day. Could you give me the nutrional values of this recipes? I am starting Weight Watchers and need to calculate point value so I can continue to enjoy them.

    • Karen Troughton replied on January 4th, 2014 on 7:39 am

      Hi Linda, I’m so glad you like the recipe! It has become one of the most popular on Kitchen Treaty. I love freezing these pancakes, too – so easy to just pop in the toaster for a quick breakfast.

      I generally don’t add nutritional data to my recipes because it’s a lot of extra work – and I just don’t have the time, hate to say :( – but also because I’m a little worried I might be liable if I get it wrong. When I do want/need to calculate that information, I’ll usually start with this site: http://www.myfitnesspal.com/recipe/calculator. I hope that helps you.

  41. Jane posted on January 5, 2014 at 12:11 pm

    If i don’t have the buttermilk, will using reduced fat milk be ok?

    • Karen Troughton replied on January 7th, 2014 on 4:48 am

      Hi Jane, the recipe will work with reduced fat milk, but because you don’t have that extra bit of acid that’s in in buttermilk, the end result might not be quite as fluffy. You can totally make homemade buttermilk with reduced fat milk and vinegar, too!

  42. Andrea posted on January 24, 2014 at 6:06 am

    Amazing!! thanks por posting!!

  43. Michelle Sherman posted on February 9, 2014 at 7:41 am

    In love! The buttermilk trick worked perfectly. My husband loved them so much I think he might ask me to marry him again!

    • Karen Troughton replied on February 11th, 2014 on 3:38 pm

      Ha – I consider that very high praise. :)

  44. Lynn S. posted on February 17, 2014 at 10:58 am

    I made these this weekend…added mini chocolate chips to some of the pancakes (after I poured them on the griddle) and blueberries on the others…they were so good…best pancakes I’ve ever made!

    • Karen Troughton replied on February 18th, 2014 on 3:07 pm

      What a great idea to customize them after you’ve poured them on the griddle! So glad you liked them. Thank you for commenting!

  45. Loralee posted on March 15, 2014 at 9:11 am

    We just made these this morning. Easy, and YUMMY! Thumbs up all around!

  46. Karen posted on March 24, 2014 at 7:27 am

    YUM! This recipe also works well in a waffle iron. I had extra banana’s that I cooked in butter and brown sugar and topped the pancakes. This recipe is a keeper.

    • Karen Troughton replied on March 24th, 2014 on 3:30 pm

      I just made banana waffles yesterday, actually! But I started over with an entirely new recipe. Now I’m eager to try this one as waffles. Thanks for the inspiration! The topping sounds incredible.

  47. Mireya @myhealthyeatinghabits posted on March 30, 2014 at 11:55 am

    Hi Karen,
    I made your pancakes this morning with a few variations and they were very light, fluffy, sweet, and delicious. My son who does not eat bananas ate them all up and then repeated. I just came across your site today and really enjoy it!

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  49. Innerwestie posted on April 11, 2014 at 5:00 pm

    Yum! Just made these for a copy Saturday breakfast. Made mine with soy milk and coconut oil and a blend of flours (wholemeal, quiona, oats and some wheat germ). Beautiful and fluffy. Thank you, this recipe will be going in my favourites!

  50. Nova posted on April 12, 2014 at 6:26 pm

    These are just so fantastic!

  51. Laura posted on April 13, 2014 at 8:52 am

    Yum. Just yum.

  52. Tamara Stang posted on May 13, 2014 at 8:32 am

    I LOVE LOVE LOVE this recipe! I’ve made it multiple times now and its probably the best pancake recipe I’ve made yet! Its perfect for when we have a few over ripe bananas! The pancakes are light, fluffy and have a wonderful taste! :)  

  53. Matthew posted on May 17, 2014 at 7:03 pm

    Great recipe, better if you add about a tablespoon of cinnamon and a smidge extra banana, it is the only pancakes we make for Saturday morning that do not require butter or syrup. The kids devour them and next time I am going to add a little bit of crushed walnuts, will let you know how they turn out.

  54. Maria posted on June 10, 2014 at 5:10 am

    Can you make the batter the night before and still get them to turn out nicely?

  55. Dotty Deviah posted on July 12, 2014 at 11:58 pm

    Today @ my ripe old age I made perfect banana pancakes thanks to this excellent recipe.  Very light,fluffy and tasty. Thorougly enjoyed and served as brunch so I have free afternoon. 

    There is no age bar to learning.  Thanku for this yummy recipe. 

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