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.

[Jump to recipe]

Fluffy Banana Pancakes recipe - Fluffy yet moist thanks to mashed banana mixed into the batter. Breakfast this weekend is made.

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

Fluffy Banana Pancakes recipe - Fluffy yet moist thanks to mashed banana mixed into the batter. Breakfast this weekend is made.

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 recipe - Fluffy yet moist thanks to mashed banana mixed into the batter. Breakfast this weekend is made.

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
  • Topping suggestions: sliced bananas, butter, pure maple syrup, powdered sugar, strawberries, chocolate chips

Directions:

  1. Add the buttermilk to a large bowl. If you're using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk. Whisk in the mashed banana, eggs, butter, and vanilla into the buttermilk.
  2. To a medium bowl, add the the flour, sugar, baking powder, baking soda, and salt. Whisk together to combine.
  3. Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix!
  4. Let the batter rest for about 5 minutes. It should form bubbles and rise just a bit.
  5. Heat a non-stick griddle to 325 degrees Fahrenheit or place a 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 1/3 cup measure (or a trigger-handled ice cream scoop works as well), pour the batter onto the griddle or into the frying pan. The pancakes 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.
  6. Serve topped with sliced bananas, butter, and maple syrup.

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84 Responses to “Fluffy Banana Pancakes”

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

    Yum. Just yum.

  2. 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! :)  

  3. 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.

  4. 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?

  5. 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. 

  6. Marissa Garcia posted on October 10, 2014 at 6:37 pm

    I’m eating these as we speak. I’m not usually a pancake fan, but these are DELICIOUS and turned out just like your photo! Our neighbor dropped off a grocery bag full of ripe bananas because she’s heading off on vacation and we needed something to do with them. These were perfect! Thanks!

    • Karen Raye replied on October 13th, 2014 on 7:00 am

      Yay, I’m so glad you liked them, Marissa! :)

  7. Fanny posted on November 9, 2014 at 7:55 am

    Best banana pancake recipe!! Thank you for sharing :) 

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