Fluffy Banana Pancakes

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

Total Time: 15 minutes

Fluffy Banana Pancakes recipe - Uber-fluffy yet moist thanks to mashed banana mixed into the batter, these pancakes make for the perfect weekend morning breakfast.

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

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.

Fluffy Banana Pancakes recipe - Uber-fluffy yet moist thanks to mashed banana mixed into the batter, these pancakes make for the perfect weekend morning breakfast.

Fluffy Banana Pancakes

Yield: 12 pancakes

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

4.2 / 5 (10 votes)
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Fluffy yet moist thanks to mashed banana mixed into the batter, these pancakes make for the perfect weekend morning breakfast.

Ingredients:

  • 2 cups buttermilk (or 2 tablespoons vinegar + enough whole milk or almond 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 (can sub coconut oil)
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups all-purpose flour or white whole wheat flour
  • 1/4 cup granulated sugar or pure maple syrup
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Topping suggestions: sliced bananas, butter, pure maple syrup, powdered sugar, strawberries, chocolate chips, blueberries

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.

For dairy-free pancakes:

Use almond milk instead of cow's milk and use coconut oil in place of butter

For a refined sugar free version:

Use pure maple syrup instead of granulated sugar

NEW RECIPE RATINGS:

October 3, 2015 - I've just added a star rating system to this recipe so if you have tried it, please be sure to rate it to let others know how you like it - 5 if you love it, 1 if you don't (but hopefully you love it!) Just click on the stars below the "Print Recipe" button above. Thank you!

This post may contain affiliate links, which means if you click on a link and make a purchase, I may receive a portion of the proceeds. More about this here.

Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.

96 Responses to “Fluffy Banana Pancakes”

  1. 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! :)  

  2. 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.

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

  4. 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. 

  5. 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!

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

  7. Oh my gosh!!! These are absolutely delicious!!! We made them without the bananas today, (didn’t have any on hand) and they turned out wonderful! I will be making this recipe from now on whenever we have pancakes! Thsnk you so much!

  8. This is the best one I’ve ever made! Thank you:)

  9. Did someone say pancakes!! I’m so in! Please send me a care package :) 

  10. I googled buttermilk and banana recipes this morning and this recipe came up.  I am so thankful.  My kids love them.  They seem pretty healthy for pancakes too. This is my go to recipe now! 

  11. I just made these this morning and they are DELISH. I served mine with a sprinkling of chopped toasted and slightly salted walnuts, some diced banana, a scoop of clotted cream and sprinkling of powdered sugar. They are really nice, not too sweet.. And if you wanted them a little sweeter, a drizzle of honey or real maple syrup kicks it up a notch. Thank you for sharing this recipe, I will make it regularly now!!

  12. Made this this morning. Absolutely delish!!! And devinely fluffy!! Paleoized it and used coconut oil and coconut milk and honey instead
    of sugar and added crushed walnuts — which imo
    elevates this recipe to another gustatory level.

    Next time may experiment using Stevia as I am insulin resistant, though I worry it may work well as a substitute. Has anyone tried it?

    • Those sound amazing! I’ve not tried Stevia but hopefully someone has and can provide feedback! These pancakes call for so little sugar that it probably won’t affect them too much. One of those one-for-one Stevia substitutes would especially probably pretty well. If you try it please report back!

  13. Been making banana pancakes for kids and grandkids 60 yrs., hit a home run with this one, it is now in my permanent forever cookbook to be passed down. We had breakfast for supper with these last nt. and everyone had seconds. These are the “Real Thing”.

  14. Oh my!  These sound so good!
    Pancakes are my weakness!

  15. This are the best banana pancakes ever! My kid said momma file that recipe right now. Thank you.

  16. Was searching for a banana pancake recipe and was hoping this one would work. Oh my gosh!!! They were the most delicious, and incredibly fluffy pancakes ever .. and the flavour was amazing.
    Will definitely be making this recipe many times more!

  17. I made these and they were very good!
    I did halved the ingredients bc I only had 1 small banana n really wanted to make these.
    I know it’s a banana recipe but can I sub the fruit with, say, apples n applesauce? Just curious. I did have left over apple wedges so I thinly sliced n added them. Used maple syrup instead of sugar n organic whole wheat flour. Mines didn’t turn out fluffy like yours. Not sure if the apples affect it or the banana being too riped (almost black). But my batched yielded 9 pancakes. I did use an icecream scoop. Any suggestions?

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