These tasty Fluffy Banana Pancakes can be described in a word (or three): “Airy.” “Fluffy.” “Perfect.” Oh, and “easy.” I guess that makes four.
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 then, too. They’re ridiculously easy, come together in no time, and start your day off right.
Table of Contents
- Why You’ll Love this Banana Pancakes Recipe
- Fluffy Banana Pancakes Ingredients
- How to Make Pancakes Fluffy
- How to Freeze Pancakes
- Banana Pancake Topping Ideas
- More Banana Breakfasts
- Full, Printable Recipe
- Reviews & Comments
Why You’ll Love this Banana Pancakes Recipe
These Fluffy Banana Pancakes are popular with everyone, from toddlers to 99+. They’re moist, tender, and fluffy – but they’re also hearty and make for a satisfying breakfast.
But you’ve heard enough from me. Here are some of the glowing comments from readers like you who have made and loved them!
- “These were to die for! Absolutely delicious!”
- “Had some over ripe bananas and wanted to make something other than banana bread, these were perfect! Loved them! They were light and fluffy and oh so yummy!”
- “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! 🙂”
- “Best pancakes, made them for the family and they disappeared.”
- “This recipe was truly awesome. The pancakes came out just as the aptly named fluffy, light and most of all delicious. I topped them off with a little butter, and garnished it with fresh bananas, blueberries and strawberries. I just love them. !!!❤️😊”
Fluffy Banana Pancakes Ingredients
This Banana Pancakes recipe has a simple, straightforward list of ingredients:
- Buttermilk – I usually make my own buttermilk by stirring 2 tablespoons of vinegar into a little less than 2 cups milk, then let it sit for a few minutes. You can also do this with almond milk, soy milk, or oat milk if you’re using a dairy-free milk alternative.
- Bananas – the riper the better!
- Butter – feel free to use coconut oil or a vegan substitute if you’re doing dairy-free
- Flour – I use straight-up all-purpose, but I have had readers report using oat flour with success for a gluten-free version
- Sugar – or pure maple syrup, if you like
- Baking powder
- Baking soda
How to Make Pancakes Fluffy
There are several methods out there for making your banana 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. So while it’s a great method, I personally take a lazier approach to making fluffy banana pancakes, which is the approach I share here. I add a little more baking powder than usual, and I let the batter sit for a few minutes before cooking up the banana pancakes.
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.
How to Freeze Pancakes
I love to make extra banana pancakes and freeze them for easy breakfasts. I will say, these pancakes are best fresh off the griddle! But the freezer version is still delicious. I like to line a large cookie sheet with pancakes then place them in the freezer. Once frozen, I transfer them to a large, labeled freezer bag. To warm them, I just pop them in the toaster!
Banana Pancake Topping Ideas
Top these fluffy gems with:
- Sliced bananas – mo’ banana, less problems!
- Butter & pure maple syrup – of course! Although one reader reported that his family felt these pancakes were perfect just how they come off the griddle, syrup-free.
- Peanut butter or almond butter – Elvis knew peanut butter and banana went well together, and I agree with Elvis! I love the extra dose of protein that nut butter brings to the table.
- Powdered sugar – sprinkle with powdered sugar for an extra special treat.
- Strawberries or blueberries – fresh berries + banana is always a winning combo!
- Chocolate chips – stir them right in to the batter for some added melty chocolate deliciousness.
More Banana Breakfasts
- These Banana Almond Butter Waffles are so hearty and full of flavor. Vegan, too!
- No bowl necessary! Whip up these Banana Oat Blender Pancakes entirely in the blender. Easy, healthy, and vegan/gluten-free. Here’s a version with blueberries, too. Yum!
- Super Moist Vegan Banana Bread Muffins are one of our favorite muffin recipes, vegan or not.
- This Banana Walnut Oatmeal recipe cooks up in your Instant Pot. So easy!
Fluffy Banana Pancakes
- 2 cups buttermilk* (or 2 tablespoons vinegar + enough milk to equal 2 cups)
- 1 large ripe bananas (or about 1 cup mashed) (plus extra for slicing on adding to top of pancakes)
- 2 large eggs
- 3 tablespoons unsalted butter* (melted and cooled slightly)
- 2 teaspoons pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar (can substitute pure maple syrup)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 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.
- To a medium bowl, add the the flour, sugar, baking powder, baking soda, and salt. Whisk together to combine.
- Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix!
- Let the batter rest for about 5 minutes. It should form bubbles and rise just a bit.
- 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.
- Serve topped with sliced bananas, butter, and maple syrup.
- Sliced bananas
- Peanut butter
- Pure maple syrup
- Powdered sugar
- Chocolate chips
I’m wondering about the consistency of the batter. Is it supposed to be very thick? What is the consistency you expect? I added a little more milk, let sit for 5 mins to rise. Still very thick but I went ahead and cooked them. They were delicious 😋
Yep the batter is fairly thick! I’m so glad you liked them. 🙂
Will these keep overnight?
I’ve kept them in the fridge overnight and pop them in the toaster in the morning; not quite as good as fresh but you can’t beat the convenience! I also like to freeze them in a single layer on a cookie sheet, stuff them in a freezer bag, pull out a few to thaw for about 15 minutes at room temp, then pop in the toaster.
This recipe is really good. Flavor and fluffiness is perfect. The only moderation I used is self rising flour instead of the baking powder because that was what I had on hand. Thanks for sharing with us.
I’m glad it was a hit! Thank you so much for coming back and leaving a comment. 🙂
I pureed a total of 3 medium sized bananas because I had them available and they were overripe. The recipe was perfectly flavored. The buttermilk substitute I made was with lemon juice and whole milk since I didn’t have vinegar.
The pancakes were extremely fluffy, light and so flavorful. Thanks for sharing your recipe, next time I’ll add crushed walnuts into the mix!
Thank you thank you! Delicious for my toddler & solely meat-eating father! Peace in the am kitchen!
Thanks so much, Megann!
Delicious! Can’t wait to make them again….
Thanks, Anita! I’m so glad you like the recipe. 🙂
This recipe is the best I have had so far!! The taste is fantastic even though I messed up and used unsweetened almond milk and forgot to mix with vinegar. It made the pancakes a little runny but the taste was still wonderful.
This has now been added to my favorite breakfast items list!
Hi Ashley! Thanks so much for your awesome comment and review. Good to know the recipe still works with a few tweaks!
This has always been my go-to banana pancakes. Awesome recipe, thank you!!
I’m so glad you like it! Thanks so much for the review. 🙂
I made this! It was really good. And fluffy! I was out of sugar so there’s no sugar added. Besides, the bananas i used were ripe enough and very sweet. Awesome for those who are cutting back on sugar. Promise it was so fluffy and tasty. The sugarless recipe did not negatively affect the pancakeyness. Thank you for this recipe. But the recipe is made for a family, I have the house to myself for the wekend so still have some batter left in the ref. Looks like pancakes for dinner! Awesome!
Hi Mary, thanks for your review and for sharing your experience! 🙂
Just made this recipe using apple cider vinegar and fairlife 1% milk for a buttermilk substitute and 3 frozen bananas. Also made waffles instead of pancakes. They turned out so well, moist and flavorful! I will never make waffles any other way!!
Oooh, delicious! Can’t wait to try this as waffles! Thanks so much for sharing.
Can you use frozen mashed bananas?
I don’t see any reason why that won’t work!
Absolutely perfect! Made them and did the egg white whisking part in addition. The best pancakes ever. My 1 year old is gobbling them down! This is the first time I’ve been able to make perfectly fluffy pancakes. This is now a family favourite and my go-to. Thank you so much!
Perfect recipe! My 16month old daughter gobbled them up and is babbling happily! I did the whisked egg whites in addition. This is my first time making fluffy pancakes and they turned out this well. And it’s the perfect sweetness. This is now my go-to recipe. Thank you so much.
Gonna trawl through your site for more recipes.
I’m so glad you and your daughter liked this one! Thanks Ngee!
I have been cooking 60 years and this is the best pancake ever!
These were to die for! Absolutely delicious!
I cut the recipe in half and and it was more than enough for two. Thanks so much for sharing this!
Probably a silly question but could you use coconut milk instead of almond or regular? I’ll allergic to both dairy and almonds.
Not a silly question at all! Sure, I bet coconut milk would work well. Personally I’d go with lite as it’s more the texture of almond or cows’. You might need a smidge more because it could potentially make a thicker batter. If you try it please report back!
OMG! They came it perfect!! I had the littles helping so i forgot to whisk the egg white and just dropped the whole egg in and was out of vanilla but they are delicious!!
Had some over ripe bananas and wanted to make something other than banana bread, these were perfect! Loved them! They were light and fluffy and oh so yummy!
So glad you liked these, Jennie! Thanks!
Very good! My 13 year old granddaughter made them. Easy. Tasty.
Love it! 🙂
This might be a silly question 🙂 but what vinegar should you use? Can apple cider work or is it just normal white vinegar you’re referring to?
No, it’s a good question – I need to update the ingredients list to clarify! I do mean regular old white vinegar, but apple cider vinegar will also work. Thank you for asking!
I used apple cider vinegar and it worked fine for me. I didn’t see a difference in the taste at all. They were still very fluffy and delicious. I hope this helps.
This recipe was truly awesome. The pancakes came out just as the aptly named fluffy, light and most of all delicious. I topped them off with a little butter, and garnished it with fresh bananas, blueberries and strawberries. I just love them. !!!❤️😊
Hi Michelle, I’m so glad you liked this recipe! Those toppings sound amazing. Thanks so much for coming back and leaving a review. ❤️
I wanted to follow-up on my earlier review and add that I halved the ingredients and it yielded 12 (1/4 cup) sized pancakes. Additionally, I popped them in the refrigerator after they cooled. To reheat I took them out of the refrigerator about half an hour before I popped them in the microwave (40/50 seconds )and they were still fluffy and light. 🙂
I like your recipes
Can they be made vegan?
I’ve not tested this one without eggs, sorry! When I want a vegan banana pancake I go for this recipe: https://www.kitchentreaty.com/gluten-free-vegan-banana-oat-blender-pancakes/
is it fattening
I just made these pancakes for our brunch. Thank you for the clear instructions, particularly the buttermilk instructions as I did not have any and can never remember the measurements to make it. The pancakes turned out beautifully and were delicious. I would say the best banana pancake recipe I have seen so far. Thanks again. Lynne Mullaney
Wonderful! I’m so glad they were a hit. Thank you so much for coming back and leaving a review!
I’m so glad these were a winner for you! Thank you so much for coming back and leaving a review.
These were so wonderful! My family loved them. I will be saving the recipe! They also weren’t too sweet, just perfect!
So glad these were a winner for your family! Thank you so much for coming back and leaving a review. 🙂
These sound delicious! I’m planning on making these for some friends and family, so I was wondering: about how many pancakes does this recipe yield?
About 12. 🙂
My batch made over 30 using a 1/4 cup. Used 6 small bananas. Very tasty.
Second time making these, first time in the oven! Okay so I baked these in a 12×16 in baking pan (lined with parchment) at 425 for 20 min and it was great! Also I topped with frozen blueberries:)
These banana pancakes were absolutely delicious and easy to make. I used three overripe bananas , mixed 1.5 in the batter and the rest was folded along with beaten egg whites right before cooking, They were moist, fluffy, and yummy… to die for. My kids devoured them and ask for seconds and thirds. Luv it!
I’d already made up a large loaf of chocolate chip banana bread and banana muffins and still there was a smallish lone overripe banana left. Enter banana pancakes- this recipe! I only made a half batch and I still got about 12 small pancakes. All three of my kids, the hubby( with no butter or syrup!) and i enjoyed them! we shared the last two with our 90 year old neighbor. I used a milk/lemon juice sub for the buttermilk and I added a tiny bit of cinnamon to the mix. Awesome recipe. will definitely be making it again! Thanks!
This is always my go-to recipe for special events, and amazing every time! I tried to make them Vegan today for the first time, since my toddler is allergic to milk and eggs.. so I used 2 flax seed eggs instead and it actually turned out great! Not the same consistency, but still fluffy!
Thanks very much for this recipe and the specific suggestions for the buttermilk substitute. Even using almond milk (and adding a some toasted almonds), the pancakes were the most delicious I have ever made.
I used oatmeal flour instead of normal flour and they turned out great!
Best pancakes, made them for tje family and they disappeared.
Love this recipe! I’ve been making a Hawaiian recipe for about 9 years now that has bananas and coconut cream in it but I wanted something that was easier to make on lazy days. I’ve made this recipe twice so far with the following modifications and the pancakes always come out so fluffy and flavorful: one would add about 3-4 tablespoons of whole milk yogurt to the milk and vinegar when making the substitution for the buttermilk. It really adds a great cultured buttermilk flavor and helps thicken it up. I add some freshly grated nutmeg and omit the sugar completely. I haven’t added sugar to my banana pancake batter for years. Tbh people are always shocked to find out there’s no sugar. They don’t even miss it.
These were lovely. Fluffy, tender, crispy edged and banana-y. Only had sour cream on hand, so mixed it half and half with water and they turned out great.
Hi Audrey! Thanks so much for the review and for sharing your substitute info (genius!)
Excellent!! We had purchased dried buttermilk powder for the pandemic and reconstituted some of that for the buttermilk. It worked like a charm! Also added 1 tsp of cinnamon. They were so yummy and filling. 🙂
I was making this recipe with my nephew and he wanted waffles so i figured I’d try. We had to substitute a couple things because we ran out. We did half Greek yogurt and half milk (for the buttermilk), and Bob’s Red Mill Gluten Free flour. They turned out so good! They tasted much better than my previous attempts, and they were much easier to cook evenly as a waffle. Will definitely add the substituted version to my breakfast rotation.
I love, love, love this recipe I’ve been making this recipe for a few years now and it’s ALWAYS a hit. I’ve even done it in a waffle maker. I am curious about what will makes this a vegan recipe, omitting the eggs ?
This was so so good and my whole family loved them! Thank you!
These turned out so good! Yummy and soft, kids keep coming back for more. Thanks!
I’m so glad they were a hit (and I consider that the highest praise when kids love it!) Thank you so much for coming back and leaving a review – much appreciated!