These fluffy banana pancakes in a word (or three): “Airy.” “Fluffy.” “Perfect.” Oh, and “easy.”
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.
Me, I take a lazier approach to making fluffier banana 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 then, too. They’re ridiculously easy and come together in no time.
More banana-riffic breakfasts
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Fluffy Banana Pancakes
- 2 cups buttermilk (or 2 tablespoons vinegar + enough milk to equal 2 cups)(can substitute almond milk + vinegar)
- 1 large or 2 small ripe bananas (or about 1 cup mashed) (plus extra for slicing on adding to top of pancakes)
- 2 eggs
- 3 tablespoons unsalted butter (melted and cooled slightly) (can substitute melted coconut oil)
- 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
Dairy-free option:Use almond milk instead of cow's milk and use coconut oil in place of butter.
Refined sugar-free option:Use pure maple syrup instead of granulated sugar.
Flour option:Can substitute white whole wheat flour.
Freezer note: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.