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!
- Eggs
- Butter – feel free to use coconut oil or a vegan substitute if you’re doing dairy-free
- Vanilla
- 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
- Salt
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
Ingredients
- 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
Instructions
- 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.
Notes
Topping ideas:
- Sliced bananas
- Butter
- Peanut butter
- Pure maple syrup
- Powdered sugar
- Strawberries
- Chocolate chips
- Blueberries
I’m so glad you’re here! I’m a vegetarian home cook, certified plant-based pro, and mom. I’m married to an enthusiastic carnivore, and my mission is to achieve peace in the kitchen – one tasty recipe at a time. These days, I also try not to ask to speak to the manager.
they do look super fluffy. you make great pancakes!
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!
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! 😉
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.
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. ;^)
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
I’m so glad you like them! 🙂
Your pancakes are gorgeous, that syrup dripping off the sides looks amazing! Such a perfect breakfast. Pinned!
Thank you so much, for both the compliment and the pin! 🙂
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.
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*
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!
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.
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!
Hi Wendy, thanks so much! Maple pecan syrup sounds like an UNREAL addition.
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!!!
If I wanted to use your homemade pancake mix to make these, would I use 2 1/2 cups of the mix or more?
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!
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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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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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!
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!
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.
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;-)
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.
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.
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!
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!
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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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.
Thank you so much for your comment! I am so glad you liked them. 🙂
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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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.
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!
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.
Can I make these the night before or a few days before
Well… Those were fantastic!
Thanks!
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! 🙂
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!
can i use self raising flour instead and cut off the baking powder?
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.
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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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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Made these yesterday, I used 1 cup of whole wheat flour and 1.5 cups reg AP. They were delicious!! Great recipe!
Thanks for the recipe! We had these for breakfast and the kids loved them.
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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~
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!
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.
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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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!
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!
just made these and they are AHHHHHMAZING!! Thanks for the recipe!
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!
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.
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.
If i don’t have the buttermilk, will using reduced fat milk be ok?
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!
Amazing!! thanks por posting!!
In love! The buttermilk trick worked perfectly. My husband loved them so much I think he might ask me to marry him again!
Ha – I consider that very high praise. 🙂
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!
What a great idea to customize them after you’ve poured them on the griddle! So glad you liked them. Thank you for commenting!
We just made these this morning. Easy, and YUMMY! Thumbs up all around!
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.
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.
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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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!
These are just so fantastic!