Fluffy Banana Pancakes

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!

4.78 from 54 votes

Fluffy Banana Pancakes

Prep: 10 minutes mins

Cook: 5 minutes mins

Total: 15 minutes mins

Author: Kare

Yield: 4

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

Print Pin Rate

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

Makes about 12 pancakes. For nutrition purposes, I say this recipe serves four – that’s three pancakes each.

Topping ideas:

• Sliced bananas
• Butter
• Peanut butter
• Pure maple syrup
• Powdered sugar
• Strawberries
• Chocolate chips
• Blueberries

*Dairy-free option:

Use almond milk or oat 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.

Gluten free option:

Can substitute oat 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.

Nutrition Facts

Serving: 3pancakes, Calories: 548kcal, Carbohydrates: 86g, Protein: 15g, Fat: 15g, Saturated Fat: 9g, Cholesterol: 118mg, Sodium: 906mg, Potassium: 382mg, Fiber: 3g, Sugar: 22g, Vitamin A: 598IU, Vitamin C: 3mg, Calcium: 341mg, Iron: 4mg