Irresistibly Fluffy Banana Pancakes: Your Go-To Easy Recipe for a Perfect Breakfast
There’s nothing quite like waking up to the aroma of freshly made pancakes, and these banana pancakes take that experience to a whole new level. This delightful recipe yields golden brown, incredibly fluffy pancakes, naturally sweetened with ripe mashed bananas and a hint of warm cinnamon. Each bite is ultra-moist, bursting with a rich, comforting banana flavor that will make your breakfast truly special. Perfect for a leisurely weekend brunch or a quick weekday treat, these pancakes are a simple pleasure everyone will love.
Why This Banana Pancake Recipe Is a Must-Try
These spiced banana pancakes are the ultimate comfort food to kickstart your morning. What makes this recipe truly stand out is its remarkable ease and reliance on common pantry staples. With just buttermilk, an egg, and two large, ripe bananas, you can whip up a batch of these delectable treats in no time. The subtle addition of cinnamon introduces a delightful warmth that perfectly complements the natural sweetness of the bananas, resulting in a classic flavor profile that’s both familiar and incredibly satisfying. The bananas don’t just add flavor; they also contribute significant moisture, ensuring these pancakes are never dry.
While we certainly appreciate a classic buttermilk pancake recipe, there’s an undeniable joy in experimenting with fresh ingredients and fun additions. Fluffy, golden-brown pancakes serve as an ideal canvas for creativity. If you enjoy customizing your breakfast, you’ll love how versatile this banana pancake base is. Consider adding fruits, nuts, or chocolate chips to elevate your experience. For more inspiration on how to spruce up your pancake routine, be sure to check out our exciting recipes for apple pancakes and carrot cake pancakes. This banana version, however, remains a timeless favorite, delivering consistent flavor and texture every single time.
Essential Ingredients for Your Fluffy Banana Pancakes
Gathering your ingredients is the first step to creating these incredible banana pancakes. You’ll find all the precise measurements, a full list of ingredients, and detailed instructions in the printable recipe card located at the very end of this comprehensive guide. Here’s a quick overview of what you’ll need to get started:
Ingredient Spotlight & Expert Substitution Tips
Understanding each ingredient’s role and knowing your substitution options can greatly enhance your cooking experience and ensure success, even if you’re missing something from the pantry.
BANANAS – The star of the show! For this banana pancake recipe, ripe bananas are absolutely crucial. They should be fully yellow, or perhaps yellow with just a few very light brown spots. This stage of ripeness ensures easy mashing and provides the best natural sweetness and intense banana flavor for your pancakes. While we adore overly ripe, heavily spotted bananas for ultra-moist treats like banana bread, for pancakes, aim for ripe but not mushy. Bananas that are too green won’t mash well and won’t contribute enough sweetness or flavor.
SUGAR – These pancakes boast a wonderful natural sweetness from the mashed bananas. However, we enhance this a touch further by adding just 1 tablespoon of granulated sugar to the batter. This small amount helps balance the flavors and achieve that perfect golden-brown crust. If you prefer your pancakes less sweet or are aiming to reduce sugar intake, you can certainly omit this additional tablespoon of sugar without compromising the overall deliciousness. Feel free to adjust to your personal taste!
BUTTERMILK – Buttermilk is a secret weapon in pancake recipes, and it’s no different here. Its acidity reacts with the baking soda, creating tiny air bubbles that result in incredibly tender, light, and fluffy pancakes. Beyond its leavening power, buttermilk also imparts a distinctive tangy flavor and loads of extra moisture. If you don’t have buttermilk on hand, don’t fret! You can easily make a homemade substitute: for every ¾ cup of buttermilk needed, simply combine ¾ cup of regular whole milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes until it slightly curdles, then use it as directed. While whole milk can be used in a pinch, buttermilk or its substitute will yield superior results in terms of texture and flavor.
ALL-PURPOSE FLOUR – Provides the essential structure for your pancakes. For best results, use standard all-purpose flour.
BAKING SODA & BAKING POWDER – These are your leavening agents. Baking soda reacts with the buttermilk’s acidity, while baking powder acts as a double-acting leavener, providing lift both when mixed with liquid and when heated. Together, they create those wonderful airy pockets that make pancakes so fluffy.
SALT – A small amount of salt enhances all the other flavors, bringing out the sweetness of the banana and the warmth of the cinnamon.
CINNAMON – Adds a comforting, warm spice note that complements the banana beautifully. If you’re not a fan of cinnamon, you can omit it, but it truly adds depth to the flavor profile.
EGG – A large egg acts as a binder, helping to hold the pancake batter together and contributing to its rich texture.
MELTED BUTTER – Adds richness, flavor, and helps achieve that desirable golden crust. Ensure it’s melted and slightly cooled before adding to the wet ingredients.
VANILLA EXTRACT – A touch of vanilla rounds out the flavors and adds a lovely aromatic quality.
Step-by-Step Guide: How to Make Perfect Banana Pancakes
These step-by-step photos and detailed instructions are here to help you visualize each stage of making this delicious recipe. For a convenient printable version of this recipe, complete with precise measurements and concise instructions, you can easily Jump to Recipe at the bottom of this post.
- Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, salt, and cinnamon. Whisk thoroughly for about 30 seconds to ensure all ingredients are well combined and evenly distributed. This step is important for uniform leavening and flavor throughout your pancakes.
- Mash Bananas: Take your ripe bananas and place them in a separate bowl. Using a fork, mash them thoroughly until smooth, with only a few small lumps remaining. The consistency should be similar to a thick applesauce. Overly lumpy bananas might result in unevenly cooked pancakes or pockets of raw banana in your finished product.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the beaten egg, melted butter (ensure it’s cooled slightly so it doesn’t cook the egg), vanilla extract, buttermilk, and your mashed banana. Whisk until all these wet ingredients are fully incorporated and smooth. This creates the flavorful liquid base for your batter.
- Combine Wet and Dry: Pour the dry ingredients mixture into the large bowl containing the wet ingredients. Gently stir them together with a whisk or a spatula, mixing just until combined. It is crucial not to overmix the batter. A lumpy batter is perfectly normal and even desired, as overmixing will develop the gluten in the flour, resulting in tough, dense pancakes rather than light and fluffy ones.
- Prepare Skillet: Heat a large skillet or griddle over medium heat. Once hot, lightly spray it with non-stick cooking spray or melt a small pat of butter. The right temperature is key – if it’s too hot, the pancakes will burn; too cool, and they won’t brown properly or become fluffy.
- Cook Pancakes: Pour about 1/3 cup of batter onto the hot skillet for each pancake. Give them enough space so they don’t touch, allowing them to spread and cook evenly.
- Flip Pancakes: Wait patiently for the perfect moment to flip. You’ll know it’s time when you see bubbles appearing all the way across the top surface of the pancake, and the edges begin to transition from a “wet”, glossy appearance to a more matte, set look. This usually takes 2-3 minutes per side. Gently slide a spatula underneath and flip the pancake to cook the second side.
- Serve: Continue cooking until both sides are beautifully golden brown and the pancake is cooked through. Transfer the finished pancakes to a platter. To keep them warm while you cook the remaining batter, you can place them on a baking sheet in a warm oven (around 200°F / 95°C). Serve immediately with your favorite toppings!
Frequently Asked Questions & Expert Tips for Perfect Banana Pancakes
While banana pancakes are undoubtedly best enjoyed fresh off the griddle, any leftovers can be stored. Place them in an airtight container or a large resealable freezer bag and refrigerate for up to 3 days. When reheating, a quick pop in the microwave or a few minutes in a toaster oven will bring them back to life.
Yes, absolutely! Freezing these pancakes is a fantastic way to enjoy a quick breakfast whenever you like. To freeze, ensure the pancakes are completely cooled first. Then, arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a large ziptop bag or an airtight container, placing parchment paper between layers to prevent sticking. They can be frozen for up to 3 months. To reheat, microwave in 30-second intervals until warmed through, or toast them lightly in a toaster oven for a crispier edge.
Enriching your banana pancakes with extra goodies is highly encouraged! Feel free to either sprinkle some chocolate chips directly onto the batter after you’ve poured it into the pan, or gently fold them into the batter just before cooking. Other delicious additions include chopped nuts (like walnuts or pecans), blueberries, or a dash of nutmeg for extra spice. Just remember not to overmix when adding them.
Yes, you certainly can! For those seeking a gluten-free option, we have a wonderful flourless banana pancakes recipe designed specifically for gluten-free enjoyment. Head over there for a delicious alternative!
The ideal skillet temperature is crucial for perfectly golden pancakes. A good test is to sprinkle a few drops of water onto the heated surface. If they sizzle and evaporate within a second or two, your skillet is ready. If they just sit there, it’s too cold; if they immediately disappear, it’s too hot. Often, the skillet gets hotter as you cook, so start on medium heat and don’t hesitate to reduce it to medium-low after the first batch to prevent burning.
Flat pancakes are usually a result of old or inactive leavening agents (baking soda/powder) or overmixing the batter. Ensure your baking soda and baking powder are fresh (check expiration dates!). Also, remember to mix the wet and dry ingredients just until combined; lumps are good! Overmixing develops gluten, leading to a denser, less fluffy pancake. Letting the batter rest for 5-10 minutes can sometimes help activate the leavening agents.
Delicious Serving Suggestions for Your Banana Pancakes
Once your irresistible banana pancakes are ready, the fun continues with an array of delicious serving ideas! The classic combination of warm maple syrup and a generous smear of butter is always a winner. For an extra touch of banana flavor and aesthetic appeal, garnish your stack with freshly sliced bananas. But don’t stop there! Consider these creative toppings to truly elevate your breakfast:
- Fresh Berries: A vibrant mix of blueberries, raspberries, or sliced strawberries adds a burst of freshness and color.
- Whipped Cream: A dollop of homemade whipped cream can transform your pancakes into a decadent dessert-like experience.
- Chopped Nuts: Toasted pecans or walnuts provide a delightful crunch and nutty flavor that pairs wonderfully with bananas.
- Chocolate Drizzle: A swirl of melted chocolate or chocolate syrup takes these pancakes to a more indulgent level.
- Fruit Compote: A warm berry or apple compote adds a touch of gourmet elegance.
- Nut Butter: A smear of peanut butter or almond butter can add protein and a creamy texture.
- Powdered Sugar: A light dusting of powdered sugar adds a simple, elegant finish.
No matter how you choose to top them, these fluffy banana pancakes are sure to be a hit at any breakfast or brunch table!
More Delightful Banana Recipes to Try
If you find yourself with extra ripe bananas or simply can’t get enough of their sweet, comforting flavor, we’ve got you covered! Bananas are incredibly versatile, forming the base for countless delicious baked goods and treats. Here are some of our other favorite banana-centric recipes that we think you’ll absolutely adore:
- Banana Muffins – Perfect for a grab-and-go breakfast or a delightful snack.
- Easy Banana Cake – A moist and flavorful cake that’s surprisingly simple to make.
- Classic Banana Nut Bread – The quintessential comfort bread, ideal for using up those ripe bananas.
- Chocolate Chip Banana Bread – A beloved classic with an added touch of sweet chocolate.
- Chocolate Chip Banana Muffins – All the goodness of banana bread in a convenient muffin form, with chocolate chips!
These recipes offer fantastic ways to enjoy bananas in various forms, ensuring none go to waste and every meal is a treat!
I genuinely love to bake and cook, and there’s nothing I enjoy more than sharing my culinary experiences and creations with all of you! Remembering to visit back each day for new inspiration can be tough amidst a busy schedule, which is why I offer a convenient newsletter delivered straight to your inbox every time a new recipe posts. Simply subscribe today and start receiving your free daily recipes – a delicious dose of inspiration for your kitchen!
Banana Pancakes
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 ¼ cup all-purpose flour
- 1 Tablespoon granulated sugar
- ½ teaspoon baking soda
- 1 Tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 1 large egg beaten
- 1 Tablespoon melted butter
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- 1 cup mashed banana about 2 large ripe bananas
Things You’ll Need
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Large skillet or griddle
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Mixing bowls
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Whisk
Before You Begin & Pro Tips
- Banana Ripeness is Key: For the best flavor and sweetness, always choose bananas that are fully ripe or slightly overripe. They should be completely yellow or feature some very light brown spots. This ensures they mash easily and impart maximum flavor and sweetness to your pancakes.
- Mind the Heat: The temperature of your skillet is crucial. It often gets hotter as you continue cooking pancakes. We recommend starting over medium heat, but be prepared to turn it down to medium-low after the first batch. The goal is to see consistent bubbles across the top of the pancake before the bottom becomes too dark.
- Freezing for Future Enjoyment: To freeze these delicious pancakes, allow them to cool completely first. Then, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a large resealable freezer bag, separating layers with parchment paper to prevent sticking. They’ll stay fresh for up to 3 months. To reheat from frozen, simply pop them into the microwave in 30-second intervals until warmed through, or use a toaster for crispier edges.
- Refrigeration: Leftover banana pancakes can be kept in an airtight container in the refrigerator for up to 3 days.
- Buttermilk Substitute: If you don’t have buttermilk, you can easily make your own. For every ¾ cup of buttermilk, use ¾ cup of regular whole milk mixed with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes until it slightly curdles. While whole milk can be used directly, buttermilk (or its homemade substitute) significantly enhances the pancake’s moisture and fluffiness.
- Don’t Overmix: A common mistake is overmixing the batter. Stir only until the wet and dry ingredients are just combined. Lumps are completely fine and actually indicate a tender pancake texture. Overmixing develops gluten, leading to chewy, less fluffy pancakes.
Instructions
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In a small bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon until thoroughly combined.
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Mash the ripe bananas very well using a fork until mostly smooth.
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In a large bowl, whisk the beaten egg, melted butter, vanilla extract, buttermilk, and the mashed banana until fully incorporated.
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Gently stir the dry ingredients into the wet ingredients. Mix just until combined; the batter will be lumpy, which is perfect.
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Heat a skillet or griddle over medium heat and lightly spray with non-stick cooking spray or brush with butter.
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Pour approximately 1⁄3 cup of batter per pancake onto the hot skillet, ensuring adequate spacing between them.
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Flip each pancake once bubbles appear all the way across the top and the sides begin to change from a “wet” to a matte appearance.
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Cook until both sides are golden brown. Transfer finished pancakes to a platter and keep warm if cooking in batches. Serve immediately.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.