Banana Pancakes – Fluffy, Comforting, and Easy
Banana pancakes are the kind of breakfast that makes a slow morning feel special. They’re soft, lightly sweet, and smell like a warm bakery the moment they hit the pan. You don’t need fancy ingredients or chef skills—just ripe bananas and a few pantry staples.
Whether you like them plain or piled with toppings, they’re a crowd-pleaser for kids and adults alike. Make a stack once, and you’ll want them on repeat.
Banana Pancakes - Fluffy, Comforting, and Easy
Ingredients
Method
- Mash the bananas: In a large bowl, mash the ripe bananas with a fork until mostly smooth.A few small lumps are fine.
- Whisk the wet ingredients: Add the egg, milk, vanilla, and melted butter to the bananas. Whisk until combined.
- Mix the dry ingredients: In a separate bowl, stir together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- Combine gently: Add the dry ingredients to the wet mixture. Stir until just combined. Do not overmix. A few streaks of flour are okay and will hydrate as the batter rests.
- Rest the batter: Let the batter sit for 5 minutes.This helps the baking powder activate and makes fluffier pancakes.
- Preheat the pan: Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. The surface is ready when a drop of water sizzles.
- Portion and cook: Scoop 1/4 cup of batter per pancake.If using add-ins like chocolate chips or blueberries, sprinkle them on now. Cook until bubbles form on top and the edges look set, about 2–3 minutes.
- Flip and finish: Flip gently and cook another 1–2 minutes, until golden and cooked through. Adjust heat as needed to prevent burning.
- Serve warm: Stack on plates and add your favorite toppings—maple syrup and extra banana slices are classic.
What Makes This Recipe So Good
These banana pancakes are tender and golden, with a natural sweetness from ripe bananas. They cook up fluffy in the middle, with crisp edges if you use a hot pan.
You don’t need much sugar—bananas do most of the work. The batter is forgiving, and you can mix it by hand in five minutes. Plus, they’re perfect for using up bananas that are a bit too soft to eat on their own.
- Balanced flavor: A touch of vanilla, cinnamon, and banana makes them taste like a treat without being heavy.
- Everyday ingredients: Flour, eggs, milk, butter—nothing complicated.
- Flexible: Works with regular milk or dairy-free options, and you can add nuts, chocolate chips, or blueberries.
- Quick: From bowl to plate in about 20 minutes.
Shopping List
- 2 large ripe bananas (the spottier, the better)
- 1 cup all-purpose flour (or a 1:1 gluten-free blend)
- 1 tablespoon sugar (optional, adjust to taste)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon fine salt
- 1 large egg
- 3/4 cup milk (dairy or unsweetened almond/oat milk)
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter (or neutral oil), plus more for the pan
- Optional add-ins: chocolate chips, chopped walnuts or pecans, blueberries
- Optional toppings: maple syrup, sliced bananas, yogurt, peanut butter, honey
How to Make It
- Mash the bananas: In a large bowl, mash the ripe bananas with a fork until mostly smooth.A few small lumps are fine.
- Whisk the wet ingredients: Add the egg, milk, vanilla, and melted butter to the bananas. Whisk until combined.
- Mix the dry ingredients: In a separate bowl, stir together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- Combine gently: Add the dry ingredients to the wet mixture. Stir until just combined. Do not overmix. A few streaks of flour are okay and will hydrate as the batter rests.
- Rest the batter: Let the batter sit for 5 minutes.This helps the baking powder activate and makes fluffier pancakes.
- Preheat the pan: Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. The surface is ready when a drop of water sizzles.
- Portion and cook: Scoop 1/4 cup of batter per pancake.If using add-ins like chocolate chips or blueberries, sprinkle them on now. Cook until bubbles form on top and the edges look set, about 2–3 minutes.
- Flip and finish: Flip gently and cook another 1–2 minutes, until golden and cooked through. Adjust heat as needed to prevent burning.
- Serve warm: Stack on plates and add your favorite toppings—maple syrup and extra banana slices are classic.
Keeping It Fresh
Leftover pancakes keep well and are great for quick breakfasts.
Cool them completely before storing to avoid sogginess. Stack with small pieces of parchment between each pancake.
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a zip-top bag for up to 2 months. Press out extra air to prevent freezer burn.
- Reheat: Toast on low, warm in a skillet over medium heat, or microwave in short bursts.For a crisp edge, the skillet wins.
Benefits of This Recipe
- Uses ripe bananas: Reduces food waste and adds natural sweetness.
- Kid-friendly: Mild flavor and soft texture make them easy to love.
- Customizable: Add protein with peanut butter or Greek yogurt, or keep it light with fresh fruit.
- Budget-friendly: Pantry staples, no special trips to the store.
- Balanced indulgence: Sweet, satisfying, and not heavy.
What Not to Do
- Don’t overmix the batter. Overmixing makes tough, dense pancakes.
- Don’t cook on high heat. The outside will burn before the inside cooks through.
- Don’t flip too soon. Wait for bubbles and set edges for cleaner flips.
- Don’t use underripe bananas. Green or firm bananas won’t mash well and won’t add much flavor.
- Don’t skip resting the batter. Even a short rest improves texture.
Alternatives
- Gluten-free: Use a 1:1 gluten-free flour blend and check that your baking powder is gluten-free.
- Dairy-free: Swap milk for almond, oat, or soy milk and use oil instead of butter.
- Egg-free: Replace the egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water, rest 5 minutes). Pancakes will be a bit more tender.
- High-protein: Stir in 2 tablespoons of plain Greek yogurt or a scoop of vanilla protein powder. Add a splash more milk if the batter gets too thick.
- Whole wheat: Use half whole wheat flour and half all-purpose for a heartier texture.
- Add-ins: Chocolate chips for dessert vibes, blueberries for a tart pop, or chopped walnuts for crunch.
FAQ
How ripe should the bananas be?
Use bananas with lots of brown spots and a soft texture.
The riper they are, the sweeter and more flavorful your pancakes will be.
Why are my pancakes dense?
Dense pancakes usually come from overmixing the batter or using too much flour. Measure flour by spooning it into the cup and leveling it off, and mix until just combined.
Can I make the batter ahead of time?
It’s best fresh, but you can refrigerate the batter for up to 12 hours. Stir gently before cooking.
The pancakes may be slightly less fluffy due to the leavening resting.
Can I make them without sugar?
Yes. The bananas add plenty of sweetness, especially if they’re very ripe. You can skip the sugar and rely on toppings like maple syrup if you prefer.
What’s the best pan to use?
A nonstick skillet or a well-seasoned cast-iron pan works best.
A griddle is great for making multiple pancakes at once and keeping the heat even.
How do I know when to flip?
Look for small bubbles on the surface and edges that look set and slightly dry. Slide a spatula under—if it lifts cleanly and the bottom is golden, flip.
Can I freeze them with toppings?
Freeze plain pancakes and add toppings after reheating. Syrup and fruit can make them soggy in the freezer.
How do I keep pancakes warm for a crowd?
Place cooked pancakes on a baking sheet in a 200°F (95°C) oven.
Don’t stack them tightly; a little space helps keep the edges from steaming soft.
In Conclusion
Banana pancakes are simple, cozy, and always welcome at the table. With a handful of ingredients and a few easy steps, you get a stack that feels like a warm hug. Keep this recipe in your back pocket for busy mornings, lazy weekends, and those bananas on the counter that need a home.
Top them how you like, and enjoy every fluffy bite.
