Fluffy, golden banana pancakes are the ultimate breakfast treat, blending sweet, ripe bananas with a tender, melt-in-your-mouth texture. These pancakes are ready in just 20 minutes, making them perfect for lazy mornings or quick weekend brunches. The natural sweetness of bananas means less added sugar, while the rich, buttery flavor satisfies every craving. Each bite is a delightful mix of soft, airy centers and slightly crisp edges, topped with your favorite syrup or fresh fruit.
Packed with 7g of protein and 2g of fiber per serving, these pancakes are as nourishing as they are delicious. The warm aroma of bananas and vanilla fills your kitchen, creating a cozy, inviting atmosphere. Whether you’re feeding a crowd or treating yourself, this recipe is a simple, wholesome way to start your day with joy and flavor.
Ingredients for Fluffy Banana Pancakes
- 1 cup (250 g) mashed banana (about 2 large bananas, ripe for sweetness)
- 1 ½ cups (355 ml) whole milk (or substitute with almond milk for a dairy-free option)
- 2 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 4 Tablespoons (56 g) unsalted butter, melted and slightly cooled (or use coconut oil for a vegan alternative)
- 2 cups (250 g) all-purpose flour (or gluten-free flour blend if needed)
- ⅓ cup (65 g) light brown sugar, firmly packed (adjust to taste or use coconut sugar)
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- Neutral cooking oil (e.g., vegetable or avocado oil) for greasing the skillet
Step-by-Step Instructions
- Prepare the wet ingredients: In a medium mixing bowl, combine the mashed banana, milk, eggs, and vanilla. Whisk thoroughly until smooth and well combined.
- Add the butter: Slowly drizzle the melted, cooled butter into the wet mixture while whisking continuously. Set aside.
- Mix the dry ingredients: In a separate large mixing bowl, whisk together the flour, brown sugar, cinnamon, baking powder, baking soda, and salt until no clumps remain.
- Combine wet and dry ingredients: Pour the wet mixture into the center of the dry ingredients. Use a spatula to gently fold the batter until just combined. Do not overmix—small lumps are fine!
- Heat the skillet: Lightly brush a skillet with neutral oil and heat over medium-low heat for several minutes. The skillet is ready when you can feel heat radiating a few inches above it.
- Cook the pancakes: Scoop about ½ – ⅔ cup of batter onto the skillet. Cook until the edges look set and bubbles form and burst on the surface, then carefully flip and cook until golden brown on the other side.
- Repeat: Lightly brush the skillet with oil between each pancake and repeat until all the batter is used.
- Serve: Enjoy warm with butter and maple syrup, or your favorite toppings!
Perfect Pairings: Sauce and Topping Ideas
While butter and maple syrup are classic choices, try drizzling your banana pancakes with honey or chocolate sauce for a sweet twist. For a fruity touch, add a handful of fresh berries or a dollop of whipped cream. If you’re feeling adventurous, sprinkle with chopped nuts or a pinch of sea salt to balance the sweetness.
Make It Your Own: Recipe Variations
Swap out the all-purpose flour for whole wheat flour or gluten-free flour to suit dietary needs. For a richer flavor, use buttermilk instead of whole milk. Add a handful of chocolate chips or chopped walnuts to the batter for extra texture. You can even experiment with spices like nutmeg or cardamom for a unique twist.
Quick Tips for Fluffy Pancakes Every Time
To ensure your pancakes are light and fluffy, don’t overmix the batter—small lumps are fine! Let the batter rest for 5 minutes before cooking to allow the baking powder to activate. Use a medium-low heat to prevent burning and cook evenly. Finally, lightly brush the skillet with oil between each pancake for a perfect golden finish.
Storage and Reheating Made Easy
Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. To reheat, pop them in the toaster or warm them in a skillet over low heat. For a quick fix, microwave them for 20-30 seconds, but be careful not to overheat to keep them soft and delicious.
Essential Equipment for Pancake Success
A non-stick skillet or griddle is key for even cooking and easy flipping. Use a ladle or measuring cup to portion the batter for consistent pancake sizes. A spatula with a thin edge makes flipping effortless, and a pastry brush helps evenly distribute oil on the skillet.
Banana Pancakes
Ingredients
- 1 cup mashed banana (typically 2 large bananas)
- 1 ½ cups whole milk
- 2 large eggs lightly beaten
- 2 teaspoons vanilla extract
- 4 Tablespoons unsalted butter melted and slightly cooled
- 2 cups all-purpose flour
- ⅓ cup light brown sugar firmly packed
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- Neutral cooking oil
Instructions
- In a medium mixing bowl combine mashed banana, milk, eggs, and vanilla and whisk together until thoroughly combined.
- Slowly drizzle melted, cooled butter into milk mixture and whisk until combined. Set aside while you prepare your dry ingredients.
- In a separate large mixing bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt until well combined and any clumps are broken up.
- Pour the milk mixture into the center of the dry ingredients and use a spatula to gently fold the ingredients together until just combined. Don’t overmix your batter or pancakes will be dense, some small lumps remaining is fine!
- Set your batter aside and lightly brush your skillet with cooking oil. Turn your stovetop heat to medium-low and allow the skillet to heat for several minutes, if you hover your hand several inches above the pan you should feel the heat radiating from it.
- Scoop pancake batter (I like to scoop mine to be about ½ – ⅔ cup) into the center of the skillet.
- Cook until the edges begin to appear cooked and bubbles forming in the batter begin to burst, then carefully flip the pancake and cook until the other side is golden brown and cooked through.
- Remove to a plate and repeat the process until you’ve used all of the batter. Lightly brush the skillet with additional oil between each pancake.
- Serve warm, we like ours served with butter and maple syrup.