Banana Pancakes Recipe
Fluffy banana pancakes are the perfect way to use ripe bananas, delivering a naturally sweet, tender stack that’s golden and light. They’re fast, freezer-friendly, and incredibly satisfying.
These easy banana pancakes are soft on the inside, crisped slightly at the edges, and pair beautifully with sliced bananas and maple syrup. Ready in just 15 minutes—ideal for busy mornings.
What You’ll Need to Make These Fluffy Banana Pancakes
- Overripe banana – The star of the show, bringing natural sweetness, rich flavor, and moisture for a perfectly fluffy bite.
- All-purpose flour – Offers the structure these pancakes need to rise and hold their airy shape.
- Baking powder – The leavening powerhouse that helps the pancakes puff up beautifully.
- Milk – Combines with banana and egg to create a smooth, pourable batter.
- Egg – Binds everything together while giving the pancakes richness and lift.
- Cinnamon – Adds subtle warmth and a cozy flavor that enhances the banana.
- Salt – Just a pinch balances the sweetness and deepens overall flavor.
How to Make the Best Fluffy Banana Pancakes
Start by whisking the dry ingredients in one bowl—flour, baking powder, cinnamon, and salt. In another bowl, mash the banana, then mix it with the egg and milk until smooth.
Gently stir the dry mix into the wet until just combined. A few lumps are okay—don’t overmix! Heat a nonstick pan and cook the pancakes in ⅓-cup portions until bubbles form and edges set, then flip.
Each side should be golden, and the pancakes should be soft and risen in the center. Serve warm with banana slices and a drizzle of maple syrup.
Tips, Tricks & Sweet Swaps
For fluffiest results, don’t press the pancakes down while cooking—let them rise naturally. Overripe bananas (lots of brown spots!) work best for flavor and moisture.
Want more protein? Use Greek yogurt in place of some milk, or toss a scoop of protein powder into the dry mix. You can also add mini chocolate chips or chopped walnuts for texture and variety.
For dairy-free pancakes, swap in almond or oat milk. To make them egg-free, a flax egg can work too, though the texture will be slightly denser.
Keeping Pancakes Fresh: Storage That Works
Fluffy banana pancakes store wonderfully, making them perfect for meal prep. Let them cool completely, then refrigerate in an airtight container for up to four days.
To freeze, lay them flat on a baking sheet to avoid sticking, then transfer to a freezer bag once solid. Reheat in the toaster or microwave—no need to thaw. They’ll still be pillowy, warm, and just as good as fresh.
Banana Pancakes Recipe
Ingredients
- ¾ cup milk
- ¾ cup mashed overripe banana approximately 1½ large
- ¼ teaspoon salt
- Banana slices for garnish
- ½ teaspoon ground cinnamon
- 1 cup all-purpose flour
- 1 tablespoon aluminum-free baking powder
- 1 large egg
- Maple syrup to serve
Instructions
- In a medium mixing bowl, combine the all-purpose flour, baking powder, cinnamon, and salt with a whisk until evenly distributed. In a separate, larger bowl, mash the banana and blend it thoroughly with the egg. Stir in the milk until smooth, then incorporate the dry mixture into the wet, stirring just until a slightly lumpy batter forms.
- Preheat a nonstick skillet over medium heat and coat it with nonstick spray.
- Scoop batter using a ⅓-cup measure, forming 3 to 4 pancakes at a time. Let them cook undisturbed until the tops puff and the bottoms are golden, around 2 to 3 minutes. Flip and continue cooking for 1 to 2 more minutes until fully set. Yields approximately 8 pancakes.
