easy Fluffy Banana Pancakes

These Fluffy Banana Pancakes are naturally sweet easy to make; the delicious combination of ripe bananas and a hint of cinnamon makes them the perfect way to start your day.

Why Make This Recipe

Quick and Easy

These pancakes are ready in just 15 minutes and require simple pantry ingredients.

Naturally Sweet

Ripe bananas give these pancakes a natural sweetness, making them a healthier option for breakfast.

Perfectly Fluffy

Combining baking powder and mashed bananas creates the fluffiest pancakes every time.

How to Make Fluffy Banana Pancakes

Ingredients

  • Dry Ingredients:
    • 1 cup all-purpose flour
    • 1 tablespoon baking powder (aluminum-free)
    • ½ teaspoon cinnamon
    • ¼ teaspoon salt
  • Wet Ingredients:
    • ¾ cup ripe banana, mashed (about 1½ large bananas)
    • 1 large egg
    • ¾ cup milk
  • For Serving:
    • Banana slices
    • Maple syrup

Directions

  1. Mix the Dry Ingredients
    • Whisk together the flour, baking powder, cinnamon, and salt in a medium bowl.
  2. Combine the Wet Ingredients
    • Mash the banana in a separate large bowl and beat it with the egg until smooth.
    • Whisk in the milk until well combined.
  3. Make the Batter
    • Gradually add the dry ingredients to the banana mixture. Stir gently until just combined—don’t overmix! The batter will be slightly lumpy, which is perfect for fluffy pancakes.
  4. Cook the Pancakes
    • Heat a large nonstick skillet or griddle over medium heat and lightly spray it with nonstick cooking spray.
    • Scoop the batter using a ⅓-cup measuring cup and pour 3–4 circles of batter into the skillet.
    • Cook for 2–3 minutes until the pancakes are puffed and golden on the bottom. Flip and cook for another 1–2 minutes until cooked through.
  5. Serve
    • Stack the pancakes and serve warm with banana slices and maple syrup.

How to Serve Fluffy Banana Pancakes

  • Top with banana slices and a generous drizzle of maple syrup for a classic breakfast.
  • Add a sprinkle of chopped walnuts or pecans for extra crunch.
  • Pair with a dollop of whipped cream or a scoop of creamy Greek yogurt.

How to Store and Reheat

  • Refrigerate: Store leftover pancakes in an airtight container in the refrigerator for up to 4 days.
  • Freeze: To freeze, lay pancakes in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag with parchment paper between each pancake to prevent sticking. They’ll keep for up to 2 months.
  • Reheat: Warm pancakes in the microwave for 20–30 seconds, or reheat them in a toaster oven at 350°F until heated.

Tips for Perfect Banana Pancakes

  1. Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your pancakes will be. Look for bananas with plenty of brown spots.
  2. Don’t Overmix the Batter: Mix until the dry ingredients are incorporated. A few lumps ensure fluffier pancakes.
  3. Medium Heat is Key: Cook pancakes over medium heat to avoid burning the outside while leaving the inside undercooked.
  4. Make Them Extra Fluffy: For an extra lift, let the batter rest for 5 minutes before cooking.

Variations

  • Chocolate Chip Banana Pancakes: Stir a handful of chocolate chips for a sweet treat.
  • Nutty Pancakes: Add chopped walnuts, pecans, or almonds to the batter for crunch.
  • Blueberry Banana Pancakes: Fold in fresh or frozen blueberries for a fruity twist.

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?

Yes! Replace all-purpose flour with whole wheat flour, but the pancakes may be slightly denser. For a lighter option, use half whole wheat and half all-purpose flour.

2. Can I make these pancakes dairy-free?

Absolutely! Use almond, oat, or soy milk as a substitute for regular milk.

3. How can I keep pancakes warm while cooking?

Place cooked pancakes on a baking sheet in a 200°F oven to keep them warm until serving.

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Fluffy Banana Pancakes

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Ingredients
  

  • Dry Ingredients:
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder aluminum-free
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • Wet Ingredients:
  • ¾ cup ripe banana mashed (about 1½ large bananas)
  • 1 large egg
  • ¾ cup milk
  • For Serving:
  • Banana slices
  • Maple syrup

Instructions
 

  • Mix the Dry Ingredients
  • Whisk together the flour, baking powder, cinnamon, and salt in a medium bowl.
  • Combine the Wet Ingredients
  • Mash the banana in a separate large bowl and beat it with the egg until smooth.
  • Whisk in the milk until well combined.
  • Make the Batter
  • Gradually add the dry ingredients to the banana mixture. Stir gently until just combined—don’t overmix! The batter will be slightly lumpy, which is perfect for fluffy pancakes.
  • Cook the Pancakes
  • Heat a large nonstick skillet or griddle over medium heat and lightly spray it with nonstick cooking spray.
  • Scoop the batter using a ⅓-cup measuring cup and pour 3–4 circles of batter into the skillet.
  • Cook for 2–3 minutes until the pancakes are puffed and golden on the bottom. Flip and cook for another 1–2 minutes until cooked through.
  • Serve
  • Stack the pancakes and serve warm with banana slices and maple syrup.

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