Fluffy Banana Pancakes Recipe

Of all the weekend breakfast rituals, the one my family cherishes most is pancake morning. For years, I was on a quest for the perfect pancake—one that wasn’t just a vehicle for syrup, but a star in its own right. I tried countless recipes, but they were often too dense, too gummy, or lacked real flavor. That all changed the day I decided to tackle the bunch of sad, spotty bananas languishing on my counter. I didn’t want banana bread; I wanted breakfast. The result was this recipe for Fluffy Banana Pancakes. The first time I made them, the silence at the breakfast table was punctuated only by the clinking of forks and the occasional “Mmm.” My kids, who can be notoriously picky, devoured their stacks without a single complaint. My partner, a self-proclaimed pancake connoisseur, declared them “the best banana pancakes I’ve ever had.” They are impossibly light, wonderfully moist, and packed with a sweet, natural banana flavor that feels both comforting and indulgent. This recipe has ended my search; it’s our forever pancake, and I’m so excited to share it with you.

The Ultimate Fluffy Banana Pancakes Recipe

This recipe has been tested and perfected to guarantee the fluffiest, most flavorful banana pancakes you’ve ever made from scratch. The key lies in using very ripe bananas and a balanced combination of leavening agents that react to create incredible lift and a tender crumb.

Yields: 10-12 pancakes
Prep time: 10 minutes
Cook time: 15-20 minutes

Ingredients:

• Dry Ingredients:
  • 1 ½ cups (180g) all-purpose flour
  • 2 tablespoons (25g) granulated sugar (or brown sugar for a richer flavor)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional, but recommended)
  • ½ teaspoon salt
• Wet Ingredients:
  • 2 large, very ripe bananas (the spottier, the better!), mashed
  • 1 ¼ cups (300ml) buttermilk (or see tip for a DIY version)
  • 2 large eggs, lightly beaten
  • 2 tablespoons (28g) unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
• For Cooking:
  • Butter or a neutral oil (like canola or coconut oil) for the griddle

Step-by-Step Instructions for Perfect Pancakes

Following these steps precisely will ensure you avoid common pancake pitfalls like a tough, gummy texture and achieve that coveted fluffy interior every single time.

Step 1: Prepare the Bananas
In a small bowl, mash the two very ripe bananas with a fork until they are mostly smooth. A few small lumps are perfectly fine and will add lovely pockets of banana flavor to the finished pancakes. Set aside.

Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, nutmeg (if using), and salt. Whisking is crucial as it evenly distributes the leavening agents (baking powder and soda), which is the first secret to a uniform rise and fluffy texture.

Step 3: Combine the Wet Ingredients
In a separate medium-sized bowl, whisk together the mashed bananas, buttermilk, lightly beaten eggs, melted butter, and vanilla extract. Mix until everything is just combined. The mixture will be fragrant and slightly lumpy from the bananas.

Step 4: Gently Mix Wet and Dry
Pour the wet ingredient mixture into the large bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold the ingredients together until they are just combined. It is absolutely critical that you do not overmix the batter. A few lumps of flour remaining are not only okay, but they are a sign of a perfectly mixed batter. Overmixing develops the gluten in the flour, which will result in tough, rubbery, and flat pancakes instead of light and fluffy ones.

Step 5: Let the Batter Rest (The Secret Step!)
Let the prepared pancake batter rest on the counter for 5 to 10 minutes. This short resting period allows the gluten that was developed during mixing to relax, resulting in a more tender pancake. It also gives the baking powder time to start working its magic, creating bubbles in the batter that will translate to extra fluffiness.

Step 6: Heat and Grease the Griddle
Place a large non-stick skillet or a griddle over medium heat. You’ll know the griddle is ready when a drop of water flicked onto the surface sizzles and evaporates quickly. Add about a teaspoon of butter or oil to the griddle and swirl to coat the surface.

Step 7: Cook the Pancakes
Using a ¼-cup measuring cup or a ladle, pour the batter onto the hot griddle, leaving a couple of inches between each pancake to allow for spreading. Cook for 2-3 minutes on the first side. You’ll know it’s time to flip when you see bubbles forming and popping on the surface of the pancake and the edges begin to look dry and set.

Step 8: Flip and Finish Cooking
Using a thin, wide spatula, confidently flip the pancakes. Cook for another 1-2 minutes on the second side, or until it is golden brown and the pancake is cooked through. You can gently press the center with your spatula; it should feel springy, not doughy.

Step 9: Serve and Enjoy!
Transfer the cooked pancakes to a plate. You can keep them warm in a 200°F (95°C) oven on a baking sheet while you cook the remaining batter, adding more butter or oil to the griddle as needed. Serve immediately with your favorite toppings.

Nutrition Facts

Please note that these values are an estimate and can vary based on the exact ingredients used, the size of your pancakes, and your choice of toppings.

• Servings: 5 (2-3 pancakes per serving)
• Calories per serving: Approximately 350-400 kcal (pancakes only, without toppings)

Preparation and Cooking Time

A perfect weekend breakfast doesn’t have to take all morning. This recipe is designed to be efficient and straightforward.

• Total Time: 25-30 minutes
• Preparation Time: 10 minutes (gathering ingredients, mashing bananas, mixing batter)
• Resting Time: 5-10 minutes (included in prep time)
• Cooking Time: 15-20 minutes (cooking in batches)

How to Serve Your Fluffy Banana Pancakes

These pancakes are a delicious canvas for a wide array of toppings. You can go classic and sweet, or even introduce some savory elements. Here are some of our favorite ways to serve them:

• The Classic Stack:
  • A generous pat of salted butter that melts into warm pools.
  • A liberal drizzle of pure maple syrup.
  • A light dusting of powdered sugar.
• The Fruit-Lover’s Dream:
  • Freshly sliced bananas to amplify the banana flavor.
  • A handful of fresh berries like blueberries, raspberries, or sliced strawberries.
  • A dollop of whipped cream or vanilla-flavored Greek yogurt.
• The Decadent Delight:
  • A drizzle of warm Nutella or chocolate sauce.
  • A sprinkle of mini chocolate chips (you can also add these to the batter!).
  • A scoop of vanilla bean ice cream for a truly dessert-for-breakfast experience.
• The Crunchy & Nutty:
  • A spoonful of creamy or crunchy peanut butter or almond butter.
  • A sprinkle of toasted pecans, walnuts, or sliced almonds.
  • A scattering of toasted coconut flakes for a tropical twist.
• A Savory-Adjacent Pairing:
  • Serve alongside crispy bacon or savory breakfast sausage to balance the sweetness.
  • A side of perfectly scrambled eggs.

Additional Tips for Pancake Perfection

These five tips will elevate your pancake game from good to unforgettable.

1. Don’t Settle for Yellow Bananas: The single most important ingredient for flavor is very ripe, heavily-spotted, almost black bananas. As bananas ripen, their starches convert to sugars, making them intensely sweet and fragrant. This natural sweetness means you don’t need to add a lot of extra sugar, and their soft texture allows them to incorporate seamlessly into the batter for maximum moisture.
2. Make Your Own Buttermilk: Don’t have buttermilk? No problem! It’s essential for this recipe because its acidity reacts with the baking soda to create extra lift and fluffiness. You can easily make a substitute by adding 1 tablespoon of either lemon juice or white vinegar to a measuring cup, and then filling it with regular milk to the 1 ¼ cup line. Let it sit for 5-10 minutes; it will curdle slightly and be ready to use.
3. Maintain Consistent Griddle Temperature: An inconsistent griddle temperature is the enemy of perfect pancakes. If it’s too hot, the outside will burn before the inside is cooked. If it’s too cool, the pancakes will absorb too much oil and become greasy and flat. Medium heat is your sweet spot. Test it before the first pancake and adjust as you go. You may need to turn the heat down slightly after the first batch.
4. Resist the Urge to Press: After you flip your pancakes, never, ever press down on them with your spatula. This is a common mistake that undoes all your hard work. Pressing a pancake squeezes out all the air pockets that the baking powder and baking soda worked so hard to create. Let them cook undisturbed on the second side to preserve that light, airy, and fluffy texture.
5. Perfect Your Flip: Use a thin, flexible, and wide spatula for the best results. Slide it completely under the pancake before lifting and flipping in one quick, confident motion. Hesitation can lead to a folded, messy pancake. The goal is to flip it only once for the most tender result.

Frequently Asked Questions (FAQ)

Here are answers to some of the most common questions about making banana pancakes from scratch.

Q1: Why are my banana pancakes coming out gummy and dense instead of fluffy?

A: This is the most common pancake problem and it almost always has one of two causes. The first and most likely culprit is overmixing the batter. When you mix flour with liquid, you develop gluten. A little gluten provides structure, but too much makes pancakes tough and chewy. Mix only until the wet and dry ingredients are just combined; lumps are your friend! The second cause could be not having fresh leavening agents. Baking powder and baking soda can lose their potency over time. To test your baking powder, drop a teaspoon into a little hot water; it should bubble vigorously.

Q2: Can I make this recipe with whole wheat flour or other types of flour?

A: Absolutely! For a healthier, nuttier version, you can substitute up to half of the all-purpose flour with whole wheat flour. Note that whole wheat flour absorbs more liquid, so you may need to add an extra tablespoon or two of buttermilk to get the right consistency. Pancakes made with whole wheat flour will be slightly denser but still delicious. You could also experiment with a mix of all-purpose and oat flour for a wonderfully tender texture.

Q3: How do I properly store and reheat leftover pancakes?

A: These pancakes store and reheat beautifully, making them perfect for meal prep. To store, let the pancakes cool completely to room temperature. Then, stack them with a small piece of parchment or wax paper between each one to prevent sticking. Place the stack in an airtight container or a zip-top bag and store in the refrigerator for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag. They’ll last for up to 2 months. To reheat, you can use a toaster, a toaster oven, or the microwave (about 20-30 seconds per pancake) until warm.

Q4: Can this banana pancake recipe be made vegan or dairy-free?

A: Yes, with a few simple substitutions.

• For the milk: Use a dairy-free milk like almond, soy, or oat milk. To replicate the acidity of buttermilk, add 1 tablespoon of lemon juice or apple cider vinegar to your plant-based milk and let it sit for 5 minutes.
• For the eggs: Use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, rested for 10 minutes) or a commercial egg replacer. You can also use ¼ cup of unsweetened applesauce per egg, which pairs wonderfully with the banana flavor.
• For the butter: Use melted coconut oil or a high-quality vegan butter substitute.

Q5: My bananas aren’t very ripe. Can I still use them? What’s the best way to ripen bananas quickly?

A: While overripe bananas are best for flavor and sweetness, you can use yellow bananas in a pinch. If you do, consider adding an extra tablespoon of sugar to the batter to compensate. However, if you have a little time, you can quickly ripen them! The best method is to place the unpeeled bananas on a baking sheet lined with foil and bake them at 300°F (150°C) for 15-30 minutes, or until the peels are shiny and black. Let them cool completely before mashing and using them in the recipe. The heat brings out their natural sugars and softens them perfectly for pancakes.