If mornings at your house are anything like mine, they’re a whirlwind of coffee, mismatched socks, and trying to remember if the dog’s been fed. That’s why fluffy banana pancakes are my saving grace. They’re quick, cozy, and just fancy enough to feel like you’ve got your life together—even if your to-do list says otherwise. And the best part? You don’t need any culinary degree or six specialty flours to whip these up. Just bananas, pantry basics, and a little love.
Why You’ll Love These Fluffy Banana Pancakes
Think of these as your new go-to when you’re stuck between wanting something indulgent and needing easy breakfast ideas that won’t keep you chained to the stove. These pancakes are:
- Light and fluffy (without turning into dry little hockey pucks).
- Naturally sweet thanks to the bananas—less sugar needed.
- A simple pancake recipe that works for Saturday mornings or even a quick dinner when you’re tired of “real meals.”
I started making these when my husband jokingly asked if I could make pancakes that didn’t taste like cardboard. Challenge accepted, y’all. Let’s just say he stopped buying frozen waffles after that.
Ingredients (With a Little Kitchen Wisdom)
- Bananas – the riper, the better. They bring natural sweetness and moisture.
- All-purpose flour – keeps these pancakes light and fluffy.
- Baking powder – your secret to pancakes that don’t lie flat like tortillas.
- Eggs – for binding everything together.
- Milk (or non-dairy milk) – adds creaminess and thins out the batter.
- Butter (or oil) – flavor, richness, and no sticking.
- Cinnamon & vanilla – warm, cozy flavor notes that make these taste like dessert for breakfast.
- Pinch of salt – balances out the sweetness.
Tip: Don’t toss in extra bananas thinking you’ll get bonus points. Too many, and you’ll end up with banana mush cakes instead of pancakes.
How to Make the Pancakes
- Mash your bananas in a big bowl until smooth, but don’t stress if a few chunks remain. That’s called texture.
- Whisk in the eggs, milk, vanilla, and melted butter until it looks like a happy little puddle.
- In a separate bowl, mix your dry ingredients (flour, baking powder, cinnamon, salt). Nobody wants pockets of baking powder.
- Combine wet and dry gently—think folding laundry, not wringing it out. Overmixing makes pancakes tough.
- Cook on a hot skillet or griddle until you see bubbles on the surface, then flip. They should be golden brown, not charred like a marshmallow gone wrong.
- Serve warm, topped with maple syrup, sliced bananas, or even a dollop of Greek yogurt if you’re aiming for that quick healthy breakfast vibe.
Tips to Nail It Every Time
- Medium heat is your friend. Too hot and your pancakes burn before the inside cooks.
- Don’t flatten them with your spatula. They’re pancakes, not burgers—let them puff up.
- Make extra. These reheat beautifully in the toaster or microwave, so you’ll have an easy breakfast waiting all week.
A Little Pancake Story
Growing up, Saturday mornings in Amarillo meant one thing: mama flipping pancakes while my brothers and I hovered like vultures. We didn’t care if they were perfect circles—we just wanted the first batch off the griddle. Now, I do the same dance with my husband and our pups lurking underfoot, hoping something “accidentally” falls.
FAQs About Fluffy Banana Pancakes
Can I substitute regular flour with almond or oat flour?
Yes, but know that it changes the texture. If you’re aiming for classic fluffiness, stick with all-purpose.
How do I store leftovers?
Stack them with parchment between layers and keep them in the fridge for 3 days. Or freeze them for an easy breakfast idea later—just pop them in the toaster.
Can I skip the eggs?
Sure! Try a flax egg or just add an extra half-banana. It makes the recipe even more of a simple breakfast idea for plant-based eaters.
Final Bite
Whether you’re wrangling kids, juggling Zoom meetings, or just craving something cozy, fluffy banana pancakes are here to save your morning. They’re simple, quick, and delicious—the trifecta of a winning breakfast. So grab those spotty bananas on your counter and give them new life. Trust me, your kitchen’s about to smell like heaven on a Saturday morning.
Print
Fluffy Banana Pancakes That Taste Like a Hug on a Plate
- Total Time: 25 minutes
- Yield: 12 pancakes (about 4 servings) 1x
- Diet: Vegetarian
Description
These Fluffy Banana Pancakes are weekend-brunch good and weekday-easy. Ripe bananas add natural sweetness and moisture for tall, tender stacks the whole family will devour.
Ingredients
2 large ripe bananas (about 1 cup / 225 g mashed) — natural sweetness and moisture
1 1/2 cups (190 g) all-purpose flour — soft, fluffy structure
2 Tbsp granulated sugar — balances banana and browns edges
2 tsp baking powder — lift for tall pancakes
1/2 tsp baking soda — extra rise with banana acidity
1/2 tsp fine sea salt — rounds out sweetness
1 tsp ground cinnamon — cozy flavor
1 tsp vanilla extract — aromatic depth
2 large eggs — bind and add richness
1 1/4 cups (300 ml) milk (dairy or unsweetened almond) — thins to pourable batter
3 Tbsp unsalted butter, melted (plus more for the pan) — tenderness and flavor
Optional: 1/2 cup (85 g) chocolate chips or chopped pecans — mix-ins for fun
Instructions
1. Mash bananas in a large bowl until mostly smooth (a few small bits are fine).
2. Whisk in eggs, milk, vanilla, and melted butter until combined.
3. In a separate bowl, whisk flour, sugar, baking powder, baking soda, cinnamon, and salt.
4. Add dry ingredients to wet; stir gently until just combined. Batter should be thick with small lumps. Let rest 5 minutes.
5. Heat a nonstick skillet or griddle over medium heat; lightly butter or oil the surface.
6. Scoop 1/4 cup of batter per pancake. Cook until edges look set and bubbles form on top, 2–3 minutes.
7. Flip and cook 1–2 minutes more, until golden and cooked through.
8. Serve warm with maple syrup and extra banana slices. Optional: sprinkle on chocolate chips or pecans after the flip. Keep finished pancakes warm in a 200°F oven while you cook the rest.
Notes
Exact measured ingredients are above for easy reference.
Make it dairy-free: use neutral oil instead of butter and nondairy milk.
Make it gluten-free: use a 1:1 gluten-free all-purpose flour blend.
Add protein: serve with Greek yogurt or stir 1 scoop (25–30 g) unflavored whey into the dry mix.
Storage: refrigerate up to 3 days or freeze up to 2 months with parchment between pancakes; reheat in toaster.
Griddle tip: medium heat is best—too hot burns the outside before the centers set.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes (about 1/4 cup batter each)
- Calories: 320
- Sugar: 14 g
- Sodium: 430 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 85 mg
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