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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