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Fluffy banana pancakes are the perfect way to kickstart your weekend mornings with a deliciously sweet and comforting breakfast. These pancakes are light, airy, and bursting with the natural sweetness of ripe bananas. Topped with more banana slices and a drizzle of syrup, they make for an irresistible stack that will have everyone coming back for seconds!
Why You’ll Love This Recipe
These fluffy banana pancakes are not just easy to make, but they also deliver on taste and texture. With every bite, you get a warm, flavorful hug that feels like home. Plus, they’re an excellent way to use up overripe bananas!
- Quick and easy to prepare in under 30 minutes.
- Perfectly fluffy and light texture.
- Great way to use up ripe bananas.
- Customizable with your favorite mix-ins.
- Kid-friendly and a family favorite!
Ingredients
- 1 cup all-purpose flour
- 2 ripe bananas, mashed
- 1 cup milk
- 1 large egg
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons butter, melted (plus more for cooking)
How to Make Fluffy Banana Pancakes
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix the mashed bananas, milk, egg, vanilla extract, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; small lumps are okay.
- Heat a non-stick skillet or griddle over medium heat and add a little butter to coat the surface.
- For each pancake, pour about 1/4 cup of batter onto the skillet. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for an additional 1-2 minutes until golden brown.
- Remove pancakes from the skillet and keep warm. Repeat with remaining batter, adding more butter to the skillet as needed.
- Serve warm, topped with banana slices and a generous drizzle of syrup.
Tips for the Best Results
- Make sure your baking powder is fresh for maximum fluffiness.
- Use very ripe bananas for sweeter pancakes.
- Don’t overmix the batter; a few lumps are fine.
- Adjust the heat as necessary to avoid burning the pancakes.
Easy Variations
- Add chocolate chips or nuts to the batter for extra flavor.
- Substitute the milk with almond or oat milk for a dairy-free option.
- Top with whipped cream or yogurt for a creamy finish.
What to Serve With It
- Fresh fruit salad for a refreshing side.
- Crispy bacon or sausage for a savory contrast.
- A dollop of Greek yogurt for added creaminess.
- Maple or honey syrup for extra sweetness.
Storage and Reheating
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Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the toaster or microwave until warmed through.
Recipe Card
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield/Servings: 4 servings
Ingredients:
- 1 cup all-purpose flour
- 2 ripe bananas, mashed
- 1 cup milk
- 1 large egg
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons butter, melted (plus more for cooking)
Instructions:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix the mashed bananas, milk, egg, vanilla extract, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; small lumps are okay.
- Heat a non-stick skillet or griddle over medium heat and add a little butter to coat the surface.
- For each pancake, pour about 1/4 cup of batter onto the skillet. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for an additional 1-2 minutes until golden brown.
- Remove pancakes from the skillet and keep warm. Repeat with remaining batter, adding more butter to the skillet as needed.
- Serve warm, topped with banana slices and a generous drizzle of syrup.
Notes: Store leftovers in the refrigerator for up to 3 days. Reheat in a toaster or microwave.
