These fluffy banana pancakes are everything a weekend breakfast should be: tall, tender, and gently sweet with real banana flavor in every bite. Ripe bananas do double duty here, adding natural sweetness and moisture so the pancakes stay soft long after they leave the griddle.
Mashed banana in the batter plus a few slices tucked on top means banana lovers get it both ways. Stack them high, drizzle with maple syrup, and dig in.
Why you'll love this recipe
- Extra fluffy. A few simple tricks give you bakery-tall pancakes.
- Naturally sweet. Ripe bananas mean less added sugar.
- Kid-approved. A guaranteed weekend favorite.
Tips for the best results
Don't overmix — a few lumps are perfect; overmixing develops gluten and makes pancakes tough. Let the batter rest 5 minutes so it thickens. And cook over medium (not high) heat so the centers cook through before the outsides burn.
Fluffy Banana Pancakes
Tall, tender from-scratch pancakes sweetened naturally with ripe banana.
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Ingredients
- 1.5 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 ripe bananas, mashed (about 1 cup)
- 1.25 cups milk
- 1 egg
- 3 tbsp melted butter, plus more for the pan
- 1 tsp vanilla extract
Instructions
- Step 1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Step 2. In another bowl, mix the mashed banana, milk, egg, melted butter, and vanilla until combined.
- Step 3. Pour the wet ingredients into the dry and stir just until combined; a few lumps are fine. Let the batter rest 5 minutes.
- Step 4. Heat a buttered griddle or skillet over medium heat. Pour 1/4 cup batter per pancake and cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Step 5. Flip and cook another 1-2 minutes until golden. Serve warm with maple syrup and banana slices.
Make it your own
Fold in chocolate chips, blueberries, or chopped walnuts. Swap half the flour for whole wheat for a heartier pancake, or add a pinch of cinnamon to play up the banana. Leftover batter keeps in the fridge overnight.
Frequently asked questions
How ripe should the bananas be? The spottier the better — very ripe bananas are sweeter and mash more smoothly.
Can I freeze them? Yes. Cool completely, freeze in a single layer, then stack with parchment between. Reheat in the toaster for up to 2 months.
Can I make them dairy-free? Use any plant milk and swap the butter for melted coconut oil or a neutral oil.
