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These Thick and Fluffy Banana Pancakes are easy to make and FULL of banana flavor. Stack ’em high and enjoy topped with maple syrup, whipped cream or fresh fruit!
Love pancakes? Try my Classic Homemade Pancakes or these Pumpkin Pancakes!
Easy Homemade Banana Pancakes
I’m totally in love with these banana pancakes. They’re thick but also fluffy and light, with banana flavor in every bite. Plus, they’re made with pantry staples and are surprisingly easy to make. You just need about 30 minutes and a handful of ingredients.
I’ve tried many banana pancake recipes and one thing they lack most often is banana flavor. Sure, they might have bananas in them but you don’t really taste it. These fluffy banana pancakes don’t have that problem. There’s more than a cup of mashed banana in these pancakes and it gives them all that great flavor.
The other great thing about adding banana is that it keeps the pancakes moist. They may be light and fluffy but the insides are nice and moist, not dried out and bland.
This recipe is definitely a keeper. If you’re a banana fan, you’ll be swapping out your regular pancake recipe for this one. So good!
What You’ll Need
These fluffy banana pancakes are made with pantry staples and ripe bananas, so they’re easy to whip up anytime!
- Flour – Regular all-purpose flour.
- Sugar – Adds just a bit of sweetness to the pancakes, without being too much.
- Baking powder – One of the secrets to light and fluffy pancakes.
- Cinnamon – Optional but adds a nice flavor to complement the bananas.
- Salt – Just a pinch, for flavor.
- Egg – Helps hold it all together.
- Milk – Just a splash.
- Butter – Butter should be melted but allowed to cool slightly before adding to the batter.
- Vanilla extract – For flavor.
- Mashed bananas – You’ll need 2 to 3 bananas for this recipe.
How to Make Homemade Banana Pancakes
These banana pancakes are perfect for a lazy weekend breakfast or anytime you have 30 minutes to whip them up! The batter comes together easily and they cook quickly!
- Prepare the batter. Combine the dry ingredients in a large bowl and the wet ingredients in another bowl. Gently fold the two together until combined. The batter should be a little lumpy and thick, but pourable.
- Prepare the griddle. Allow the batter to rest for 5-10 minutes and preheat the griddle. Grease it with a small amount of butter.
- Cook the pancakes. Stir the batter gently then pour about 3 tablespoons per pancake onto the griddle. Cook until bubbles appear and the edges are set. Flip and cook until golden brown. Repeat with remaining batter.
- Serve. Serve with maple syrup or your preferred toppings.
Tips for Success
For the softest, fluffiest pancakes keep these tips in mind. They may seem simple but they really do make a difference!
- Let the batter rest. Prepare the batter before preheating the skillet and allow it to sit for 5 to 10 minutes. This is one easy way to have lighter, fluffier pancakes and a smoother texture.
- Avoid overmixing. The ingredients of the batter should be combined but still have lumps in it. Overmixing will lead to tough pancakes – the opposite of what we want!
- Keep them warm in the oven. Preheat your oven to the lowest possible temperature (usually about 200F) and place the pancakes in the oven on a plate while you prepare the rest. This will keep them fresh and warm without over-cooking them.
- Use ripe bananas. The riper the bananas, the easier they are to mash, and the sweeter they are. This recipe is a great way to use up bananas on the verge of going bad – just make sure they don’t have TOO many black spots.
Serving Suggestions
You can be traditional and serve these banana pancakes with a drizzle of maple syrup and some butter or get creative and add more toppings. A few favorite topping ideas include:
- Peanut butter or another nut butter
- Fresh fruit like berries or banana slices
- A dollop of Greek yogurt
- Whipped cream
- Crushed nuts
- A drizzle of chocolate (or even add chocolate chips to the batter!)
How to Store Leftovers
Leftover banana pancakes will last for up to 3 days in the fridge. Cover them with plastic or put them in a ziploc bag. I recommend parchment paper between pancakes to prevent sticking.
Then just pop them in the microwave for 20 to 30 seconds and add your toppings!
Can I Freeze Homemade Pancakes?
Yes, you can freeze these banana pancakes. Pulling pancakes from the freezer and popping them in the microwave makes for a quick and easy breakfast prep on busy mornings!
To freeze, allow the pancakes to cool completely. Then transfer to a freezer-safe bag or container. Place parchment paper between pancakes to prevent sticking and making it easier to just grab one or two. Reheat in the microwave for 30 to 60 seconds then add your toppings and enjoy.
Print
Thick and Fluffy Banana Pancakes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 15 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
These Thick and Fluffy Banana Pancakes are easy to make and infused with banana flavor. Stack ’em high and enjoy topped with maple syrup, whipped cream or fresh fruit!
Ingredients
- 2 cups (260g) all-purpose flour
- 1/4 cup (52g) sugar
- 4 tsp baking powder
- 1/2 tsp ground cinnamon, optional
- 1/2 tsp salt
- 1 large egg
- 3/4 cup (180ml) milk
- 4 tbsp (56g) butter, melted and slightly cooled
- 1/2 tsp vanilla extract
- 1 1/4 cups (300ml) mashed banana (2–3 bananas)
Instructions
- Combine the flour, sugar, baking powder, ground cinnamon and salt in a large bowl.
- In a large measuring cup, combine the egg, milk, butter, vanilla extract and mashed banana.
- Add the wet ingredients to the dry ingredients and gently fold them together until well combined, but still a little lumpy. You don’t want to over mix them or they could end up less fluffy and tough. The batter should be relatively thick, but pourable.
- Set the batter aside to rest while you heat the griddle, 5-10 minutes. Any remaining lumps with start to soften as the moisture soaks in. Gently stir again.
- Heat a griddle or non-stick pan over medium-low heat and melt a little butter to grease it, if needed.
- Pour batter onto the pan and let it spread out into a round pancake. I used about 3 tablespoons of batter per pancake.
- Allow to cook until bubbles appear on the surface and the edges are set, then flip and cook until golden.
- Continue cooking with the remaining batter.
- Serve pancakes with maple syrup or your choice of toppings.
Nutrition
- Serving Size: 1 pancake
- Calories: 130
- Sugar: 6.3 g
- Sodium: 90.8 mg
- Fat: 3.6 g
- Carbohydrates: 22.3 g
- Protein: 2.8 g
- Cholesterol: 20.8 mg
Im going to save this repice in my cook book. Soo good thank you. I added 60g of chocolate chips too to give a little Extra indulgence and our bananas were super ripe. Yum!
I’m so glad you enjoyed them!
My pancakes didn’t come out looking as pretty as the picture. More lumpy and uneven edges. I did use buttermilk in mine though. I think next time I will add more milk as the mix was very thick.
It could just be that the bananas need to be a little more mashed. They could easily create more lumps and uneven edges.
Good recipe. I had to add additional milk as the battery was quite thick and wouldn’t spread. Having said that, they were delicious.
Super fluffy and good. Great recipe. Don’t omit the cinnamon; be sure bananas are ripe.
Hi – can the batter be made the day before?