Fluffy Banana Pancakes Recipe

Fluffy Banana Pancakes Recipe

There’s nothing quite like waking up to the smell of sweet, warm pancakes wafting through the kitchen. These Fluffy Banana Pancakes take just about 30 minutes from start to finish, delivering light and airy textures with every bite. This recipe works brilliantly due to the combination of buttermilk and ripe bananas, which together create an incredibly moist and fluffy pancake.

This recipe is perfect for families looking for a delightful breakfast or a weekend brunch treat. They can also be prepped ahead of time, as the batter can be made in advance and stored in the fridge for up to 24 hours.

Why You’ll Love This Recipe

• Each pancake is delightfully fluffy and tender.
• The ripe bananas add natural sweetness, reducing the need for added sugar.
• The buttermilk ensures a rich, moist texture throughout.
• Quick preparation gives you more time to enjoy your delicious pancakes.

What You’ll Need

Gather the following ingredients to make these delicious pancakes:

For the Batter

• 2 cups buttermilk* (or 2 tablespoons vinegar + enough milk to equal 2 cups)
• 1 large ripe banana (or about 1 cup mashed, plus extra for slicing on top)
• 2 large eggs
• 3 tablespoons unsalted butter* (melted and cooled slightly)
• 2 teaspoons pure vanilla extract

For the Dry Ingredients

• 2 1/2 cups all-purpose flour
• 1/4 cup granulated sugar (can substitute pure maple syrup)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

*Buttermilk can be homemade with vinegar or lemon juice and milk.
*Use melted and cooled butter for best results.

Substitutions & Swaps

• Milk can be replaced with plant-based milk.
• Maple syrup can be used instead of granulated sugar.
• Coconut oil works as a butter substitute.
• Whole wheat flour can be used for added nutrition.

How to Make It

Follow these simple steps to create your fluffy banana pancakes.

1. Combine wet ingredients

Add the buttermilk to a large bowl. If you’re using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk. Whisk in the mashed banana, eggs, butter, and vanilla into the buttermilk.

2. Mix dry ingredients

To a medium bowl, add the flour, sugar, baking powder, baking soda, and salt. Whisk together to combine.

3. Combine mixtures

Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix!

4. Rest the batter

Let the batter rest for about 5 minutes. It should form bubbles and rise just a bit.

5. Heat the cooking surface

Heat a non-stick griddle to 325 degrees Fahrenheit or place a large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly if using a non-stick pan.

6. Cook pancakes

Using a 1/3 cup measure (or a trigger-handled ice cream scoop works as well), pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles (about a minute). Flip and cook on the other side until golden brown and cooked through.

7. Serve

Serve topped with sliced bananas, butter, and maple syrup.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, they freeze well for up to 2 months.
Reheat: Microwave for 20-30 seconds or warm in a skillet.

Tips for Best Results

• Use very ripe bananas for maximum flavor and sweetness.
• Avoid overmixing to keep the pancakes fluffy and light.
• Preheat the griddle thoroughly for even cooking.
• Experiment with add-ins like walnuts or chocolate chips for variation.

Serving Suggestions

• Serve with a drizzle of maple syrup and sliced bananas for a classic combination.
• Pair with crispy bacon or sausage for a hearty breakfast.
• Top with a dollop of whipped cream for a special brunch treat.