I remember those weekends I’d stare at a bunch of overly ripe bananas, wondering how to turn them into something delicious and quick. That’s when I perfected this foolproof banana pancakes recipe—fluffy, naturally sweet, and ready in minutes. It’s truly the best banana pancakes you’ll ever make. Sign up to get my Printable Perfect Pancake Checklist & Toppings Guide!
Table of Contents
Why You’ll Love This Foolproof Banana Pancake Recipe
- Scientifically designed to be incredibly fluffy every time, making breakfast feel like a treat.
- Uses simple pantry staples you probably already have, so no last-minute grocery runs.
- Perfect natural sweetness from ripe bananas, reducing the need for extra sugar.
- Guaranteed to become a family favorite, satisfying kids and adults alike with ease.
The Secret Science to Fluffy Pancakes
The secret to achieving those soft, fluffy pancakes lies in three key steps.
First, baking powder acts as a leavening agent, producing bubbles when it reacts with moisture and heat, helping your pancakes rise beautifully.
Second, avoiding overmixing is crucial. Mixing just until combined keeps gluten formation minimal, preventing tough, chewy pancakes. You want a slightly lumpy batter, not smooth and uniform.
Lastly, letting the batter rest for a few minutes allows the flour to hydrate and the baking powder to start working, which results in lighter pancakes.
banana pancakes
Ingredients
Equipment
Method
- Whisk together flour, baking powder, cinnamon, and salt in a medium bowl.
- In a larger bowl, beat banana and egg, then whisk in milk and dry ingredients until combined.
- Heat a nonstick pan over medium heat and spray with cooking spray.
- Pour ⅓-cup portions of batter into the pan, cooking until golden brown on each side.
- Serve the pancakes with banana slices and maple syrup.
Notes
Ingredients for Banana Pancakes
Here’s what you’ll need:
- 1 cup all-purpose flour
- 1 tablespoon baking powder (aluminum-free)
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup mashed overripe banana (about 1 ½ large)
- 1 large egg
- ¾ cup milk
- Banana (sliced, for serving)
- Maple syrup (for serving)
Ingredient Deep-Dive: Getting It Right
The Perfect Banana Ripeness
Bananas go through a natural transformation as they ripen. Initially, they’re starchy and firm with less sweetness. Over time, starch converts to sugar, resulting in soft, sweet bananas perfect for pancakes. Aim for bananas with lots of brown spots or mostly brown skins—that means maximum sweetness and moisture for your batter. Using bananas that are underripe can make your pancakes less sweet and even a bit gummy. The natural sweetness of ripe bananas can help reduce the need for added sugars, as explained in discussions about swapping fruits for fats in baking.
Aluminum-free baking powder is recommended because it doesn’t leave a metallic aftertaste, keeping the flavors clean and fresh in your pancakes.
How to Make Banana Pancakes: Step-by-Step
- Whisk dry ingredients in a medium bowl — combine the flour, baking powder, cinnamon, and salt. In a larger bowl, beat the mashed banana and egg until blended.
- Add the milk to the banana-egg mixture and whisk until combined, then whisk in the dry ingredients gently. The batter should be slightly lumpy — that’s perfect.
- Preheat your pan over medium heat and lightly spray with nonstick cooking spray.
- Scoop batter using a ⅓-cup measuring cup to make 3-4 circles in the pan. Cook until the pancakes puff up and bubbles form on the surface, about 2-3 minutes; the bottoms should be golden brown.
- Flip carefully and cook for another 1-2 minutes until cooked through and fluffy. Makes about 8 pancakes.
- Serve warm with banana slices and maple syrup.
5 Tips for the Best Banana Pancakes Every Time
- Don’t overmix your batter; keep it lumpy for tender pancakes.
- Maintain consistent medium heat to cook evenly without burning.
- Flip pancakes when you see bubbles forming and popping on the surface.
- Avoid pressing down on pancakes after flipping to keep them fluffy.
- Keep cooked pancakes warm in a low oven while you finish cooking the batch.
Flavor Variations & Fun Mix-Ins
Try mixing in one or more of these for extra flavor and texture:
- Chocolate chips
- Chopped walnuts or pecans
- Fresh blueberries
- A dash of vanilla extract
These simple additions can elevate your breakfast without extra fuss. Consider trying The Ultimate Strawberry Shortcake Recipe for another delicious fruit-infused treat.
Tested Vegan & Gluten-Free Banana Pancakes
Here are tested swaps for easy vegan and gluten-free options:
| To Make it Vegan | To Make it Gluten-Free |
|---|---|
| Use 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water) instead of 1 egg | Use a 1-to-1 gluten-free flour blend like Bob’s Red Mill Gluten-Free Baking Flour |
| Substitute dairy milk with almond, oat, or soy milk | Keep baking powder aluminum-free and check it’s gluten-free |
These substitutions guarantee pancakes just as fluffy and delicious as the original.
Choosing Your Pan: Skillet vs. Griddle
- Non-stick pan: Easiest for flipping and quick cleanup; use medium heat to avoid burning.
- Cast-iron skillet: Retains heat well for even browning; preheat thoroughly.
- Electric griddle: Perfect for cooking multiple pancakes at once; keep temperature steady around medium.
A fish spatula is ideal for gently flipping these delicate pancakes without breaking them.
What to Serve with Banana Pancakes
Beyond classic maple syrup, try these tasty toppings:
- Fresh berries for a pop of color and tartness
- A dollop of whipped cream for indulgence
- Light dusting of powdered sugar for a touch of sweetness
- Yogurt for creaminess and a tangy contrast
Try my easy recipes for 2-Ingredient Berry Compote and Maple Whipped Cream for extras your family will love.
How to Store, Freeze, and Reheat
Storing
Keep leftover pancakes in an airtight container in the fridge for up to 3 days.
Freezing
Arrange pancakes in a single layer on a baking sheet to freeze, then transfer to a sealed bag to prevent sticking.
Reheating
- Toaster: Quick and keeps edges crisp; best for a couple at a time.
- Oven: Place on a baking sheet at 300°F for 10 minutes to warm evenly.
- Microwave: Fastest but can make pancakes soft; use for quick reheats.
Frequently Asked Questions & Troubleshooting
Can I make the batter ahead of time?
Yes! Batter can rest for up to 30 minutes with great results.
What is the perfect batter consistency?
Slightly thick and lumpy. Smooth batter can lead to tough pancakes.
How can I get perfectly round pancakes?
Use a measuring cup to pour batter and pour gently without spreading.
Can I use a blender?
It’s better to mix by hand just until combined to avoid overdeveloping gluten.
Pancake Troubleshooting
| Problem | Likely Cause | Solution |
|---|---|---|
| Gummy or flat pancakes | Overmixing batter or underripe banana | Mix until just combined; use very ripe bananas |
| Burnt outside, raw inside | Heat too high | Cook over medium heat; adjust accordingly |
| Bitter taste | Aluminum baking powder or too much cinnamon | Use aluminum-free baking powder; reduce cinnamon |
Conclusion
This banana pancakes recipe is an absolute must-try for anyone who craves fluffy, flavorful breakfasts without fuss. It combines simplicity with that comforting homemade feel, perfect for busy mornings. We shared our favorite mix-ins, but what’s your go-to combination for banana pancakes? Share your ideas in the comments below!
