Irresistible Banana Pancakes Recipe - Fluffy & Easy Breakfast

Name: Irresistible Banana Pancakes Recipe - Fluffy & Easy Breakfast
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 ripe bananas (mashed); 1 cup milk; 2 large eggs; 2 tablespoons unsalted butter (melted); 1 teaspoon vanilla extract; 2 cups all-purpose flour; 2 tablespoons granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; Additional butter for cooking

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Banana pancakes transform ordinary breakfast into something extraordinary. These golden, fluffy pancakes combine the natural sweetness of ripe bananas with a tender, melt-in-your-mouth texture that both kids and adults love. I’ve made these pancakes hundreds of times over the years, and they never fail to bring smiles to the breakfast table.

The recipe uses simple ingredients you probably already have in your kitchen, making it perfect for busy mornings or lazy weekend brunches. What makes these pancakes special is how the mashed banana creates natural moisture and sweetness, reducing the need for extra sugar. The result is a stack of pancakes that taste indulgent but provide actual nutritional value. You can make these from start to finish in under 20 minutes, which means you can serve a hot, homemade breakfast even on school days. The best part? These pancakes freeze beautifully, so you can make a double batch and have quick breakfasts ready for weeks.

Reasons to Try Banana Pancakes

These pancakes offer something unique that regular pancakes simply cannot match. The ripe banana adds natural sweetness, which means you need less added sugar. This makes them a healthier choice for your family without sacrificing flavor. The texture is incredibly soft and fluffy, almost like eating a cloud. The banana creates tiny pockets of moisture throughout each pancake, preventing that dry, dense feeling some pancakes have.

Another great reason to make these is how they use up overripe bananas. You know those brown-spotted bananas sitting on your counter? They’re perfect for this recipe. The browner the banana, the sweeter your pancakes will be. This turns what would be wasted fruit into a delicious breakfast.

The flavor is subtle and comforting. You taste the banana, but it doesn’t overpower the pancake. It blends perfectly with maple syrup, creating a flavor combination that feels familiar yet special. Kids who normally resist eating fruit will happily eat these pancakes, making them a sneaky way to add nutrition to breakfast.

These pancakes also cook quickly and evenly. The banana helps them brown beautifully on each side, giving you that perfect golden color that makes pancakes so appealing.

Ingredients Notes

Ripe Bananas: Use bananas with brown spots for the best results. These overripe bananas are sweeter and mash more easily. One medium banana equals about half a cup when mashed. The banana acts as both a flavoring agent and a binding ingredient, which means you get structure and taste in one ingredient.

All-Purpose Flour: Regular flour works perfectly for these pancakes. I measure my flour by spooning it into the measuring cup and leveling it off. Scooping directly from the bag packs too much flour, making dense pancakes.

Milk: Whole milk creates the richest pancakes, but any milk works. I’ve used almond milk, oat milk, and even buttermilk with great results. The milk creates the batter’s liquid base and helps activate the leavening agents.

Eggs: Fresh eggs give these pancakes their structure and help them puff up. The eggs also add protein, making these pancakes more filling than you’d expect.

Baking Powder: This is your secret weapon for fluffy pancakes. Make sure your baking powder isn’t expired. Old baking powder won’t make your pancakes rise properly.

Butter: Melted butter adds richness and helps prevent sticking. I use unsalted butter so I can control the salt level in the recipe.

Vanilla Extract: A small amount of vanilla enhances the banana flavor and adds warmth to the overall taste.

How to Make Banana Pancakes

Step 1: Mash two ripe bananas in a large mixing bowl using a fork. Keep mashing until you have mostly smooth banana with just a few small chunks remaining. These small pieces will create little bursts of banana flavor in your finished pancakes.

Step 2: Add one cup of milk, two eggs, two tablespoons of melted butter, and one teaspoon of vanilla extract to the mashed banana. Whisk everything together until well combined. The mixture should look slightly lumpy because of the banana, and that’s exactly what you want.

Step 3: Mix two cups of all-purpose flour, two tablespoons of sugar, two teaspoons of baking powder, and half a teaspoon of salt in a separate bowl. Stir these dry ingredients together with a whisk to make sure the baking powder distributes evenly.

Step 4: Pour the dry ingredients into the wet ingredients. Stir gently with a wooden spoon or spatula until just combined. You should still see small lumps in the batter. Overmixing creates tough, rubbery pancakes, so stop stirring as soon as you don’t see any dry flour.

Step 5: Let the batter rest for five minutes. This allows the flour to absorb the liquid and the baking powder to start working. You’ll notice the batter thickens slightly during this time.

Step 6: Heat a large skillet or griddle over medium heat. Add a small amount of butter and let it melt, spreading it around the cooking surface. The pan is ready when a drop of water sizzles on contact.

Step 7: Pour one-quarter cup of batter onto the hot pan for each pancake. Cook until you see bubbles forming on the surface and the edges look set, about two to three minutes.

Step 8: Flip the pancakes carefully using a spatula. Cook for another two minutes on the second side until golden brown. The second side always cooks faster than the first.

Step 9: Transfer finished pancakes to a plate and keep them warm. Continue cooking the remaining batter, adding more butter to the pan as needed.

What You Must Know About Banana Pancakes

Don’t overmix your batter. This is the most common mistake people make with pancakes. When you overmix, you develop the gluten in the flour, which creates tough, chewy pancakes instead of fluffy ones. Stop mixing as soon as the ingredients come together.

Use medium heat, not high heat. High heat burns the outside before cooking the inside. I learned this the hard way after making dozens of pancakes with raw centers and burnt exteriors. Medium heat cooks them evenly.

Wait for bubbles before flipping. Those bubbles on the surface tell you the pancake is ready to flip. If you flip too early, the uncooked batter will run and create a mess. If you wait too long, the bottom burns.

Don’t press down on the pancakes while cooking. I see people do this all the time, thinking it helps them cook faster. It actually squeezes out all the air pockets that make pancakes fluffy.

Helpful Tips

Keep finished pancakes warm in a 200°F oven while you cook the rest. Place them on a baking sheet in a single layer. This keeps them at the perfect temperature for serving.

Use an ice cream scoop to portion your batter. This creates uniform pancakes that all finish cooking at the same time. Plus, it’s much neater than pouring from a measuring cup.

Make a test pancake first. The first pancake tells you if your pan temperature is correct. If it burns, lower the heat. If it takes forever to cook, raise the heat slightly.

Freeze extra pancakes between sheets of parchment paper. Stack them in a freezer bag, and you have instant breakfast for up to three months. Pop them in the toaster straight from frozen.

Variations and Substitutions

Replace half the all-purpose flour with whole wheat flour for added fiber and nutrients. This makes heartier pancakes with a slightly nutty flavor.

Add chocolate chips to the batter for chocolate banana pancakes. Sprinkle about two tablespoons of chips on each pancake right after pouring the batter onto the pan.

Use mashed sweet potato instead of banana for a different flavor profile. You get the same moisture and natural sweetness with an autumn-inspired taste.

Make them dairy-free by using plant-based milk and coconut oil instead of butter. The coconut oil adds a subtle tropical note that pairs beautifully with banana.

Add a teaspoon of cinnamon to the dry ingredients for warmth and extra flavor. Cinnamon and banana are natural partners.

Try using Greek yogurt in place of some of the milk for extra protein and a slight tangy flavor. Use three-quarters cup of milk and one-quarter cup of yogurt.

Serving Suggestions for Banana Pancakes

Stack three or four pancakes high and drizzle with warm maple syrup. Top with fresh banana slices and a sprinkle of chopped walnuts for added crunch and nutrition.

Spread peanut butter between the layers for a protein-packed breakfast. The combination of peanut butter and banana is classic for a reason.

Serve with fresh berries on the side. Strawberries, blueberries, or raspberries add color and freshness that balances the rich pancakes.

Dust with powdered sugar for a simple but elegant presentation. This works especially well if you’re serving guests.

Add a dollop of whipped cream or Greek yogurt on top for extra richness and a beautiful presentation.

Serve alongside scrambled eggs and turkey sausage for a complete breakfast that covers all the food groups.

Storage and Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to four days. Layer parchment paper between each pancake to prevent sticking.

Freeze pancakes for longer storage. Place them in a single layer on a baking sheet and freeze until solid, about two hours. Then transfer to a freezer bag, removing as much air as possible. They stay fresh for up to three months.

Reheat refrigerated pancakes in the microwave for 20 to 30 seconds. Place them on a microwave-safe plate and cover with a damp paper towel to keep them moist.

Reheat frozen pancakes in the toaster for the best texture. Toast them on a medium setting until heated through and slightly crispy on the edges.

You can also reheat pancakes in a 350°F oven for about five minutes. This method works great when reheating several pancakes at once.

Frequently Asked Questions about Banana Pancakes

Can I make these pancakes without eggs?

Yes, you can replace each egg with one tablespoon of ground flaxseed mixed with three tablespoons of water. Let the mixture sit for five minutes before using. The pancakes will be slightly less fluffy but still tender and flavorful.

Why are my banana pancakes flat and not fluffy?

This usually happens because the baking powder is old or the batter was overmixed. Always check that your baking powder is fresh and mix only until the ingredients are combined. Small lumps in the batter are normal and help keep pancakes fluffy.

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well. Thaw them completely and drain any excess liquid before mashing. They mash easily and provide the same sweetness and flavor as fresh ripe bananas.

How do I know when to flip the pancakes?

Flip the pancakes when bubbles appear across the surface and the edges look set and dry. This usually takes about two to three minutes on the first side.

Can I make the batter the night before?

It’s best to prepare the dry and wet ingredients separately and mix them in the morning. Fully mixed batter loses its leavening power overnight, which leads to flat pancakes.

What makes these pancakes brown outside but raw inside?

Your pan is likely too hot. Reduce the heat to medium and cook the pancakes more slowly so the inside cooks through before the outside browns.

Nutrition Facts (Per Serving)

Nutrient	Amount
Calories	185
Total Fat	5g
Saturated Fat	2.5g
Cholesterol	45mg
Sodium	195mg
Total Carbohydrates	29g
Dietary Fiber	1.5g
Sugars	8g
Protein	5g
Vitamin C	3mg
Potassium	165mg

Nutritional values are approximate and based on one pancake (recipe makes 12 pancakes)

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