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Fluffy, homemade banana pancakes! Need I say more? There’s nothing like a delicious, fluffy stack of pancakes in the morning (or evening!). And these banana pancakes are some of the best around! They’re easy to make and taste amazing with a little bit of cinnamon and banana flavor. Not only does the banana add flavor, but it also adds moisture and natural sweetness. These pancakes are sure to be a hit with the whole family!
If you love bananas and pancakes and you’ve yet to combine the two, you’re in for a real treat! These banana pancakes are fluffy, flavorful, and oh-so-delicious. Give them a try, and let me know what you think!
why you’ll love this fluffy banana pancakes recipe
- Fluffy and moist. No one likes a dry pancake that’s dense and heavy. These banana pancakes are light, fluffy, and moist. They’re the perfect texture!
- Easy to make. This recipe is super simple and comes together in just a few minutes. You don’t need any fancy ingredients or gadgets – just a bowl, a whisk, and a frying pan!
- Full of flavor. These pancakes are subtly sweet, with a hint of banana and cinnamon flavor. They’re not too overwhelming, but they’re just right.
- The perfect breakfast (or dessert!). These pancakes make the perfect breakfast or dessert. Serve them up with some fresh fruit, syrup, and a dollop of whipped cream for a real treat!
- Great for meal prep! These pancakes freeze well, so they’re perfect for meal prep. Make a batch on the weekend and enjoy them all week long!
Ingredients to make homemade banana pancakes
- Banana: The riper the banana, the sweeter the pancakes will be. If you like a little less sweetness, you can use a less ripe banana.
- Cinnamon: Cinnamon is optional, but I love the flavor it adds to these pancakes. If you’re not a fan of cinnamon, you can leave it out.
- Flour: All-purpose flour works great for this recipe. If you’re looking for a gluten-free option, you can substitute almond flour or oat flour.
- Egg: One egg is all you need to bind the ingredients together and make these pancakes nice and fluffy.
- Baking powder: This is what gives the pancakes their lift and helps them to puff up.
- Salt: A little bit of salt helps to balance out the sweetness and bring out the flavors.
- Milk: I like to use cow’s milk, but any kind of milk will work. You can even use water if you’re looking for a dairy-free option.
How to make the best banana pancakes
Making banana pancakes from scratch is easier than you might think! Plus, you are in control of the ingredients and don’t have to worry about added fillers from pancake mix.
Mix Batter
- In a large bowl, mash your bananas.
- Beat the banana and egg together until blended.
- Whisk in the milk until combined.
- Then whisk in the dry ingredients. The batter will be slightly lumpy.
Cook banana Pancakes
- Heat a large nonstick pan. Pour 3-4 circles of batter into the pan.
- Cook until the pancakes are puffed on top and golden brown on the bottom.
Tips for making the best banana pancakes
- Let your pan heat up. One way to ensure that your pancakes are light and fluffy is to make sure your pan is hot enough when you pour the batter in. The best way to know if your pan is ready is to flick a few drops of water into the pan. If the water sizzles when it hits the pan, you’re good to go!
- Use super ripe bananas. All the sweetness from this recipe comes from the banana, so it’s important to use the ripest bananas possible. The ideal bananas are heavily spotted and very soft to the touch.
- Ripen bananas faster. Here’s a hack to quickly ripen bananas. You can microwave them at 15-second intervals until they soften. They will become warm in the microwave, though, so make sure they get a chance to cool off before you stir them into the egg—you don’t want scrambled eggs!
- Don’t overmix the batter. Mix just until the flour is absorbed—you don’t want to overwork the gluten in the flour which will make your pancakes tough.
popular substitutions & additions
- Add chocolate chips. If you want to make these pancakes even more delicious, add in some chocolate chips! I like to use mini chocolate chips, so they’re evenly distributed throughout the pancake, but feel free to use whatever kind you have on hand.
- Add blueberries. Blueberries are another great addition to these pancakes! They’ll burst in your mouth with every bite.
- Add nuts. For a little bit of crunch, add in some chopped nuts. I like to use pecans or walnuts, but you can use whatever kind you like best.
- Use a different kind of milk. If you’re looking for a non-dairy option, you can use almond milk, cashew milk, or even coconut milk.
what to serve with your fluffy banana pancakes
how to store & reheat banana pancakes
These pancakes are best served fresh, but if you have leftovers, they can be stored in an airtight container in the fridge.
Reheat them in the microwave for 30-60 seconds or in a pan over low heat until warmed through.
How long will banana pancakes last in the fridge?
Stored in an airtight container, these pancakes will last in the fridge for up to four days.
can i freeze banana pancakes?
Yes! You can freeze banana pancakes for up to three months. When you’re ready to eat them, thaw overnight in the fridge and then reheat as desired.
Frequently asked questions
Yes, you can make these pancakes without eggs by substituting the egg for a flax egg. To make a flax egg, mix together one tablespoon of ground flaxseed meal with three tablespoons of water. Let it sit for about five minutes so it can thicken, then add it to the batter in place of the egg.
There are a few reasons why your pancakes might not be fluffy. First, make sure your pan is hot enough before adding the batter. You should also make sure you’re not overmixing the batter—mix just until the flour is absorbed. Finally, check that your baking powder is fresh—if it’s not, your pancakes will be dense.
To make these pancakes gluten-free, use a gluten-free all-purpose flour blend instead of the regular flour. I like to use Bob’s Red Mill Gluten-Free All-Purpose Baking Flour, but you can use whatever brand you like best.
These banana pancakes are so easy to make and only require a few simple ingredients that you probably already have in your kitchen. The next time you’re looking for a delicious, satisfying breakfast (or dessert!), give these fluffy banana pancakes a try. You won’t be disappointed!
More Pancake recipes:
- Banana Pancake Dippers
- Lemon Ricotta Pancakes
- Chocolate Protein Pancakes
- Flourless Strawberry Pancakes
- Blueberry Pancakes
- Pink Pancakes
- Oat Flour Pancakes
- Carrot Cake Pancakes
- Atayef – Lebanese style pancakes
If you try this feel good Banana Pancakes recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Fluffy Banana Pancakes
Video
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder aluminum-free
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cup banana ripe, mashed (about 1 ½ large)
- 1 large egg
- ¾ cup milk
- Banana sliced, for serving
- Maple syrup for serving
Instructions
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. In another, larger bowl, beat the banana and egg together until blended. Whisk in the milk until combined, then whisk in the dry ingredients. The batter will be slightly lumpy.
- Heat a large nonstick pan over medium heat. Spray with nonstick cooking spray.
- Using a ⅓-cup measuring cup, pour 3-4 circles of batter into the pan. Cook until the pancakes are puffed on top and golden brown on the bottom, 2-3 minutes, then flip and cook on the other side until risen and cooked through, 1-2 minutes more. Makes 8 pancakes.
- Serve with banana slices and maple syrup.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
I added a table spoon and a half of sugar… Got them perfect. 😏
So glad you liked them, Joseph! Thank you!!
Fluffy and delicious! I used unsweetened oat milk and added a Tbs sugar and blueberries. So good! Thank you for sharing this recipe!
Yum, your tweaks sound great!! So happy you liked it, Barb! Thanks!!
Hi! If I don’t have aluminum free baking powder can I use regular baking powder? Thank you!
I recommend using aluminum-free baking powder so that your pancakes don’t end up with a metallic, bitter after-taste. Feel free to try it yourself but that’s my experience when using baking powder that isn’t aluminum free. Hope that helps!
I had some organic ripened bananas that I just didn’t want to throw away. I happened to come across your recipe and made these delicious, fluffy pancakes. I drizzled them with a little maple syrup and ate them for dessert 😋 I’ll definitely be making them again and again.
Yay! So happy you liked them, that’s amazing! Thank you!!