Fluffy Banana Pancakes

Name: Fluffy Banana Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 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)

Yumna Jawad

Updated Feb 13, 2025

4.98 from 3980 reviews

Fluffy banana pancakes are easy to make, naturally sweet & make the best freezer-friendly pancakes. If you love homemade pancakes this recipe is for you!

Jump to Recipe ▼

Prep Time 5

Servings 4

Comments

838

This post may contain affiliate links. Please read our disclosure policy.

Maple syrup being poured over a stack of banana pancakes with fresh slices of bananas on top.

Jump to Section

My Banana Pancakes Recipe is So Good!
Ingredients You’ll Need
Popular Additions
How to Make Banana Pancakes
My Best Banana Pancake Tips
What to Serve
Recipe Help & FAQs
More Pancake Recipes:
Fluffy Banana Pancakes Recipe

My Banana Pancakes Recipe is So Good!

Fluffy, homemade banana pancakes! Should 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.

This recipe has been around my site for so many years and it’s so popular that it’s become part of morning routines for many families. It’s great because it gets very fluffy, it requires minimal ingredients you already have and it’s sugar-free. Because it’s sugar-free I have also seen some comments saying it’s not sweet enough, so I recommend using an over-ripe banana and definitely serving it with maple syrup. Feel free to also add a couple tablespoons of sugar and I hope it becomes part of your weekend brunches and breakfast meal prep too!

Ingredients You’ll Need

Ingredients for pancake recipe: milk, flour, egg, banana, cinnamon, salt, and baking powder.

Flour: I use all-purpose flour for this recipe. If you’re looking for a gluten-free option, you can substitute almond flour or oat flour but I haven’t tested either of them, so you’ll have to experiment with the amounts.
Baking powder: Make sure you use aluminum-free baking powder so there’s no bitter flavor. If you make it and still find it a little bitter, try reducing from 1 tablespoon to 2 ½ teaspoons.
Cinnamon and salt: The cinnamon adds a sweetness to the pancakes while the salt helps to bring out the sweetness and balance the flavors.
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 but I recommend the over-ripe ones.
Egg: Use a flax egg to make the recipe vegan.
Milk: Any kind of milk will work or you can even use water! I use 2% milk, but you can use almond milk, cashew milk, or even coconut milk.

Popular Additions

Chocolate chips. Regular or mini chocolate chips are always great on pancakes. I recommend using ½ cup and folding them in after adding the dry ingredients.
Blueberries. Just like chocolate chips, I recommend using ½ cup of blueberries and folding them in after the dry ingredients. You can use fresh of frozen blueberries.
Nuts. For a little bit of crunch, add in some chopped nuts. I like to use pecans or walnuts, but any nuts will work. Again ½ cup is just right for these pancakes.

How to Make 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

Mashed banana in a bowl. — **Step 1:** In a large bowl, mash your bananas.

Eggs whisked into mashed bananas in a bowl. — **Step 2:** Beat the banana and egg together until blended.

Whisking milk into banana egg mixture. — **Step 3:** Whisk in the milk until combined.

Dry ingredients mixed in to create batter. — **Step 4:** Then whisk in the dry ingredients. The batter will be slightly lumpy.

Pancakes on griddle before cooked. — **Step 5:** Heat a large nonstick pan. Pour 3-4 circles of banana pancake batter into the pan.

Pancakes on griddle after cooked. — **Step 6:** Cook until the banana pancakes are puffed on top and golden brown on the bottom.

My Best Banana Pancake Tips

Let your pan heat up. One way to make sure that your pancakes are light and fluffy is to make sure your pan is hot enough when you pour the batter in. To test you, you can 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. Look for bananas that are heavily spotted and very soft to the touch.
Ripen bananas faster. Here’s a hack to quickly ripen bananas: 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 you don’t see flour streaks—you don’t want to overwork the gluten in the flour which will make your pancakes tough.

Overhead shot of a stack of banana pancakes with maple syrup and sliced bananas.

What to Serve

Recipe Help & FAQs

How do I store and reheat banana pancakes?

We like eating these pancakes fresh but they are great for meal prep and reheated. Just store them in an airtight container in the fridge for up to 4 days. Reheat them in the microwave for 30-60 seconds or in a pan over low heat until warmed through.

Can I freeze pancakes?

Yes! You can freeze pancakes for up to 3 months. When you’re ready to eat them, thaw overnight in the fridge and then reheat in the microwave or on a pan.

Why are my pancakes not fluffy?

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.

Fork taking out a cut stack from a plate of banana pancakes.

More Pancake Recipes:

If you try this 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. I 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!