Fluffy Banana Pancakes

4.99 from 3806 votes

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!

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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!

Maple syrup being poured over a stack of banana pancakes with fresh slices of bananas on top.
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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.
Ingredients for pancake recipe: milk, flour, egg, banana, cinnamon, salt, and baking powder.

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

  1. In a large bowl, mash your bananas.
  2. Beat the banana and egg together until blended.
  3. Whisk in the milk until combined.
  4. Then whisk in the dry ingredients. The batter will be slightly lumpy.
4 image collage on how to mix batter for pancakes.

Cook banana Pancakes

  1. Heat a large nonstick pan. Pour 3-4 circles of batter into the pan.
  2. Cook until the pancakes are puffed on top and golden brown on the bottom.
2 image collage of pancakes cooking on griddle and then flipped to finish cooking.

Tips for making the best banana pancakes

  1. 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!
  2. 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.
  3. 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! 
  4. 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.
Overhead shot of a stack of banana pancakes with maple syrup and sliced bananas.

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

Can I make these pancakes without eggs?

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.

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.

How can I make these pancakes gluten-free?

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.

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

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!

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Fluffy Banana Pancakes

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!
5 from 3806 votes
Servings 4
Course Breakfast
Calories 180
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
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  • 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.


Storage: Keep in the fridge for up to four days or freeze for easy meal prep and a grab-and-go breakfast. 


Calories: 180kcal, Carbohydrates: 34g, Protein: 6g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 44mg, Sodium: 185mg, Potassium: 515mg, Fiber: 2g, Sugar: 6g, Vitamin A: 123IU, Vitamin C: 3mg, Calcium: 198mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Breakfast

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Recipe Rating


  1. Christopher says:

    I LOVE this recipe. Its my “go-to” when I cant decide what to make for breakfast. The recipe is so easy, its fool-proof. And the fact that they freeze REALLY well..I ALWAYS make a double batch so I can enjoy them all week. I really can’t get enough òf these. NOTE… Ive used bananas that were so black, I thought they had gone bad. But NOPE, just pure banana..

    1. Yumna J. says:

      Aww thank you so much, Christopher!! It makes me happy to hear these pancakes are your go-to, I love that you freeze them and get multiple breakfasts out of each batch!

  2. Stefany says:

    Absolutely delicious!

    1. Yumna J. says:

      Aww, so glad you enjoyed!! Thank you!

  3. Nancy says:

    These were great pancakes. I didn’t have aluminum free baking powder so I just added some sugar and vanilla flavoring which helped mask the bitterness the baking powder had. Might also try adding less baking powder in the future. Great texture. Kids enjoyed!

    1. Yumna J. says:

      Yay, I’m so happy you and your kids liked them!! Thanks for sharing!

  4. Catherine says:

    Good overall but I added 2 tablespoons of melted butter which made them taste a little more deeper. Definitely a keeper. Served with berries n syrup. Thanks!

    1. Yumna J. says:

      Yum, topping with berries and syrup sounds delicious!! So happy you enjoyed!

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