Fluffy Banana Pancakes

5 from 3746 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!

More Pancake recipes:

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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 3746 votes
Servings 4
Course Breakfast
Calories 180
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Video

Ingredients
  

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

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

Nutrition

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




Comments

  1. Made these for the first time and the only thing I added was some vanilla. They are light, fluffy and quick to make. Love that they don’t require extra butter or oil yet are moist. A hit with the family and another great way to use ripe bananas. Thank-you!

  2. What a wonderful simple recipe! Without the added sugar they don’t give me a huge sugar high like a lot of recipes do. Also, I ran out of eggs and swapped it out for unsweetened apple sauce and the recipe still worked and was delicious!!! (I think it was maybe a little fluffier than the first time). This will be my go-to recipe for quick and delicious pancakes from now on.

  3. Just made the pancakes following this receipt. Came out Sooooo good! So happy! Thank you for the receipe!

  4. I made these the other week for my wife and she loved them. I’m making them again for the family and can’t wait to see their reactions.

  5. Just made these! I thought that 1 tablespoon of baking powder seemed like a lot, but I went with it anyway. My pancakes are a little bitter sadly. Maybe less baking powder would have been better? I’m just going to add extra maple syrup when I eat them lol.

    1. Usually yes, but it will depend on the size of your pancakes. I would say this makes between 8 and 10 pancakes.

  6. Before I found this recipe, I was trying to cook just bananas with cinnamon and a few chocolate chips mixed in when I realized I probably needed flour. I googled banana pancakes and yours was the first one to pop up. I mixed up the flour, milk, and put an egg in the hot, gooey bowl of bananas I had tried to previously cook and they were AWESOME! Thanks!

  7. These are SO good and cooked so well. I’ve tried other recipes from the internet and this is the first where the measurements were accurate for the pancake to cook well and all the way through. For sure saving to make again!

  8. Wow this was so easy to make! They were very fluffy. The 2x recipe easily made enough pancakes for 4 adults. We loved the taste and texture.

  9. This was simple to make and delicious to eat. They were a hit with my pancake connoisseurs so I was glad I doubled the recipe. Will definitely make them again. Enjoyed with maple syrup but also spread one with Nuttzo and a little syrup (yum!). I actually did not use fresh bananas but rather, really ripe bananas that had been previously frozen. Popped them in the microwave to thaw quickly and just measured out the amount needed. What I appreciated was that the pancakes were easy to flip on my griddle and each pancake came out perfectly golden. Next time, I may slice up bananas thinly to lay on top of the batter before flipping and allow the bananas to caramelize before taking off griddle. Perhaps sprinkle chopped walnuts, too…? Thanks for our tasty breakfast this morning!

    1. Hi there, the recipe calls for 3/4 cup of milk. If you click “jump to recipe” at the top of the page, you will see the full recipe card.

      1. Thank you. I found it. I was being dim. But then couldn’t delete the comment 🙈 they were delicious. I made far too many. 🤣😋 thank you

  10. I made these and then realized I forgot to add the egg! Still turned out amazing so great for a vegan option!

  11. Delicious and quick to prepare! Used 2 bananas 1c milk with the double batch. It easily fed 3 kids 2 adults. No complaints here! I’d use this recipe again.

  12. Pancakes tasted delicious but the batter (when I made 2x) was very wet and the pancakes would fall apart when I tried to flip them.

    1. So sorry to hear that! Any chance your bananas were frozen before you made these? Sometimes that can make the batter a little more wet. If that us the case, you could try adding more flour 1 tablespoon at a time.

      1. Nope bananas were fresh not frozen. They were pretty ripe so not sure if that is what caused the issues with the batter.

  13. Thanks for this recipe! Had some bananas looking a bit too ripe so used them in this recipe. the pancakes turned out perfectly and taste amazing! ❤️

  14. Wow, made these this morning and they were so good! Added some ground flax seeds and hemp hearts for more protein. Delicious!

  15. Made these for my kids this morning for breakfast before school. They LOVED them. Used bananas I had frozen (placed them in a ziploc, then in a bowl of cold water to thaw them quickly) and added some mini chocolate chips to the batter. So good.

  16. Nice easy recipe. I blended some instant oats in a food processor and used in place of the flour, they came out really well. Thanks for the recipe.

    1. So sorry these didn’t turn out well for you. I’v made them many times without any issue of them falling apart. Do you mean as they were cooking? Meaning they were difficult to turn while they cooked?

  17. Thank you for this recipe. Two members of my family are coeliac so I switched the flour to gluten free flour and made the best GF pancakes ever. Super healthy, delicious, easy recipe and speedy.

  18. I love this recipe. Instead of cinnamon I used pumpkin pie spice because I didn’t have any cinnamon. I also added a teaspoon of vanilla and added a 1/4 cup of heavy cream in addition to the milk. They were light and fluffy, so delicious!

  19. Wowwww!!! These pancakes are so gooooodd!! Heathy and still sweet! I added blueberries and mini chocolate chips in the batter and topped with strawberries, bananas, and maple syrup. AMAZING!!

  20. I just made these for the second time. I used overripe bananas and they turned out perfectly. Thanks for sharing the recipe. I never want a regular pancake again!

  21. Fabulous! So easy and full of flavor. I love that the ingredients are few and simple. I freeze any extra bananas when they turn brown, so I used them in these delicious pancakes. I substituted a flax egg, plant based milk, and 100% stone ground whole wheat flour. They turned out fluffy and perfect with these substitutions. Thank you.

  22. This recipe did not work well for me. There no sugar in the recipe and it definitely needed it. I will not make this again.

    1. So sorry these didn’t come out as expected. I find the bananas add enough natural sugar for my taste, but you can adjust it according to your taste.

    2. I agree. Not enough sweetness and the amount of baking powder meant I could taste it. These will be going on the lawn for the birds.

      1. Did you use aluminum free baking powder? If so you shouldn’t have been able to taste it. I am sorry to hear that they didn’t turn out for you.

  23. I was concerned that 1 T of baking powder would leave s taste but it really didn’t. I made them exactly by the recipe and they turned out pretty well, pretty light. I used almond milk as an FYI.

  24. Oh my! They are delicious with vegan butter and honey!

    My son is allergic to milk so I substitute with almond milk and they were perfect! I also added a little vanilla!
    Served with honey, and he ate them! Very pleased! He wouldn’t eat other recipes I’ve tried! So I had to leave a comment. Thank you!

  25. It’s so yummycious. I love every bite of it. Thanks for your teaching. I have a question. What do you mean by heating on cooking spray? Cos I used a little drop of vegetable oil to fry mine.
    Waiting for your reply.
    Thanks

  26. Absolutely fantastic! These turned out great, so filling, the banana really made these pancakes stand out, and so many servings. Thank you so much for this recipe!! Recommend with strawberry jam and lots of cream on top.

  27. I’ve tried different recipes and never really loved any but these came out sooooo good. Light, fluffy but love that they’re not dense. Will save this forever, absolutely loved these pancakes!

    1. Hi Lee, yes you can use a electric griddle! I am not sure the exact temperature – medium is probably your best bet to start and then adjust based on how slow or fast they end up cooking. Hope that helps!

  28. I just finished making this recipe. So easy to make the batter and absolutely delicious. Soft, fluffy pancakes. Definitely saving this recipe to make again!

  29. This are the best pancakes I’ve ever made. Don’t kids love them and i will not use another recipe again!

  30. Super good, the best banana pancakes I have made. Quick and easy, fast, Fluffy and delicious 😋. Will definitely be my go to Banana pancake recipe.

    1. Did you use aluminum free baking powder? If so you shouldn’t have been able to taste it. I am sorry to hear that they didn’t turn out for you.

    1. Thanks for your feedback. I wanted to have a no fat or sugar added recipe, but totally understand if you’d want to adjust to your tastes by adding a little melted butter, coconut oil, or even nut butter in at the end when assembling the batter.

    1. Are we sure it’s a full tablespoon of baking powder and not a teaspoon? Perhaps my baking powder is a bit old, but mine came out very bitter.

      1. Hi there, yes it is, did you use aluminum free baking powder? If so you shouldn’t have been able to taste it. I am sorry to hear that they didn’t turn out for you.

    1. I haven’t tried this recipe with WW flour, but I don’t’ see why you couldn’t I might add a little less to start so it doesn’t get too thick.

  31. I made these and the pumpkin pancake recipe on the same morning to give my family the option and they couldn’t pick they were both so delicious!

    1. LOL they are lucky to have someone who is so thoughtful to make two different kinds of pancakes at one time!

  32. These pancakes are soooo delicious! They took 5 seconds to whip up (and eat). I halved the recipe to make 1-2 servings (except for the egg- I did 1 full egg for extra protein) I expected it to be bland (because hello? No sugar?!) so I added whipped cream. It did not need it! (It did need the syrup though) I recommend this recipe to anyone who wants a delicious, nutritious, satisfying breakfast.

  33. Hi, Oh my goodness! Those look absolutely AMAZING! Could you please tell me is the nutritional value based on one or two? ☺️

    1. Hi Theresa, that really depends on the size of the pancakes you make. You should get about 8 regular sized pancakes, at 2 a piece making this recipe 4 servings.

  34. Delicious!
    I’ve made three times as a healthy breakfast treat! Plus a great use for my remaining overripe bananas.
    I’ve made using milk and today using water as the milk I had on hand smelled a bit suspicious!
    The recipe is spot on and so much better than a mix.

  35. I loved these pancakes! And so did my mans, but they do end up being wet on the inside no matter how much I cook it, should I reduce the amount of banana or is that how it’s supposed to be?

    1. Did you use aluminum free baking powder? If so you shouldn’t have been able to taste it. I am sorry to hear that they didn’t turn out for you.

      1. I had the same issue and they are not edible. Should come with alternative that if you dotn have aluminium free then you should use much less! It was early in the morning and didnt even think.. Otherwise recipe is good but tje taste of baking powder is awful.

        1. Thank you for your feedback. I’ll see how I can adjust the recipe for those that don’t have aluminum free baking powder on hand.

  36. This truly is the best banana pancake recipe.

    The only adjustment I made to it was adding a bit of castor sugar.

    The pancakes turned out soo good, much better than ones I’ve made with a different recipe

    I’ve saved this one so I can come back to it.

    1. Hi Tammy, you can find the ingredients as well as the instructions in the recipe card right above the comment section. Hope you enjoy!

  37. Hello.

    I would like to ask if it would be possible to have an option to change recipes from cups to grams. Just like you can choose x1 x2 x3 batter quantity.
    Thanks for considering my request

    Have a good day

    1. Hi Georgiana, thank you for taking the time out to ask. I don’t measure my recipes in grams so I don’t feel confident in putting out that conversion.

      1. Hi Yumna!
        Thank you for your reply. I totally understand. I was asking because converting units isn’t the best option, since I found online different quantities for the same ingredient/cup. So I guess that the safest bet is tu buy cup measures 😀
        Thanks again! Can’t wait to try your recipe with my son!
        Have a great day 🙂

        1. Yeah, and that’s why I don’t use the converters because they aren’t accurate and I don’t want people to waste ingredients. I hope you and your son enjoy!

  38. These taste so good! I used 2 thawed out frozen Bananas and vanilla
    So I needed to add a little more flour. Will definitely make again!

  39. Great recipe! I did tweak just a little for my liking. I added to the batter 2 Tbsp of melted butter and 1 tsp of vanilla and it made all the difference.

  40. Excellent recipe! I had to almond milk instead of regular due to an intolerance, and they still came out perfect, so for those wondering, yes you can substitute if needed. I kept everything else the same and it was great. Definitely five stars!

  41. Delicious! Tasted like banana bread. We served with butter and warmed up maple syrup, made 10 pancakes for us.

    1. When baked goods are rubbery, the culprit is usually gluten formation. This comes from over mixing your batter.

      The amount and quality of the banana will determine how much this tastes like banana. The quantity isn’t the problem since it uses 3:4 banana to flour by volume (more than most banana bread recipes).

      The problems are your technique and quality of ingredients, not the recipe. Keep practicing and you’ll get better!

  42. Fluffy, good, the banana was subtle, but that could just be the ripeness of the banana used. Made 8 pancakes 🙂

  43. definitely reduce baking powder by 1/2 a teaspoon for better results, other than that very yummy!

  44. Boyfriend said these were the best pancakes I’ve ever made! Recipe was good and easy to follow. I added chocolate chips to mine as well!

  45. Yummy! My banana pancakes came out fluffy and delicious! I followed the recipe to the T, except for baking powder which I reduced to 1/2 tablespoon.

  46. The recipe is so good I can’t possibly give it less than 5 stars. I usually have to adjust recipes I find online, however this was perfect on first try!
    My complaint is that the website is borderline unusuable. There are so many invasive ads. It was so hard to find the actual measurements that I almost wrote it off as one of those click-farming nonrecipes. I’m glad I didn’t. Please fix this.

    1. I 100% agree, to get to the ingredients and recipe you have to scroll to almost the bottom of the webpage , a lot of recipe websites do this hoping you will click on an ad, this is done to receive money for clicks from the advertisers! However it makes it a pita to find the actual recipe!
      I found that placing the pancakes in a warm oven afterwards made the outside crispy while leaving the insides soft and yummy.

      1. There is a jump to recipe button at the top of the page, that takes you to the recipe card so you do not have to scroll. Ads are a way for me to make a living and helps recipe sites be able to keep access to the site for free.

  47. Fabulous, and I’m no cook! I used almond milk and they were just light, fluffy and tasty as they could be. Would recommend.

  48. Love it! No added sugar or fat and they cook up perfectly on the griddle without spray. Great to use up all the ripe bananas.

  49. This is a delicious recipe! Love that it doesn’t add any sugar or sweeteners. A tip for others: when trying to measure the bananas, I took the amount of bananas needed in cups and converted it to grams to get a somewhat more precise measurement on my scale. There was a website somewhere on google that had a conversion based on the type of banana you were using (diced, sliced, mashed, etc) and that helped me determine that I needed just over 500g of mashed banana (I tripled the recipe). Maybe that makes me a bit of a perfectionist but the consistency was great! Definitely bookmarking this recipe.

  50. Tried this recipe at 2x and ran out of flour so substituted 4T with chocolate whey protein …added lots of fruit= best pancakes ever

  51. The best recipe I’ve found in my trial of banana pancakes over 5 years…not kidding! I sun the regular flour for bobs red mill 1:1 gluten free flour & the come out perfect every time!

    1. I don’t recommend keeping the batter in the fridge since it has bananas in it and will oxidize pretty quickly, turning brown.

      1. These came out great! Used a small ice cream scoop to make nice toddler-sized pancakes☺️ Perfect for a freezer breakfast and snack 🙂

    2. These pancakes came out great! I added a few mini semi sweet chips on top while cooking. My granddaughter loved them!

  52. Followed the recipe exactly and they were the fluffiest pancakes I’ve ever had! Excellent recipe. Will be my go-to from now on. Thank you so much for making Saturdays better☺️

  53. Awesome recipe, so nice to find a pancake recipe without sugar and oil added. The bananas add just enough sweatness, and if peopme need more – add the maple syrup after! As it should be, no need for extra ingredients.

    This will be my go-to pancake recipe from now on.

  54. The recipe is delicious, trying to find it through all the ads and crap is annoying in the extreme and has put off using this site. But like I said the pancakes were lovely.

    1. So sorry that the ads seemed intrusive. I will reevaluate the placement. I am so happy that you liked the pancakes though!

  55. This recipe was great. Flavourful and light and airy texture. I doubled it, added a little bit of applesauce and dark brown sugar and it turned out fantastic.

  56. Very yummy. Changed a little by adding grd nuts, pureed blueberries, wheat germ, 3/4c flour and 1/4c grd oatmeal, lemon and vanilla xtract, 1/2 tsp baking soda. Will definitely make again

  57. The amounts here are waaaay off. I ended up with a bowl of liquid, not batter. I added another cup of flour and it was still really liquidy. I’ve made pancakes many times and knew something was off, should’ve gone with my gut.

  58. Dear Yumna,
    Can you please share 1 cup measurement in gramms and ml ? Unfortunately, I don’t have those cups and it’s so hard to understand how many flour/ milk I shall use in your recipes. Thank you in advance

    1. Hi Victoria! Unfortunately this is not something we can provide on our site because it’s not what we use internally. So we can use an automated system to calculate them but we cannot guarantee that it is accurate since it is not completed by a member of our team who knows the metric system. I think using online unit conversions could be a good option. I’m so sorry for the inconvenience.

  59. I made these pancakes and they were so fluffy . I used whole wheat flour and used 1 tsp of baking powder . It tastes great, crowd pleaser for sure !

  60. Loved these pancakes!! They were so easy to make and so delicious! My son loved them as well and requested I always make these pancakes for him ❤️ thank you for this recipe!

  61. Very good. My teenage kids loves it. And bonus no sugar added. My son smothered it with peanut butter and top it with banana slices. My daughter ate it plain shes allergic to peanut butter and this is the only pancake she ate without any syrup. Thank you for an amazing and healthy recipe.

  62. These pancakes were delicious and so easy to make! I love that I didn’t need to add sugar or butter. My 12 month old daughter and I loved these so much that I decided to subscribe to receive future recipes from feelgoodfoodie!

  63. Best no sugar and no butter pancakes ever! I only put a small amount of cinnamon in as I find it very powerful but other than that followed the recipe and loved it. This is another great way to use up old bananas taking up space in the freezer, wahoo!

  64. I took this recipe and did my own spin on it. My kids and I love these! This is what I changed.

    3/4 cup flower and 1/4 cup ground flax seed, 2 full bananas, reduce milk to 1/2 cup, add 1 tablespoons of 100% maple syrup, 1 teaspoons vanilla, reduced baking powder to 1 teaspoon, add 1 teaspoons baking soda and increased cinnamon to 1 teaspoon.

    I did this to make them a bit healthier. I make double batches and freeze them. We toast them in the morning and have them on the way to daycare! Thank you so much for the recipe!!

  65. I’ve been making these pancakes almost every weekend since I discovered the recipe about 2 months ago. Everyone loves them! I usually add cinnamon to the mix and make half with chocolate chips. Currently mid kitchen reno with no stove. Ended up using a ladle full of batter in my Belgian waffle maker, and YUM! Made the most perfect fluffy waffles! This recipe has become a fam fave and weekend staple!

      1. I did not add oil, I just took a chance and hoped it would turn out. We completely demolished them all, which was a lot since I had doubled the recipe! I did just lightly butter the iron each time before adding batter. I fully didn’t expect the batter as is to fill the iron and be so fluffy, but it was literally perfect.

      2. this is my fav banana pancake recipe by far!! so so good and super fluffy. i doubled the cinnamon and added a tsp of vanilla extract, then spread peanut butter on top 🙂 thanks Yumna for the recipe!

  66. Thanks for a such a great recipe! I added a couple of extra eggs and extra coconut milk since my batter was a little thick and I am trying to use my. Chicken’s eggs up. Plus subbed coconut milk and added a little bit of sugar and cooked them in lots of coconut oil. Family loved them, no syrup needed!

  67. These pancakes are very dry, batter is very thick and does not spread when poured. Even our kids who love pancakes wouldn’t eat them.

    1. I am so sorry to hear that the batter turned out too thick. You can always add a bit more liquid to the mix to thin it out.

  68. I’ve never made American pancakes before, only thin European ones so this was an experiment. They worked pretty well and tasted delicious. I used 2 small bananas and coconut milk. They seemed to be slightly raw in the middle so I cooked later ones slower but they took much longer than 2-3 minutes. Should I spread the mixture? They weren’t very round either so I wondered whether the mixture was a little thick with the extra banana? I’m definitely going to make these again! Thank you for the recipe?

    1. Hi Anna! It does sound like the batter may have been a little thick. That being said, oftentimes, American pancakes don’t turn out perfectly round. It just depends on how they get added to the pan. Usually, you want to pour a serving of batter in a singular spot, and the pancakes naturally flare out as they cook.

  69. I had 2 bananas that had become very ripe and was looking for something quick and easy to use them in and I found this. The recipe is straightforward and I followed it step by step and it turned out great. I added dark chocolate chips as well. The chocolate chips went perfect with the banana flavor. I already recommended them to family and would definitely make them again.
    Also, when I make any recipe it will say it makes “X” amount and I usually never get the amount it says, but this recipe said it makes 8 pancakes and that’s how many it actually made.

    1. So happy to hear that you enjoyed the pancakes! Dark chocolate chips are soo good in them, I agree! Thanks for sharing!

  70. No sugar, no oil, and really a tablespoon of baking powder? The only change I made was the baking powder to a teaspoon. Family loved them. I have never made pancakes without oil or melted butter in the batter. With the ripe bananas I get no sugar.

  71. Just made these for the first time and they are delicious. I was worried they wouldn’t be sweet enough, but they definitely were. And super moist! I topped them with some fried banana slices and it was amazing!

    1. I think the tablespoon of baking soda is wrong. I followed and I taste it. Tastes bad. Would try again using teaspoon instead

      1. Hi Kylee, it is a tablespoon, but you have to be sure to use aluminum-free baking soda for this recipe, or you will end up with unpleasant-tasting pancakes.

  72. Prep was very easy. She is right, do not have the temp too hot or it browns quickly. However,despite the first pancake it was still amazing. From the first bite it was magical! They were fluffy, moist, and very flavorful! I topped mine with sliced bananas and strawberries. I will def make this recipe again.

  73. These were delicious and with the ripe bananas thrown into the batter, they did not need any additional sweeteners! I added 1 teaspoon of vanilla extract and they were perfect! Thank you!

  74. These are the best pancakes.

    * Hot tip- whip the eggwhites separately and fold them into the batter for a fluffy body and crisp edges.

    You’re welcome.

    1. I’m so disappointed in these. Wanted to make double the recipe. Followed all instructions and measurements and mine came out a complete mushy disaster. Wish I could post a picture.

      1. Oh no! I am so sorry to hear that, Chrissy! It sounds like there may have been too much liquid in the batter. How many bananas did you use when you doubled the recipe?

  75. I’ve never used more than a level teaspoon of baking powder with 1 cup of flour, I’m sort of afraid to use a whole tablespoon. Do they come out enormously puffy with this much baking powder?

    1. They come out as pictured above, not too fluffy – just right fluffy, in my opinion. Just make sure to use aluminum-free baking powder, as others have had issues with taste from the baking powder. Let me know what you think when you make them!

      1. I made these on Sunday. Really good. My giant ripe banana only made a half cup of mashed but it was plenty to make these pancakes sweet and banana-y. I didn’t use the full tablespoon of baking powder but I used 2 teaspoons (double my usual) and they were fluffier than my usual so it was a nice change. We liked them a lot so thank you for posting this recipe.

  76. These are the best pancakes! They have the texture of normal pancakes and without any added sugar they are plenty sweet. We don’t even put maple syrup on top.
    I often make them with white whole wheat flour instead of all purpose white flour and they come out perfect. It’s our favorite use for those brown bananas in the freezer; just thaw them before adding.

  77. These were so soft and fluffy and sweet. I separated some batter and added walnuts for my personal serving and wow so delicious. My family very much enjoyed the little chunks of banana cooked inside. This is a keeper for all my leftover bananas!

    1. You can find the full recipe at the bottom of the page in the recipe card. Let me know if you can’t find it!

  78. Excellent recipe! Followed your directions except I added a bit more banana (what would I do with half a ripe banana?). The pancakes came out wonderful! I did also add a whole teaspoon of cinnamon because I love cinnamon. My mom sent me home with a bunch of ripe bananas to make banana bread but my banana bread has never quite come out right. I love pancakes more and this recipe is a real keeper! Thanks so much for sharing!

  79. I’ve tried so many banana pancake recipes and this one, by far, surpasses them all! Thank you, Yumna!

    Might try adding protein powder or collagen peptides to make them protein banana pancakes next time.

  80. These were fantastic! Very fluffy and the best part was they were quick and easy to make 😊 I added a few chocolate chips and pecans. I will definitely make them again 💜

  81. I’ve made a few different banana pancake recipes and this one really is the fluffiest! Very easy and delicious. Toddler approved as well 😂

  82. Really good pancakes. I added vanilla, put some peanut butter and syrup on them when they were done. Mmmmm delicious

  83. These were great! I doubled the recipe since I had 3 ripe bananas. I added one tsp Vanilla and everyone loved them. Thank you!

    1. Yes! If you’re looking for a non-dairy option, you can use almond milk, cashew milk, or even coconut milk.

    2. These are by far the best pancakes that I ever tasted…….they are sooooo good ! I added walnuts to the batter and I added over 3/4 of a cup of banana,don’t know how much,I didn’t measure…….I had to.put some sugar in the batter because the bananas weren’t fully ripened but thus recipe is very very good !!!

    1. I wouldn’t, as they aren’t the same. The recipe can still work without baking powder, but it won’t be as fluffy.

  84. These are pretty good. They tasted a little bitter though due to the amount of baking powder. I added some brown sugar in an attempt to mask that flavor a bit and make them sweeter. They were much better after I did that.

  85. I rarely write reviews on recipes, but want to spare someone else from wasting the ingredients. Sadly, these were pretty bad. The recipe calls for WAY too much baking powder. They came out bitter and left a bad, almost burning taste in my throat. I followed the recipe precisely. Even did a double take on the baking powder because it seemed like too much. But I trusted the recipe and added the 1 TBSP it called for. My guess is that 1 teaspoon would have been better. Who knows, but definitely not making these again 🙁

    1. Thank you for sharing your honest review with me! I tested this recipe a few times with 1 tbsp of baking powder, and it never turned out bitter. However, I definitely think this recipe could be made with less baking powder, too!

      1. Regarding BAKING POWER –
        Please note that if you use baking powder that contains ALUMINUM (which many brands do- ClabberGirl is one of them) you will have a “tinny”, “sharp”, “bitter” taste from any recipe that asks for a large amount.
        Please choose ALUMINUM-FREE
        BAKING POWER (like Rumford)
        Trust me, you’ll taste the difference.
        Yumna, thanks for the recipe! Made it this morning and it was delicious! Perfect & fluffy. Peace

  86. good recipe. I made these today for my 76yr sugar oholic mother. this is a brilliant recipe for anyone just as it is no need to change. Except her she wants it sweeter. so i added 5TB maple syrup , but She had to give and take so I changed it to wheat flour. Plus I added my canned blueberries ( No sugar :)…. She enjoyed these so next time i think I’ll try something different besides maple syrup to cut down the sugar. she has lost 15 much needed LB since Ive taken over my parents cooking. thank you for the recipe.

    1. Thank you! I’m so glad you made it worth for the two of you! Hope you both enjoy some of the other recipes on my website too!

  87. Seriously so good!!! My family gobbled them up this morning 🥞♥️ especially my 2 year old. So quick, easy and delicious. Thank you!!

  88. Yumna,

    I like so much your recipes :). Especially Lebanese ones, because are similar with my traditional food.

    1. I made these today and they are very good.
      Because I had a lot of it I substituted wheat flour for the all purpose and also added a TBS of wheat germ.
      Thank you! I’ll be making these for my family soon!!

  89. Ok, these are to die for. I’ve never been into pancakes but this was a game changer for me. And of course the kids love them as usual!!

  90. I made these this morning and wow! So fluffy! They were delicious – highly recommend this recipe. I made no changes (except I added 3 small bananas). They were great.

      1. I’m not a banana lover or a pancake lover but these exceeded my expectations. My husband let some bananas get brown on the counter and I made these instead of my usual butter and sugar laden banana bread. I personally liked the adsence of added sugar and oil. The baking powder does add a metallic taste but I didn’t have aluminum-free so oh well. I did add a teaspoon of vanilla but everything else was unchanged. Husband loved them and I like them enough to add them to our breakfast rotation.

        1. Hi Amber! I am so glad you and your husband enjoyed the pancakes and flattered that they made it onto your breakfast rotation!