Fluffy & Easy Banana Pancakes Recipe
If you’re looking for a breakfast that’s quick, wholesome, and absolutely delicious, you can’t go wrong with banana pancakes. They’re fluffy, naturally sweet, and a fantastic way to use up ripe bananas. Best of all, this recipe comes together in under 20 minutes and uses simple pantry staples.
Banana pancakes aren’t just a family favorite—they’re also a healthier alternative to traditional pancakes, as bananas add natural sweetness, moisture, and nutrition. Whether you enjoy them plain, with a drizzle of maple syrup, or topped with fresh fruit, these pancakes are guaranteed to brighten your morning.
Ingredients (Serves 4 – Makes About 8 Pancakes)
- 1 cup all-purpose flour (120 g)
- 1 tbsp granulated sugar (or honey/maple syrup)
- 2 tsp baking powder
- ¼ tsp salt
- 1 large ripe banana (mashed, about ½ cup)
- 1 large egg
- ¾ cup milk (whole, almond, or oat milk)
- 1 tsp vanilla extract
- 1 tbsp melted butter or coconut oil (plus more for cooking)
Optional toppings: sliced bananas, berries, maple syrup, chopped nuts, or chocolate chips.
Step by Step Cooking Guide
- Prepare the banana: In a medium bowl, mash the ripe banana until smooth.
- Mix wet ingredients: Add the egg, milk, vanilla extract, and melted butter. Whisk until combined.
- Combine dry ingredients: In another bowl, whisk together flour, baking powder, sugar, and salt.
- Mix batter: Pour the wet mixture into the dry ingredients and gently stir. Do not overmix; the batter should be slightly lumpy.
- Cook pancakes: Heat a nonstick skillet or griddle over medium heat. Grease lightly with butter or oil.
- Pour batter: Scoop about ¼ cup of batter for each pancake onto the skillet.
- Flip: Cook until bubbles form on the surface (about 2 minutes), then flip and cook for another 1–2 minutes until golden brown.
- Serve hot: Stack your banana pancakes, add toppings, and enjoy!
Cooking Time & Serving Size
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Serving Size: 4 servings (8 pancakes)
Tips & Variations
- Extra fluffy: Add an extra ½ tsp baking powder or whip the egg white separately and fold it in.
- Protein boost: Stir in a scoop of vanilla protein powder or add 2 tbsp of Greek yogurt.
- Flavor twist: Add a pinch of cinnamon or nutmeg for warmth.
- Chocolate lovers: Fold in mini chocolate chips for a sweet upgrade.
- Vegan-friendly: Replace egg with a flax egg (1 tbsp ground flax + 3 tbsp water).
Nutrition Info (Per Pancake – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 95 kcal |
| Protein | 2.5 g |
| Carbohydrates | 14 g |
| Fat | 3 g |
| Fiber | 1 g |
| Sugar | 5 g |
Healthy Alternatives
- Gluten-Free: Use a gluten-free all-purpose flour blend or oat flour.
- Sugar-Free: Skip added sugar; ripe bananas provide natural sweetness.
- Low-Fat: Replace butter with unsweetened applesauce.
- Keto-Friendly: Swap flour for almond flour and use erythritol instead of sugar (texture will be denser).
- Dairy-Free: Use almond, oat, or coconut milk and substitute coconut oil for butter.
Serving Suggestions
Banana pancakes are best enjoyed warm and fluffy right off the skillet. Pair them with:
- A drizzle of pure maple syrup or honey.
- Fresh fruits like berries, banana slices, or mango.
- A sprinkle of toasted nuts or shredded coconut.
- A dollop of Greek yogurt for extra creaminess.
These pancakes make the perfect weekend brunch or a quick weekday breakfast that kids and adults will love. Simple, healthy, and satisfying—this banana pancake recipe is one you’ll come back to again and again.
FAQ’s
Q1: Can I make banana pancakes without eggs?
Yes! Replace the egg with a flax egg or ¼ cup unsweetened applesauce.
Q2: How do I store leftover banana pancakes?
Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the toaster or microwave.
Q3: Can I use overripe bananas?
Absolutely. Overripe bananas are perfect because they add natural sweetness and moisture.
Q4: Can I make the batter ahead of time?
It’s best to cook the pancakes fresh, but you can mix the wet and dry ingredients separately and combine just before cooking.
Q5: Why are my pancakes flat?
This usually happens if the batter was overmixed or if the baking powder is old. Mix gently and use fresh leavening agents.
