These naturally sweet banana pancakes are a breakfast lover’s dream, featuring ripe mashed bananas folded into a light and fluffy batter that cooks to golden perfection. Each stack is tender, moist, and packed with authentic banana flavor that makes them irresistible without requiring any added syrup. The simple ingredient list creates a surprisingly impressive dish that feels indulgent yet wholesome, perfect for weekend mornings or special occasions.
Banana pancakes hold a special place in the hearts of breakfast enthusiasts everywhere. This classic combination of soft, sweet bananas and tender pancakes has been a staple in American breakfast culture for generations, with variations appearing in cuisines around the world. What makes these pancakes so beloved is their simplicity—just a few quality ingredients transform into something truly magical on the griddle.
These pancakes are perfect for busy mornings because they come together quickly and satisfy even the pickiest eaters at your table. The natural sweetness of the bananas means you can reduce added sugar, making them a slightly more nutritious option than traditional pancakes. Whether you’re feeding a family or impressing guests, these golden-brown beauties will have everyone coming back for seconds.
Why You’ll Love This Recipe
- Naturally sweetened by ripe bananas, reducing the need for excess added sugar while delivering authentic fruit flavor
- Ready from start to finish in under 30 minutes, making them perfect for busy weekday mornings or leisurely weekend breakfasts
- Impossibly fluffy and tender texture that comes from the bananas adding moisture and the proper folding technique
- Versatile enough to serve on their own, or topped with countless accompaniments from fresh fruit to chocolate chips
Ingredients
2 medium ripe bananas (should have brown spots, mashed into smooth puree)
1.5 cups all-purpose flour (spooned and leveled for accuracy)
2 whole large eggs (room temperature for better mixing)
0.75 cup whole milk (can substitute with buttermilk for tanginess)
2 teaspoons baking powder (for lift and fluffiness)
0.5 teaspoon baking soda (enhances browning and tenderness)
0.25 teaspoon salt (enhances flavors)
2 tablespoons granulated sugar (optional, reduces if bananas are very sweet)
1 teaspoon vanilla extract (pure vanilla for best flavor)
3 tablespoons unsalted butter (melted, plus more for griddle)
0.5 teaspoon ground cinnamon (optional, adds warmth and spice)
2 tablespoons neutral oil (vegetable or canola for cooking)
Instructions
Peel and slice your ripe bananas into a large mixing bowl. Using a fork, mash the bananas until smooth with just a few small lumps remaining—you want a consistent puree without being completely smooth. This should yield approximately 1 cup of mashed banana, which is the ideal amount for this recipe.
💡 Use bananas with brown spots on the skin—they’re sweeter and have more developed flavor than yellow ones.
To the mashed bananas, add the eggs, milk, melted butter, and vanilla extract. Whisk these ingredients together until well combined and smooth, about 30 seconds. The mixture should be cohesive with no visible streaks of egg white remaining.
💡 Make sure your butter is melted but not hot—if it’s too hot, it can scramble the eggs slightly.
In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and cinnamon. Combine these ingredients thoroughly so the leavening agents are evenly distributed throughout the flour, which ensures even rising.
💡 Sift the flour if it’s lumpy or compact—this prevents dense pancakes caused by overly compressed flour.
Create a well in the center of your dry ingredients and pour in the wet mixture. Using a spatula or wooden spoon, gently fold the wet ingredients into the dry ingredients with about 12-15 strokes until just combined. The batter should be lumpy and slightly thick—do not overmix, as this develops gluten and creates tough pancakes.
💡 A few lumps in the batter are perfectly fine and will actually result in fluffier pancakes. Stop mixing as soon as you don’t see dry flour anymore.
Place a large non-stick skillet or griddle over medium heat and allow it to preheat for 2-3 minutes. To test if it’s ready, flick a few drops of water onto the surface—they should sizzle and evaporate immediately. Lightly coat the surface with oil or butter, wiping away any excess with a paper towel.
💡 Using medium heat is crucial—too high and the outside burns before the inside cooks; too low and they’ll be rubbery.
Pour approximately 1/4 cup of batter onto the hot griddle for each pancake, spacing them about 2 inches apart. Let them cook undisturbed for 2-3 minutes until the bottoms are golden brown and bubbles form on the surface. Flip gently with a thin spatula and cook the other side for another 1-2 minutes until golden brown.
💡 Wait for bubbles to pop and the surface to look slightly set before flipping—this ensures the inside is cooked enough to flip without falling apart.
Transfer cooked pancakes to a warm plate and cover loosely with foil to keep them warm while you finish cooking the remaining batter. Work through the batter in batches, adjusting heat if needed if later pancakes brown too quickly or slowly.
💡 For a crowd, keep finished pancakes warm in a 200°F oven while you complete the cooking process.
Arrange the warm pancakes on serving plates in stacks of 3-4. Top with your desired accompaniments such as fresh berries, whipped cream, maple syrup, or a simple honey drizzle. Serve immediately while the pancakes are still warm and fluffy.
💡 Serve immediately after cooking for the best texture—pancakes begin to lose their fluffiness as they cool, though they remain delicious.
👨🍳 Chef’s Notes
The key to exceptional banana pancakes is using truly ripe bananas with brown spots on the skin—they’re sweeter and have more complex flavor than under-ripe yellow bananas. Never overmix the batter; lumps are your friends and will result in fluffier pancakes with better texture. I always prefer medium heat over medium-high because it gives the inside time to cook through while the outside develops a beautiful golden crust. For the most impressive presentation, serve immediately while the pancakes are warm and fluffy, as they begin to deflate once cooled.
Fluffy Banana Pancakes
These naturally sweet banana pancakes are a breakfast lover’s dream, featuring ripe mashed bananas folded into a light a…
Ingredients
- • 2 medium ripe bananas
- • 1.5 cups all-purpose flour
- • 2 whole large eggs
- • 0.75 cup whole milk
- • 2 teaspoons baking powder
- • 0.5 teaspoon baking soda
- • 0.25 teaspoon salt
- • 2 tablespoons granulated sugar
- • 1 teaspoon vanilla extract
- • 3 tablespoons unsalted butter
- • 0.5 teaspoon ground cinnamon
- • 2 tablespoons neutral oil
Instructions
- Peel and slice your ripe bananas into a large mixing bowl. Using a fork, mash the bananas until smooth with just a few small lumps remaining—you want a consistent puree without being completely smooth. This should yield approximately 1 cup of mashed banana, which is the ideal amount for this recipe.
- To the mashed bananas, add the eggs, milk, melted butter, and vanilla extract. Whisk these ingredients together until well combined and smooth, about 30 seconds. The mixture should be cohesive with no visible streaks of egg white remaining.
- In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and cinnamon. Combine these ingredients thoroughly so the leavening agents are evenly distributed throughout the flour, which ensures even rising.
- Create a well in the center of your dry ingredients and pour in the wet mixture. Using a spatula or wooden spoon, gently fold the wet ingredients into the dry ingredients with about 12-15 strokes until just combined. The batter should be lumpy and slightly thick—do not overmix, as this develops gluten and creates tough pancakes.
- Place a large non-stick skillet or griddle over medium heat and allow it to preheat for 2-3 minutes. To test if it’s ready, flick a few drops of water onto the surface—they should sizzle and evaporate immediately. Lightly coat the surface with oil or butter, wiping away any excess with a paper towel.
- Pour approximately 1/4 cup of batter onto the hot griddle for each pancake, spacing them about 2 inches apart. Let them cook undisturbed for 2-3 minutes until the bottoms are golden brown and bubbles form on the surface. Flip gently with a thin spatula and cook the other side for another 1-2 minutes until golden brown.
- Transfer cooked pancakes to a warm plate and cover loosely with foil to keep them warm while you finish cooking the remaining batter. Work through the batter in batches, adjusting heat if needed if later pancakes brown too quickly or slowly.
- Arrange the warm pancakes on serving plates in stacks of 3-4. Top with your desired accompaniments such as fresh berries, whipped cream, maple syrup, or a simple honey drizzle. Serve immediately while the pancakes are still warm and fluffy.
