These easy fluffy banana pancakes taste exactly like banana bread in pancake form! Made with ripe bananas and simple pantry ingredients, they're ready in 20 minutes. Perfect for weekend breakfasts or using overripe bananas!
If you love banana-based breakfasts, try my Banana Chia Pudding, Banana Nut Bread, or Sourdough Discard Banana Bread next!
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You may also like Bananas Foster French Toast or this Pancake Cereal recipe!
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Why You'll Love These Banana Pancakes
I've tested at least a dozen banana pancake recipes, and this version makes the fluffiest and most flavorful version.
This recipe is perfect for using up those spotty, overripe bananas sitting on your counter, turning them into a breakfast that will have everyone racing to the table.
Ingredients & Substitutions
These pancakes require simple pantry staples you likely already have in your kitchen:
- Ripe banana. he spottier, the better! Very ripe bananas provide natural sweetness and moisture. One large banana or two small ones will give you about ½ cup mashed.
- All-purpose flour. For gluten-free pancakes, substitute a 1:1 gluten-free flour blend. You could also use oat flour, whole wheat flour, or almond flour.
- Baking powder. This helps the pancakes rise and become fluffy.
- Sugar. I used cane sugar, but you could use white sugar, brown sugar, honey, maple syrup, or any sugar substitute.
- Vegetable oil. You could also use coconut oil, avocado oil, or melted butter.
- Milk. Thins the batter to the right consistency. Whole milk creates the richest pancakes, but any milk works.
See the printable recipe card for exact measurements and a full list of ingredients.
How To Make Fluffy Banana Pancakes
Quick Overview
- Mix dry ingredients in one bowl and wet ingredients in another.
- Combine gently, and let the batter rest.
- Cook on medium heat; flip when bubbles appear.
- Serve with your favorite toppings.
Step-by-Step Instructions
- Combine Dry Ingredients: In a large bowl, whisk together 1 cup all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, and ¼ teaspoon salt until well combined.
- Mix Wet Ingredients: In a separate bowl, mash 1 ripe banana with a fork. Add 1 large egg, 1 cup milk, and 2 tablespoons vegetable oil. Whisk until the mixture is smooth (some banana lumps are perfectly fine).
- Make the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Stir just until combined - don't worry about small lumps! Overmixing will make your pancakes tough. Let the batter rest for 5 minutes while your pan heats up.
- Cook and Flip: Heat a non-stick skillet or griddle over medium to medium-high heat. When hot, scoop ¼ cup portions of batter onto the pan. Cook for 2-3 minutes until bubbles form on the surface and edges look set. Carefully flip the pancakes and cook another 1-2 minutes until golden brown on the second side and cooked through.
- Serve: Enjoy hot with sliced bananas, a drizzle of maple syrup, chopped nuts, or any toppings you love!
Top Tips
- Use very ripe bananas with plenty of brown spots for the sweetest flavor and smooth texture.
- Don't overmix the batter - a few lumps are perfect! Overmixing develops gluten, making pancakes tough.
- Let the batter rest for 5 minutes before cooking. This lets the flour hydrate and the baking powder activate.
- Watch for bubbles forming on the surface before flipping - this is your sign they're ready to turn.
- Flip only once for the fluffiest results. Multiple flips can deflate your pancakes.
- Keep pancakes warm in a 200°F oven while cooking the remaining batches.
Variations
- Banana Chocolate Chip: Fold ½ cup chocolate chips into the batter.
- Banana Nut: Add ½ cup chopped walnuts or pecans.
- Banana Berry: Top with fresh berries or fold blueberries into the batter.
- Peanut Butter Banana: Swirl 2 tablespoons of nut butter into the batter or spread between stacked pancakes.
- Cinnamon Streusel: Top with a simple mixture of brown sugar, cinnamon, and butter.
Serving Suggestions
These fluffy banana pancakes pair perfectly with a simple drizzle of maple syrup and a pat of butter, or fresh banana slices and a dollop of whipped cream.
A side of fresh berries and Greek yogurt, or a side of Air Fryer Bacon or Air Fryer Breakfast Sausage for a hearty breakfast.
Storage and Reheating
Refrigerator: Store cooled pancakes in an airtight container or Ziploc bag for up to 3 days.
Freezer: Place cooled pancakes in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag or airtight container and freeze for up to 3 months.
Reheating: Warm refrigerated pancakes in the microwave for 15-20 seconds. For frozen pancakes, reheat in a toaster, microwave, or air fryer for 30-60 seconds until heated through.
Recipe FAQs
For best results, make the batter just before cooking. The baking powder activates when mixed with liquid, and you want that reaction to happen right before cooking.
Make sure your baking powder is fresh, don't overmix the batter, and let it rest before cooking. Also, ensure your pan isn't too hot, which can prevent proper rising.
Yes! Thaw completely and drain any excess liquid before mashing.
A non-stick skillet or electric griddle works best. Cast iron is great too, once properly seasoned.
Yes, you can use self-rising flour; just omit the baking powder and salt from the recipe since self-rising flour already contains these ingredients.
More Delicious Breakfast Recipes
Printable Recipe
Fluffy Banana Pancakes
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 ripe banana mashed (about ½ cup)
- 1 large egg
- 1 cup milk
- 2 tablespoons vegetable oil
Instructions
- WHISK: In a large bowl, whisk together flour, sugar, baking powder, and salt in a large bowl. Whisk until well combined.1 cup all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, ¼ teaspoon salt
- MASH: In a separate bowl, mash bananas with a fork. Add egg, milk, and vegetable oil until the mixture is smooth and well combined. The mixture will have some lumps and that's completely fine.1 ripe banana mashed, 1 large egg, 1 cup milk, 2 tablespoons vegetable oil
- COMBINE: Pour wet ingredients into dry ingredients. Stir gently just until combined. Do not overmix - a few lumps are fine. Let batter rest for 5 minutes.
- COOK: Heat a non-stick pan or griddle over medium heat. When hot, pour ¼ cup portions of batter onto surface. Cook until bubbles form on top and edges look set (2-3 minutes).
- FLIP: Carefully flip pancakes once and cook an additional 1-2 minutes until golden brown.
- SERVE: Enjoy warm with your favorite toppings!
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Notes
- Use very ripe bananas with brown spots for the sweetest flavor.
- Don't overmix the batter - this ensures fluffy pancakes.
- Let the batter rest for 5 minutes before cooking to activate the baking powder.
- Keep cooked pancakes warm in a 200°F oven while making remaining batches.
- For gluten-free pancakes, substitute a 1:1 gluten-free flour blend.
- Add chocolate chips, nuts, or berries to the batter for variations.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Megan says
This is my new go to banana pancake recipe! I’m obsessed!! I like to add a splash of vanilla and use coconut milk for a delicious flavor!
Jeri Walker says
I'm so glad you liked it Megan! Thanks for sharing your variations! 🙂
Janice G Thompson says
Can you use self rising flour
Jeri Walker says
Yes, you can use self-rising flour; just omit the baking powder and salt from the recipe since self-rising flour already contains these ingredients.