Fluffy Banana Pancakes

A stack of banana pancakes topped with sliced banana and maple syrup.

5 from 2 votes

These incredibly fluffy banana pancakes taste just like banana bread! Made with ripe bananas and pantry staples, they're the perfect weekend breakfast.

Prep Time10

Cook Time15

Total Time25

Course: All Recipes, Breakfast

Cuisine: American

Servings: servings

Calories: 268kcal

Author: Jeri Walker

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!

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