Description
Fluffy Banana Pancakes bring ripe banana sweetness and soft, golden stacks to your breakfast table in just 20 minutes. These easy pancakes deliver that perfect banana bread flavor with a light, fluffy texture everyone loves.
Mashed ripe bananas keep them moist without extra sugar, while cinnamon adds warm spice. They freeze beautifully for busy mornings and taste even better topped with fresh fruit or syrup. Make a double batch to enjoy all week.
Ingredients
Dry Ingredients:
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
Wet Ingredients:
2 medium ripe bananas, mashed (about 1 cup)
1 cup milk (whole, 2%, or plant-based)
1 large egg
2 tablespoons melted butter or oil
1 teaspoon vanilla extract
2 tablespoons sugar (optional, for extra sweetness)
For Cooking:
Butter or oil for the griddle
Instructions
1. Mash the bananas: In a large bowl, mash 2 ripe bananas until smooth with some small chunks for texture.
2. Mix wet ingredients: Add milk, egg, melted butter, vanilla, and sugar to the bananas. Whisk until combined.
3. Combine dry ingredients: In a separate bowl, stir flour, baking powder, baking soda, cinnamon, and salt.
4. Fold gently: Pour dry into wet. Stir with a spatula until just mixed. Small lumps are good, do not overmix. Let batter rest 5 minutes.
5. Heat the griddle: Warm a non-stick skillet or griddle over medium heat (350°F). Add a pat of butter.
6. Scoop batter: Use a 1/4 cup measure to drop batter. Spread slightly into circles.
7. Cook first side: Bubbles form on top after 2-3 minutes. Edges look set.
8. Flip and finish: Flip carefully. Cook 1-2 minutes until golden. Keep warm in a 200°F oven. Repeat with remaining batter.
Serve hot with your favorite toppings!
Notes
Storage: Fridge up to 5 days airtight. Freeze 2-3 months (single layer then bag). Reheat toaster/microwave.
Tips: Ripe bananas with black spots best. Rest batter 5 min for fluffier results. Medium-low heat prevents burning.
Toppings: Maple syrup, nuts, yogurt, berries, peanut butter.
- Prep Time: PT10M
- Cook Time: PT10M
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3 pancakes
- Calories: 240
- Sugar: 12g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 45mg