Fluffy Banana Pancakes
This banana pancakes recipe is a cozy, nostalgic breakfast classic made with simple ingredients and no fancy steps — just fluffy, golden pancakes naturally sweetened by ripe bananas. Perfect for slow mornings or busy weekdays alike.
Equipment
- mixing bowls
- whisk
- non-stick skillet or griddle
- spatula
- ¼ cup measuring scoop
Ingredients
- 2 ripe bananas
- 2 eggs
- 1 cup milk (dairy or non-dairy)
- 1 tsp vanilla extract
- 1 tbsp sugar or honey (optional)
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp cinnamon (optional)
- 1 pinch salt
- butter or oil for the skillet
Instructions
- Peel and mash bananas in a large mixing bowl until mostly smooth. Add eggs, milk, vanilla extract, and (if using) sugar or honey. Whisk until blended.
- In another bowl, combine flour, baking powder, cinnamon (if using), and salt. Gently fold into the wet mixture until just combined. Avoid over-mixing.
- Let the batter rest for 5–10 minutes to allow it to thicken and the baking powder to activate.
- Heat a non-stick skillet over medium heat. Lightly grease with butter or oil. Spoon about ¼ cup of batter per pancake onto the skillet.
- Cook for 2–3 minutes until bubbles form and edges look set. Flip and cook 1–2 minutes more until golden and fluffy.
- Serve warm with toppings like maple syrup, banana slices, yogurt, or chocolate chips.
Notes
For variation, fold in mini chocolate chips, blueberries, or chopped walnuts. Make them gluten-free with oat flour or a 1:1 GF blend. Let the batter rest for 5–10 minutes before cooking for best fluffiness. Store extras in the freezer between parchment sheets.