Easy banana pancakes recipe for fluffy breakfast
The first time I tried making banana pancakes, I was convinced I didn’t need a recipe. I mean, how hard could it be? I mashed up a banana, tossed in some flour, and poured way too much milk. The result? A gloopy mess that stuck to the pan like cement. My husband still teases me about the “banana pancake disaster of 2018.” But after years of trial and error (and a lot of stubbornness), I finally nailed it. Now, these fluffy banana pancakes are my go-to weekend breakfast—simple, forgiving, and always delicious.
Recipe Card
| Recipe Title | Easy banana pancakes recipe for fluffy breakfast |
|---|---|
| Servings | 2–3 (makes about 8 small pancakes) |
| Prep Time | 10 minutes |
| Cooking Time | 15 minutes |
| Calories | ~180 per pancake |
Ingredients
- 1 ripe banana (the spottier, the better)
- 1 cup all-purpose flour (or whole wheat if you’re feeling fancy)
- 1 tbsp sugar (optional, but I like a little sweetness)
- 1 tsp baking powder (don’t skip this—trust me)
- 1/2 tsp salt (just a pinch)
- 3/4 cup milk (any kind works, but whole milk makes ’em extra fluffy)
- 1 egg (room temp is best, but I’ve used cold eggs in a pinch)
- 1 tbsp melted butter (plus extra for the pan)
- 1/2 tsp vanilla extract (optional, but it’s a game-changer)
The banana is the star here, and I learned the hard way that underripe bananas don’t mash well—they leave weird chunks in the batter. And once, I forgot the baking powder entirely. Let’s just say my pancakes were more like banana frisbees. The vanilla extract? Totally optional, but it adds a cozy warmth that makes these taste like banana bread in pancake form.
Directions
- Mash the banana in a big bowl until it’s mostly smooth (a few lumps are fine).
- Whisk in the egg, milk, melted butter, and vanilla if using.
- In another bowl, mix the flour, sugar, baking powder, and salt.
- Gently fold the dry stuff into the wet stuff—don’t overmix! Lumpy batter is good.
- Heat a nonstick pan or griddle over medium-low heat and melt a little butter.
- Pour 1/4 cup batter per pancake. Cook until bubbles form on top, then flip.
- Cook another minute or so until golden brown. Repeat with the rest of the batter.
The biggest mistake I made early on? Cranking the heat too high. Burnt outside, raw inside—classic rookie move. Medium-low is your friend. And don’t rush the flip! If you try too soon, the pancake will fall apart. Wait for those bubbles to pop and stay open. Also, I used to overmix the batter, thinking it had to be smooth. Nope. Lumps = fluffiness.
These pancakes are my weekend comfort food, and they’re surprisingly great for meal prep too. I’ll make a double batch and freeze the extras for busy mornings. Pop ’em in the toaster, and they’re almost as good as fresh. My kids love them with peanut butter and honey, but my favorite is classic maple syrup and a sprinkle of cinnamon.
Next time, I might try adding chocolate chips or blueberries to the batter. Or maybe a dash of nutmeg for extra coziness. The beauty of this recipe is how forgiving it is—you can tweak it a million ways and still end up with something delicious.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 180 | 30g | 5g | 4g |
Honestly, I was surprised how decent these are nutrition-wise! Using whole wheat flour bumps up the fiber, and you can cut calories by skipping the sugar or using a milk alternative. For a protein boost, I’ll sometimes add a scoop of vanilla protein powder—just reduce the flour a bit so the batter doesn’t get too thick.
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| All-purpose flour | Whole wheat flour, oat flour, or gluten-free blend |
| Milk | Almond milk, oat milk, or even water in a pinch |
| Sugar | Honey, maple syrup, or skip it entirely |
| Butter | Coconut oil or vegetable oil |
I’ve tried almost every swap here, and here’s the scoop: oat flour makes them denser but still tasty, and almond milk works fine—just don’t use water unless you’re desperate (they turn out kinda sad). Coconut oil is a great butter substitute, but it gives a slight coconut flavor. Once, I used applesauce instead of butter to cut calories, and… let’s just say they were more like banana flatbreads than pancakes.
Tips
- Use a ripe banana—green ones don’t mash well and lack sweetness.
- Don’t overmix the batter! A few lumps are totally fine.
- Keep the heat medium-low to avoid burnt outsides/raw insides.
- Let the batter rest for 5 minutes if you can—it makes them fluffier.
- Add mix-ins after pouring the batter (chocolate chips, nuts, etc.) so they don’t sink.
The first time I added chocolate chips, I stirred them right into the batter. Big mistake. They all sank to the bottom and burned on the pan. Now, I sprinkle them on top right after pouring the batter. And that “rest the batter” tip? I ignored it for years, thinking it was pointless. Turns out, it gives the baking powder time to work its magic. My pancakes went from “meh” to “woah” overnight.
FAQ
Can I make the batter ahead of time?
Yeah, but not too far ahead. I’ve left it in the fridge overnight, and the pancakes were still good—just slightly denser. If you do this, give the batter a quick stir before cooking.
Why are my pancakes gummy?
Probably overmixed batter or too much banana. I did this once when I got overzealous with my mashing. Now, I aim for a chunky mash, and I mix the batter just until combined.
Can I freeze these?
Absolutely! I freeze them all the time. Just let them cool completely, then stack ’em with parchment paper between each one. Reheat in the toaster or microwave. They’re not quite as perfect as fresh, but way better than store-bought frozen pancakes.
That’s everything I know about making easy banana pancakes! Hope you give ’em a try. And if you mess it up, you’re in good company—I still have the occasional pancake flop, and that’s half the fun. Happy flipping!
