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A delicious stack of golden banana pancakes drizzled with syrup and topped with fresh banana slices on a white plate.
Layla

Ultimate Fluffy Banana Pancakes

Start your day with these incredibly fluffy and moist banana pancakes, packed with natural sweetness from ripe bananas and a hint of warm cinnamon.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 1 1/2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 1/4 cups buttermilk at room temperature
  • 1 large egg lightly beaten
  • 2 tbsp unsalted butter melted and slightly cooled
  • 1 tsp vanilla extract
  • 2 large ripe bananas mashed well (about 1 cup)

Equipment

  • Large Mixing Bowl
  • Medium mixing bowl
  • Whisk
  • Large non-stick skillet or griddle
  • Spatula

Method
 

Prepare the Batter
  1. In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, and salt. Make a well in the center.
  2. In a separate medium bowl, whisk together the wet ingredients: buttermilk, lightly beaten egg, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix; a few small lumps are perfectly fine.
  4. Gently fold the mashed bananas into the batter. Let the batter rest for 5-10 minutes. This allows the gluten to relax and the baking powder to activate, resulting in fluffier pancakes.
Cook the Pancakes
  1. Heat a large non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray. The pan is ready when a drop of water sizzles and evaporates quickly.
  2. Pour about 1/4 cup of batter onto the hot skillet for each pancake, leaving space between them. Cook for 2-3 minutes, or until bubbles appear on the surface and the edges look set and dry.
  3. Flip carefully with a thin spatula and cook for another 1-2 minutes, or until golden brown and cooked through.
  4. Transfer the cooked pancakes to a plate and keep warm (you can place them on a baking sheet in a 200°F / 95°C oven) while you cook the remaining batter. Serve immediately with maple syrup, fresh banana slices, or whipped cream.

Notes

For the best flavor and natural sweetness, use bananas that are very ripe with plenty of brown spots. Avoid overmixing the batter, as this can lead to tough, dense pancakes. A few lumps are okay! For extra texture, you can fold in 1/2 cup of chocolate chips or chopped walnuts along with the mashed bananas. Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in the toaster or microwave.