Fluffy, Golden Brown Banana Pancakes: The Ultimate Easy Breakfast Recipe
Imagine waking up to the aroma of freshly cooked pancakes, golden brown, impossibly fluffy, and bursting with the sweet, comforting flavor of ripe bananas and a hint of warm cinnamon. This banana pancakes recipe promises just that – a stack of ultra-moist, tender pancakes that are simple to make yet feel like a luxurious treat. Perfect for a cozy weekend breakfast or a special brunch, these pancakes are guaranteed to become a family favorite.
Why This Banana Pancake Recipe Works So Well
These spiced banana pancakes aren’t just delicious; they’re incredibly easy to prepare, using simple pantry staples like flour, sugar, and an egg, combined with essential ingredients like buttermilk and, of course, two large ripe bananas. The magic lies in the balance of flavors and textures. The small amount of cinnamon in this recipe doesn’t overpower but adds a beautiful layer of warmth, complementing the natural sweetness of the bananas. The mashed bananas themselves are key, providing not only an irresistible flavor but also ensuring an exceptionally moist and tender crumb that sets these pancakes apart from your average stack.
While we cherish a good classic buttermilk pancake recipe for its simplicity, sometimes it’s fun to elevate your breakfast game with flavorful additions. Fluffy, golden brown pancakes serve as the perfect canvas for a variety of ingredients. If you love fruit-infused pancakes, be sure to check out our delightful apple pancakes or our uniquely flavored carrot cake pancakes for more creative ways to spruce up your morning meal. These banana pancakes offer a similar opportunity for customization, making them versatile and endlessly enjoyable.
Essential Ingredients for Your Fluffy Banana Pancakes
Creating these delightful banana pancakes starts with a selection of readily available ingredients. Before you dive into the preparation, ensure you have all components measured and ready. You’ll find all precise measurements, a comprehensive list of ingredients, and detailed instructions in the printable recipe card located at the end of this article.
Ingredient Spotlight: Tips & Substitutions
Understanding each ingredient’s role and knowing possible substitutions can help you achieve the perfect banana pancakes every time. Here’s a closer look:
- BANANAS – The star of the show! For the best flavor and sweetness in your pancakes, always opt for ripe bananas. These should be fully yellow, or yellow with a few light brown spots. While brown-spotted bananas are ideal, avoid using overly black, mushy bananas often reserved for banana bread, as they can make your pancakes too dense and wet. Ripe bananas mash easily and naturally sweeten the batter, enhancing the overall banana flavor.
- SUGAR – These pancakes boast a wonderful natural sweetness from the ripe bananas. We’re adding just 1 tablespoon of granulated sugar to the batter to slightly boost this sweetness and aid in achieving that beautiful golden-brown exterior. If you prefer a less sweet pancake, or your bananas are exceptionally ripe, you can absolutely omit this additional sugar without significantly impacting the recipe’s success.
- BUTTERMILK – Buttermilk is a secret weapon for fluffy, tender pancakes. Its acidity reacts with the baking soda, creating air pockets that result in a light and airy texture. It also adds a slight tang that balances the sweetness. If you don’t have buttermilk on hand, don’t fret! You can easily make a substitute: simply add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then fill the rest of the way to ¾ cup with whole milk. Let it sit for 5-10 minutes until it slightly curdles before using. While whole milk can be substituted directly, the pancakes may be slightly less tender.
- FLOUR – All-purpose flour provides the necessary structure for these pancakes. For a slightly healthier twist, you could experiment with a 1:1 gluten-free flour blend or substitute up to half of the all-purpose flour with whole wheat flour. Keep in mind that whole wheat flour absorbs more liquid, so you might need to add an extra splash of buttermilk if the batter seems too thick.
- BAKING SODA & BAKING POWDER – These are your leavening agents. Baking soda needs an acid (like buttermilk) to activate and produce carbon dioxide, which creates bubbles. Baking powder contains both an acid and a base and reacts twice: once when wet and again when heated, ensuring maximum lift and fluffiness. Using both provides the perfect light texture.
- SALT & CINNAMON – Salt enhances all the other flavors, while cinnamon adds that delightful warmth and spice, making these banana pancakes truly comforting. A tiny pinch of nutmeg could also be a lovely addition.
- EGG – The large egg acts as a binder, helping to hold the pancakes together and adding richness. Ensure it’s beaten before incorporating into the wet ingredients for an even distribution.
- MELTED BUTTER – Adds a rich flavor and contributes to the moist texture. Make sure it’s melted but not hot, so it doesn’t cook the egg when combined.
- VANILLA EXTRACT – A touch of vanilla complements the banana and cinnamon beautifully, adding another layer of aromatic flavor.
How to Make Perfect Fluffy Banana Pancakes
These step-by-step photos and detailed instructions are here to help you visualize how to make this recipe. For the printable version of this recipe, complete with exact measurements and instructions, simply jump to the recipe card at the bottom of the post.
- In a small bowl, combine all your dry ingredients: whisk together the flour, granulated sugar, baking soda, baking powder, salt, and cinnamon until they are thoroughly combined. This ensures the leavening agents and spices are evenly distributed throughout the batter.
- Prepare your bananas: Using a fork, mash the ripe bananas well in a separate bowl. Aim for a slightly lumpy consistency, as small chunks of banana will add texture and bursts of flavor to your pancakes.
- Combine wet ingredients: In a large bowl, whisk together the beaten egg, cooled melted butter, vanilla extract, buttermilk, and the mashed banana. Ensure these ingredients are well incorporated.
- Gently mix wet and dry: Carefully pour the dry ingredients into the bowl with the wet ingredients. Using a whisk or spatula, stir *just until combined*. It’s crucial not to overmix the batter; a few lumps are perfectly fine and actually contribute to a tender pancake. Overmixing develops the gluten, resulting in tough pancakes.
- Heat your griddle: Heat a skillet or griddle over medium heat. Lightly spray it with non-stick cooking spray or brush with a little butter. The ideal temperature is key for even cooking and a golden-brown finish.
- Pour the batter: Pour approximately 1⁄3 cup of batter per pancake onto the heated skillet. Give them a little space to spread.
- Flip and cook: Wait until you see bubbles forming all the way across the top surface of the pancake and the edges begin to appear matte (no longer “wet”). This indicates the bottom is cooked and it’s ready to flip. Cook for another 1-2 minutes on the second side until both sides are beautifully golden brown.
- Serve immediately: Transfer the cooked pancakes to a platter. To keep them warm while you finish the batch, you can place them in a preheated oven at a low temperature (around 200°F / 95°C).
Frequently Asked Questions & Expert Tips for Success
While banana pancakes are undoubtedly best enjoyed straight off the griddle, any leftovers can be stored. Place them in an airtight container or a large zip-top bag in the refrigerator for up to 3 days. To prevent them from becoming soggy, ensure they are completely cooled before storing. You can also place a paper towel between layers to absorb excess moisture.
Absolutely! Freezing homemade banana pancakes is a fantastic way to enjoy a quick breakfast on busy mornings. To do so, allow the pancakes to cool completely. Lay them in a single layer on a baking sheet and freeze for about 30 minutes, or until firm. Then, transfer the partially frozen pancakes to a large zip-top freezer bag or airtight container, separating layers with parchment paper to prevent sticking. They can be frozen for up to 3 months. To reheat, you can pop them into the microwave in 30-second intervals until warmed through, use a toaster or toaster oven for a crispier edge, or even warm them gently in a dry skillet over medium-low heat.
Yes, absolutely! Banana pancakes are wonderfully versatile. Feel free to either speckle some chocolate chips (milk, dark, or white!) on top of the batter after you’ve poured it into the pan, or gently fold them directly into the batter before cooking. Other delicious mix-ins include chopped nuts (walnuts, pecans), blueberries, or a sprinkle of shredded coconut.
Yes, you certainly can! For a dedicated gluten-free version that doesn’t compromise on flavor or texture, hop over to our specific flourless banana pancakes recipe. It’s designed to be delicious and gluten-free from the start!
Flat pancakes are usually a sign of one of two things: inactive leavening agents (baking soda/powder) or overmixing the batter. Ensure your baking soda and baking powder are fresh and haven’t expired. Also, remember to mix the wet and dry ingredients just until combined; lumps are good! Overmixing develops gluten, leading to a tough, flat pancake.
The key indicators are bubbles forming across the entire surface of the pancake and the edges looking dry and set, turning from a wet sheen to a more matte appearance. Don’t rush it! Flipping too early can cause them to tear or not cook evenly. Once flipped, they usually only need another minute or two to finish cooking.
Delightful Serving Suggestions
These fluffy banana pancakes are a treat on their own, but they truly shine with the right accompaniments. Serve them warm with a generous pour of your favorite maple syrup and a melting smear of butter. For an extra touch of elegance and flavor, garnish your stack with freshly sliced bananas, a sprinkle of powdered sugar, a dollop of whipped cream, or a handful of toasted chopped pecans or walnuts. A side of crispy bacon or sausage perfectly balances the sweetness for a complete breakfast experience.
More Irresistible Banana Recipes
If you’re a fan of bananas in your baking and cooking, you’ll love these other popular recipes:
- Fluffy Banana Muffins
- Easy & Delicious Banana Cake
- Classic Banana Nut Bread
- Decadent Chocolate Chip Banana Bread
- Chocolate Chip Banana Muffins
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Banana Pancakes
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 ¼ cup all-purpose flour
- 1 Tablespoon granulated sugar
- ½ teaspoon baking soda
- 1 Tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 1 large egg beaten
- 1 Tablespoon melted butter
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- 1 cup mashed banana about 2 large ripe bananas
Things You’ll Need
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Large skillet or griddle
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Mixing bowls
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Whisk
Before You Begin
- Choose bananas that are fully ripe or slightly overripe. They should be fully yellow or yellow with some very light brown spots. Ripe bananas will mash easily and will add sweetness and flavor to your pancakes.
- Often the skillet gets hotter as you’re cooking the pancakes. I typically begin cooking the pancakes over medium but turn the heat down to medium-low after the first batch or so. Keep the heat low enough that you see the bubbles all the way across the tops of the pancakes before the bottom gets too dark.
- To freeze, place the fully cooled pancakes in a large ziptop bag and freeze for up to 3 months. To reheat, pop them into the microwave in 30-second intervals.
- Leftover banana pancakes can be refrigerated up to 3 days in an airtight container.
- You can substitute whole milk for the buttermilk. Buttermilk adds extra moisture. For a homemade buttermilk substitute, add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup and fill the rest of the way to ¾ cup with whole milk. Let it sit for 5-10 minutes.
Instructions
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In a small bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon until combined.
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Mash bananas well using a fork.
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In a large bowl, whisk the egg, melted butter, vanilla, buttermilk, and banana.
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Gently stir the dry ingredients into the wet ingredients, just until combined. The batter will be lumpy.
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Heat a skillet over medium heat and spray with non-stick cooking spray.
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Pour 1⁄3 cup of batter onto the skillet.
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Flip the pancake when there are bubbles all the way across the top of the pancake and the sides begin to turn from a “wet” appearance to more of a matte appearance.
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Transfer pancakes to a platter when both sides are golden brown.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
We hope you enjoy making and savoring these incredibly fluffy and flavorful banana pancakes as much as we do. Whether you’re whipping them up for a special occasion or simply treating yourself to a delightful morning, their comforting taste and moist texture are sure to brighten your day. Don’t forget to customize them with your favorite toppings and share your creations with us!