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    Home » Fluffy Banana Pancakes Recipe

    Fluffy Banana Pancakes Recipe

    Published: Jun 21, 2020 · Modified: Jul 22, 2021 by Laura · This post may contain affiliate links.

    Jump to Recipe

    Light & fluffy with hints of cinnamon and vanilla and tons of banana flavor, this is truly the best banana pancake recipe! These banana pancakes are easy to make with no mixer required, and they're the perfect Saturday morning breakfast or brunch. 

    front view of a stack of 6 banana pancakes with syrup

    Whose ready to make some banana pancakes and pretend like it's the weekend? I can't help it if that song plays in my head every time I make this banana pancake recipe (anyone else)?

    Anyway, if you're looking for the fluffiest, most delicious pancakes loaded with banana flavor, then you're in the right place. 

    These extra fluffy banana pancakes are the best, and so easy to make you don't even need a mixer! They're the best banana pancakes you will ever eat, and are certain to become a weekend breakfast staple! 

    overhead view of a stack of 6 banana pancakes with syrup and bananas

    Banana Pancakes: Ingredients & Substitutions

    As always, this banana pancake recipe is best when made exactly as it's written. However, if you're interested in making some substitutions, here are a few that I have tried and can recommend. 

    overhead view of the ingredients in this banana pancakes recipe
    • All-purpose flour. You can replace up to half of the all-purpose flour with white whole wheat, or whole wheat pastry flour.  1:1 all-purpose gluten-free flour also works well. 
    • Granulated sugar. Organic cane sugar or brown sugar can be used in place of granulated sugar. 
    • Mashed Bananas. Make sure your bananas are extra-ripe and sweet. There is no substitution for bananas! 
    • Sour cream. Plain or vanilla Greek yogurt can be used in place of sour cream. 
    • Whole milk.  2% milk can be used in place of whole milk. I don't recommend skim or fat free varieties, the rich flavor of these banana pancakes depends on a little fat from the milk. 
    overhead view of a stack of 6 banana pancakes with sliced bananas

    How to make banana pancakes

    This banana pancake recipe is easy to make, but as always we will walk through how to make fluffy banana pancakes step-by-step! And don't forget to watch the video. 

    Combine dry ingredients

    Begin by combining the dry ingredients in a medium-sized bowl, then set them aside to use later. This step ensures that the dry ingredients will be evenly mixed into the batter. 

    two overhead photos showing how to make banana pancakes

    Combine wet ingredients

    Next, in a large bowl, mash the bananas. Then add the rest of the wet ingredients and whisk or stir with a spatula to combine. 

    two overhead photos showing how to make banana pancakes

    Add dry ingredients to wet mixture

    Next, add the dry ingredients to the wet mixture and stir until everything is evenly combined. The only lumps left in the batter should be small lumps of mashed banana. 

    two overhead photos showing how to make banana pancakes

    Cook the banana pancakes

    Preheat an electric griddle to 350 degrees F. You can also use a large non-stick fry pan, just preheat it on the stove over medium heat. Grease the surface with melted butter, coconut oil, or cooking spray.

    Drop 2 TBS portions of banana pancake batter onto the preheated surface and cook for 3-5 minutes on the first side, or until the edges are set and bubbles start forming in the batter. 

    Flip and cook for 3-5 minutes on the second side until it is golden-brown. 

    two overhead photos showing how to make banana pancakes

    Serve

    Serve this banana pancake recipe warm with sliced bananas, pure maple syrup, a dollop of homemade whipped cream or slather on some homemade peanut butter or cinnamon honey butter. 

    Store/Freeze

    Store any banana pancakes leftovers in an airtight container in the refrigerator for up to 5 days.

    To freeze, cool the pancakes completely. Lay them out in a single layer on a baking sheet and put them in the freezer until they have hardened. Then transfer the frozen banana pancakes to an airtight container and store them in the freezer for up to 2 months.

    Reheat in the toaster or microwave.

    stack of 6 banana pancakes with sliced bananas

    Recipe FAQS

    How long do banana pancakes last?

    They last for 5-7 days in the fridge or for up to 2 months in the freezer if stored in an airtight container.

    What toppings can I put on banana pancakes?

    There are so many delicious topping options for these banana pancakes, here are some:
    Fresh fruit (especially sliced bananas, berries, etc).
    Nut butters (like this homemade peanut butter or almond butter)
    Greek yogurt
    Nuts
    Granola
    Honey/Maple syrup
    Grass-fed organic butter

    Can I replace eggs in this recipe?

    Yes, you can use a chia or flax egg (use 1 TBS chia or flaxseed (ground) mixed with 2.5 TBS warm water). However, the pancakes won't be quite as fluffy if you do.

    front view of a stack of 6 banana pancakes with syrup and sliced bananas

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Best Banana Pancakes

    Laura
    Light & fluffy with hints of cinnamon and vanilla and tons of banana flavor, this is truly the best banana pancake recipe! These banana pancakes are easy to make with no mixer required, and they're the perfect Saturday morning breakfast or brunch. 
    5 from 7 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Breakfast, brunch
    Cuisine American
    Servings 14 Pancakes
    Calories 84 kcal

    Equipment

    • electric griddle
    • measuring spoons
    • measuring cups
    • glass batter bowl
    • spatula

    Ingredients
     
     

    • 1 ¼ cups all-purpose flour
    • 2 tsp baking powder
    • ½ tsp baking soda
    • ½ tsp sea salt
    • 1 tsp ground cinnamon
    • 2 TBS granulated sugar
    • 2 medium bananas mashed
    • ¼ cup sour cream or Greek yogurt
    • 1 tsp pure vanilla extract
    • 1 large egg
    • ¾ cup milk
    • butter or cooking spray for greasing the griddle
    Prevent your screen from going dark

    Instructions
     

    • Heat an electric griddle to 350 degrees F.
    • In a medium bowl, combine flour, baking powder, baking soda, sea salt, cinnamon and sugar. Set aside.
    • In a large bowl mash the bananas.
    • Add sour cream, egg and vanilla and whisk to combine.
    • Add milk and stir to combine.
    • Add dry ingredients and stir until fully incorporated and the batter is uniform throughout.
    • Grease the pre-heated griddle with cooking spray or butter.
    • Scoop ¼ cup portions of the pancake batter onto the electric griddle.
    • Cook for 3-5 minutes on one side, or until the edges are set and bubbles form in the center.
    • Flip and cook an additional 3-4 minutes on the second side, until it’s golden-brown.
    • Remove from griddle and serve warm with butter and maple syrup.

    Video

    Notes

    Ingredient Substitutions

    • All-purpose flour. You can replace up to half of the all-purpose flour with white whole wheat, or whole wheat pastry flour.  1:1 all-purpose gluten-free flour also works well. 
    • Granulated sugar. Organic cane sugar or brown sugar can be used in place of granulated sugar. 
    • Mashed Bananas. Make sure your bananas are extra-ripe and sweet. There is no substitution for bananas! 
    • Sour cream. Plain or vanilla Greek yogurt can be used in place of sour cream. 
    • Whole milk.  2% milk can be used in place of whole milk. I don't recommend skim or fat free varieties, the rich flavor of these banana pancakes depends on a little fat from the milk. 

    To store/freeze:

    Store any banana pancakes leftovers in an airtight container in the refrigerator for up to 5 days.
    To freeze, cool the pancakes completely. Lay them out in a single layer on a baking sheet and put them in the freezer until they have hardened. Then transfer the frozen banana pancakes to an airtight container and store them in the freezer for up to 2 months.
    Reheat in the toaster or microwave.

    Nutrition

    Serving: 1pancakeCalories: 84kcalCarbohydrates: 15gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 15mgSodium: 136mgPotassium: 158mgFiber: 1gSugar: 5gVitamin A: 75IUVitamin C: 2mgCalcium: 50mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More delicious recipes

    • If you're a banana fan, you have to try this banana cake! It's even better than Sarah Lee. 
    • Also, the best banana bread and the best banana muffins make great breakfast treats!
    • If you love pancakes, try these whole wheat pancakes, Greek yogurt pancakes (a reader favorite), double chocolate pancakes, and these spinach pancakes. 
    • Try this healthy banana bread! It's delicious and no one can tell it's good for you!
    • These healthy banana oatmeal cookies are nutritious and delicious! 

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

    « Healthy Mixed Berry Smoothie
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    Did you make this recipe?

    Leave a comment and review below, then take a picture and tag @joyfoodsunshine #joyfoodsunshine on Instagram so I can see it! Sign up here to receive weekly e-mails!

    Reader Interactions

    Comments

    1. Vanessa

      November 30, 2022 at 9:30 am

      5 stars
      Very yummy pancakes! And great for a morning when you don’t have a ton of time. These were easy to mix up and taste great! We substituted Greek yogurt for sour cream because I was out and they still worked great.

      Reply
      • Laura

        December 01, 2022 at 7:03 am

        Thank you Vanessa! I'm so glad you loved these pancakes!

        Reply
    2. Brenda Turner

      August 04, 2022 at 3:51 pm

      5 stars
      My go to recipe Thank you for sharing only thing I did different was added 1/2cup of walnuts cause I love nuts!🤗

      Reply
      • Laura

        August 05, 2022 at 7:35 am

        Love the addition of walnuts!! Thank you Brenda!

        Reply
    3. Kristen

      June 27, 2022 at 9:34 am

      5 stars
      These are sooooo good! And the fluffiest pancakes we’ve ever made! Love how easy and delicious they are!

      Reply
    4. Mina

      June 27, 2020 at 6:57 pm

      5 stars
      We had your banana pancakes for breakfast this morning. Everyone loved it! Thank you for a great recipe!

      Reply
      • Laura

        June 28, 2020 at 6:48 am

        Thank you so much Mina! I'm so glad you all love them as much as we do!

        Reply
    5. Jesse

      June 23, 2020 at 5:47 am

      5 stars
      Yowza! GREAT recipe! I kept the tropical flavors rolling with our pancakes and used coconut milk and they turned out beeeeautiful! My kitchen smells amazing now too. Kid and husband approved. From one homeschool momma to another, THANK YOU!

      Reply
      • Laura

        June 23, 2020 at 6:46 pm

        Love that you used coconut milk! Yum!

        Reply

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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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