Fluffy Banana Pancakes Recipe

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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 labeled 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. 

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

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

Then, 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

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 Tablespoon 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

Banana Pancakes 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

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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 18 votes
Course Breakfast, brunch
Cuisine American
Servings 14 Pancakes
Calories 84
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes

Ingredients 
 

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. 
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: 1pancake | Calories: 84kcal | Carbohydrates: 15g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 136mg | Potassium: 158mg | Fiber: 1g | Sugar: 5g | Vitamin A: 75IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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