Fluffy Banana Pancakes Recipe
Posted Jun 21, 2020, Updated Apr 01, 2024
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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.
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!
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.
- 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.
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.
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.
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.
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.
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.
Banana Pancakes Recipe FAQS
They last for 5-7 days in the fridge or for up to 2 months in the freezer if stored in an airtight container.
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
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.
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Best Banana Pancakes
Ingredients
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 2 Tablespoons granulated sugar
- 2 medium bananas mashed
- ¼ cup sour cream or Greek yogurt
- 1 teaspoon pure vanilla extract
- 1 large egg
- ¾ cup whole milk
- butter or cooking spray for greasing the griddle
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
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have a question about this recipe. Can regular yogurt be substituted for greek yogurt?
Yes!
Best banana pancakes I have ever made! And I’ve made A LOT of pancakes, my fav breakfast food 🙂
Thanks so much for the great recipe!
The perfect banana pancake!!
Very nice flavor! Will make these again!!
I’m so glad you love them Gloria!
I’m in love with this recipe. I have all the ingredients in my home and they turned out great. Definitely coming back to this!!!
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.
Thank you Vanessa! I’m so glad you loved these pancakes!
My go to recipe Thank you for sharing only thing I did different was added 1/2cup of walnuts cause I love nuts!🤗
Love the addition of walnuts!! Thank you Brenda!
These are sooooo good! And the fluffiest pancakes we’ve ever made! Love how easy and delicious they are!
We had your banana pancakes for breakfast this morning. Everyone loved it! Thank you for a great recipe!
Thank you so much Mina! I’m so glad you all love them as much as we do!
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!
Love that you used coconut milk! Yum!