Fluffy Banana Pancakes

This banana pancake recipe has become my weekend salvation for those mornings when I need something delicious on the table with minimal effort. The magic of transforming just three simple ingredients into fluffy, golden pancakes never fails to impress both kids and adults alike.

I discovered this recipe during a particularly hectic Saturday when my pantry was nearly empty. My picky eater not only devoured these pancakes but now requests them every weekend, calling them "banana bread pancakes."

Ingredients

• Ripe banana: The riper with brown spots the better for natural sweetness
• Large eggs: Provides structure and protein to the pancakes
• All purpose flour: Just a touch needed for binding everything together
• Oil or butter for cooking: Choose a neutral oil or butter depending on your preference
• Optional toppings: Fresh berries, maple syrup, or a dollop of yogurt take these to the next level

Step-by-Step Instructions

Banana Mashing:

Take your ripe banana and place it in a medium mixing bowl. Use a fork to thoroughly mash until no large chunks remain. The smoother your banana base the more uniform your pancakes will be. This usually takes about 30 seconds of dedicated mashing.

Batter Mixing:

Add your two eggs and three tablespoons of flour to the mashed banana. Whisk everything together until the mixture is smooth and well combined. The batter will be slightly thinner than traditional pancake batter but should still have some body to it. If it seems too runny you can add an extra teaspoon of flour.

Pan Preparation:

Heat your nonstick skillet over medium heat for about 2 minutes. Once hot add a light coating of oil or butter swirling to cover the surface. The pan should be hot enough that a drop of water sizzles but not smoking.

First Side Cooking:

Pour about 2 to 3 tablespoons of batter per pancake into the hot pan making small 3inch pancakes. Allow them to cook undisturbed for 2 to 3 minutes. You will know they are ready to flip when bubbles form on the surface and the edges begin to look set. Patience is key here.

Flipping Technique:

Use a thin spatula to carefully slide under each pancake and flip with confidence in one smooth motion. These pancakes are more delicate than regular ones so a decisive flip works best. Cook the second side for 1 to 2 minutes until golden brown.

Serving:

Transfer finished pancakes to warm plates and serve immediately with your choice of toppings. Stack them high and let everyone customize their own plate for maximum enjoyment.

Save

The banana is truly the star ingredient here. I once tried making these with underripe bananas and the difference was remarkable. The natural sugars in very ripe bananas not only add sweetness but help create that beautiful caramelization on the outside of each pancake.

Make Ahead Options

These pancakes are surprisingly freezer friendly. I often make a double batch on Sunday mornings and freeze the extras for quick weekday breakfasts. Simply place cooled pancakes in a single layer on a baking sheet to freeze initially, then transfer to a freezer bag once solid. They reheat beautifully in the toaster or microwave when you need a quick breakfast solution.

Perfect Pairings

While these pancakes are delicious with just a drizzle of maple syrup, they really shine when paired with complementary flavors. Try topping with a spoonful of Greek yogurt and fresh berries for added protein, or spread with almond butter for a more substantial breakfast. For special occasions, a sprinkle of dark chocolate chips while cooking adds little pockets of melty goodness that transforms this simple breakfast into something that feels indulgent.

Troubleshooting Tips

If your pancakes are browning too quickly or burning, your heat is likely too high. These pancakes contain natural sugars from the banana which caramelize faster than traditional pancake batter. Keep your heat at medium to medium low for best results. Also, if your batter seems too thin, adding an extra teaspoon of flour can help. Conversely, if it seems too thick, a teaspoon of milk will thin it nicely without compromising the flavor.

Save

Recipe FAQs

→ Can I make these pancakes gluten-free?

Yes! Simply substitute the all-purpose flour with oat flour or any gluten-free flour blend for a completely gluten-free version that maintains the same fluffy texture.

→ How ripe should the banana be?

The banana should be very ripe with brown spots for maximum sweetness and easy mashing. Riper bananas not only blend better into the batter but also provide more natural sweetness.

→ Can I make the batter ahead of time?

While best made fresh, you can prepare the batter up to 30 minutes ahead and keep it refrigerated. You may need to stir it again before cooking as separation might occur.

→ Why are my pancakes falling apart when flipping?

This happens if the pancakes are flipped too early or the heat is too high. Wait until bubbles form on the surface and the edges look set before flipping. Use a wide spatula and flip gently with a confident, quick motion.

→ Can these pancakes be frozen?

Absolutely! Cool them completely, then place between parchment paper sheets and freeze in an airtight container for up to 2 months. Reheat in a toaster or microwave for a quick breakfast.

→ What can I add to enhance the flavor?

Try adding a pinch of cinnamon, a dash of vanilla extract, or a sprinkle of nutmeg to the batter. For texture variation, fold in blueberries, chocolate chips, or chopped nuts after mixing.