Try these moist & fluffy banana pancakes if you have bananas at home! You can whip them up in less than 30 minutes with simple ingredients on your busy mornings. It is perfectly sweetened with the natural banana flavor and cinnamons. These fluffy pancakes will surely be a hit for your family and friends!
Jump to:
- Why You'll Love This Recipe
- Ingredients To Banana Pancakes
- Tools To Make Banana Pancakes
- Step-by-Step Instructions To Make Banana Pancakes
- Extra Tips For Making Banana Pancakes
- More Topping Ideas
- How To Store It
- More Favorite Breakfast Recipes
- VIDEO: Watch How To Make It!
- Printable Recipe
- Fluffy Banana Pancakes
Why You'll Love This Recipe
- So fluffy & moist
- Super easy to make
- Not overly sweet
- Perfectly flavored with fresh bananas
- Cost-friendly
I LOVE bananas in cakes, such as banana bread, chocolate banana cake, banana chocolate chip muffins, etc. They add a uniquely moist and tender texture that sugar and oil can not create. And it feels nice to have something healthy while enjoying the sweet treats!
This is by far the best banana pancake I ever had - It is fluffy and moist, and the amount of bananas is just right. It is a great recipe for your busy day to fill everyone's tummy and satisfaction. Try it for yourself if you are up for a new pancake recipe!
Ingredients To Banana Pancakes
- All-purpose flour: Use regular all-purpose flour. You can also use whole wheat flour - the pancake does not get as fluffy as when using all-purpose flour, but it is good as a little bit healthier option.
- Baking powder: It helps significantly to let the pancake rise to create a fluffy texture. I also tried the recipe with baking soda, but the pancake tasted slightly more bitter with it and kind of eliminated the sweetness of bananas. For this recipe, I recommend using baking powder.
- Granulated sugar: You can omit sugar if you want to make it slightly healthier. You can also use brown sugar. Use white sugar for a slightly lighter texture.
- Salt: It adds depth in flavor.
- Cinnamon: The warm and sweet flavor goes so well with the banana flavor. You can omit it if you are not a cinnamon fan.
- Banana (Ripe): Use ripe or overripe bananas for a better texture and more natural sweetness.
- Egg: Egg helps to create a tender and soft texture.
- Oil: I used olive oil. Use any other oil, such as vegetable oil, canola oil, avocado oil, etc. Oil helps to moisten the pancakes a little bit.
- Milk: Use whole milk. You can also make it with almond milk or coconut milk.
Ripe Bananas
Ripe bananas have brown spots all over the surface of the skin. If it's not ripe enough, leave it in a bag with apples to speed up the process.
Tools To Make Banana Pancakes
- Bowl
- Whisk
- Rubber spatula
- Ladle or ice cream scoop
- Large non-stick pan
- Cooking spatula
Step-by-Step Instructions To Make Banana Pancakes
Mix the dry ingredients.
Combine all-purpose flour, baking powder, sugar, salt, and cinnamon. Mix well with the whisk.
Mix the wet ingredients.
- Mash bananas in a medium bowl with a fork.
- Add eggs and oil to the mashed banana and mix with a whisk.
- Add milk and mix.
Combine them all.
Combine the wet ingredients and dry ingredients. Mix well until you don't see any lumps of flour. You'll still see small pieces of banana but it's totally fine.
Cook the pancakes.
- Heat the nonstick pan at medium heat and drop a tiny bit of oil. Spread it all over the surface.
- Pour the pancake batter once the pan is heated enough. Today, I used a regular-size ice cream scoop for 4-inch pancakes.
- Flip it with a spatula when you start seeing the bubbles on the surface of the pancakes.
- Check the bottom - once it gets a nice golden brown and the top bounces back gently when you touch it, It is done! Take them out from a pan.
Extra Tips For Making Banana Pancakes
- Whenever you feel the pan got a little bit too hot, set it aside or lift it up a little bit to cool it down to prevent the surface of the pancakes from getting burned.
- After the first ones, I like to turn it down to medium-low heat. When I keep going at medium heat with my stove, sometimes the center is not fully cooked when the surface is browned. This really depends on the stove, so adjust accordingly!
- Always use a non-stick pan. Otherwise, the surface is going to stick to the pan.
- You can apply oil each time you pour the batter, but it is not necessary when using a good non-stick pan. You can also apply melted butter instead of oil.
- One batch of the recipe makes about 10 4-inch pancakes. You can change the size as you like. Just note that the bigger the pancake is, the longer it takes to cook.
- If you have a bigger family or guests, make the double batch or more as you like.
- The pancake is soft and moist even after it cools down but enjoy it while it's warm for the best taste!
More Topping Ideas
The pancakes taste amazing as is. Try some of the toppings to make it look and taste extra special!
- Honey
- Maple Syrup
- Butter
- Fresh banana slices
- Fresh berries
- Chocolate chips
- Chocolate sauce
- Almond butter
- Jam
- Whipped cream
How To Store It
You can store the leftover pancakes for up to a few days in the fridge or a few months in the freezer. Wrap them tightly with plastic wrap to prevent them from getting dried.
More Favorite Breakfast Recipes
If you liked these easy banana pancakes, also try other delicious morning dessert recipes!
VIDEO: Watch How To Make It!
Watch this video to learn how to make banana pancakes visually and have a deeper understanding of all!
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Printable Recipe
💬 If you loved this easy banana pancake recipe, please share your feedback on this post! I always love hearing how you enjoyed it with your friends and family.
If you have a question about the tutorial, leave it in the comment section below, and I'll get back to you as soon as possible!
Fluffy Banana Pancakes
Equipment
- Bowl
- Whisk
- Rubber spatula
- Ladle or ice cream scoop
- Large non-stick pan
- Cooking spatula
Ingredients
- 125 g All-purpose flour
- 1 Tablespoon Baking powder
- 1 Tablespoon Granulated sugar
- ¼ teaspoon Salt
- 1 teaspoon Cinnamon
- 150 g Banana (Ripe)
- 50 g Egg
- 1 Tablespoon Oil
- 160 g Milk
NOTE: For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements (US customary units) are provided for your convenience.
Instructions
- Mix the dry ingredients:Combine all-purpose flour, baking powder, sugar, salt, and cinnamon. Mix well with the whisk.125 g All-purpose flour, 1 Tablespoon Baking powder, 1 Tablespoon Granulated sugar, ¼ teaspoon Salt, 1 teaspoon Cinnamon
- Mix the wet ingredients:1. Mash bananas in a medium bowl with a fork. 2. Add eggs and oil to the mashed banana and mix with a whisk.3. Add milk and mix.150 g Banana (Ripe), 50 g Egg, 1 Tablespoon Oil, 160 g Milk
- Combine them all:Combine the wet ingredients and dry ingredients. Mix well until you don't see any lumps of flour. You'll still see small pieces of banana but it's totally fine.
- Cook the pancakes:1. Heat the nonstick pan at medium heat and drop a tiny bit of oil. Spread it all over the surface.2. Pour the pancake batter once the pan is heated enough. Today, I used a regular-size ice cream scoop for 4-inch pancakes. 3. Flip it with a spatula when you start seeing the bubbles on the surface of the pancakes.4. Check the bottom - once it gets a nice golden brown and the top bounces back gently when you touch it, It is done! Take them out from a pan.
Video
Notes
Extra Tips For Making Banana Pancakes
- Whenever you feel the pan got a little bit too hot, set it aside or lift it up a little bit to cool it down to prevent the surface of the pancakes from getting burned.
- After the first ones, I like to turn it down to medium-low heat. When I keep going at medium heat with my stove, sometimes the center is not fully cooked when the surface is browned. This really depends on the stove, so adjust accordingly!
- Always use a non-stick pan. Otherwise, the surface is going to stick to the pan.
- You can apply oil each time you pour the batter, but it is not necessary when using a good non-stick pan. You can also apply melted butter instead of oil.
- One batch of the recipe makes about 10 4-inch pancakes. You can change the size as you like. Just note that the bigger the pancake is, the longer it takes to cook.
- If you have a bigger family or guests, make the double batch or more as you like.
- The pancake is soft and moist even after it cools down but enjoy it while it's warm for the best taste!
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