Fluffy Banana Pancakes
Fluffy, golden banana pancakes topped with fresh bananas and drizzled with hot maple syrup!
Watch me make these banana pancakes from start to finish!
The Chit-Chat
Ok, it’s official, the family has spoken. Banana pancakes are now being added to our monthly breakfast rotation! We went through four batches of these pancakes during the snowstorm and I’m seriously contemplating making another batch in the morning! I mean, they have potassium and fiber so it’s kinda healthy right?
The first batch I made came from a recipe I found on tasteofhome.com and we weren’t too thrilled with it. Then it dawned on me to just use our normal pancake recipe (Grandma Barb’s buttermilk pancakes) and add a few tweaks to make them banana-fied!
The Best Banana Pancakes Recipe
Bingo, we got a winner!!
According to my Ethan, they are simply “the best pancakes he’s ever eaten in his entire life”
These banana pancakes are incredible! Hot, fluffy, golden goodness! And so full of fresh banana flavor. They even taste great cold! The only tweaks I made to the original recipe were using banana yogurt instead of buttermilk and fresh, ripe bananas! Easy peasy!
Now my wheels are turning and I’m wondering what other pancakes I can create from this easy recipe. I’m thinking blueberry pancakes are next on the list!
How to make fluffy banana pancakes..in a nutshell.
- In a large bowl whisk (or sift for best results) together flour, salt, baking powder, baking soda, and sugar. Set aside.
- To prepare the wet ingredients, in a separate large bowl, add eggs (beat until fluffy), yogurt, mashed bananas, milk, butter, and vanilla extract. Stir until combined.
- Gradually combine the dry ingredients into the banana mixture, just until incorporated. ( Batter will and should be a bit lumpy). Let batter rest while griddle is heating.
- Heat a nonstick griddle to medium heat.
- Pour about a 1/4 cup of pancake batter onto the hot skillet. When bubbles begin to break on the surface and the underside is golden, flip and cook the other side until golden brown.
- Brush pancake with butter (optional) and place pancakes on a cooling rack while cooking the rest of the batter. (Do not stack until pancakes are completely cooled. You can place the cooked pancakes in a 200 F. oven to keep them warm)
- Serve with maple syrup and fresh banana slices.
Ingredients for banana pancakes
To make these delicious pancakes you’ll need the following ingredients:
- All-purpose flour
- salt
- baking soda
- baking powder
- granulated sugar
- large eggs
- banana yogurt
- fresh bananas
- whole milk
- melted butter
- vanilla extract
- Butter, for brushing
- Maple pancake syrup
Topping & Banana Pancake Variations
We like to keep it simple around here with just maple syrup and fresh bananas. however, there are many ways to dress up these banana pancakes!
Batter Mix-In: chocolate chips, coconut, nuts, cinnamon, banana flavoring
Toppings: fresh banana slices (drizzle them with lemon juice to prevent browning), nuts, chopped bacon, peanut butter drizzle, chocolate syrup
Want to try these pancakes with homemade pancake syrup? Here’s my favorite recipe!
The Best Pancake Making Tips
Here are a few handy dandy tips to remember for getting the BEST homemade pancakes!
- Let the batter rest for about 5 minutes after mixing. This will create a fluffier pancake.
- Use a cookie scoop. A large cookie scoop (1/4 cup) makes dropping the batter on the hot griddle easier and creates even pancakes.
- Want a prettier, pancake surface? If you want the surface of your pancakes to be even in color, then don’t use butter on the griddle. Butter creates a rustic-looking pancake that will taste AMAZING but won’t have an even color. To get the best of both worlds, do not butter on your nonstick griddle and simply brush the pancakes with butter after they are done cooking. A little vegetable oil can be used if needed to prevent sticking.
- Flip when bubbles begin to rise and break on the surface. When the first few bubbles begin to rise and break and the underside is golden, flip the pancake.
- Do a test pancake. The first few pancakes never seem to come out as pretty. I always do 1-2 test pancakes to make sure my heat is right.
- Babysit the heat. You may need to raise or lower the heat so keep an eye on it.
FAQs
Why are my banana pancakes mushy? Adding too many bananas and/or stacking the pancakes while hot will result in a mushy banana pancake. Use only up to a cup of mashed bananas. (I usually use about 3/4 cup). Do not stack the pancakes while hot. Place them on a cooling rack and place them in a 200 F.oven to keep them warm between batches.
How to store leftover pancakes? I like to store any leftover pancakes in the fridge.
Can banana pancakes be reheated? Yes, reheat in the microwave.
Can I make these vegan banana pancakes? Yes, replace the eggs with a vegan egg replacement such as Just Egg, vegan banana/vanilla yogurt, and vegan milk such as unsweetened Ripple.
Can I make these banana pancakes gluten-free? Yes, replace the flour with Pamela’s gluten-free flour and use a gluten-free baking powder.
Can this pancake recipe also be used to make waffles? They sure can! Follow the directions on your waffle maker.
Get the Recipe: Banana Pancakes
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 tablespoons sugar
- 2 eggs, room temperature, beaten
- 1 cup banana creme yogurt (I use Oikos)
- ¾-1 cup ripe, mashed bananas
- 1 cup whole milk, warm
- ¼ cup butter, melted
- 1-2 teaspoons vanilla extract
Instructions
- In a large bowl, sift together flour, baking powder, salt, baking soda, and sugar. Set aside.
- In another large bowl combine beaten eggs, yogurt, bananas, milk, butter, and vanilla extract.
- Gradually, and gently, stir dry ingredients into wet ingredients until the dry ingredients are worked in. (Batter will and should be slightly lumpy and thick. Do not overwork the batter or pancakes will be rubbery). Set aside.
- Heat a nonstick griddle to 350 F. (This is the standard tempt. but griddles seem to heat differently. I have to heat mine to 300 F. It may be best to do a test pancake first to test out what is the best tempt. for your griddle)
- Place 1/4 cup of batter (per pancake) onto the hot skillet. (I spread the batter out a little as I'm pouring it on since the batter is a bit thick.)
- Cook pancakes until bubbles break on the surface and then flip them over and cook the other side until golden. You may need to adjust the heat.
- Place cooked pancakes on a cooling rack. Do not stack them or the steam will make the pancakes soggy. Once the pancakes are cooled you may stack them. (Place the pancakes in a 200 F. oven to keep them warm, if desired.)
- Serve hot with whipped butter, hot maple syrup, and fresh banana slices if desired.
Video
Notes
Pancake Making Tips
- Let the batter rest for about 5 minutes after mixing. This will create a fluffier pancake.
- Use a cookie scoop. A large cookie scoop (1/4 cup) makes dropping the batter on the hot griddle easier and creates even pancakes.
- Want a prettier, pancake surface? If you want the surface of your pancakes to be even in color, then don't use butter on the griddle. Butter creates a rustic-looking pancake that will taste AMAZING but won't have an even color. To get the best of both worlds, do not butter on your nonstick griddle and simply brush the pancakes with butter after they are done cooking. A little vegetable oil can be used if needed to prevent sticking.
- Flip when bubbles begin to rise and break on the surface. When the first few bubbles begin to rise and break and the underside is golden, flip the pancake.
- Do a test pancake. The first few pancakes never seem to come out as pretty. I always do 1-2 test pancakes to make sure my heat is right.
- Babysit the heat. You may need to raise or lower the heat so keep an eye on it.
Looking for more ways to use up ripe bananas?
Moist Banana Sour Cream Cake
Fluffy Banana Bread Crumb Muffins
Banana Bread Coffee Cake
I HAVE ALWAYS ENJOYED YOU FROM THE WAY YOU LOOK,TALK,AND COOK,I JUST ENJOY YOUR TRUE BEAUTY,YOU INSPIRED ME TO BEING COOKING AGAIN,BECAUSE ALL THE KIDS ARE GONE,BUT I STILL HAVE A TON OF GRANDCHILDERNS. GOD BLESS YOU.
Hello Monique
I have been following your site for a few years, and I have enjoyed you and your recipes. I have since become diabetic and cannot eat a lot of your good recipes, have you ever thought about posting recipes for us diabetics, we still love to eat…Too.