I’ve always found homemade banana pancakes to be a comforting way to start the day, and this recipe has become a staple in my kitchen. Using overripe bananas brings a natural sweetness that pairs perfectly with the fluffy texture of the pancakes. The simplicity of the ingredients makes it easy to whip up, but there’s a detail in the method that takes them from good to great. Let me show you how.
Recipe
These homemade banana pancakes are flat-out the best you’ll ever make—fluffy, golden, and packed with just the right amount of banana sweetness. The secret? Overripe bananas. They bring not only natural sweetness but also a moist, tender crumb that’s impossible to resist.
I’ve been making these for years, and they’ve earned a permanent spot in my weekend breakfast rotation. The batter comes together in minutes, and the result is a stack of pancakes with caramelized edges, a hint of cinnamon warmth, and a melt-in-your-mouth texture that’s perfection with a drizzle of maple syrup or a dollop of whipped cream.
Trust me, once you try these, you’ll never go back to the boxed stuff. Let’s get flipping!
Ingredients
Perfect banana pancakes start with the right ingredients. The key is using overripe bananas—they’re sweeter and mash easier, giving the pancakes a natural richness.
While most ingredients are pantry staples, a few deserve special attention for the best flavor and texture. Let’s break it down:
- Overripe bananas: The star of the show—opt for bananas with lots of brown spots or fully brown peels for maximum sweetness and moisture.
- All-purpose flour: Provides structure. For a gluten-free version, use a 1:1 gluten-free flour blend.
- Baking powder: Essential for that fluffy lift—don’t skimp!
- Salt: Enhances all the flavors—use kosher salt for even distribution.
- Egg: Binds everything together. For a vegan option, try a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
- Milk: Whole milk adds richness, but any milk (dairy or non-dairy like almond or oat) works.
- Vanilla extract: A splash elevates the banana flavor—pure vanilla is worth it.
- Butter: Melted butter adds richness and moisture. Substitute with coconut oil for a subtle tropical twist.
- Cinnamon (optional): Adds warmth—highly recommended for extra depth.
- Maple syrup or honey: For drizzling—trust me, it’s the finishing touch you’ll want!
How to Make the Best Fluffy Banana Pancakes Recipe
– Heat the Skillet: Preheat your skillet or griddle over medium heat and lightly grease it with butter or oil.
Visual Cue: The skillet is ready when a drop of water sizzles and evaporates immediately.
– Cook the Pancakes: Pour ¼ cup of batter onto the skillet for each pancake.
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip gently and cook for another 1-2 minutes until golden brown.
Pro Tip: Keep cooked pancakes warm in a 200°F (93°C) oven while finishing the batch.
– Serve and Enjoy: Stack your pancakes and top with extra banana slices, syrup, or your favorite toppings.
Flexibility: If you prefer smaller pancakes, use 2 tablespoons of batter per pancake and adjust cooking time accordingly.
Nutrition
Banana pancakes are not only delicious but also provide a good source of essential nutrients. Here’s the nutritional breakdown per serving (about 2 pancakes):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 kcal |
| Protein | 6 g |
| Carbohydrates | 34 g |
| Fat | 7 g |
| Fiber | 3 g |
| Sugar | 10 g |
| Sodium | 300 mg |
Chef Tips
When I make banana pancakes, I always guarantee the bananas are ripe enough to mash easily—this gives them natural sweetness and a smoother texture.
Don’t overmix the batter; lumps are fine. Cook on medium-low heat to avoid burning. Flip when bubbles form on top.
For extra flavor, add cinnamon or vanilla. Serve warm with maple syrup or honey. These small tweaks make all the difference.
