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A tall stack of fluffy banana pancakes topped with sliced bananas and nuts, with syrup being drizzled from above onto a white plate.

Ultimate Fluffy Banana Pancakes

Wake up to a stack of incredibly light and airy pancakes, studded with sweet banana slices. This recipe ensures a consistently fluffy texture every time, perfect for a delightful breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 362
Ingredients Equipment Method Notes

Ingredients
  

For the Dry Ingredients
  • 1.5 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
For the Wet Ingredients
  • 2 ripe bananas medium size, mashed well
  • 1 large egg
  • 1 cup milk whole or 2%
  • 3 tbsp unsalted butter melted and slightly cooled
  • 1 tsp vanilla extract
For Cooking
  • 1-2 tbsp butter or cooking oil for greasing the pan

Equipment

  • Large Mixing Bowl
  • Medium mixing bowl
  • Whisk
  • Measuring Cups and Spoons
  • Fork or potato masher
  • Non-stick griddle or large frying pan
  • Spatula
  • Ladle or 1/4 cup measuring cup

Method
 

Prepare Dry Ingredients
  1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined. Set aside.
Prepare Wet Ingredients
  1. In a separate medium mixing bowl, mash the ripe bananas thoroughly with a fork or potato masher until mostly smooth with a few small lumps remaining. Aim for about 1 cup of mashed banana.
  2. Add the egg, milk, melted butter, and vanilla extract to the mashed bananas. Whisk everything together until just combined.
Combine Wet and Dry
  1. Pour the wet banana mixture into the dry ingredients. Stir gently with a whisk or spatula until just combined. A few lumps are perfectly fine and even desired for fluffy pancakes; do not overmix, as this can lead to tough pancakes.
Cook the Pancakes
  1. Heat a non-stick griddle or large frying pan over medium-low heat. Lightly grease the pan with a small amount of butter or cooking oil.
  2. Pour about 1/4 cup of batter for each pancake onto the hot griddle. Cook for 2-3 minutes, or until bubbles begin to form on the surface and the edges look set and slightly dry.
  3. Carefully flip the pancakes and cook for another 1-2 minutes on the other side, or until golden brown and cooked through.
  4. Repeat with the remaining batter, lightly greasing the pan between batches as needed.
Serve
  1. Serve the Fluffy Banana Pancakes immediately with your favorite toppings such as maple syrup, fresh fruit, whipped cream, or extra banana slices.

Notes

For extra fluffy pancakes, make sure your baking powder and baking soda are fresh. Don't overmix the batter; lumps are okay! You can keep cooked pancakes warm by placing them on a wire rack on a baking sheet in a preheated oven at 200°F (95°C) while you cook the remaining batches. Ripe bananas (with brown spots) will give the best flavor and natural sweetness.