Fluffy Homemade Banana Pancakes: The Ultimate Easy Recipe for Perfect Breakfasts
Unlock the secret to incredibly light and fluffy banana pancakes with this foolproof recipe! Crafted from simple pantry staples, these homemade delights promise a melt-in-your-mouth texture and rich banana flavor every single time. Ideal for a festive holiday brunch, a leisurely weekend morning, or even a quick weekday treat, these pancakes are destined to become a family favorite.
There’s nothing quite like the aroma of freshly cooked pancakes filling your home, especially when they’re infused with the natural sweetness of ripe bananas. This particular recipe for homemade banana pancakes checks all the right boxes: they are remarkably light and fluffy, incredibly simple to prepare, and boast a comforting flavor reminiscent of your favorite banana bread. They offer a delightful start to any day, transforming ordinary mornings into extraordinary ones.
While pancakes traditionally grace our tables on relaxed weekend mornings, this easy banana pancake recipe is so straightforward that you can effortlessly whip up a batch even on a busy weekday. Imagine enjoying a warm stack before heading out the door! For added convenience, consider making a large batch and freezing the leftovers. They reheat beautifully, ensuring you always have a delicious, homemade breakfast option at your fingertips.
My go-to way to enjoy these fluffy pancakes is drizzled generously with pure maple syrup, adorned with a few extra slices of fresh banana, and a sprinkle of chopped walnuts for a delightful crunch. However, the versatility of these easy banana pancakes means they taste equally incredible slathered with creamy peanut butter or a luscious spread of Nutella. Feel free to get creative with your toppings!
Essential Banana Pancake Recipe Ingredients
One of the best aspects of this easy banana pancake recipe is that it relies on common pantry staples you likely already have on hand. No need for a special trip to the grocery store! Here’s a closer look at the key ingredients that come together to create these perfect fluffy pancakes:
- All-Purpose Flour: This forms the foundational structure of our pancakes. I’ve exclusively tested this recipe with standard all-purpose flour, which provides the ideal texture. If you need a gluten-free option, a cup-for-cup gluten-free flour blend might work, but results can vary, so proceed with caution. Ensure you spoon and level your flour for accurate measurement, as too much flour can lead to dense pancakes.
- Granulated Sugar: A modest amount of sugar is used in this batter. Since the overripe bananas contribute significant natural sweetness, we only need about 3 tablespoons of granulated sugar to achieve the perfect balance without making the pancakes overly sweet.
- Baking Powder: This is the leavening agent responsible for those coveted light and fluffy pancakes. It reacts with the wet ingredients to create air bubbles, ensuring a wonderfully airy texture. Don’t confuse it with baking soda; baking powder is crucial here.
- Ground Cinnamon: A half teaspoon of ground cinnamon infuses these banana pancakes with a warm, inviting spice that complements the banana flavor beautifully. If you’re a cinnamon enthusiast, feel free to add a bit more to suit your taste for a stronger, more pronounced flavor.
- Salt: Just a quarter teaspoon of salt is vital for enhancing all the other flavors in the batter. It balances the sweetness from the bananas and sugar, preventing the pancakes from tasting bland.
- Large Eggs: Eggs act as a binder, holding all the ingredients together and contributing to the pancakes’ structure and richness. They also help create a tender crumb.
- Neutral Flavored Oil: For the best results, opt for a neutral-flavored oil such as canola or vegetable oil. This adds moisture and tenderness to the pancakes without imparting any unwanted taste. Melted butter can also be used for a richer flavor.
- Pure Vanilla Extract: A teaspoon of pure vanilla extract elevates the overall flavor profile, adding a subtle depth and warmth that pairs wonderfully with banana and cinnamon. Always choose pure vanilla for the best aroma and taste.
- Overripe Bananas: This is where the magic happens! Overripe bananas, those with plenty of brown spots on their peels, are essential for this recipe. They are significantly sweeter and have a much stronger banana flavor, which translates directly into delicious pancakes. You’ll need about 1 cup of mashed banana, typically equivalent to two medium-sized overripe bananas.
- Milk: I prefer using whole milk for its richness, which contributes to a more tender and flavorful pancake. However, feel free to use any type of milk you have on hand, whether it’s skim, 2%, or even a non-dairy alternative like almond or soy milk.
How to Master Making Fluffy Banana Pancakes
Achieving perfectly fluffy banana pancakes is easier than you might think! Follow these simple steps for a consistently delicious outcome:
Before you even start mixing your batter, it’s crucial to preheat your skillet or griddle to medium heat. This step is often overlooked but is absolutely vital for achieving beautifully golden-brown and evenly cooked pancakes. If the surface isn’t hot enough, your pancakes could end up pale, flat, and greasy. Allow it a good 5-10 minutes to reach the right temperature.
In a generously sized mixing bowl, combine all your dry ingredients: the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt. Whisk them together thoroughly until they are well combined and there are no visible lumps of baking powder or clumps of flour. This ensures even distribution of leavening and flavor. In a separate, equally spacious bowl, whisk together your wet ingredients: the milk, eggs, neutral oil, pure vanilla extract, and of course, the star of the show, the mashed overripe banana. Whisk until everything is fully incorporated and smooth.
Now, gently add the dry ingredients to the wet ingredients. With a whisk or spatula, mix them together until they are *just* combined. This is a critical step for light and fluffy pancakes. Do not overmix the batter! Overmixing develops the gluten in the flour, which can lead to dense, tough, and gummy pancakes. It’s perfectly normal, and even desirable, to see a few small lumps in your batter – this indicates you haven’t overmixed it. A slightly lumpy batter makes for tender pancakes.
If you haven’t already, lightly grease your preheated skillet with non-stick cooking spray or a dab of butter. Then, using a 1/4 cup measuring cup, scoop the banana pancake batter from the bowl and gently drop it onto the hot skillet. This ensures uniform pancake size and even cooking. Don’t overcrowd the skillet; cook them in batches if necessary.
Watch your pancakes carefully. Once the batter starts to form small bubbles across the surface and the edges begin to look set and slightly dry, you’ll know it’s the perfect time to flip them. Carefully slide a spatula underneath and flip the pancakes. After flipping, these simple banana pancakes will only need to cook for another minute or two on the second side, or until they are golden brown and cooked through.
Repeat this process, greasing the pan lightly between batches if needed, until all the delicious banana pancakes have been cooked. Once done, serve them immediately while they’re warm and at their peak fluffiness. I love to top mine with a generous pour of maple syrup, a sprinkle of crunchy chopped walnuts, and a few fresh banana slices. But don’t hesitate to be as creative as you want with your toppings – the possibilities are endless!
Enhance Your Banana Pancakes with Mix-Ins!
Absolutely! While these homemade banana pancakes are undeniably delicious on their own, their simple base makes them a perfect canvas for various mix-ins. Adding extra ingredients can elevate your breakfast experience and cater to different tastes. For a classic twist, stir in a handful of chocolate chips – milk, dark, or semi-sweet all work wonderfully. If you’re looking for added texture and nutty flavor, chopped walnuts or pecans are excellent choices that complement the banana perfectly. Other ideas include blueberries (fresh or frozen), shredded coconut, or even a sprinkle of nutmeg for extra spice. Remember to add your chosen mix-ins to the batter after the wet and dry ingredients have been gently combined, folding them in just enough to distribute without overmixing.
Freezing and Reheating Homemade Pancakes for Later
These homemade banana pancakes are not only delicious fresh off the griddle but also freeze beautifully, making them an ideal meal-prep option for busy mornings. To ensure they retain their shape and don’t stick together, I highly recommend a specific freezing method: arrange the freshly cooked pancakes in a single layer on a baking tray lined with parchment paper. Place the tray in the freezer for about an hour or until the pancakes are completely frozen solid. This initial freezing step prevents them from clumping together when stored. Once frozen, transfer the pancakes to a large, airtight freezer bag or container. They can be stored in the freezer for up to 2-3 months.
Reheating frozen pancakes is quick and easy, providing a warm and satisfying breakfast in minutes. You have a few options: for crispy edges, simply pop them into a toaster or toaster oven until warmed through and lightly browned. Alternatively, you can microwave them in 20-second intervals until they are heated evenly. For larger batches, place them on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until soft and warm throughout. This makes them perfect for a grab-and-go breakfast any day of the week!
Expert Cooking Tips for Perfect Banana Pancakes
- Measuring Bananas: This recipe calls for 1 cup of mashed bananas, which typically equates to about two medium-sized overripe bananas. For accuracy, it’s best to mash your bananas first and then measure them.
- The Power of Overripe Bananas: Always prioritize using overripe bananas for this recipe. Their natural sugars intensify during ripening, providing a much sweeter flavor and a more pronounced banana aroma that will truly shine in your pancakes.
- Keeping Pancakes Warm: If you’re cooking a large batch and serving them all at once, you can keep the cooked pancakes warm while you finish the rest. Preheat your oven to a low temperature, around 200°F (93°C). As each batch finishes cooking, transfer the pancakes to a baking sheet lined with parchment paper and place it in the warm oven. This prevents them from cooling down and getting rubbery.
- Avoid Overmixing: We can’t stress this enough – overmixing your batter is the enemy of fluffy pancakes! Mix only until the wet and dry ingredients are just combined. A few lumps are perfectly fine and actually indicate a tender result.
- Consistent Sizing: Using a 1/4 cup measuring cup or an ice cream scoop for each pancake ensures that they are all roughly the same size, which helps them cook evenly.
- Don’t Skimp on Preheat Time: Giving your skillet or griddle ample time to reach the proper temperature (medium heat) is key. A hot pan ensures a beautiful golden crust and proper rise.
- Adjusting Heat: Pay attention to your skillet’s temperature. If your pancakes are browning too quickly on the outside but still raw inside, lower the heat slightly. If they’re cooking too slowly or not browning, increase it a little.
More Easy Pancake Recipes to Brighten Your Morning!
If you loved these fluffy banana pancakes, you might be eager to explore other delightful pancake variations. Expand your breakfast repertoire with these equally simple and delicious recipes:
- Classic Buttermilk Pancakes: A timeless favorite, known for their tangy flavor and incredibly tender texture.
- Hearty Whole Wheat Pancakes: A healthier twist that still delivers on fluffiness and taste, perfect for a wholesome start.
- Festive Gingerbread Pancakes: Spiced with warm ginger and molasses, these are wonderful for holiday breakfasts or any time you crave a touch of warmth.
- Decadent Chocolate Chip Greek Yogurt Pancakes: A rich and satisfying option, with a hint of tang from Greek yogurt and bursts of chocolatey goodness.
Video Tutorial
Banana Pancakes
Pin Recipe
SaveSaved!
Leave a Review
Ingredients
- 1½ cups (190 grams) all-purpose flour (spooned & leveled)
- 3 tablespoons (40 grams) granulated sugar
- 2½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup (240 ml) whole milk
- 2 large eggs
- 2 tablespoons (30 ml) canola or vegetable oil
- 1 teaspoon pure vanilla extract
- 1 cup (250 grams) ripe mashed banana
Instructions
-
Heat a large skillet or griddle to medium heat and spray well with nonstick cooking spray. Ensure it’s fully preheated before adding batter.
-
In a large mixing bowl, whisk together the flour, sugar, baking powder, ground cinnamon, and salt until well combined. Set aside.
-
In a separate mixing bowl, whisk together the milk, eggs, oil, pure vanilla extract, and mashed banana until fully combined and smooth.
-
Add the dry ingredients to the wet ingredients and mix until just combined, being careful not to overmix the batter. A few small lumps are okay.
-
Using a ¼ cup measuring cup, scoop the batter and drop onto the heated skillet or griddle. Cook until bubbles form on top and edges look set (about 2-3 minutes), then carefully flip and cook for another 1 to 2 minutes until golden brown and cooked through.
-
Serve warm immediately with your favorite toppings like banana slices and pure maple syrup.
Notes
Freezing Instructions: To freeze for longer storage, first arrange cooked pancakes in a single layer on a parchment paper-lined baking tray and freeze for an hour or so until solid. Then, transfer them to a large freezer bag, removing as much air as possible, and seal. They can be frozen for up to 2-3 months. To reheat frozen pancakes, pop them in the toaster, warm in a toaster oven, or microwave them in 20-second intervals until fully warmed through.
Bananas: For the best flavor and sweetness, always use overripe bananas (with plenty of brown spots) in this recipe. You will need approximately 2 medium bananas to yield 1 cup of mashed banana.
Milk: While whole milk was used and is recommended for richness, any kind of milk (skim, 2%, or even non-dairy alternatives like almond or soy milk) will work perfectly fine in this recipe.