Banana pancakes are the ultimate breakfast treat, combining fluffy texture with sweet, caramelized banana flavor in every bite. Perfectly golden and tender, they’re a comforting way to start your day, ready in just 30 minutes. Whether you’re a busy parent or a weekend brunch enthusiast, this recipe is a lifesaver that feels indulgent yet effortless.
The natural sweetness of ripe bananas means you can skip the sugar without sacrificing flavor, while the warm, buttery aroma fills your kitchen. Pair them with a drizzle of maple syrup or a sprinkle of nuts for a delightful crunch. These pancakes are not just a meal—they’re a moment of pure, cozy joy.
Ingredients for Fluffy Banana Pancakes
- 1½ cups all-purpose flour (spooned and leveled for accuracy)
- 2 tablespoons cane sugar (or substitute with brown sugar)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- Heaping 1 teaspoon cinnamon
- Heaping ¼ teaspoon sea salt
- ¼ teaspoon ground nutmeg
- 1 cup mashed ripe banana (about 2 medium bananas)
- 1 large egg
- ⅔ cup milk (dairy or plant-based)
- 2 tablespoons neutral oil or avocado oil (plus extra for brushing the skillet)
- 1½ teaspoons vanilla extract
- Maple syrup, for serving
Step-by-Step Instructions
- In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, salt, and nutmeg. Stir until well mixed.
- In a medium bowl, whisk together the mashed banana, egg, milk, oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined (do not overmix; a few lumps are okay).
- Heat a nonstick skillet over medium-low heat and lightly brush with oil.
- Use a ⅓-cup scoop to pour the batter onto the skillet. Cook for 1 to 2 minutes per side, or until the pancakes are puffed, golden brown, and cooked through.
- Serve warm with maple syrup and enjoy!
Sweet & Savory Topping Ideas
While maple syrup is a classic choice, try drizzling your banana pancakes with honey, chocolate sauce, or caramel for a decadent twist. For a healthier option, top with fresh berries, sliced bananas, or a dollop of Greek yogurt. Feeling adventurous? Add a sprinkle of chopped nuts or a dash of coconut flakes for extra texture and flavor.
Perfect Pairings for Breakfast or Brunch
Serve these pancakes with a side of crispy bacon or scrambled eggs for a hearty breakfast. For a lighter option, pair with a fresh fruit salad or a smoothie. Don’t forget a steaming cup of coffee or tea to complete the meal!
How to Store & Reheat Like a Pro
Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. To reheat, pop them in the toaster or warm them in a skillet over low heat for a few minutes. They’ll taste just as fresh as when you first made them!
Quick Tips for Fluffy Pancakes Every Time
For the fluffiest pancakes, avoid overmixing the batter—lumps are okay! Also, let the batter rest for 5 minutes before cooking to allow the baking powder to activate. Finally, keep the heat at medium-low to ensure even cooking without burning.
Fun Variations to Mix It Up
Add chocolate chips or blueberries to the batter for a sweet surprise. For a protein boost, mix in a scoop of protein powder or swap the milk for almond or oat milk. You can even make mini pancakes for a fun, bite-sized treat!
Banana Pancakes
Ingredients
- 1½ cups all-purpose flour, spooned and leveled*
- 2 tablespoons cane sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- Heaping 1 teaspoon cinnamon
- Heaping ¼ teaspoon sea salt
- ¼ teaspoon ground nutmeg
- 1 cup mashed ripe banana, about 2 medium bananas
- 1 large egg
- ⅔ cup milk
- 2 tablespoons neutral oil or avocado oil, plus more for brushing
- 1½ teaspoons vanilla extract
- Maple syrup, for serving
Instructions
- In a large bowl, place the flour, sugar, baking powder, baking soda, cinnamon, salt, and nutmeg, and stir to combine.
- In a medium bowl, whisk together the mashed banana, egg, milk, oil, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined.
- Heat a nonstick skillet to medium-low heat and brush lightly with oil. Use a ⅓-cup scoop to pour the batter into the skillet. Cook the pancakes for 1 to 2 minutes per side, or until they’re puffed, cooked through, and golden brown on both sides. Serve with maple syrup.