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- 1 cup all-purpose flour - 2 tablespoons granulated sugar - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon sea salt - 1 ripe banana, mashed until smooth - 1 cup buttermilk (or milk with lemon juice) - 1 large egg, at room temperature - 2 tablespoons unsalted butter, melted (plus additional for greasing the skillet) - ½ teaspoon pure vanilla extract - Optional toppings: sliced fresh bananas, pure maple syrup, fluffy whipped cream, and chopped nuts Gather the ingredients before you start. This makes cooking smooth and fun. The flour gives the pancakes structure. Sugar adds sweetness, while baking powder and baking soda help them rise. Sea salt brings out all the flavors. Use a ripe banana for a natural sweetness. If you don’t have buttermilk, mix regular milk with lemon juice. This gives you the same tangy taste. The egg binds everything together. Melted butter adds richness. Lastly, vanilla extract gives a warm, sweet aroma. Optional toppings like sliced bananas or maple syrup make your pancakes even better. You can get creative with nuts or whipped cream too. These ingredients work together to create a light, fluffy pancake that everyone will love. {{ingredient_image_2}} First, grab a large mixing bowl. In this bowl, mix the following dry ingredients: - 1 cup all-purpose flour - 2 tablespoons granulated sugar - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon sea salt Whisk these ingredients well. You want them to blend evenly. This step is key for fluffy pancakes. Next, take a separate bowl for the wet ingredients. Combine these items: - 1 ripe banana, mashed until smooth - 1 cup buttermilk (or regular milk with 1 tablespoon lemon juice) - 1 large egg, at room temperature - 2 tablespoons unsalted butter, melted - ½ teaspoon pure vanilla extract Whisk until the mixture is smooth and creamy. This step adds great flavor and moisture. Now it’s time to mix the wet and dry ingredients. Gently pour the wet mixture into the dry bowl. Use a spatula or wooden spoon to stir. Mix just until combined. It’s okay if the batter is a bit lumpy. Overmixing can make the pancakes tough. Preheat your non-stick skillet or griddle over medium heat. Once it’s hot, lightly coat it with melted butter. For each pancake, pour about ¼ cup of batter onto the skillet. You can spread it gently to form a round shape. Cook for 2-3 minutes. Watch for bubbles on the surface. The edges should look set. Carefully flip the pancake using a spatula. Cook for another 1-2 minutes until golden brown. Once done, place cooked pancakes on a warm plate. Keep them warm while you cook the rest. To make your pancakes fluffy, avoid overmixing the batter. When you mix too much, you activate the gluten in the flour. This can make your pancakes tough instead of light. It’s okay if the batter is a bit lumpy. Just stir until you see no dry flour. Using room temperature ingredients also helps. When your egg and buttermilk are at room temperature, they blend better. This creates a smooth batter and helps your pancakes rise nicely. Adjusting the heat is key for perfect cooking. Start with medium heat. If the pancakes brown too fast, lower the heat. You want a nice golden color, not burnt. To keep pancakes warm, place them on a plate and cover with a clean kitchen towel. You can also put them in a low-temperature oven. This way, they stay warm while you cook the rest. Enjoy them fresh and fluffy! Pro Tips Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your pancakes will be. Look for bananas with brown spots for the best results. Don't Overmix the Batter: To achieve fluffy pancakes, mix the batter just until combined. It's okay if there are a few lumps; overmixing can lead to dense pancakes. Keep the Skillet at the Right Temperature: If the skillet is too hot, pancakes will burn on the outside while remaining raw on the inside. Medium heat is ideal for even cooking. Experiment with Flavors: Add a pinch of cinnamon or nutmeg to the batter for extra flavor. You can also mix in chocolate chips or blueberries for a delicious twist. {{image_4}} You can make fluffy banana pancakes even better! Here are two tasty ways: - Adding chocolate chips: Mix in ½ cup of chocolate chips to the batter. This creates sweet bursts of flavor in your pancakes. - Using different fruits: Try berries or diced apples instead of bananas. Each fruit adds a unique taste and a fun twist. Want to change the recipe for dietary needs? Here are some easy swaps: - Gluten-free alternatives: Use a gluten-free flour blend instead of all-purpose flour. This makes the pancakes safe for those with gluten issues. - Vegan substitutions: Replace the egg with ¼ cup of applesauce. Use almond milk or oat milk in place of buttermilk. These swaps keep the pancakes delicious and vegan-friendly. Feel free to experiment! These variations can help you create a new favorite. Enjoy your cooking journey! To keep your leftover pancakes fresh, place them in a single layer. Use a plate or a baking sheet for this step. Cover them with plastic wrap or foil. You can also use an airtight container if you have one. Store them in the fridge. They will stay good for up to three days. When you're ready to eat, just reheat them. Freezing pancakes is easy and a great way to save time. First, let your pancakes cool completely. Next, stack them with parchment paper between each one. This helps to keep them from sticking together. Place the stack in a freezer bag. Remove as much air as you can before sealing. You can freeze them for up to two months. To reheat, take out the pancakes and let them thaw in the fridge overnight. You can also pop them in the microwave for about 30 seconds. Alternatively, heat them in a skillet on low heat for a few minutes. Enjoy your fluffy banana pancakes any time! To make your pancakes extra fluffy, focus on these tips: - Use fresh baking powder and baking soda. These help the pancakes rise. - Mix the dry ingredients well before adding wet ones. This ensures even leavening. - Do not overmix the batter. Some lumps are okay. Overmixing makes the pancakes dense. - Let the batter rest for a few minutes before cooking. This allows bubbles to form. Yes, you can use regular milk. To mimic buttermilk, add 1 tablespoon of lemon juice to 1 cup of milk. Let it sit for five minutes. This creates acidity, which helps the pancakes rise and adds flavor. Pancakes can last 3 to 4 days in the fridge. Store them in an airtight container. Make sure they are completely cool before sealing. For safety, check for any signs of spoilage before eating. This blog post covered making easy banana pancakes. We looked at all the ingredients and steps. Mixing wet and dry ingredients carefully helps keep your pancakes fluffy. You can try fun flavors or make dietary swaps. I shared tips on cooking and storing your pancakes. Remember, cooking is about fun and creativity. Enjoy making these delicious pancakes your way!

Fluffy Banana Pancakes

Deliciously fluffy pancakes made with ripe bananas, perfect for breakfast.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon sea salt
  • 1 ripe banana mashed until smooth
  • 1 cup buttermilk (or regular milk with 1 tablespoon lemon juice added)
  • 1 large egg at room temperature
  • 2 tablespoons unsalted butter, melted (plus additional for greasing the skillet)
  • 0.5 teaspoon pure vanilla extract
  • to taste optional toppings: sliced fresh bananas, pure maple syrup, fluffy whipped cream, and chopped nuts

Instructions
 

  • In a large mixing bowl, combine all-purpose flour, granulated sugar, baking powder, baking soda, and sea salt. Whisk thoroughly until the ingredients are uniformly mixed.
  • In a separate bowl, blend together the mashed banana, buttermilk (or milk with lemon juice), egg, melted butter, and vanilla extract until the mixture is smooth and creamy.
  • Gently pour the wet ingredients into the bowl of dry ingredients. Stir with a spatula or wooden spoon until just combined; be careful not to overmix. It’s perfectly fine if the batter remains slightly lumpy.
  • Preheat a non-stick skillet or griddle over medium heat. Once hot, lightly coat the surface with a little melted butter to prevent sticking.
  • For each pancake, pour about ¼ cup of batter onto the skillet. You can gently spread the batter into a round shape if needed.
  • Cook the pancakes for 2-3 minutes, or until bubbles begin to appear on the surface and the edges start looking set.
  • Using a spatula, carefully flip each pancake and cook for an additional 1-2 minutes until they are golden brown and fluffy throughout.
  • Once cooked, transfer the pancakes to a warm plate or a low-temperature oven to keep warm while you repeat the cooking process with the remaining batter.

Notes

For extra flavor, add toppings like fresh bananas, maple syrup, whipped cream, or nuts.
Keyword banana, breakfast, fluffy, pancakes