Banana Pancakes — incredibly tender, full of banana flavor, and a family favorite. These fluffy banana pancakes are perfect for breakfast, brunch, or even breakfast-for-dinner.
I’ve made these banana pancakes on repeat lately. They turn out light and tender every time, with plenty of natural banana flavor and no added sugar.
My kids adore them — my toddler will happily eat two at once. They’re a great way to start the day or to put a comforting meal on the table when you need something quick and satisfying.
Table of Contents
- Banana Pancake Recipe
- Fluffy Banana Pancakes
- Banana Pancake Ingredients
- How Do I Get Buttermilk?
- How To Make Banana Pancakes
- What To Serve With Banana Pancakes
- More Pancake Recipes
- More Breakfast Recipes You Might Love
- Banana Pancakes Recipe Card
Banana Pancake Recipe
Warm, freshly-made pancakes with crisp edges and a soft center are hard to beat. These banana pancakes deliver that perfect balance: tender, flavorful, and easy to make. Pair them with fresh fruit and a cup of tea or coffee for a breakfast that feels special without fuss.
Fluffy Banana Pancakes
What makes these pancakes so fluffy is the right balance of wet and dry ingredients. The batter has enough liquid to keep the pancakes light rather than dense, which gives them that melt-in-your-mouth texture. If you want consistently soft pancakes with great banana flavor, this recipe is worth trying.
Banana Pancake Ingredients
The basic ingredients for these banana pancakes are straightforward:
- All-purpose flour
- Baking powder
- Salt
- Eggs
- Butter
- Buttermilk
- Bananas
For extra warmth and aroma you can add a pinch of freshly grated nutmeg and a teaspoon of vanilla extract, both optional but delicious.
For exact measurements, see the recipe card below.
How Do I Get Buttermilk?
Buttermilk is sold in most grocery stores, but you can easily make a substitute at home.
To make a quick buttermilk substitute: Add 1 tablespoon of vinegar or lemon juice to a 1-cup measuring cup, then fill with milk to the 1-cup line. Let it sit for 5 minutes; it will slightly thicken and can be used in place of buttermilk.
Alternate substitute: Thin plain yogurt with water: mix 3/4 cup plain yogurt with 1/4 cup water to make about 1 cup of a buttermilk-like substitute.
How To Make Banana Pancakes
Follow these simple steps:
1. In a large bowl, whisk together the flour, baking powder, salt, and nutmeg (if using).
2. Add the buttermilk, melted butter, eggs, mashed bananas, and vanilla (if using). Whisk until just combined; a few lumps in the batter are fine.
3. Let the batter rest for 5 minutes to allow the baking powder to activate and the texture to settle.
4. Heat a griddle or skillet over medium heat and brush it with a little butter. Spoon the batter onto the griddle in 1/4-cup portions, leaving about 2 inches between each pancake.
5. Cook until bubbles appear on the surface, about 2–3 minutes, then flip and cook another 1–2 minutes until golden. Transfer cooked pancakes to a plate and repeat with remaining batter. No need to re-butter the griddle for subsequent batches.
Best results: The proportions used here yield consistently tender, flavorful banana pancakes. They hold up well to toppings but are delicious on their own.
What To Serve With Banana Pancakes
Classic and tasty options:
- Fresh fruit — sliced bananas, strawberries, or blueberries pair wonderfully with these pancakes.
- Maple syrup for a simple finish.
- Strawberry sauce — gently heat sliced strawberries with a bit of sugar until the sugar dissolves for a quick compote that complements the banana flavor.
If you enjoy banana recipes, try a strawberry-banana pudding or banana bread for more ideas.
Useful Tools for Making Pancakes
- Griddle or large flat pan
- Non-stick skillet
- Spatula
- Measuring cups and spoons
- Mixing bowls and a whisk
More Pancake Recipes
Heart Shaped Pancakes
Pumpkin Chocolate Chip Pancakes
Plantain Pancakes
More Breakfast Recipes You Might Love
- Bread Pudding
- Crepes
- Banana Bread
- Easy Biscuits
- Breakfast Egg Muffins
If you make this recipe please leave a star rating below — your feedback helps others find the recipe and I love hearing from you. Thank you!
Banana Pancakes
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon grated or ground nutmeg (optional)
- 1 cup buttermilk
- 4 tablespoons unsalted butter, melted
- 2 large eggs
- 2 very ripe bananas, mashed
- 1 teaspoon vanilla extract (optional)
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and nutmeg (if using).
- Add the buttermilk, melted butter, eggs, mashed bananas, and vanilla extract (if using). Whisk until the ingredients are just combined — the batter may be slightly lumpy.
- Let the batter rest for 5 minutes.
- Heat a griddle or skillet over medium heat. Add about 1 teaspoon of butter and brush it over the cooking surface.
- Drop batter by 1/4-cupfuls onto the hot griddle, leaving at least 2 inches between pancakes. Cook 2–3 minutes until bubbles form on top, then flip and cook 1–2 more minutes. Transfer to a serving plate using a spatula.
- Repeat with remaining batter. You do not need to re-butter the griddle for each batch.
- Serve the pancakes warm with fresh fruit and a drizzle of maple syrup.
Notes
Recommended accompaniments:
- Fresh fruit: sliced bananas, strawberries, or blueberries.
- Real maple syrup.
- Strawberry sauce made by heating sliced strawberries with a little sugar until the sugar dissolves.
Nutrition
Additional Info
Tried this recipe? Share your experience and any tweaks you made — I always enjoy hearing how your pancakes turned out.
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