Incredibly fluffy banana pancakes, made from scratch, are what Saturday mornings are made of!
Nothing says family breakfast like a stack of pancakes paired with a breakfast casserole, and this delicious banana pancake recipe hits the spot every time.
- medium ripe banana, peeled and mashed
- pantry: salt, ground cinnamon, vegetable oil, all-purpose flour, granulated sugar, and baking powder.
While we didn’t include it in this recipe, a small splash of vanilla extract is also a great ingredient in pancake recipes for addition of flavor.
How to Make Fluffy Pancakes
- Mix all-purpose flour, white sugar, baking powder, salt, and ground cinnamon in a mixing bowl. Set aside.
- Combine the mashed banana, egg, milk, and vegetable oil in a small bowl and whisk well.
- Add the wet ingredients to the dry ingredients and stir just until combined. The banana mixture can be lumpy.
- Heat an electric skillet to 375 degrees, and if desired, spray the cooking surface with non-stick cooking spray.
- Drop pancake batter in 1/4 cupful onto a hot skillet. Heat each side of the pancake for 2-3 minutes or until golden brown.
- Remove from pan and immediately serve a batch of pancakes, topped with chopped banana slices and powdered sugar if desired.
- The recipe makes ten delicious pancakes.
Optional Topping ideas – additional sliced bananas, a drizzle of maple syrup, peanut butter, chocolate chips, and powdered sugar for serving
What size pancakes do these make?
The 1/4 cup batter size makes about a 5″ pancake.
Can you make healthy pancakes with just an egg and a banana?
Yep! We understand the need and want for healthy banana pancakes. You can make a two-ingredient pancake with two eggs and one banana. Mash, mix, and fry, but we prefer a fluffy banana pancake with delicious flavor.
There are also great recipes, including oats and bananas or even eggless pancakes!
Whether you prefer a guilt-free, healthier option, traditional pancakes, or a full-flavor banana pancake, the choice is yours.
Can banana pancakes be made ahead of time?
Yes. Although nothing is better than a fresh pancake off the pan, making pancakes ahead of time can be convenient, especially for busy mornings, hosting brunches or gatherings, or even making breakfast for dinner.
Important Note: COOL PANCAKES COMPLETELY BEFORE STORING.
Refrigerate: Stack the pancakes with layers of parchment in between to prevent sticking. Place them in an airtight container or sealable plastic bag and store them in the refrigerator for 2–3 days.
Freeze: If you want to store them longer, you can freeze the pancakes. Again, stack them with layers of parchment in between to prevent sticking. Place the stack in an airtight container or sealable freezer bag. They can be frozen for up to 1–2 months.
How to cook pre-made pancakes.
Microwave: Place a few pancakes on a microwave-safe plate and heat them on high for about 30 seconds to 1 minute per pancake, depending on their thickness.
Microwaving can leave you slightly softer pancakes than fresh ones off the griddle or stove.
What makes a fluffier pancake?
- Leavening agents: Use recipes with leavening agents, such as baking powder or baking soda, which are crucial for creating fluffiness in pancakes.
- Buttermilk over milk: Using buttermilk can help activate the baking powder, increasing fluffiness.
- Proper mixing technique: It’s essential to keep the pancake batter manageable when combining the wet and dry ingredients. Overmixing can develop gluten, resulting in tougher pancakes. To achieve fluffiness, gently stir the ingredients until they are just combined, leaving some lumps in the batter.
- Proper heat and cooking technique: Preheat the griddle or non-stick pan to the correct temperature. Too low a heat can cause the pancakes to spread too much and become dense, while too high a heat can result in uneven cooking.
Of course, pancakes are not the only way to enjoy a morning meal.
When it comes to breakfast recipes, we have exactly what you need!