Imagine waking up to the mouthwatering aroma of freshly cooked pancakes, golden brown and perfectly fluffy. These Fluffy Banana Pancakes are quick to prepare, taking just about 20-30 minutes from start to finish, and they work so well thanks to the secret of using buttermilk and ripe bananas that add incredible moisture and flavor.
This recipe is perfect for families, brunch gatherings, or anyone craving a comforting breakfast. You can make the batter ahead of time and store it in the fridge for a quick morning treat; just give it a gentle stir before cooking.
Why You’ll Love This Recipe
- You’ll get light and fluffy pancakes with a delightful banana flavor.
- Each bite combines a soft texture with a hint of sweetness.
- It’s a quick recipe that comes together in under 30 minutes.
- The use of buttermilk creates an irresistibly moist pancake.
What You’ll Need
Gather the following ingredients to get started on your delicious pancakes:
For the Wet Mixture
- 2 cups buttermilk* (or 2 tablespoons vinegar + enough milk to equal 2 cups)
- 1 large ripe banana (or about 1 cup mashed) (plus extra for slicing on adding to top of pancakes)
- 2 large eggs
- 3 tablespoons unsalted butter* (melted and cooled slightly)
- 2 teaspoons pure vanilla extract
For the Dry Mixture
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar (can substitute pure maple syrup)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
*Substitutions: Use milk + vinegar for buttermilk; coconut oil for butter.
Substitutions & Swaps
- Buttermilk can be made with milk and vinegar.
- Use applesauce instead of butter for a dairy-free version.
- Maple syrup can replace granulated sugar.
- Oat flour can substitute all-purpose flour.
How to Make It
Get ready to whip up some fluffy pancakes in just a few simple steps.
1. Combine buttermilk
Add the buttermilk to a large bowl. If you’re using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn into buttermilk.
2. Whisk wet ingredients
Whisk in the mashed banana, eggs, melted butter, and vanilla into the buttermilk.
3. Mix dry ingredients
To a medium bowl, add the flour, sugar, baking powder, baking soda, and salt. Whisk together to combine.
4. Combine mixtures
Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix!
5. Rest the batter
Let the batter rest for about 5 minutes. It should form bubbles and rise just a bit.
6. Heat the griddle
Heat a non-stick griddle to 325 degrees Fahrenheit or place a large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly if desired.
7. Cook pancakes
Using a 1/3 cup measure, pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles (about a minute). Flip and cook on the other side until golden brown and cooked through.
8. Serve pancakes
Serve topped with sliced bananas, butter, and maple syrup.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, you can freeze pancakes for easy meals.
Reheat: Microwave for 20-30 seconds or until warm.
Tips for Best Results
- Use ripe bananas for the best natural sweetness.
- Preheat your griddle or pan before adding the batter for even cooking.
- Avoid overmixing the batter to keep pancakes fluffy.
- Let the batter rest to create a light texture.
Serving Suggestions
- Serve with a drizzle of honey for added sweetness.
- Pair with fresh berries for a refreshing twist.
- Enjoy with a side of crispy bacon for a savory balance.
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