There’s something magical about waking up to the smell of banana pancakes cooking on a lazy Sunday morning. I still remember my dad flipping them high in the air (sometimes catching them!) while my sister and I giggled at the kitchen table. That’s the thing about banana pancakes – they’re not just breakfast, they’re memories in the making. And the best part? You probably have everything you need to make them right now. With just a few simple ingredients and one perfectly ripe banana, you’re about 20 minutes away from the fluffiest, most comforting stack you’ve ever tasted. Trust me, once you try this recipe, you’ll understand why it’s been my go-to weekend treat for years.

Why You’ll Love These Banana Pancakes

These pancakes aren’t just good—they’re the kind you’ll crave. Here’s why:

• Fluffy perfection: The combo of baking powder and mashed banana gives them an almost cloud-like texture.
• Ready in a flash: 10 minutes of prep means you’re eating before the coffee’s even brewed.
• Kid-approved magic: My picky nephew calls them “banana cakes” and always asks for seconds.
• Pantry-friendly: No fancy ingredients—just grab that lonely banana sitting on your counter.

And the secret bonus? They make your kitchen smell like a bakery first thing in the morning. Pure happiness on a plate.

Banana Pancakes Ingredients

Gather these simple ingredients – I bet most are already in your kitchen! The key here is that one perfect banana (you know, the kind that’s gone just speckly brown). Here’s what you’ll need:

• 1 cup all-purpose flour (spooned & leveled – don’t pack it!)
• 1 tbsp sugar – just enough to make the bananas sing
• 1 tsp baking powder + ½ tsp baking soda – our fluffy dream team
• ¼ tsp salt – trust me, it makes all the flavors pop
• 1 very ripe banana, mashed – the browner, the better
• ¾ cup milk (any kind works – I’ve used almond milk in a pinch)
• 1 egg – room temp blends easier
• 1 tbsp melted butter – plus extra for the pan

See? Nothing weird or fancy – just honest ingredients that come together to make something truly special. Now let’s get mixing!

How to Make Banana Pancakes

Okay, let’s get to the fun part! Making these pancakes is as easy as 1-2-3, but I’ll walk you through each step like I’m right there in the kitchen with you. Just remember – the secret to fluffy pancakes is gentle mixing. Pretend you’re handling a baby bird, not kneading bread dough!

Mixing the Dry Ingredients

First things first – grab your biggest mixing bowl (trust me, you’ll need the space later). Whisk together the flour, sugar, baking powder, baking soda, and salt until everything is evenly distributed. I like to give it about 15 good whisks – you’ll see little puffs of flour when it’s perfectly combined. Important: Don’t go crazy here. We’re just introducing them to each other, not forcing them to be best friends yet!

Preparing the Wet Mixture

Now for my favorite part – banana mashing time! Use a fork to smash that ripe banana in a separate bowl until it’s mostly smooth with just a few small lumps (those melt into lovely sweet pockets while cooking). Add the milk, egg, and melted butter, whisking until it looks like a pale yellow smoothie. Pro tip: If your butter is still hot from melting, temper it with a bit of milk first so it doesn’t cook the egg!

Cooking the Pancakes

Heat your pan or griddle over medium-low heat – about 300°F if you’re using an electric one. Test the heat by flicking a few drops of water on the surface; they should dance before evaporating. Pour about ¼ cup batter per pancake (I use a measuring cup for perfect circles). Watch for bubbles to form across the surface and the edges to look set – about 2-3 minutes. Then comes the exciting part – flip with confidence! Cook for another 1-2 minutes until golden brown. That first perfect flip? Pure kitchen victory!

Tips for Perfect Banana Pancakes

After making these pancakes more times than I can count, here are my can’t-live-without secrets:

• Banana ripeness is everything: Those brown-speckled bananas you’d normally toss? They’re gold for pancakes – sweeter and easier to mash.
• Let the batter rest 5 minutes: This lets the flour hydrate and gives you fluffier results (I use this time to clean up – multitasking win!).
• Medium-low heat is key: Too hot and they’ll burn before cooking through. Patience makes golden perfection.
• Don’t press them down! I know it’s tempting, but you’ll squeeze out all that lovely fluffiness we worked so hard for.

Follow these, and you’ll have pancake magic every single time!

Banana Pancakes Variations

Oh, the possibilities! My favorite part about this recipe is how easily you can make it your own. Try folding in chocolate chips (my weakness) or chopped walnuts for crunch. For dietary swaps, I’ve had great success with gluten-free flour blends – just add an extra tablespoon of milk. Feeling adventurous? A dash of cinnamon or a handful of blueberries transforms the whole experience. The base recipe is like your favorite jeans – perfect as is, but so fun to accessorize!

Serving Suggestions

Now for the best part – loading up those golden beauties! I always go classic with warm maple syrup and a pat of butter that melts into little pools. Fresh banana slices and a dusting of powdered sugar make them extra pretty for guests. On lazy weekends, I’ll crisp up some bacon (that sweet-salty combo is everything) or serve with scrambled eggs for the ultimate comfort breakfast. Pro tip: A drizzle of peanut butter takes these from great to “can I have this every morning?” status!

Storing and Reheating Banana Pancakes

Here’s the good news – these pancakes taste almost as good the next day! Let them cool completely, then stack with parchment between each one (so they don’t stick together) in an airtight container. They’ll keep in the fridge for 2-3 days, or freeze for up to 2 months. When you’re ready to eat, just pop them in the toaster or warm them in a 350°F oven for about 5 minutes. The edges get delightfully crisp while staying fluffy inside – almost better than fresh! My freezer always has a stash for those “I need pancakes NOW” mornings.

Banana Pancakes Nutrition

Here’s the scoop on what you’re enjoying (nutrition varies by ingredients): For two pancakes, you’re looking at about 220 calories, 5g fat, and 2g fiber – plus all that natural banana goodness! Not bad for something that tastes this indulgent.

FAQ About Banana Pancakes

Q1. Can I use frozen bananas?
Absolutely! Just thaw them first in a bowl (they’ll release liquid – that’s gold for your batter). Mash while still slightly frozen – it’s easier! The texture might be a tad wetter, so you may need 1-2 extra tablespoons of flour.

Q2. Why are my pancakes dense instead of fluffy?
Oh honey, you probably overmixed the batter! It should be lumpy – like cottage cheese texture. Also check your baking powder isn’t expired. And never press them down with the spatula – that’s pancake murder!

Q3. Can I make the batter ahead?
Best fresh, but you can refrigerate it for up to 2 hours (it’ll thicken – stir in a splash of milk before cooking). Overnight? The bananas oxidize and it gets… weird. Trust me, the 10-minute prep is worth it!

Q4. What if I don’t have baking soda?
You can use all baking powder (2 teaspoons total), but they won’t brown as nicely. The soda’s what gives that gorgeous golden color. Still tasty though – I’ve done it in a pinch!

Ready to Make Some Banana Pancake Magic?

There you have it – everything I’ve learned through years of joyful pancake flipping and happy breakfast tables. Now it’s your turn! Whip up a batch this weekend (or hey, why wait for Saturday?). Snap a picture of your golden stacks and tag me – I’d love to see your creations. Extra points if you attempt the dramatic flip! Whether it’s a special treat for your family or a quiet moment of self-care with a cup of coffee, these banana pancakes are little circles of love. So grab that speckled banana and get cooking – your new favorite breakfast tradition starts now!

Fluffy Banana Pancakes Ready in 20 Minutes – Bliss!

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• Author: Christina R. Jones
• Total Time: 20 mins
• Yield: 8 pancakes 1x
• Diet: Vegetarian

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Description

Fluffy and delicious banana pancakes perfect for breakfast or brunch.

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Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 ripe banana, mashed
• 3/4 cup milk
• 1 egg
• 1 tbsp melted butter

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Instructions

1. In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk mashed banana, milk, egg, and melted butter.
3. Combine wet and dry ingredients, stirring until just mixed.
4. Heat a lightly greased pan over medium heat.
5. Pour 1/4 cup batter for each pancake.
6. Cook until bubbles form, then flip and cook until golden.
7. Serve warm with syrup or toppings of choice.

Notes

• Use very ripe bananas for natural sweetness.
• Do not overmix the batter to keep pancakes fluffy.
• Adjust milk for thicker or thinner pancakes.

• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Breakfast
• Method: Pan-frying
• Cuisine: American

Nutrition

• Serving Size: 2 pancakes
• Calories: 220
• Sugar: 8g
• Sodium: 320mg
• Fat: 5g
• Saturated Fat: 2.5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 55mg

Keywords: banana pancakes, breakfast, easy pancakes, fluffy pancakes