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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: My Fluffy Banana Pancakes are a quick, mildly sweet, and satisfying treat—perfect for breakfast or even dinner. Ready in just 15 minutes, they’re easy to make and freeze well for busy mornings.
- Fluffy & Light: Soft, thick pancakes with a perfect golden-brown crust.
- Mildly Sweet: Ripe bananas bring a naturally rich, caramelized sweetness, enhanced with just a pinch of sugar.
- Foolproof: No mixer required—just a few simple steps and pantry staples.
- Meal-Prep Friendly: Freezes beautifully for a quick, delicious meal anytime.
- Healthy Twist: Made with wholesome ingredients, including buttermilk and bananas.
The first time I had real American banana buttermilk pancakes was in a Chicago diner. I was in my early 20s, new to the U.S., and instantly hooked. Back in Ireland, I spent years trying to recreate them.
A few years later, while in California, a family I worked for asked me to make pancakes. They handed me a recipe scribbled on a Post-it—just ingredients, no instructions. I miscalculated the amounts, and the result? The thickest, fluffiest pancakes I’d ever seen. The family was stunned—they’d made this recipe for years but never got those results.
That Post-it, mistakes and all, is still with me today. And now, I’m sharing the perfected version with you!
Bold Bakers Loved This!
“Yet another wonderful recipe my family truly enjoy. The caramelized banana slices were brilliant. I didn’t have buttermilk so I substituted it with oat milk and they still tasted so good. These pancakes are going to be a regular appearance on our breakfast from now on!” — Sarhani
“These pancakes came out wonderfully light and the bananas were so sweet. It was my first time making banana pancakes and definitely will not be the last!” — Ginerdee
“Best pancakes recipe ever! Came out so fluffy and so soft. It was sweet enough and we just ended up eating it plain without any syrup.” — Anila
IMPORTANT NOTE: This recipe was improved and updated on 2/18/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, serving options, and Pro Chef Tips.
Table of Contents
- What are Fluffy Banana Pancakes?
- Tools You Need
- Key Ingredients and Substitutes
- How to Make Fluffy Banan Pancakes
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- Serving Options
- Make More Breakfast
What are Fluffy Banana Pancakes?
Banana pancakes are a soft, fluffy variation of traditional pancakes, made even better with the natural sweetness of ripe bananas and a touch of sugar for added flavor. They’re a comforting, easy-to-make breakfast favorite with a rich, caramelized banana flavor.
- Naturally Sweet: Bananas provide a subtle, natural sweetness, minimizing the need for added sugar.
- Soft & Fluffy: The mashed bananas and buttermilk create a tender, airy texture.
- Golden & Caramelized: Sliced bananas cook into the batter, adding a deep, caramelized taste.
- Quick & Simple: Made with basic ingredients and no special equipment required.
- Versatile & Customizable: Enjoy them plain or with toppings like syrup, nuts, or chocolate chips.
Tools You Need
Key Ingredients and Substitutes
Bananas:
- Add natural sweetness, moisture, and flavor, creating a rich, caramelized taste when cooked.
- Substitute: Blueberries, raspberries, blackberries, or strawberries can provide similar moisture and sweetness, though the flavor will differ slightly.
All-purpose flour:
- Provides structure to the pancakes, giving them a soft but sturdy texture.
- Substitute: Whole wheat flour (to replace up to 1/2 all-purpose flour), gluten-free flour blend, or Almond Flour Baking Mix can be used for a different texture or dietary needs.
Baking Powder:
- Acts as a leavening agent, helping the pancakes rise and become fluffy.
- Substitute: Baking soda (use half the amount and include an acid like lemon juice or vinegar to activate it).
Baking Soda:
- Works alongside baking powder to help pancakes rise and become airy.
Buttermilk:
- Adds tang and acidity, which reacts with the baking soda to help pancakes rise. It also contributes to a soft, tender texture.
- Substitute: You can make it at home.
Eggs:
- Provide structure and help bind the ingredients together while contributing to fluffiness.
- Substitute: Flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water) or chia eggs (1 tablespoon chia seeds + 3 tablespoons water) work as egg replacements.
Butter:
- Adds richness and flavor, contributing to the golden-brown crust on the pancakes.
- Substitute: Oil (vegetable or coconut) or even applesauce can be used to replace butter, though the flavor and texture may change slightly.
How to Make Fluffy Banana Pancakes
Prep
- Melt butter: Melt the butter in a small bowl and set aside to cool.
- Mix dry ingredients: Mix the flour, sugar, baking powder, soda and salt together in a large bowl.
- Mix wet ingredients: In a jug, whisk together the eggs, buttermilk and vanilla extract.
- Combine: Add the liquid to the dry mix and starting lightly mixing together. My trick is to stir it enough times to spell P.A.N.C.A.K.E.S, and then stop.
- Add butter: Lastly, stir in the cooled butter leaving a few lumps in the batter.
Cook the pancake
- Put a heavy-bottomed frying pan or griddle on medium-low heat. Butter if you wish.
- Spoon ⅓ cup of batter per pancake and place on a few slices of bananas. Cook for roughly 3-4 minutes on one side. It is time to turn them over when you see bubbles forming on the top of the pancake and the edges turn color (forming bubbles on top is really important because they hold your pancake up and keep it thick, I call them pancake pillars.)
- Flip and cook for another 1-2 minutes, or until brown.
Serve
- Enjoy with butter and maple syrup!
FULL (PRINTABLE) RECIPE BELOW!
Gemma’s Pro Chef Tips
- Melt your butter first thing so it has time to cool down.
- A non-stick pan is a must for an even, golden brown color on your pancakes.
- If you don’t have buttermilk you can simply make your own here.
- When mixing spell P.A.N.C.A.K.E and then STOP! The less you mix, the fluffier the pancake.
- Once your batter is mixed cook-off straight away: Don’t let your batter hang out too long before cooking because the raising agents will de-activate over time leaving you with flat pancakes.
Make Ahead and Storage Instructions
Make-Ahead:
- You can prepare the pancake batter ahead of time. Simply mix dry ingredients and wet ingredients separately, cover, and store them in the fridge for up to 24 hours. When ready to cook, whisk the two mixtures together give it a gentle stir to bring it back together.
- Alternatively, you can cook the pancakes ahead of time and store them for later.
Storage:
- Refrigeration: Store any leftover pancakes in an airtight container in the fridge for up to 3 days.
- Freezing: For longer storage, freeze pancakes by laying them flat on a baking sheet. Once frozen solid, transfer them to a freezer-safe bag or container. They’ll stay fresh for up to 4 weeks.
- Reheating:
- From the fridge: Reheat pancakes in the microwave for 20-30 seconds or in a skillet over low heat for a few minutes.
- From the freezer: To reheat, thaw at room temperature for 30 minutes, then microwave or warm them in the oven at 350°F (180°C) for about 10 minutes.
Serving Options
-
Classic Toppings:
- Drizzle with warm maple syrup for a sweet, classic touch.
- Add a dollop of butter on top for extra richness.
-
Fruit:
- Fresh sliced bananas or berries (strawberries, blueberries, raspberries) complement the pancakes perfectly.
- Substitutes: Caramelized bananas or sautéed apples add extra flavor and texture.
-
Nuts & Seeds:
- Sprinkle with chopped walnuts, almonds, or pecans for a satisfying crunch.
- A sprinkle of chia seeds or flaxseeds boosts nutrition and adds texture.
-
Whipped Cream or Yogurt:
- Top with a dollop of whipped cream for indulgence.
- Greek yogurt or coconut yogurt offers a creamy, tangy alternative.
-
Nutella & Nut Butters:
- Drizzle with chocolate syrup or melted peanut butter for a decadent twist.
- A sprinkle of mini chocolate chips adds a touch of sweetness.
-
Savory Options:
- Try adding a fried egg on top for a savory breakfast or brunch option.
- Serve with bacon or sausage for a more filling meal.
Make More Breakfast!
IMPORTANT NOTE: This recipe was improved and updated on 2/18/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, serving options, and Pro Chef Tips.
Try These Recipes!
Fluffy Banana Pancakes
Ingredients
- 4 tablespoons (2 oz/57 g) butter
- 2 cups (10 oz/280 g) all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs , room temperature
- 2 cups (16 fl oz/ ½ litre/480 ml) buttermilk
- 1 teaspoon vanilla extract
- 2 medium ripe bananas, thinly sliced
Instructions
- Melt the butter in a small bowl and set aside to cool.
- Mix the flour, sugar, baking powder, soda and salt together in a large bowl.
- In a jug, whisk together the eggs, buttermilk and vanilla extract.
- Add the liquid to the dry mix and starting lightly mixing together. My trick is to stir it enough times to spell P.A.N.C.A.K.E.S, and then stop.
- Lastly, stir in the cooled butter leaving a few lumps in the batter.
- Put a heavy bottom frying pan or griddle on medium-low heat. Butter if you wish.
- Spoon ⅓ cup of batter per pancake and place on a few slices of bananas. Cook for roughly 3-4 minutes on one side. It is time to turn them over when you see bubbles forming on the top of the pancake and the edges turn color (forming bubbles on top is really important because they hold your pancake up and keep it thick, I call them pancake pillars :))
- Flip and cook for another 1-2 minutes, or until brown.
- Enjoy with butter and maple syrup! Cover and store leftovers in the fridge for up to 3 days. Cooked pancakes also freeze well for up to 4 weeks.
Recipe Notes
- Melt your butter first thing so it has time to cool down.
- A non-stick pan is a must for an even, golden brown color on your pancakes.
- If you don’t have buttermilk you can simply make your own here.
- When mixing spell P.A.N.C.A.K.E and then STOP! The less you mix, the fluffier the pancake.
- Once your batter is mixed cook-off straight away: Don’t let your batter hang out too long before cooking because the raising agents will de-activate over time leaving you with flat pancakes.
Banana pancakes with syrup and whip cream, dinner and dessert! Mashed the bananas and made some adjustments.
Any substitute for eggs as we are vegetarian
What can you substitute buttermilk for?
Hi again Gemma! Yet another wonderful recipe my family truly enjoy. The caramelized banana slices were brilliant. I didn’t have buttermilk so I substituted it with oat milk and they still tasted so good. These pancakes are going to be a regular appearance on our breakfast from now on!
Can you replace the bananas with other fruit?
Hi – I have been trying a lot of yourrecipes from cakes to scones to pancakes. However, in a few recipes when I use baking soda it leaves a bitter and a soppy taste behind. Like in this recipe too. Please advise where am I going wrong.
One word for this recipe…YUMMMMMMMMYYYYYYYY!!! I did add an ample handful of walnut pieces before ladling on the griddle. Hubby says it’s a definite make again!
Thanx for such a wonderful recipe ,just replaced eggs with mashed bananas and rest followed your recipe and instructions… my kids just loved them!!!
These are delicious and so easy. They are so light and fluffy. I hardly stirred the mixture and it was very lumpy and looked unmixed. They were amazing!
Best pancake recipe I have ever tried. You explain everything so well!