Breakfast

How to Make the Fluffiest Banana Pancakes

4.68 from 25 votes
It doesn't matter if you have it for breakfast or dinner, my Fluffiest Banana Pancakes recipe is exactly the sweet treat you need.

Hi Bold Bakers!

When I was pregnant, I had a serious sweet tooth! Morning, noon, and night — it was insatiable. So much so that for dinner all I wanted was a big stack of banana pancakes.

Over the next 9 months, it was a common occurrence on a Sunday evening for me to bring out my griddle and cook off these pancakes for Kevin and me. Yes, you read correctly! This batch of pancakes that would feed a small family is what my husband and I ate.

Pregnant or not, however, I can throw down when it comes to banana pancakes!

What do Bananas Add to Pancakes?

A lovely sweetness that you only get from grilled bananas. Once those bananas hit the pan they caramelize bringing out the natural sugars of the bananas. I like to give them a little extra time to make sure that the bananas are really soft and a golden brown before taking the pancakes off the heat.

Top view of Banana Pancakes, dripping with syrup and bananas.

 

What You Need To Make Banana Pancakes

Nothing fancy here, the very basics are what you need to make my Banana Pancake Recipe:

How to Make Banana Pancakes

No need for a mixer or special equipment. This recipe is all mixed by hand!

  • Melt the butter so it has time to cool.
  • In a large bowl, mix together all the dry ingredients.
  • In a measuring jug, add the buttermilk, eggs, and vanilla extract and, with a fork, whisk together.
  • Add the wet ingredient mixture to the dry and lightly mix together. My trick is to stir it enough times to spell P.A.N.C.A.K.E, and then stop.
  • Drizzle in the cooled butter and stir until just combined. Don’t overmix or you will end up with flat pancakes.
  • Put a nonstick frying pan or griddle on medium-low to medium heat to preheat.
  • Spoon one big spoonful of the batter per pancake. Resist the urge to spread out the batter otherwise it won’t be thick.
  • Lay sliced banana on top of the pancake batter as they cook.
  • Cook for roughly 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.
  • Flip and cook for another few minutes on the other side until brown. Enjoy your pancakes with butter and maple syrup — and sliced bananas on top!

A close up of my Banana Pancakes recipe, dripping with syrup, stacked with bananas, ready to eat.

Gemma’s Pro Chef Tips for Making Banana Pancakes

  • 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.

Freezing Banana Pancakes

If you want to have pancakes ready to go for a quick breakfast on the weekend, or even breakfast for dinner for the family, you can always freeze them ahead of time. Lay the pancakes flat and freeze on a tray. Once frozen you can stack them, place in an airtight container and keep frozen for 4 weeks.

To re-heat simply defrost them at room temperature for 30 minutes and then reheat in the microwave or cover them in foil and pop them in the oven for roughly 10 minutes at 350°F (180°C).

Fun tip: Cook-off some mini pancakes and put them in the kids’ lunch boxes.

A look at the interior of my banana pancakes recipe.

Make More Breakfast!

How to Make the Fluffiest Banana Pancakes Recipe

4.68 from 25 votes
It doesn't matter if you have it for breakfast or dinner, my Fluffiest Banana Pancakes recipe is exactly the sweet treat you need.
Author: Gemma Stafford
Servings: 4 people
Prep Time 20 mins
Cook Time 20 mins
It doesn't matter if you have it for breakfast or dinner, my Fluffiest Banana Pancakes recipe is exactly the sweet treat you need.
Author: Gemma Stafford
Servings: 4 people

Ingredients

  • 4 tablespoons (2oz/57g) butter
  • 2 cups (10oz/280g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 2 cups (16 floz/ 1/2 litre/480ml) buttermilk*
  • 2 eggs
  • 1 teaspoon vanilla extract, optional
  • 3 medium bananas, sliced

Instructions

  • First, melt the butter and set aside to cool.
  • In a large bowl, mix together the flour, baking powder, soda, sugar, and salt.
  • In a measuring jug, whisk together the buttermilk, eggs, and vanilla extract.
  • Add the wet to the dry ingredients and lightly mix together. My trick is to stir it enough times to spell P.A.N.C.A.K.E, and then stop. The secret to thick, fluffy pancakes is not to over mix.
  • Drizzle in the cooled melted butter and stir another few times. Resist the urge to continue to mix, lumps are perfectly fine.
  • Put a non-stick frying pan or griddle on medium-low heat.
  • Spoon one big spoonful of the batter per pancake. Let it naturally spread out itself so it remains thick. Don't spread out the batter with a spoon.
  • Next, generously lay slices of bananas on top of the pancake batter. (Don't place them too close to the edge or they will slide off).
  • Cook for roughly 4 minutes on one side. Turn them over when you see bubbles forming on the top of the pancake and the edges aren't a shiny, wet batter.
  • Flip and cook for another on the other side for another 1-2 minutes to caramelize the bananas. Enjoy hot from the griddle with butter and maple syrup.

Recipe Notes

Buttermilk is an essential ingredient in these pancakes. If you don't have any you can easily make a buttermilk Substitute.

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Elicia Sue

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Comments & Reviews

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newest oldest most useful
DebM
Guest
DebM
1 month ago

Banana pancakes with syrup and whip cream, dinner and dessert! Mashed the bananas and made some adjustments.

Monika
Guest
Monika
1 month ago

Any substitute for eggs as we are vegetarian

Adaline Agyeman
Guest
9 days ago

Can you replace the bananas with other fruit?

Sam
Guest
Sam
24 days ago

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.

Yvette St John
Guest
1 month ago

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!

Sonia kaur
Guest
Sonia kaur
1 month ago

Thanx for such a wonderful recipe ,just replaced eggs with mashed bananas and rest followed your recipe and instructions… my kids just loved them!!!

Kathy O’Malley
Guest
Kathy O’Malley
1 month ago

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!

Sharon Roche
Guest
Sharon Roche
1 month ago

Best pancake recipe I have ever tried. You explain everything so well!

Member
Elicia Sue
1 month ago

Thank you for the recipe. It was so fluffy, soft and delicious.

Anila
Guest
Anila
1 month ago

Best pancake recipe ever ! Came out so fluffy and so soft. It was sweet enough and we just ended up eating it plain without any syrup.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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