Learn to make the BEST soft and fluffy banana pancakes in just 20 minutes! Made with ripe bananas and no added sugar, this banana pancake recipe is naturally sweet and delicious. I've received rave reviews for these over the years, and I'm so happy to finally be sharing this recipe!
Looking for more pancake recipes? Try my Blueberry Pancakes or Banana Oatmeal Pancakes next!
About This Recipe
My banana pancakes might be the best pancakes you'll ever taste- my family and friends have loved them for years! They're soft, moist, fluffy, and naturally sweet. Using ripe bananas is key to creating their ultra-soft and moist texture. If you don't have ripe bananas, let them rest on the counter for a few days to soften- the extra time is worth it.
I've been making these pancakes for as long as I can remember, but I did make one small tweak during my final round of testing to get the texture just right. I reduced the milk just a tad so the batter would be thicker, which creates even taller pancakes. I found that a thicker batter would spread less and create a moister and fluffier inside.
Best of all, these banana pancakes are freezer-friendly! Make a big batch on the weekend, and you can enjoy them all week long for a quick and easy breakfast.
Key Ingredients
Flour: I always use all-purpose flour; I find it gives the best texture to the pancakes. Cake flour makes them a bit too soft, and bread flour makes them a bit too tough.
Baking powder: Baking powder makes the pancakes tall and fluffy.
Cinnamon: Ground cinnamon is a must for a warm, cozy flavor!
Salt: Enhances all the flavors.
Bananas: Choose bananas that are very ripe! The more bruises, the better.
Eggs: Act as a binder, so the batter comes together easily. They also add some structure and moisture.
Milk: Whole milk is my favorite for the most tender pancakes, but 2% or skim is OK as well.
Instructions
STEP 1: In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
STEP 2: In another bowl, combine the bananas, eggs, and milk. Whisk until smooth.
STEP 3: Pour the banana mixture into the dry ingredients and whisk until just barely combined (you want the batter to be a bit lumpy and chunky).
STEP 4: Heat a large nonstick skillet over medium-low heat. When it's hot, grease it with some butter or oil. Scoop ยผ cup of batter into the pan. Cook until the edges dry up and bubbles form on the surface, about 2 minutes.
STEP 5: Flip and cook for another 1-2 minutes until cooked through. Serve with a pat of butter and a drizzle of maple syrup!
๐ Recipe
Banana Pancakes
Ingredients
- 1 ยพ cup all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- ยฝ teaspoon salt
- 1 ยฝ cups mashed ripe bananas (about 3 large bananas)
- 2 large eggs
- 1 ยผ cups milk
Instructions
- In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
- In another bowl, combine the bananas, eggs, and milk. Whisk until smooth.
- Pour the banana mixture into the dry ingredients and whisk until just barely combined (you want the batter to be a bit lumpy and chunky).
- Heat a large nonstick skillet over medium-low heat. When it's hot, grease it with some butter or oil. Scoop ยผ cup of batter into the pan. Cook until the edges dry up and bubbles form on the surface, about 2 minutes. Flip and cook for another 1-2 minutes until cooked through.
- Serve with maple syrup!
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