These light & fluffy banana pancakes are like banana bread in pancake form. Start your morning with this easy recipe!
I love breakfast, and I love making it. Pancakes, muffins, waffles, smoothies — preparing a morning meal is my favorite kind of kitchen therapy.
These banana pancakes are a perfect example: simple, quick, and needing no extra trip to the store. They’re light and fluffy with a moist crumb and a full banana flavor. A touch of cinnamon, brown sugar and plenty of vanilla makes them taste like banana bread transformed into a pancake. Using buttermilk helps keep them extra tender and airy.
They’re my go-to. Even without chocolate chips, they’re moist, tender and full of flavor. Topped with whipped cream, maple syrup or a dusting of icing sugar, they make a delightful breakfast—or a special weekend treat.
What makes these pancakes stand out is the blend of banana-bread flavors with the lightness of buttermilk pancakes. You get the moistness and warm spice of banana bread alongside the golden edges and fluffy interior of classic pancakes. I made them two days in a row because they’re that good.
How to Make the Pancakes
To prepare these light and fluffy banana pancakes, whisk your dry ingredients together in one bowl and combine the wet ingredients—mashed ripe bananas, egg, melted butter, buttermilk and vanilla—in another. Fold the wet mixture into the dry ingredients with a rubber spatula or wooden spoon until just combined; a few lumps are fine and help keep the pancakes tender.
Spoon about 1/4 cup of batter onto a preheated griddle or frying pan. Cook until bubbles form on the surface, then flip and cook another 2–3 minutes until both sides are golden brown. Keep the batter from being overmixed to preserve the fluffiness.
These pancakes are delicious plain, with chocolate chips folded in, or topped with maple syrup, fresh fruit, whipped cream or a sprinkle of icing sugar. Serve immediately for best texture.
Light Fluffy Banana Pancakes
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Ingredients
- 2 medium sized very ripe bananas, mashed until no lumps remain
- 2 tablespoons melted butter, cooled to room temperature
- 1 large egg, room temperature preferred
- 1 cup buttermilk, room temperature preferred*
- 2 teaspoons vanilla
- 1 cup plus 2 tablespoons all-purpose flour, spooned and leveled
- 1/2 – 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon brown sugar
- butter or non-stick cooking spray
Instructions
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In a medium bowl whisk together the mashed bananas, melted butter, egg, buttermilk and vanilla until well combined. Set aside.
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In a separate large bowl, whisk the flour, cinnamon, baking powder, salt and brown sugar.
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Fold the wet ingredients into the dry ingredients with a rubber spatula or large spoon until just combined.
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Heat a griddle to 350°F (175°C) or warm a large frying pan over medium heat. Lightly grease with butter or non-stick spray.
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Pour about 1/4 cup of batter per pancake onto the griddle. Cook 2–4 minutes until small bubbles form on the surface, then flip and cook another 2–3 minutes until golden brown on both sides.
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Re-grease the griddle or pan with butter or spray between batches as needed.
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Serve immediately, plain or with maple syrup, fresh fruit or your favorite toppings.
Notes
**This recipe yields about 10–12 pancakes, enough for 3–4 people.
Nutrition
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