This easy fluffy banana pancake recipe yields generous, light, and airy pancakes, loaded with banana bread flavor. With just a handful of pantry staples and ripe bananas, you can make your dream breakfast come true as often as you want!
To all breakfast lovers out there (and I know there are many of
you us), I’m excited to share my classic banana pancakes today aka the easiest banana pancakes ever! Ready within 30 minutes (or less) from start to the end, these pancakes use basic ingredients, are packed with flavors and make the ultimate lazy weekend breakfast or brunch.
Plus, let’s be honest for a minute. Most everyone has leftover ripe, spotty bananas from the week that are often a little too ripe to enjoy as is, right? Well, other than the classic banana recipes, these ripe bananas will will also make a delicious breakfast recipe. In just one bowl (no mixer needed), you can whip up a quick batch of pancakes with no effort. Even kids could do it!
What I love about these banana pancakes:
- Quick & EASY to make ✔
- Light and fluffy texture ✔
- High in fiber ✔
- Taste like banana bread ✔
Key to success
After making so many pancakes over the years, I’ve learned from my mistakes and I’m happy to share my best tips with you:
- Do not overmix. When you combine all the ingredients together, make sure you don’t overmix (and don’t mind a few clumps in the batter). Excessive mixing encourages gluten development, which will make your pancakes tough and rubbery.
- Let the batter rest! This is not a strict rule and if you run out of time you can skip this part. But ideally I recommend you let the batter rest for 5 to 10 minutes before cooking. This guarantees a smoother more uniform texture, and also gives any gluten development to relax, making the pancakes lighter and fluffier.
- Minimal greasing is best. Pancakes aren’t supposed to be fried. If you use a skillet, rub on a little vegetable oil with a paper towel (butter is also good, but make sure it doesn’t burn).
- Griddle over skillet. For a deliciously browned exterior and an even shape, pancakes need hot, even heat. Regarding this aspect, a griddle seems better than a skillet as the temperature remains steady and easier to control while you cook several pancakes at the same time.
Cooking pro tip: To test the temperature of the cooking surface, throw a few drops of cold water on it. The drops should sizzle and dance around before they disappear. If they evaporate immediately, the skillet is too hot and pancakes will burn. If they don’t sizzle, the skillet is too cold and pancakes will remain pale.
Banana pancakes variations and serving ideas
A simple drizzle of maple syrup over your pancakes is always a safe bet! This is also the reason why I use very little sugar in the pancake batter (some would even skip sugar in the batter and it would be just fine). For a little upgrade, you can top your pancakes with some berries, banana slices, nuts, nut butter (peanut butter, almond butter, cashew butter…) and/or a few spoonfuls of whipped cream or Greek yogurt.
Another option is to make caramelized banana slices! To do so, just make sure you have a few extra bananas on hand. Then melt one or two Tablespoons salted or unsalted butter in a skillet. Add bananas sliced into thick coins, a couple of Tablespoons light or dark brown sugar, and cook, stirring often, until caramelized and syrupy. This should take about 5 minutes. Serve immediately on top of your pancakes and enjoy!
What about chocolate? If like me you loooove chocolate with your pancakes, you can always use some chocolate chips in the batter before you cook them. For this recipe I would recommend between 1/3 to 1/2 cup (60-90g) chocolate chips, depending on how much you love them.
More pancakes recipes you will love…
- Best Easy Pancakes (my #1 recipe on the blog!)
- Oatmeal Banana Blender Pancakes
- Lemon Ricotta Pancakes
- Greek Yogurt Blueberry Pancakes
- Chickpea Flour Pancakes (Gluten-Free)
- Giant Apple Dutch Baby Pancake
… and go bananas with these recipes!
- Super Moist Buttermilk Banana Bread (a readers’ favorite)
- Perfect Vegan Banana Bread
- Banana & Peanut Butter Smoothie
- Breakfast Banana Muffins
- Vegan Banana Oatmeal Cookies
- Vegan Cashew Banana Bread Donuts
This easy fluffy banana pancakes recipe yields generous light and airy pancakes, loaded with banana bread flavor. With just a handful of pantry staples and ripe bananas, you can make your dream breakfast come true as often as you want!
- 1 and 1/2 cups (180g) all-purpose flour
- 2 Tablespoons (25g) sugar (optional)
- 2 and 1/2 teaspoons baking powder
- 1 pinch cinnamon (optional)
- 1 pinch salt
- 2 medium ripe bananas
- 1 cup (240 ml) milk
- 2 large eggs
- 1/4 cup (60 ml) canola oil
- In a medium bowl, whisk together all-purpose flour, sugar*, baking powder, cinnamon if using, and salt. Set aside.
- In a separate bowl, mash the bananas with a fork (it’s ok if small chunks remain). Add the eggs and pour in the milk and canola oil, mixing until just combined.
- Pour the dry ingredients into the wet ingredients, and mix until just combined (do not overmix). Let sit for a couple of minutes.
- Heat a large skillet or griddle over medium heat. For each pancake, spoon about 1/4 cup of the batter onto the skillet. Cook until bubbles form over the surface of the pancakes, then flip with a thin spatula, and cook 1 or 2 additional minutes.
- Serve warm, with maple syrup drizzled on top and extra toppings** of your choice.
* If you use very ripe bananas, you can just skip sugar in the recipe if you want. Ripe bananas are naturally sweetened and should do the job.
** Here I used caramelized banana slices: just melt some butter in a skillet, add 2 sliced bananas and 2 Tablespoons brown sugar. Cook until golden and syrupy, about 5 minutes, stirring from time to time.
Keywords: Easy banana pancakes