Easy Banana Pancakes

Easy Fluffy Banana Pancakes

I don’t think I’ve ever met a light and fluffy pancake recipe I didn’t love. Buttermilk pancakes, of course, but my entire family also loves the flavor and texture in chocolate chip pancakes, apple cinnamon pancakes and blueberry pancakes.

These easy banana pancakes are one of the best ways to use bananas that are ripening on the counter. The riper they are, the sweeter they are, so use them up while you can!

I first tried these fluffy banana pancakes at a restaurant called Boots and Kimos in Hawaii. I knew I had to come home and try to recreate the recipe. The buttermilk syrup on top makes them!

Why This Recipe Works

• Quick and easy. Make an entire batch of easy banana pancakes in 20 minutes in one bowl for easy cleanup.
• So much flavor. If you love the flavor of sweet bananas in banana bread, you’ll love these fluffy and moist pancakes!

Find the full printable recipe with specific measurements below.

• Butter: Use unsalted butter so you can control the amount you add to the batter. Some will be melted, and some will be used for the griddle.
• All-purpose flour: Although we’re not baking, it’s just as important to measure the flour in pancakes properly. This way you will keep the light and fluffy texture and not produce dense heavy pancakes by using too much.
• Baking powder & baking soda: Both are used as leavening agents to help the pancakes avoid falling flat.
• Milk: The higher the fat, the thicker the batter will be. You can use whatever kind of milk you want. Even buttermilk would be great.
• Bananas: The riper the better! The skin may look spotted and brown and that’s just fine.

How to Make Banana Pancakes

• Mix dry ingredients. In a large bowl, whisk together the dry ingredients. This will include flour, sugar, baking powder, baking soda, and salt.
• Add the wet ingredients. To the same bowl, add the buttermilk and melted butter, then stir until just combined. Mix in the mashed bananas, eggs, and vanilla until most of the lumps are gone and the batter is smooth. Allow it to sit for a few minutes.
• Cook pancakes. Coat the preheated griddle with butter then pour 1/4 cup of the batter onto the griddle. Add as many pancakes onto the heated surface as can fit without touching. Cook on the first side until the edges are slightly browned and bubbles appear, then flip and cook them on the other side for 1 more minute.
• Serve them. Add a simple drizzle of maple syrup, fresh fruit, or any of your favorite toppings, and enjoy!

Tips and Variations

• Test temperature of cooking griddle. For light and fluffy pancakes, it’s important that your pan is hot enough right when the batter hits it. To test it, throw a few drops of water on the pan. If it sizzles, your pan is ready to go!
• Batter consistency. The batter for banana pancakes is usually on the thicker side. However, if you find it is too thick, add a splash of milk. If it’s too thin, add a Tablespoon of flour.
• Warm spices: Add a dash of cinnamon or nutmeg or both for a little extra warmth to pair with the vanilla.
• Nuts: Top with crushed macadamia nuts (that’s how they do it in Hawaii).
• Added moisture: Greek yogurt can be added for extra moisture. The acid will react nicely with the baking powder and soda to give the pancakes even more of a lift.

Best Banana Pancakes Toppings

For special occasions, I like to set up a pancake charcuterie board with a variety of toppings and an assortment of pancakes. Here are some of our favorite toppings:

• Buttermilk syrup
• Cinnamon pancake syrup
• Maple syrup
• Strawberry Sauce
• Nut butter (almond or peanut)
• Coconut flakes
• Fresh fruit slices
• Berries
• Caramelized bananas
• Homemade Whipped Cream

Storage

• Store: Keep leftovers stored in an airtight container in the fridge for up to 4 days.
• Reheat: To reheat, pop them in the toaster, a pan on the stove or the microwave to reheat. Just 30 seconds in the microwave will soften them up again.
• Freeze: Once completely cooled, stack in a freezer bag or airtight container. Layer them with parchment paper so they don’t stick together when frozen. Keep them in the freezer for up to 3 months.