Ultra-Fluffy Banana Pancakes

These ultra-fluffy banana pancakes are tender, lightly sweet, and fast to make with ripe bananas.

A short rest helps them rise beautifully, while gentle mixing keeps the crumb soft. Serve warm with maple syrup and your favorite toppings.

The perfect easy, fluffy banana pancake recipe

These banana pancakes have that little extra something everyone loves: a thick, tender crumb that stays soft and moist even after cooling, thanks to ripe bananas.

I make them often when a couple of spotted bananas are sitting on the counter, because the batter comes together in minutes and never feels fussy.

The method is simple and reliable: one bowl for the dry ingredients, another for the mashed bananas mixed with eggs, milk, and oil, then a gentle stir to bring everything together.

There’s no need to overmix, just enough to keep the pancakes light and fluffy.

Sweetness is easy to adjust too, since very ripe bananas naturally sweeten the batter, making added sugar optional.

Cook them until small bubbles appear on the surface before flipping.

Perfect for breakfast or a cozy snack, they welcome endless toppings like maple syrup, fruit, yogurt, or chocolate.

Ingredients for the perfect banana pancakes

• All-purpose flour (180 g / about 1 ½ cups): gives structure so pancakes hold their shape.
• Baking powder (2 ½ tsp): helps them rise for a lighter, fluffier texture.
• Salt (a pinch): balances sweetness and boosts flavor.
• Ripe bananas (2 medium): natural sweetness, moisture, and binding power.
• Large eggs (2): adds richness and helps the batter set properly.
• Milk (240 ml / 1 cup): hydrates the batter for a smooth, spoonable consistency.
• Neutral oil (60 ml / ¼ cup): keeps the crumb tender and prevents dryness.
• Optional: sugar (2 tbsp) if your bananas aren’t very sweet; cinnamon (a pinch) for warmth.

Step-by-step for the fluffiest banana pancakes

1) Mix the dry ingredients

In a large bowl, whisk together flour, (optional) sugar, baking powder, (optional) cinnamon, and salt.

2) Mix the wet ingredients

• In a second bowl, mash the bananas with a fork until mostly smooth.
• Add eggs, milk, and oil, then whisk to combine.

3) Combine gently

• Pour the dry ingredients into the wet mixture.
• Stir just until no dry flour remains. A few lumps are fine, overmixing makes pancakes dense.

4) Rest the batter (5–10 minutes)

Let the batter sit briefly. This helps it thicken slightly and improves the rise and texture.

5) Cook

• Heat a large lightly oiled non-stick pan over medium heat.
• Spoon 3–4 tablespoons of batter per pancake.
• Cook until small bubbles appear on the surface and the edges look set.
• Flip and cook 1–2 minutes more, until golden and cooked through.

6) Serve

Serve warm with maple syrup and any toppings you like.

Key tips for ultra-fluffy pancakes

• Use very ripe bananas (speckled skins = sweeter flavor and softer crumb).
• Keep the heat medium to avoid browning too fast before the center cooks.
• Don’t press pancakes down with the spatula (it pushes out air and makes them heavy).
• Grease lightly: too much oil can “fry” the edges and reduce fluffiness.

Sweetness and texture adjustments

• If the batter feels too thick, add 1-2 tbsp milk.
• If it feels too runny, add 1 tbsp flour and stir briefly.
• If bananas are very large, you may need a splash more flour; if they’re small, a spoon of sugar help

Tasty variations (same base, easy upgrades)

• Chocolate chips: sprinkle on top after spooning batter into the pan so they melt without tinting the batter.
• Blueberries or raspberries: add right before cooking to keep the fruit intact and prevent excess moisture.
• Chopped walnuts or pecans: fold in a small handful for crunch, or sprinkle on before flipping.
• Orange zest: finely grate into the batter for a fresh note that lifts the banana flavor.
• No added sugar: skip the sugar and use very ripe, spotty bananas for natural sweetness.

Storage, freezing, and reheating

• Fridge: store cooled pancakes in an airtight container for 2-3 days.
• Freeze: freeze in a single layer, then transfer to a bag. Keeps up to 2 months.
• Reheat:
  • Pan: 30-60 seconds per side over low heat
  • Oven: 160°C (320°F), 6-8 minutes, loosely covered
  • Microwave: 20-30 seconds (softest, least crispy)

Troubleshooting (quick fixes)

• Dense pancakes: batter was overmixed, stir gently and stop early.
• Burning outside, raw inside: heat is too high, lower to medium.
• Pancakes spreading too much: batter is thin, rest longer or add 1 tbsp flour.
• Not fluffy enough: check baking powder freshness and don’t skip the short rest.

FAQ: Common Questions & Quick Fixes

• Why are my pancakes dense? This usually comes from overmixing. Stir just until combined, and don’t skip the short resting time.
• Why do they burn before they’re cooked through? The pan is too hot. Cook over medium heat and wait for bubbles to appear on the surface before flipping.
• Can I make the batter ahead of time? Yes, but it’s best to cook within an hour. If the batter thickens in the fridge, loosen it with a splash of milk.
• How do I get evenly sized pancakes? Use a measuring spoon or scoop (3-4 tbsp per pancake) and make sure the pan is properly preheated.
• Can I replace the oil? Yes, use melted butter for a richer flavor, or any other neutral-tasting oil.

Other Recipes for Breakfast to try

• Chocolate Crêpes
• Blueberry and chia seeds Pancakes
• Classic french crepes