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The Ultimate Fluffy Banana Pancakes: Easy Recipe for a Family Favorite

A tall stack of fluffy banana pancakes generously drizzled with golden syrup on a white plate.
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Welcome! I’m Sarah, and I’m so happy you’re here. Make every breakfast a celebration with these easy banana pancakes! This simple recipe yields fluffy, golden pancakes packed with ripe banana flavor. They are quick to prepare and perfect for a weekend brunch or a fast weekday meal.

Ingredients

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  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 cup milk (dairy or non-dairy)
  • 1/4 cup melted butter, plus more for the griddle
  • 2 ripe bananas, mashed well (about 3/4 cup)
  • 2 tablespoons granulated sugar

Instructions

  1. Combine the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside.
  2. Mix the wet ingredients: In a separate large bowl, whisk the egg, milk, and melted butter until combined. Stir in the mashed bananas and sugar until just mixed.
  3. Combine batters: Pour the dry ingredients into the wet ingredients. Mix gently with a whisk or spatula until the batter is just combined. Do not overmix; a few lumps are fine—this helps create fluffy pancakes.
  4. Heat the griddle: Heat a large non-stick griddle or skillet over medium heat. Lightly grease it with butter or cooking spray. You know the griddle is ready when a drop of water sizzles and evaporates quickly.
  5. Cook the pancakes: Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes per side. You will see bubbles form on the surface and the edges will look set when it is time to flip.
  6. Flip and finish: Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
  7. Serve immediately: Serve your homemade banana pancakes warm with your favorite toppings like maple syrup, fresh fruit, or a sprinkle of powdered sugar.

Notes

  • For extra fluffy banana pancakes, let the batter rest for 5 minutes before cooking.
  • Use very ripe, spotty bananas for the best natural sweetness and flavor in your ripe banana recipes.
  • You can easily customize this recipe by folding in 1/2 cup of chocolate chips or blueberries before cooking.
  • Store leftover pancakes in an airtight container in the refrigerator for up to 3 days, or freeze them for quick morning meals.

Nutrition

Find it online: https://cutcooktaste.com/easy-banana-pancakes-recipe-fluffy/