Banana Pancakes that are insanely tender and so flavorful with great flavor from the bananas! They are a favorite in my household! These fluffy Banana Pancakes make a satisfying breakfast, brunch or breakfast-for-dinner.
Banana Pancakes have been on repeat in my home for the past days. They are so tender, made with no added sugar and have amazing banana-y flavor.
My kids love these banana pancakes! My 18-month old is obsessed with them! She would eat 2 at once.
These pancakes make my mornings better. I don't think anything can beat hot fluffy freshly-made pancakes with crisp edges. They are so good!
Give me these pancakes with some fresh fruits and some hot tea and I am ready to conquer the day! I am sure you will love these banana pancakes too.
Fluffy Banana Pancakes
These are really fluffy banana pancakes! The fluffiest pancakes ever! The secret is the proportion of ingredients.
There is enough of wet ingredients so the pancakes aren't heavy at all. They are so soft and fluffy! I am talking melt-in-your-mouth soft.
So if you want to make really fluffy banana pancakes, give these ones a go!
Banana Pancakes Ingredients
The ingredients for banana pancakes include:
- All-purpose flour
- Baking powder
For flavor, I also add some freshly grated nutmeg and some vanilla extract but those are completely optional!
How Do I Get Buttermilk?
In the United States you can get buttermilk from grocery stores or supermarkets. You can also make buttermilk at home.
To make buttermilk at home: Add 1 tablespoon of vinegar or lemon juice to a 1-cup measuring cup or liquid measuring cup. Add in enough milk to make 1 cup. Let it rest for 5 minutes. It's going to thicken up. Then you can can use the milk-vinegar mixture in place of buttermilk.
Buttermilk substitute: You can substitute buttermilk with plain yogurt thinned out with water. Mix ¼ cup water and ¾ cup plain yogurt to make 1 cup of buttermilk substitute.
How To Make Banana Pancakes
1. Whisk together flour, baking powder and salt.
2. Add in eggs, melted butter, buttermilk and mashed bananas. Mix to combine.
3. Cook the batter in ¼-cupfuls on a buttered griddle or skillet for about 2 minutes per side.
Best Banana Pancakes
These are the best banana pancakes. They are so tender, so flavorful and crowd pleasing.
I tested this recipe several times and I found that the proportion of ingredients used here yields the best soft tasty banana pancakes.
What To Serve With Banana Pancakes
Serve Banana Pancakes with:
- Fresh fruit: sliced bananas, strawberries, blueberries go so well with banana pancakes.
- Maple syrup
- Strawberry sauce. I make a really easy strawberry sauce by heating up sliced strawberries and sugar together until the sugar is just dissolved. This goes so well with banana pancakes!
Important Tools For Making Pancakes (Affiliate)
Watch How To Make Banana Pancakes
More Breakfast Recipes You Might Love
Fluffy Banana Pancakes that are insanely tender and taste great! They are a favorite in my household. Serve with even more sliced bananas and a drizzle of maple syrup for a satisfying breakfast, brunch or breakfast for dinner.
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ teaspoon grated/ground nutmeg optional
- 1 cup buttermilk
- 4 tablespoons unsalted butter, melted
- 2 large eggs
- 2 very ripe bananas, mashed
- 1 teaspoon vanilla extract, optional
In a large bowl whisk together the flour, baking powder, salt and nutmeg (if using).
Add in the buttermilk, melted butter, eggs, mashed banana and vanilla extract (if using). Whisk until all the ingredients are just combined. It is okay if the batter is lumpy.
Let the batter rest for 5 minutes before proceeding with making the pancakes.
Set a griddle or skillet on medium heat. Add a dab of butter (about 1 teaspoon) to the griddle and let it melt then you brush it all over the griddle or skillet.
Add the batter in ¼ cupfuls onto the griddle, leaving at least 2 inches between the pancakes. Cook for 2-3 minutes until bubbles form on top of the pancakes then flip them to the other side and let them cook for another 1-2 minutes. Use a spatula to transfer the pancakes unto a serving plate.
Repeat the process with the rest of the batter. No need to butter the griddle or skillet before making subsequent batches.
Served the pancakes with some fresh fruit and a drizzle of maple syrup. I served them with some bananas and strawberries and real maple syrup.
Number of calories is per pancake.
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