There’s something magical about the smell of pancakes cooking on a lazy morning. It’s warm, comforting, and instantly makes your home feel cozier. These Fluffy Banana Pancakes are one of my weekend rituals — a recipe that started as an experiment and ended up becoming a family favorite.
I first made these when I had two overripe bananas sitting on the counter. You know, those soft, spotty ones that nobody wants to eat. Instead of tossing them, I mashed them up, added a few simple ingredients, and within minutes, I was flipping the fluffiest pancakes I’d ever made.
They’re naturally sweet, full of banana flavor, and slightly crisp on the edges — everything you want in a perfect pancake.
Ingredients
- 2 ripe bananas (the riper, the better)
- 1 large egg
- 1 cup all-purpose flour
- 1 tablespoon sugar (optional, bananas add plenty of sweetness)
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- Pinch of salt
- ¾ cup milk (any kind you like — dairy or plant-based)
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Optional Toppings:
- Fresh fruit (berries, sliced banana, or mango)
- Maple syrup or honey
- Peanut butter or Nutella drizzle
Instructions
- Mash the bananas.
In a large mixing bowl, mash the ripe bananas until smooth. A few small chunks are fine — they give the pancakes extra texture. - Add the wet ingredients.
Stir in the egg, milk, and vanilla extract until everything blends together. - Mix the dry ingredients.
In a separate bowl, combine flour, baking powder, cinnamon, sugar, and salt. - Combine gently.
Pour the dry ingredients into the wet mixture and stir until just combined. Don’t overmix — a few lumps will keep your pancakes fluffy! - Cook the pancakes.
Heat a nonstick skillet over medium heat and lightly grease with butter or oil. Pour about ¼ cup of batter per pancake. Cook until bubbles appear on the surface (around 2 minutes), then flip and cook another minute until golden brown. - Serve warm.
Stack them high, drizzle with maple syrup, and add your favorite toppings.
My Favorite Tips
- Use very ripe bananas — they make the batter naturally sweet and soft.
- If you prefer thinner pancakes, add a bit more milk to the batter.
- For extra protein, add a spoonful of Greek yogurt or a scoop of protein powder.
- Want a gluten-free version? Substitute all-purpose flour for oat or almond flour.
Why I Love This Recipe
These pancakes are simple, nostalgic, and endlessly comforting. They remind me of slow Sunday mornings — no rush, just good food and coffee brewing in the background.
I also love that they’re versatile. Sometimes I make them with chocolate chips if I’m feeling indulgent, or with blueberries when I want something fresh and fruity. You can even make mini pancakes for kids — they adore them!
And unlike most pancakes, these stay soft even after cooling. I often make a big batch, refrigerate the leftovers, and toast them the next day for a quick breakfast.
Nutrition & Balance
These banana pancakes aren’t just delicious — they’re also nutritious. The bananas provide potassium and natural sweetness, while eggs and milk add protein and calcium. Using minimal sugar keeps them balanced enough for everyday breakfast.
If you top them with peanut butter or Greek yogurt, you get a great mix of carbs, protein, and healthy fats to start your day with steady energy.