The Ultimate Fluffy, Easy Banana Pancakes
Make soft, fluffy banana pancakes using overripe bananas. This simple recipe is quick to prepare and perfect for a family breakfast or weekend brunch.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large ripe banana, mashed well (about 1/2 cup)
- 1 large egg
- 1 cup milk
- 2 tablespoons melted butter or oil, plus more for the griddle
Instructions
- Combine the flour, baking powder, baking soda, and salt in a medium bowl. Whisk these dry ingredients together.
- In a separate bowl, mash the ripe banana until mostly smooth.
- Add the egg and milk to the mashed banana. Whisk until just combined.
- Pour the wet ingredients into the dry ingredients. Mix gently until the batter comes together. Do not overmix; a few lumps are fine.
- Stir in the melted butter or oil.
- Heat a lightly oiled griddle or large non-stick pan over medium heat.
- Pour about 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the second side until golden brown.
- Serve immediately with your favorite toppings.
Notes
- For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
- Use very ripe, spotty bananas for the best natural sweetness and flavor.
- You can substitute half the flour with oat flour for a slightly heartier texture.
- Freeze leftover pancakes in a single layer, then transfer to a freezer bag for quick reheating later.
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 8
- Sodium: 250
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 2
- Protein: 6
- Cholesterol: 55