Weekend mornings at our house always start one of two ways: sleeping in, or making pancakes. And honestly, the best mornings involve both — sleeping in and then making pancakes. These banana pancakes are the reason I actually look forward to Saturday mornings. They’re thick, fluffy, naturally sweetened by ripe bananas, and have those gorgeous golden edges that make you feel like a short-order cook at a fancy brunch spot.
The secret to their incredible fluffiness? Mashing the bananas directly into the batter instead of just mixing them in, separating the wet and dry ingredients, and — this is the big one — not overmixing. A few lumps in the batter are totally fine. In fact, they’re preferred. The lumps are what give you fluffy pancakes instead of flat, rubbery ones.
Why You’ll Love This Recipe
These pancakes taste indulgent but are actually pretty wholesome. The bananas add natural sweetness so you need less added sugar, and they keep the pancakes incredibly moist. They’re simple enough for a weekday morning but special enough to serve to guests.
Ingredients
- 2 ripe bananas, mashed (the browner the better)
- 1½ cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup buttermilk (or milk + 1 tbsp lemon juice)
- 1 large egg
- 2 tablespoons melted butter, plus more for the pan
- 1 teaspoon vanilla extract
- Optional toppings: sliced bananas, maple syrup, chopped walnuts, chocolate chips
Instructions
Step 1: Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
Step 2: Mix the wet ingredients. In a separate bowl, mash the bananas until smooth (a few small chunks are okay). Add the buttermilk, egg, melted butter, and vanilla. Whisk until combined.
Step 3: Combine. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix — some lumps are good! Let the batter rest for 5 minutes while you heat the pan.
Step 4: Cook the pancakes. Heat a large non-stick skillet or griddle over medium heat. Add a small pat of butter. Pour about ¼ cup of batter per pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook 1–2 more minutes until golden brown.
Step 5: Serve. Stack the pancakes high and top with sliced bananas, a drizzle of maple syrup, a pat of butter, and whatever else makes your heart happy. Chopped walnuts and a sprinkle of cinnamon are particularly nice here.
Tips and Variations
Make them ahead: These freeze beautifully. Let them cool completely, then store in a freezer bag with parchment paper between each pancake. Reheat in the toaster for a quick breakfast.
Add-ins: Fold in ½ cup of chocolate chips, blueberries, or chopped pecans for extra flavor and texture.
Make them healthier: Use whole wheat flour for half of the all-purpose flour, and reduce the sugar to 1 tablespoon.
No buttermilk? Add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes — instant buttermilk substitute.
Nutrition Info (per serving, makes ~12 pancakes, serves 4)
Calories: 320 | Protein: 8g | Carbs: 52g | Fat: 9g | Fiber: 3g