Hey y’all! If you’ve ever wished your favorite banana bread could join forces with pancakes, you’re about to fall in love. These Banana Bread Fluffy Pancakes are thick, airy, and bursting with sweet banana flavor, perfect for lazy weekend breakfasts, brunch parties, or even a cozy dessert. Grab those ripe bananas and let’s get cooking!
Why You’ll Love This
- Incredibly fluffy texture that’s reminiscent of classic banana bread.
- Quick and easy to make—ready in just 30 minutes from start to finish.
- Family-friendly and a great way to use up overripe bananas.
- Naturally sweet flavor, so you don’t need a ton of added sugar.
- Customizable with your favorite add-ins, like nuts or chocolate chips.
Ingredients
- 1 cup (130g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon light brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large very ripe bananas, mashed (about 1 cup)
- ¾ cup (180ml) buttermilk (or whole milk + 2 teaspoon vinegar/lemon juice)
- 1 large egg
- 2 tablespoons unsalted butter, melted (plus more for cooking)
- 1 teaspoon pure vanilla extract
- Optional: ⅓ cup chopped walnuts or mini chocolate chips
Directions
Step 1: Prep the Batter
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, mash the bananas until mostly smooth. Whisk in the buttermilk, egg, melted butter, and vanilla extract.
- Pour the wet mixture into the dry ingredients and gently mix until just combined. Do not overmix—lumps are okay for fluffier pancakes.
- If using, fold in walnuts or chocolate chips.
Step 2: Cook the Pancakes
- Preheat a nonstick skillet or griddle over medium heat (about 350°F/175°C) and lightly grease with butter.
- Ladle ¼ cup portions of batter onto the skillet, leaving space between each pancake.
- Cook for 2-3 minutes, until bubbles form on the surface and the edges start to look set. Flip and cook another 1-2 minutes until golden brown and cooked through.
- Transfer to a plate and keep warm while you cook the rest of the batter.
Notes
- If your batter seems too thick, add a splash more buttermilk or milk.
- Use bananas with lots of brown spots—they’re the sweetest and most flavorful.
- For extra-light pancakes, don’t press them down after flipping!
Variations
- Vegan: Use non-dairy milk with vinegar, replace egg with flaxseed meal (1 tablespoon + 2.5 tablespoon water), and coconut oil for butter.
- Gluten-Free: Substitute with a gluten-free all-purpose flour blend.
- Nutty Crunch: Add pecans instead of walnuts or swirl in chunky peanut butter.
Required Equipment
- Mixing bowls (2)
- Whisk
- Spatula
- Nonstick skillet or griddle
- Ladle or measuring cup
Storage Instructions
Store leftover Banana Bread Fluffy Pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 15-30 seconds or in the toaster for best texture. Pancakes can also be frozen—layer with parchment between each, place in a freezer bag, and store for up to 2 months. Reheat straight from frozen.
Serving Recommendations
- Top with maple syrup, a dollop of whipped cream, or sliced fresh bananas.
- Serve alongside crispy bacon or scrambled eggs for a hearty brunch.
- Try with a drizzle of warm chocolate sauce or a sprinkle of cinnamon sugar for dessert.
Pro Tips
- Let the batter rest for 5 minutes before cooking—this helps the pancakes rise higher.
- Use medium heat so the centers cook through without the outsides burning.
- Make a big batch and freeze—future-you will thank past-you on busy mornings!
FAQ
Can I use regular milk instead of buttermilk?
Yes, buttermilk adds extra fluffiness and tang, but you can mix ¾ cup milk with 2 teaspoons vinegar or lemon juice as a substitute.
How do I know when to flip the pancakes?
Flip when bubbles form on the surface and the edges look slightly dry—usually after 2-3 minutes.
Can I double the recipe?
Absolutely! Just double all the ingredients and use a large skillet or cook in batches.
Ingredients
- 1 cup all-purpose flour
- 2 ripe bananas, mashed
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¾ cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
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1In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
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2In a separate bowl, mash the bananas and combine with milk, egg, melted butter, and vanilla extract.
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3Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; batter should be slightly lumpy.
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4Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
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5Scoop about ¼ cup batter onto the skillet for each pancake. Cook for 2–3 minutes, until bubbles form on the surface. Flip and cook 1–2 more minutes, until golden brown and cooked through.
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6Repeat with remaining batter. Serve pancakes warm with your favorite toppings such as maple syrup, extra banana slices, or nuts.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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