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    Home » Breakfast

    Fluffy Banana Pancakes

    Published: Aug 1, 2019 · Modified: Mar 24, 2023 by Mamma C · This post may contain affiliate links

    Jump to Recipe

    These Fluffy Banana Pancakes taste like banana bread! You'll love this cinnamon-banana pancake recipe!

    Close-up photo of stacked banana pancakes with banana slices on a plate

    Let me introduce you to my weekend date. These fluffy banana pancakes and I have been going steady for a month.

    It started when I was wondering what to do with my ripe bananas. Since I make banana smoothies 5-6 days a week for breakfast, I typically buy 10-12 bananas at a time, in case someone else in my household wants some, too.

    Side view of stacked banana pancakes with banana slices on a plate and a glass of orange juice behind it

    We usually end up with 3-4 overripe bananas each week. I always freeze some for my smoothies, but kept craving banana pancakes.

    So, I began experimenting with my banana pancake recipe every weekend. I'd eat some pancakes, share a little with my hubby and son and take notes about what I should try differently next time.

    Each week, my pancake breakfast got better and better. Then, one recent Saturday, I hit the jackpot. 

    I knew -- and my guys agreed -- these are the best banana pancakes! They're basically like banana bread, in pancake form.

    'Banana bread' pancakes

    If you want to take banana pancakes from bland to brilliant, you need a little salt, sugar, flavoring and spice. I went with vanilla extract and cinnamon...yum!

    Combining them with the other banana pancake ingredients -- mashed bananas, flour, eggs, almond milk, baking powder and baking soda -- produces a banana bread taste and aroma that'll summon anyone in your household to the kitchen.

    Hey, Good Lookin'!

    Stack of banana pancakes with a slice cut out and banana slices on a plate

    How to make banana pancakes

    The process is very similar to most of my pancake recipes, but you'll have to mash a couple of bananas to include in the batter. Once you've done that and beaten your eggs with a fork or whisk, you'll combine the wet ingredients, then the dry ingredients. Then, you'll whisk everything together.

    Collage showing banana pancake ingredients, batter and the pancakes cooking in pan

    You'll heat a greased pan or griddle (affiliate link) over medium heat, spoon in your batter and cook it for three minutes per side.

    When it's time to flip a pancake, it helps to use your spatula to lift up all the edges first, then slide your spatula underneath, until it's in the center. Then, you'll carefully flip!

    How to make pancakes fluffy

    Here are the secrets to fluffy banana pancakes:

    • Use baking powder and baking soda, which each leaven the batter and cause the dough to expand. 
    • Beat the eggs with a fork for a minute before adding them to the batter. This adds volume.
    • Use almond milk instead of regular milk, which produces fluffier results.
    • Cook the banana pancakes over medium heat (instead of medium high), for three minutes per side, to allow time for the insides to cook without burning the outsides.
    Stacked banana pancakes on a plate with a forkful taken out and banana slices

    Can you store the batter?

    Normally, pancake batter can be refrigerated for two days, but I don't recommend it for banana pancake batter. The mashed bananas will continue to ripen and result in soggy, rather than fluffy, pancakes.

    It's better to cook all the banana batter the day you make it. This recipe yields four large pancakes, so it's not a huge amount.

    How to store leftover pancakes

    You can store leftover pancakes covered in the refrigerator for up to four days. Let them cool off first.

    To freeze pancakes, stack them with a layer of wax paper or parchment in between them. Place the pancakes in a freezer bag and freeze them for up to two months.

    More recipes to enjoy

    If you love bananas, don't miss this Sweet Banana Pizza with White Chocolate. If flapjacks are your jam, be sure to check out my other pancake recipes, starting with The Best Pancakes, featuring delicious almond flavor. And, you have to try these Lemon Ricotta Pancakes!

    Wait...there's more...

    • Easy Lemon-Blueberry Pancakes
    • Orange Pancakes with Chocolate Chips
    • Cinnamon Almond Multigrain Pancakes

    Enjoy!

    (Recipe Source: Cooking with Mamma C)

    stack of banana pancakes on a plate with banana slices

    Fluffy Banana Pancakes

    These Fluffy Banana Pancakes taste like banana bread! You'll love this cinnamon-banana pancake recipe!

    5 from 5 votes
    Print Pin Rate Save Go to Collections
    Course: Breakfast
    Cuisine: American
    Prep Time: 7 minutes
    Cook Time: 12 minutes
    Total Time: 19 minutes
    Servings: 2 -4
    Calories: 440kcal
    Author: Mamma C

    Ingredients

    Wet Ingredients

    • 2 medium bananas (ripe & peeled)
    • 2 eggs
    • ½ cup unsweetened almond milk (or dairy milk; see notes for sweetened almond milk)
    • 1 ½ teaspoons vanilla extract

    Dry Ingredients

    • 1 cup all-purpose flour (Use a spoon to lightly scoop flour into a measuring cup and level off the top.)
    • 1 tablespoon sugar
    • 1 teaspoon cinnamon
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ⅓ teaspoon salt

    Add in (optional)

    • ¼ cup walnuts, chopped
    US Customary - Metric
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    Instructions

    • In a small mixing bowl, mash the bananas with a potato masher or fork.
    • Beat the eggs in a liquid measuring cup for one minute with a fork or whisk. Add the eggs to the bowl with the bananas.
    • Add the remaining wet ingredients (almond milk and vanilla) to the bananas and whisk to blend.
    • In a medium mixing bowl, whisk all the dry ingredients (flour, sugar, cinnamon, baking powder, baking soda and salt).
    • Add the banana mixture to the dry ingredients and whisk everything just until blended. Be sure to scrape along the bottom of the bowl to mix in the flour. Lightly stir in chopped walnuts, if using.
    • Heat an 10-inch, non-stick skillet (or a pancake griddle) over medium heat (this is important to ensure the inside of the pancakes will cook without letting the outsides burn.) When the pan is hot, grease the pan with cooking spray.
    • Use a large serving spoon to pour some batter into the center of the pan, using two full spoons for each pancake. (You can cook more than one pancake at a time if you have room on your griddle, or use two pans.) The pancakes will be about 6 inches in diameter. Cook the first side for three minutes.
    • To flip the pancakes, use a silicone spatula to lift up all the edges, then slide the spatula under the pancake until the spatula is in the center. Carefully flip the pancake over. Cook the second side over medium heat for three minutes.
    • Serve the pancakes with butter, syrup, and extra cinnamon, if you wish. You also may slice an extra banana for garnish.
    • The recipe yields 4 large pancakes. The batter doesn't keep well due to the ripened bananas, so it's best to cook all the pancakes at once. Store any leftover pancakes in the refrigerator for up to four days or freeze cooled pancakes in a stack, separated by wax paper or parchment paper and placed in a freezer bag.

    Video

    Notes

    Almond milk produces a fluffier result than regular milk, but use what you have.  If your almond milk is sweetened, you'll need to reduce the sugar.
    Walnuts are a delicious addition, if you can have them. Nutrition information doesn't include the walnuts.

    Nutrition

    Calories: 440kcal | Carbohydrates: 83g | Protein: 14g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 810mg | Potassium: 752mg | Fiber: 5g | Sugar: 21g | Vitamin A: 313IU | Vitamin C: 10mg | Calcium: 212mg | Iron: 4mg
    Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!
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    Reader Interactions

    Comments

    1. Sher

      July 26, 2020 at 4:06 pm

      These came out perfect. I added a dash of nutmeg and some walnuts and made enough to last the week.

      Reply
      • Mamma C

        July 27, 2020 at 9:57 am

        Hi Sher - I'm so happy to hear that! I love the addition of walnuts.

        Reply
    2. Ann

      November 24, 2019 at 7:21 am

      This recipe is absolutely fab! My family and I adore these banana pancakes. They are sooo good for breakfast. Taste like heaven. However, I rarely feel like making them (I haven’t made these for about a month). Now I’m really in the mood for something like these.
      Andrea, thank you so much for this inspiration and all of the useful tips. The info you provide will surely help your followers a lot. Look forward to your new ideas. Keep the awesome recipes coming!
      p.s. I should definitely try your other pancake recipes. Lemon ricotta pancakes sound like a great idea!

      Reply
      • Mamma C

        November 24, 2019 at 8:09 am

        Hi Ann - I'm so glad your family loves these banana pancakes! I hope you do try my other pancakes as well.

        Reply
    3. sheenam @ thetwincookingproject

      August 06, 2019 at 10:02 am

      Oh my!!! These pancakes look SOOO fluffly. Loved the easy recipe 😀

      Reply
      • Mamma C

        August 06, 2019 at 5:01 pm

        Hi Sheenam - I'm so glad! Thank you.

        Reply
    4. Sonia

      August 02, 2019 at 2:38 pm

      This looks and sounds so delicious! I am always looking for recipes were I can. Use over ripe bananas and this fits the bill! Making them tomorrow morning for breakfast!

      Reply
      • Mamma C

        August 03, 2019 at 2:14 pm

        Hi Sonia - I hope you enjoyed these!

        Reply
    5. Beth

      August 02, 2019 at 12:12 pm

      5 stars
      I too am always looking for new ways to uneaten bananas! Thank you for taking the time to make these delicious pancakes - delish!

      Reply
      • Mamma C

        August 02, 2019 at 12:14 pm

        Hi Beth - I'm always happy to share a great recipe. Thanks!

        Reply
    6. Jacqueline Debono

      August 02, 2019 at 11:45 am

      5 stars
      Your banana pancakes look so delicious. Such a great way to use up bananas. I love how fluffy these look!

      Reply
      • Mamma C

        August 02, 2019 at 12:04 pm

        Hi Jacqueline - Thanks so much! This is my favorite way to use up bananas.

        Reply
    7. Heidy L. McCallum

      August 02, 2019 at 10:29 am

      5 stars
      I have not had a good pancake in years, my mom used to make them all the time and I really miss having them on the weekends. Totally making this for the kids this weekend.

      Reply
      • Mamma C

        August 02, 2019 at 12:04 pm

        Hi Heidy - I hope you and your kids enjoy these banana pancakes!

        Reply
    8. Tisha

      August 02, 2019 at 10:23 am

      5 stars
      These look so fluffy! We love pancakes in our house so these will be a BIG hit!

      Reply
      • Mamma C

        August 02, 2019 at 10:28 am

        Hi Tisha - I hope everyone loves them as much as we do!

        Reply

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    I'm Andrea, also known as Mamma C. I share family-tested recipes from my Italian-American kitchen. I hope you'll visit often! Read More…

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