Create the best fluffy banana pancakes using ripe bananas. This easy recipe delivers golden, sweet pancakes perfect for a weekend breakfast or quick family treat.
Author:Claire
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:8 pancakes 1x
Category:Breakfast
Method:Stovetop Griddling
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 large egg
3 tablespoons melted butter, plus more for the griddle
1 cup mashed ripe bananas (about 2 medium bananas)
Instructions
Combine the dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar.
Combine the wet ingredients: In a separate medium bowl, whisk the milk, egg, and melted butter until blended. Stir in the mashed ripe bananas.
Mix the batter: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; a few lumps are fine for fluffy pancakes.
Heat the griddle: Heat a lightly oiled griddle or large non-stick skillet over medium heat. You want the surface hot enough so that a drop of water sizzles immediately.
Cook the pancakes: Pour or scoop the batter onto the hot griddle, using approximately 1/4 cup for each pancake. Cook for 2 to 3 minutes per side, until golden brown pancakes appear and bubbles form on the surface.
Flip and finish: Flip the pancakes and cook for another 1 to 2 minutes until cooked through.
Serve immediately: Serve your homemade pancakes warm with your favorite topping ideas, like maple syrup or fresh fruit.
Notes
Use very ripe bananas for the best natural sweetness and flavor in your pancakes.
For extra fluffiness, let the batter rest for 5 minutes before cooking.
If you want to make a healthier banana pancakes version, substitute half the all-purpose flour with oat flour.
These freeze well; cool completely, then stack with parchment paper in a freezer bag for quick breakfast ideas later.