There’s something magical about biting into a stack of fluffy banana pancakes that melt in your mouth with every forkful. These golden beauties are infused with the natural sweetness of ripe bananas, creating a tender, moist texture that’s simply irresistible. With just 20 minutes of prep and 20 minutes of cooking, you’ll have a breakfast that feels indulgent yet effortless. The aroma of caramelized bananas wafting through your kitchen is enough to make anyone’s morning brighter.
Each pancake is a perfect balance of light, airy fluffiness and rich, comforting flavor, making them a treat for both your taste buds and your soul. Whether topped with a drizzle of maple syrup, a dollop of whipped cream, or a sprinkle of nuts, these pancakes are a celebration of simple, wholesome ingredients. They’re not just breakfast—they’re a warm, delicious hug to start your day right.
Ingredients for Fluffy Banana Pancakes
- 4 tablespoons (2oz/57g) butter (melted and cooled)
- 2 cups (10oz/280g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 cups (16 floz/480ml) buttermilk (*substitute with 2 cups milk + 2 tablespoons lemon juice or vinegar, let sit for 5 minutes)
- 2 eggs
- 1 teaspoon vanilla extract (optional, but recommended for extra flavor)
- 3 medium bananas (sliced, for topping)
Step-by-Step Instructions
- Melt the butter: In a small saucepan or microwave, melt the butter. Set aside to cool.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
- Combine wet ingredients: In a measuring jug, whisk together the buttermilk, eggs, and vanilla extract (if using).
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Stir just enough to spell P.A.N.C.A.K.E—do not overmix. Lumps are fine!
- Add melted butter: Drizzle in the cooled melted butter and stir a few more times. The batter should be thick and slightly lumpy.
- Heat the pan: Place a non-stick frying pan or griddle over medium-low heat.
- Cook the pancakes: Spoon one large spoonful of batter per pancake onto the pan. Let it spread naturally—do not flatten with a spoon.
- Add banana slices: Generously place banana slices on top of each pancake. Avoid placing them too close to the edges to prevent sliding.
- Cook until bubbles form: Cook for about 4 minutes, or until bubbles form on the surface and the edges look set (not shiny or wet).
- Flip and caramelize: Flip the pancakes and cook for another 1-2 minutes to caramelize the bananas.
- Serve hot: Enjoy immediately with butter and maple syrup for the ultimate fluffy pancake experience!
Perfect Pairings: Sauce and Topping Ideas
While butter and maple syrup are classic choices, try drizzling your banana pancakes with honey or caramel sauce for a richer flavor. For a fresh twist, add a dollop of whipped cream or a sprinkle of chopped nuts like pecans or walnuts. If you’re feeling indulgent, a scoop of vanilla ice cream turns these pancakes into a decadent dessert!
Serve It Right: Presentation Tips
Stack your pancakes high and garnish with extra banana slices for a stunning visual appeal. Add a dusting of powdered sugar or a few fresh berries for a pop of color. Serve with a side of crispy bacon or scrambled eggs for a hearty breakfast that’s sure to impress.
Keep It Fresh: Storage and Reheating Tips
Store leftover pancakes in an airtight container in the fridge for up to 2 days. To reheat, pop them in a toaster or warm them in a skillet over low heat for a few minutes. For longer storage, freeze the pancakes between layers of parchment paper and reheat in the oven at 350°F (175°C) until warm and fluffy.
Mix It Up: Recipe Variations
Swap out the bananas for blueberries or chocolate chips for a different flavor profile. If you’re out of buttermilk, use regular milk mixed with 1 tablespoon of lemon juice or vinegar as a substitute. For a gluten-free version, try using almond flour or a gluten-free flour blend.
Quick Tips for Perfect Pancakes
Use a non-stick pan or griddle to prevent sticking and ensure even cooking. Keep the heat at medium-low to avoid burning the pancakes while allowing the bananas to caramelize perfectly. Remember, lumps in the batter are your friend—they’re the key to fluffy pancakes!
How to Make the Fluffiest Banana Pancakes
Ingredients
- 4 tablespoons butter 2oz/57g
- 2 cups all-purpose flour 10oz/280g
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 cups buttermilk 16 floz/ 1/2 litre/480ml
- 2 eggs
- 1 teaspoon vanilla extract optional
- 3 medium bananas sliced
Instructions
- First, melt the butter and set aside to cool.
- In a large bowl, mix together the flour, baking powder, soda, sugar, and salt.
- In a measuring jug, whisk together the buttermilk, eggs, and vanilla extract.
- Add the wet to the dry ingredients and lightly mix together. My trick is to stir it enough times to spell P.A.N.C.A.K.E, and then stop. The secret to thick, fluffy pancakes is not to over mix.
- Drizzle in the cooled melted butter and stir another few times. Resist the urge to continue to mix, lumps are perfectly fine.
- Put a non-stick frying pan or griddle on medium-low heat.
- Spoon one big spoonful of the batter per pancake. Let it naturally spread out itself so it remains thick. Don’t spread out the batter with a spoon.
- Next, generously lay slices of bananas on top of the pancake batter. (Don’t place them too close to the edge or they will slide off).
- Cook for roughly 4 minutes on one side. Turn them over when you see bubbles forming on the top of the pancake and the edges aren’t a shiny, wet batter.
- Flip and cook for another on the other side for another 1-2 minutes to caramelize the bananas.
- Enjoy hot from the griddle with butter and maple syrup.
