Fluffy Easy Banana Pancakes from Scratch (Weekend Family Breakfast) – Simple, Warm, and Delicious

Golden, fluffy banana pancakes are one of those breakfasts that feel special without being a lot of work. These are soft, lightly sweet, and ready in minutes—perfect for lazy Saturdays or busy school mornings. The batter comes together with pantry staples, and the mashed banana keeps everything moist and tender.

No mixer, no fancy steps, just a bowl, a whisk, and a skillet. Serve them with warm syrup, fresh berries, or a pat of butter and let the table go quiet for a moment.

What Makes This Recipe So Good

• Super fluffy texture: A touch of baking powder and the right mixing technique create tall, cloud-like pancakes.
• Real banana flavor: Ripe bananas add natural sweetness and gentle banana aroma—no artificial flavors needed.
• Quick and simple: One bowl, minimal cleanup, and done in about 20 minutes.
• Kid-friendly and freezer-friendly: Great for meal prep, lunchboxes, or quick snacks.
• Customizable: Add chocolate chips, nuts, spices, or swap in dairy-free options with ease.

What You’ll Need

• 1 cup (125 g) all-purpose flour (or a 1:1 gluten-free blend)
• 2 tablespoons granulated sugar (or honey/maple syrup)
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda (helps with fluff and color)
• 1/4 teaspoon fine salt
• 1 large ripe banana (about 1/2 cup mashed; the spottier, the better)
• 3/4 cup milk (dairy or unsweetened almond/oat milk)
• 1 large egg
• 2 tablespoons melted butter or neutral oil (plus more for the pan)
• 1 teaspoon vanilla extract
• Optional add-ins: 1/2 teaspoon ground cinnamon, 1/3 cup chocolate chips or chopped nuts

Instructions

1. Preheat your pan: Place a nonstick skillet or griddle over medium heat. Lightly grease it with butter or oil.You want it hot enough that a drop of water dances, not sputters wildly.
2. Mash the banana: In a large bowl, mash the ripe banana with a fork until mostly smooth. A few small lumps are fine.
3. Whisk the wet ingredients: Add milk, egg, melted butter (or oil), and vanilla to the mashed banana. Whisk until combined.
4. Combine the dry ingredients: On top of the wet mixture, add the flour, sugar, baking powder, baking soda, and salt.If using cinnamon, add it now.
5. Mix gently: Stir with a spatula or whisk just until the flour disappears. The batter should be thick and a bit lumpy. Do not overmix—this is key to fluffy pancakes.
6. Fold in add-ins: If you’re using chocolate chips or nuts, gently fold them in now.
7. Cook the pancakes: Pour 1/4 cup batter per pancake onto the hot skillet.Cook until bubbles form on top and the edges look set, about 2–3 minutes. Flip and cook 1–2 minutes more, until golden and cooked through.
8. Adjust the heat as needed: If pancakes brown too fast, lower the heat slightly. Re-grease the pan between batches.
9. Serve: Stack them high and serve warm with butter, maple syrup, sliced bananas, or berries.

How to Store

• Refrigerate: Let pancakes cool completely.Store in an airtight container for up to 4 days. Reheat in a lightly buttered skillet or toaster on low.
• Freeze: Freeze in a single layer on a sheet pan, then transfer to a freezer bag. Keeps well for up to 2 months.Pop frozen pancakes straight into the toaster or warm in a 300°F (150°C) oven for 8–10 minutes.
• For lunchboxes: Wrap warm pancakes in parchment and let them cool before sealing. Include a small container of syrup or nut butter for dipping.

Why This is Good for You

• Natural sweetness: Ripe bananas add sweetness and reduce the need for lots of added sugar.
• Fiber and potassium: Bananas bring fiber for fullness and potassium for heart and muscle health.
• Balanced breakfast: Paired with yogurt, nut butter, or eggs, these pancakes make a satisfying, energy-friendly meal.
• Flexible ingredients: Use whole wheat pastry flour for extra fiber or dairy-free milk for a lighter option.

Common Mistakes to Avoid

• Overmixing the batter: This creates tough pancakes. Stir just until the dry ingredients disappear.
• Too-hot pan: The outside burns before the center cooks.Aim for steady medium heat and adjust as you go.
• Unripe bananas: Green or lightly yellow bananas won’t mash well or taste sweet. Use very ripe, spotted bananas.
• Skipping the rest: Let the batter sit for 2–3 minutes before cooking. It helps the baking powder activate and the flour hydrate.
• Flipping too early: Wait for bubbles to form and edges to set.A confident, single flip gives the best rise.

Variations You Can Try

• Whole Wheat Banana Pancakes: Use half all-purpose and half whole wheat pastry flour. Add a splash more milk if the batter seems thick.
• Banana Chocolate Chip:</-strong> Fold in 1/3 cup mini chocolate chips. Sprinkle a few on top right after pouring for picture-perfect pancakes.
• Nutty Banana: Add 1/3 cup chopped walnuts or pecans and a pinch of cinnamon.
• Dairy-Free: Use almond or oat milk and coconut oil instead of butter.The texture stays soft and fluffy.
• Protein Boost: Whisk in 2 tablespoons almond flour or a scoop (about 20 g) of neutral protein powder; add extra milk as needed.
• Spiced Banana: Add 1/2 teaspoon cinnamon and a pinch of nutmeg or cardamom for warmth.
• Blueberry Banana: Press fresh or frozen blueberries into each pancake right after pouring the batter onto the skillet.

FAQ

Can I make the batter ahead of time?

Yes, but it’s best within a few hours. The leavening loses power over time. If you prep the night before, whisk in the baking powder and baking soda right before cooking.

What if my bananas aren’t ripe enough?

Roast peeled bananas at 300°F (150°C) for 10–12 minutes, or microwave in 20-second bursts until soft and fragrant.

They’ll mash easier and taste sweeter.

How do I keep pancakes warm for a crowd?

Place cooked pancakes on a baking sheet in a 200°F (95°C) oven. Don’t stack too tightly, and keep them uncovered to avoid sogginess.

Can I make these without eggs?

Yes. Replace the egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water, rested 5 minutes) or 1/4 cup unsweetened applesauce.

The texture will be slightly denser but still tender.

Why are my pancakes gummy in the middle?

Your pan may be too hot, or the batter too wet. Lower the heat and cook a bit longer. If needed, add an extra tablespoon of flour to the batter.

What’s the best pan to use?

A nonstick skillet or a well-seasoned cast-iron griddle works best.

Even heat makes flipping easier and browning more consistent.

Can I reduce the sugar?

Absolutely. You can cut it to 1 tablespoon or omit it entirely; the bananas provide natural sweetness. Just note that sugar helps browning slightly.

Wrapping Up

These fluffy easy banana pancakes are the definition of a cozy weekend breakfast—simple to make, full of flavor, and endlessly adaptable.

With a ripe banana and a few basics, you’re minutes away from a warm stack that makes everyone happy. Keep this recipe handy, play with the variations, and make it your new go-to for family mornings.