Banana Pancakes
Fluffy Banana Pancakes That Feel Like a Weekend Hug
Girl… you know those mornings when you wake up a little slow, hair messy, brain still loading, and all you want is something warm, sweet, and comforting?
That’s exactly what these banana pancakes are for.
They’re fluffy, soft in the middle, lightly golden on the outside, and full of cozy banana flavor — not fake banana candy vibes, real banana goodness. The kind that makes your kitchen smell like a café you’d totally overstay at.
The first time I made these, I was just trying to save some sad, overripe bananas sitting on my counter. Next thing I knew, I was standing at the stove, flipping pancakes and sneaking bites straight off the pan like a menace. No regrets.
These aren’t “diet pancakes” or “sad healthy pancakes.” These are real-deal, feel-good, make-you-smile pancakes. Pajamas encouraged. Syrup mandatory.
Why I’m Lowkey Obsessed With These Banana Pancakes
Listen babe, banana pancakes are my comfort breakfast.
They’re sweet but not too sweet, filling without being heavy, and honestly? They feel like someone cares about you.
I love them because:
- They use simple pantry stuff — nothing fancy, no drama
- They’re the perfect way to use bananas that look… questionable
- They work for lazy mornings and brunch-with-friends moments
- They make you feel like a kitchen goddess with minimal effort
Also, banana pancakes forgive you. Flip one a little ugly? Still delicious. Batter a bit lumpy? Nobody cares. That’s the kind of energy I want in my life.
What You’ll Need for These Fluffy Banana Pancakes
Alright bestie, here’s the chill shopping list. You probably already have most of this.
The Pancake Squad:
- 2 ripe bananas, mashed (the spottier, the better — trust me)
- 1 cup all-purpose flour
- 1 tablespoon sugar (white or brown, whatever’s vibing)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 egg
- ¾ cup milk (any kind works — dairy or plant-based)
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter or oil
Optional but Very Encouraged:
- Cinnamon (a lil’ sprinkle = cozy magic)
- Chocolate chips (because joy)
- Chopped walnuts or pecans (for crunch girlies)
Maria Tip:
If your bananas aren’t ripe enough, don’t panic. I’ve baked them in the oven at 350°F for like 10 minutes till they’re soft and sweet. Desperate times, delicious measures.
How to Make Banana Pancakes (No Stress, No Fancy Moves)
1. Mash those bananas like you mean it
Grab a bowl and mash the bananas with a fork until they’re mostly smooth. A few small chunks are totally fine — they melt into the pancakes and make them extra cozy. This is also a great time to let out some feelings. Bananas are very forgiving.
2. Add the wet stuff
Crack in the egg, pour in the milk, vanilla, and melted butter. Whisk it all together till it looks creamy and smells amazing already. At this point, I always taste the batter. I know you’re not “supposed to,” but I’m just being real.
3. Mix the dry ingredients separately
In another bowl, toss together the flour, sugar, baking powder, baking soda, salt, and cinnamon if you’re using it. Give it a quick stir — no need to overthink it.
4. Bring it all together gently
Pour the dry ingredients into the wet and gently mix. Babe, do not overmix. A few lumps are cute. Overmixing is how you get sad, flat pancakes and we don’t do that here.
If you’re adding chocolate chips or nuts, fold them in now like the responsible queen you are.
5. Heat the pan and set the mood
Heat a non-stick pan or skillet over medium heat and lightly grease it with butter or oil. When the pan is hot but not smoking, you’re ready. If it sizzles when batter hits the pan? Perfect.
6. Cook till golden and dreamy
Pour about ¼ cup batter per pancake. Let them cook until bubbles form on the surface and the edges look set — about 2 minutes. Flip gently and cook the other side till golden brown.
Yes, the first pancake might be ugly. That’s the law of pancakes. Eat it anyway.
7. Stack ‘em up and serve warm
Pile those pancakes high, add butter, drizzle syrup like you’re not being judged, and serve immediately. Bonus points for berries, banana slices, or a dusting of powdered sugar.
Maria’s Pancake Wisdom (Learn From My Mistakes)
Use ripe bananas or don’t bother
I tried making these with barely-yellow bananas once. Babe… no. They weren’t sweet, and the flavor was off. Wait for the brown spots — they’re not scary, they’re powerful.
Medium heat is your best friend
Too hot and the outside burns before the inside cooks. Too low and they dry out. Medium heat = fluffy perfection.
Don’t press the pancakes
I know it’s tempting to smash them with the spatula. Don’t. You’re squeezing the fluff out. Let them rise and live their best life.
Make them extra fluffy
If you want cloud-level pancakes, let the batter rest for 5–10 minutes before cooking. It gives the baking powder time to do its thing. Science, but make it cute.
Fun Variations Because You’re Creative Like That
- Chocolate Banana Pancakes: Add extra chocolate chips and drizzle with chocolate syrup
- Banana Nut Pancakes: Walnuts + cinnamon = cozy queen energy
- Banana Oat Pancakes: Replace ¼ cup flour with oat flour for a heartier vibe
- Peanut Butter Banana Pancakes: Swirl peanut butter into the batter or melt it on top
I once added sliced bananas directly onto the pancakes while cooking and felt like a brunch influencer. Highly recommend.
Banana Pancakes FAQ (Because We’ve All Been There)
Can I make the batter ahead of time?
You can, but it’s best fresh. If you must, keep it covered in the fridge for up to 12 hours and stir gently before using.
Can I freeze banana pancakes?
Absolutely. Let them cool, stack with parchment paper between, and freeze. Reheat in the toaster or pan. Future-you will thank you.
Why are my pancakes flat?
Usually old baking powder or overmixing. Check your leavening and be gentle, babe.
Can I make these dairy-free?
Yes! Use almond, oat, or soy milk and oil instead of butter. Still fluffy, still delicious.
You Did That, Pancake Queen
Look at you, flipping fluffy banana pancakes like a total pro.
If your kitchen smells amazing and you’re already planning your second stack, I’m proud of you.
These banana pancakes are the kind of recipe you come back to again and again — lazy Sundays, quick weekday breakfasts, or when you just need a little comfort on a plate.
Stick around, babe. We’ve got more cozy breakfasts, sweet treats, and no-stress recipes coming your way. Messy buns, warm pancakes, and happy hearts — that’s always the vibe here.
Big hugs and syrupy stacks,
Maria
Banana Pancakes
Ingredients
The Pancake Squad:
- 2 ripe bananas mashed (the spottier, the better — trust me)
- 1 cup all-purpose flour
- 1 tablespoon sugar white or brown, whatever’s vibing
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 egg
- ¾ cup milk any kind works — dairy or plant-based
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter or oil
Optional but Very Encouraged:
- Cinnamon a lil’ sprinkle = cozy magic
- Chocolate chips because joy
- Chopped walnuts or pecans for crunch girlies
Instructions
Mash those bananas like you mean it
- Grab a bowl and mash the bananas with a fork until they’re mostly smooth. A few small chunks are totally fine — they melt into the pancakes and make them extra cozy. This is also a great time to let out some feelings. Bananas are very forgiving.
Add the wet stuff
- Crack in the egg, pour in the milk, vanilla, and melted butter. Whisk it all together till it looks creamy and smells amazing already. At this point, I always taste the batter. I know you’re not “supposed to,” but I’m just being real.
Mix the dry ingredients separately
- In another bowl, toss together the flour, sugar, baking powder, baking soda, salt, and cinnamon if you’re using it. Give it a quick stir — no need to overthink it.
Bring it all together gently
- Pour the dry ingredients into the wet and gently mix. Babe, do not overmix. A few lumps are cute. Overmixing is how you get sad, flat pancakes and we don’t do that here.
- If you’re adding chocolate chips or nuts, fold them in now like the responsible queen you are.
Heat the pan and set the mood
- Heat a non-stick pan or skillet over medium heat and lightly grease it with butter or oil. When the pan is hot but not smoking, you’re ready. If it sizzles when batter hits the pan? Perfect.
Cook till golden and dreamy
- Pour about ¼ cup batter per pancake. Let them cook until bubbles form on the surface and the edges look set — about 2 minutes. Flip gently and cook the other side till golden brown.
- Yes, the first pancake might be ugly. That’s the law of pancakes. Eat it anyway.
Stack ‘em up and serve warm
- Pile those pancakes high, add butter, drizzle syrup like you’re not being judged, and serve immediately. Bonus points for berries, banana slices, or a dusting of powdered sugar.
Notes
- Ripe bananas are key. The more brown spots, the better the flavor and sweetness.
- Don’t overmix the batter. A few lumps = fluffy pancakes. Overmixing leads to flat, sad pancakes.
- Medium heat only. Too hot burns the outside before the inside cooks through.
- Let the batter rest for 5–10 minutes if you want extra fluffy results.
- First pancake is always a test pancake. This is a universal rule — eat it anyway.
- Freezer-friendly: Let pancakes cool completely, then freeze with parchment paper between layers. Reheat in a toaster or pan.
