The Ultimate Fluffy Banana Pancakes: Easy Recipe Using Overripe Bananas
I am happy you are here to make these incredibly fluffy banana pancakes. This easy recipe uses overripe bananas for natural sweetness and creates soft stacks perfect for a weekend brunch or a quick morning meal.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: About 8 pancakes (Serves 2-3) 1x
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 large very ripe bananas, mashed well
- 2 large eggs
- 1/2 cup all-purpose flour (or gluten-free blend)
- 1 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1 tablespoon sugar (optional, use if bananas are not very ripe)
- 1/4 teaspoon salt
- 2 tablespoons milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- Butter or oil for the griddle
Instructions
- Place the mashed bananas in a medium bowl. Whisk in the eggs until just combined.
- In a separate small bowl, whisk together the flour, baking powder, cinnamon, salt, and optional sugar.
- Add the dry ingredients to the wet ingredients. Gently fold them together until just combined. Do not overmix; a few lumps are fine for fluffy pancakes.
- Stir in the milk and vanilla extract until the batter comes together. Let the batter rest for 5 minutes.
- Heat a griddle or large non-stick skillet over medium heat. Lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set.
- Flip carefully and cook the second side until golden brown and cooked through.
- Serve your homemade pancakes immediately with your favorite toppings.
Notes
- For extra fluffy banana pancakes, separate the egg yolks and whites. Whisk the yolks into the wet ingredients, then whip the whites to soft peaks and gently fold them into the final batter.
- This recipe is freezer friendly. Cool completely, then stack with parchment paper in between and store in a freezer bag for quick morning meals later.
- Use very ripe, spotty bananas; they provide the best flavor and natural sweetener for these breakfast treats.
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 8g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg