These fluffy banana pancakes are light, naturally sweet, and so simple to make. With just a handful of pantry staples and an overripe banana, I can whip up a comforting breakfast that feels both wholesome and indulgent. Perfect for weekend brunch or meal prep, these pancakes freeze well and reheat beautifully.

Why You’ll Love This Recipe

I love this recipe because it’s quick, foolproof, and requires only one ripe banana to create the perfect flavor and texture. The banana adds natural sweetness and moisture, which means I don’t need added sugar in the batter. The pancakes puff up beautifully, giving me that tall, fluffy stack I always crave. I also like how versatile the recipe is—I can keep it simple with banana and cinnamon or fold in extras like chocolate chips, blueberries, or nuts.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• all-purpose flour

• baking powder (aluminum-free)

• cinnamon

• salt

• overripe banana, mashed

• egg

• milk

• banana slices, for serving

• maple syrup, for serving

Directions

1. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.

2. In a separate larger bowl, mash the banana and beat it with the egg until well blended.

3. Whisk in the milk until smooth, then add the dry ingredients. Stir just until combined—the batter should be slightly lumpy.

4. Heat a large nonstick pan over medium heat and lightly grease it with cooking spray.

5. Pour about ⅓ cup of batter per pancake into the pan. Cook for 2–3 minutes until bubbles form and the bottoms are golden brown.

6. Flip and cook for another 1–2 minutes until cooked through.

7. Serve warm with sliced bananas and maple syrup.

Servings and timing

This recipe makes about 8 pancakes, serving 4 people. It takes only 5 minutes to prepare and about 10 minutes to cook, making the total time around 15 minutes.

Variations

I sometimes fold in ½ cup of chocolate chips for a sweeter version or ½ cup of blueberries for a fruity twist. Chopped pecans or walnuts also add a nice crunch. For a dairy-free option, I replace the milk with almond or coconut milk.

storage/reheating

I keep leftover pancakes in the fridge for up to 4 days. For longer storage, I freeze them in a single layer, then stack them in a freezer bag once solid. To reheat, I warm them in the toaster or microwave until heated through—they stay fluffy and soft.

FAQs

How do I make sure my banana pancakes are sweet enough?

I always use overripe bananas because they add natural sweetness. If I want them a little sweeter, I add a drizzle of maple syrup or a sprinkle of sugar to the batter.

Why are my pancakes not fluffy?

If my pancakes turn out flat, it’s usually because I overmixed the batter or my pan wasn’t hot enough. I mix just until the flour disappears and make sure the skillet is preheated before pouring the batter.

Can I make these pancakes vegan?

Yes, I can swap the egg for a flax egg and use non-dairy milk like almond or oat milk. The texture is slightly different but still fluffy.

Can I freeze banana pancakes?

Yes, I freeze them in a single layer on a baking sheet, then transfer them to a freezer-safe bag. They keep well for up to 3 months.

What can I serve with banana pancakes?

I like to pair them with fresh fruit, whipped cream, nut butter, or even a drizzle of chocolate sauce. They’re also delicious with yogurt on the side.

Conclusion

These fluffy banana pancakes are a go-to in my kitchen whenever I want something comforting, quick, and family-friendly. The natural sweetness from the banana, the warm hint of cinnamon, and the soft, airy texture make them irresistible. Whether I enjoy them plain, loaded with toppings, or reheated from the freezer, they always bring a little joy to my breakfast table.