Fluffy Banana Pancakes with Ripe Bananas

A thick batter and a patient pan

Mashed banana adds moisture, sweetness and body. Weigh it after peeling so one very large banana does not change the formula. Leave only tiny soft lumps. Combine the wet and dry mixtures with a light hand; vigorous whisking after flour goes in can make the pancakes chewy.

The batter should fall from a spoon in a thick ribbon and spread slowly in the skillet. Cook one small test pancake before filling the pan. If the outside darkens while the top still looks wet, lower the heat and give the pan a minute to settle. Look for dry-looking edges and bubbles that remain open before flipping. Banana makes the center moist, but it should never contain raw batter.

Recipe at a glance

Yield: 4 servings, about 12 pancakes. Active preparation: about 10 minutes. Cooking: about 20 minutes. Total elapsed time: about 30 minutes.

How to make fluffy banana pancakes with ripe bananas

Recipe card

Fluffy Banana Pancakes with Ripe Bananas

Prep 10 minCook 20 minTotal 30 minYield 4 servings, about 12 pancakes

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Large nonstick skillet or griddle; mixing bowls; fork; whisk; flexible spatula; 60 ml (1/4 cup) measure

Ingredients

Dry

200 g all-purpose flour, about 1 2/3 cups, spooned and leveled 2 tsp baking powder 15 g granulated sugar, about 1 tbsp 0.25 tsp fine salt 0.5 tsp ground cinnamon, optional

Wet

200 g ripe banana flesh, about 2 medium peeled bananas, finely mashed 1 large egg 240 ml milk, 1 cup 30 g unsalted butter, about 2 tbsp, melted and cooled slightly 1 tsp vanilla extract

Pan

2 tsp neutral vegetable oil, for lightly greasing the pan

Instructions

1. Mix the dry ingredients

   Whisk flour, baking powder, sugar, salt and optional cinnamon in a large bowl. Break up any baking-powder lumps.

2. Mash and mix the wet ingredients

   Mash the weighed banana with a fork until only small soft lumps remain. Whisk in the egg, milk, melted cooled butter and vanilla.

3. Combine gently

   Pour the wet ingredients into the dry ingredients and fold just until no dry flour remains. Do not beat smooth. If the batter is exceptionally stiff because of flour absorption, add 1 tablespoon milk; it should spread slowly when scooped.

4. Heat and test the skillet

   Warm the skillet over medium-low heat and wipe with a little of the oil. Add a spoonful of batter as a test. If it browns too fast before bubbles form, reduce the heat.

5. Cook in batches

   For each pancake, add about 60 ml (1/4 cup) batter, leaving room between pancakes. Cook for 2–3 minutes until the edges look set and surface bubbles remain open. Flip once and cook 1–2 minutes more. A split pancake should have a set, fluffy center with no wet batter. Repeat in batches for about 20 minutes total, using the remaining oil as needed.

6. Serve while warm

   Serve immediately or keep in a single layer on a tray in a 90°C (195°F) oven for no more than 15 minutes while finishing the batch. Do not stack them tightly while steaming.

How to tell when it is ready

Both sides are lightly golden, the edges are set, and a pancake split through the center has a fluffy crumb without shiny raw batter. Moist banana flecks are normal.

Tips

• Weigh peeled banana rather than relying on the size of the fruit.
• Mash large banana lumps to prevent wet pockets in the crumb.
• Fold the batter lightly after adding flour.
• Use medium-low heat because banana sugars brown quickly.
• Flip only once after the edges set.
• Avoid pressing with the spatula, which compresses the fluffy center.

Troubleshooting

• Brown outside, raw middle: lower the heat and use smaller scoops.
• Dense pancakes: avoid overmixing and check that baking powder is still active.
• Batter spreads too thinly: check banana weight and milk measurement before adding extra flour.

Substitutions

• Use an unsweetened plant milk in the same quantity; texture may vary by brand.
• Replace melted butter with 2 tablespoons neutral oil for a dairy-free fat option, also changing the milk if needed.
• Omit cinnamon if you prefer a cleaner banana flavor.

Variations

• Fold in 40 g mini chocolate chips for a sweeter variation.
• Scatter a few blueberries onto each freshly poured pancake rather than mixing a large quantity into the bowl.
• Add 1/2 teaspoon finely grated orange zest to the wet mixture for a citrus note.

Serving suggestions

• Top with sliced banana and a little maple syrup.
• Serve with plain yogurt and fresh berries.
• Add a thin spread of peanut or almond butter if suitable for the diners.
• Pair with orange segments for a fresher breakfast plate.
• Serve plain with a small pat of butter when the bananas are especially sweet.

Make ahead

Mix the dry ingredients ahead and keep dry. Prepare the wet mixture just before cooking. For a quicker breakfast, cook and freeze the pancakes rather than storing mixed baking-powder batter overnight.

Storage

Cool promptly, refrigerate in a covered container and use within 3 days. Freeze in a single layer, then pack with parchment between pancakes for up to 2 months for best quality. Reheat covered in a microwave or a 160°C (325°F) oven until the center reaches 74°C (165°F).

Food safety

Contains wheat, eggs and milk. Do not taste raw batter. Cook until no wet batter remains in the center, and refrigerate leftovers within 2 hours, or within 1 hour above 32°C (90°F). Keep nuts or nut butters optional and clearly identified.

Frequently asked questions

Can I use a yellow banana without brown spots?

Yes, but it will be less sweet and harder to mash. Use a fully ripe banana for the best texture; do not compensate by adding a large amount of liquid.

Are these two-ingredient banana pancakes?

No. This recipe uses flour and baking powder for a fluffy breakfast-pancake texture. Egg-and-banana-only pancakes are thinner and need a different cooking method.