How to make easy and healthy banana pancakes

Whenever I have ripe bananas, I always have to make banana pancakes. Not only are they easy to make and guaranteed to please, they’re also perfect for a cozy Saturday breakfast.

With this recipe, you’ll get a tall, golden stack with lots of banana flavor. Finish it off with maple syrup and extra banana slices for that classic brunch look.

In this post, I will show you how to make banana pancakes that cook through cleanly. You will learn how to mash and measure bananas, mix the batter without overworking it, and keep your pan at the right heat. You will also get simple swaps, topping ideas, and make-ahead tips so you can serve them anytime.

How to make banana pancakes (step by step)

You can make these banana pancakes a lot of different ways, but if you want “super fluffy” style usually use a classic pancake base with mashed banana.

  • 1 cup all-purpose flour (120g) ( If you want a heartier bite, swap in some whole wheat, not all.)

  • 2 tablespoons sugar

  • 2½ teaspoons baking powder

  • ½ teaspoon salt

  • 2 very ripe bananas  ( peeled)

  • 1 cup whole milk (240ml)

  • 1 large egg

  • 3 tablespoons of melted unsalted butter ( for bakery style taste.)

  • 1 teaspoon vanilla extract

Optional, for extra fluff and flavor

  • Buttermilk + baking soda: the acidity of these two ingredients helps with tenderness and lift, and it adds a light tang that tastes amazing with bananas and syrup.

  • Vanilla and warm spices (cinnamon, nutmeg): they push the flavor toward banana bread.

  • Chocolate chips for a dessert leaning stack.

  • Chopped walnuts or pecans for crunch.

  • Blueberries for a bright, juicy pop.

Step 1, Mash the bananas

  • Peel the bananas and mash with a fork until mostly smooth.

  • Leave a few small lumps, they melt as the pancakes cook.

  • If you want a cleaner look, mash more thoroughly, but do not puree.

Step 2, mix the dry ingredients first

In a large bowl, whisk:

  • Flour

  • Baking powder (and baking soda if using buttermilk)

  • Salt

  • Cinnamon (optional)

Whisking the dry ingredients helps spreads the leaveners evenly, so the pancakes rise uniformly.

Step 3, mix the wet ingredients in a separate bowl

In a separate bowl whisk the wet ingredients:

  • Mashed banana

  • Eggs

  • Milk or buttermilk

  • Vanilla

  • Melted butter or oil ( cooled NEVER HOT)

Step 4, combine wet and dry, then stop mixing early

  • Pour the wet ingredients into the dry.

  • Fold gently until you no longer see dry flour.

  • The batter should look thick and a little lumpy.

  • The goal is not a super smoother batter as overmixing results in dense pancakes. Mix only until you see no dry spots. I dare say in my experience i have found that a rough pancake batter is best for fluffy pancakes

Step 5, rest the batter

  • Rest the better for at least 30-minutes.

  • Resting pancake batter is crucial as it allows helps the flour hydrate and gluten to relax resulting in best texture.

Step 6, preheat the skillet or griddle on medium heat

  • Use medium heat for even cooking ( if your pan starts to smoke, its too hot, remove from heat and allow it to cook).

  • Add a small amount of oil or butter.

  • Wipe any excess oil with a paper towel for even browning before start cooking.

Step 7, cook until bubbles around the edges set, then flip once

  • Scoop batter onto the hot surface.

  • Cook until you see bubbles, and the edges look slightly dry and set.

  • Flip once and cook the second side until golden.

Step 8, keep pancakes warm

  • Place cooked pancakes on a sheet pan in a 200°F oven until ready to serve.

  • Remember not to stack the pancakes too high as steam can soften the edges.

Step 9, Serve and enjoy

  • I love to serve mine warm with lots of maple syrup and banana slices. Or better yet, a dusting of powdered sugar
  • Serve yours whichever way you like; with dusting of powdered sugar, slice of butter, lots of pecan, blueberries, or a drizzle of peanut butter and honey. It’s your breakfast, enjoy it any way you love.

 

Common banana pancake problems (and how to fix them)

1. Raw or gummy centers

  • Your pan is likely too hot causing the pancakes to brown before cooking through.

  • Fix this by Lowering the heat to medium and cooking a little longer on the first side.

  • Raw centre can also be due to batter that is too wet from extra banana or too much liquid.

  • Fix it by adding 1 to 2 tablespoons flour, rest 5 to 10 minutes, then cook again.

2. Dense, flat pancakes

  • Dense pancakes are mostly due overmixing the batter that knocks out air and builds gluten.

  • Fix it by stir just until the flour disappears, lumps are good.

  • This can also be due to using baking powder is old.

  • Fix: Replace it, then try again.

3. Burning or too dark before they are done

  • This mostly due to high heat causing the butter in the pan to burn fast.

  • Fix: Always use medium heat and a lighter oil such as vegetables oil that doesn’t burn fast.

4. Pancakes that fall apart when you flip

  • If you’re pancakes are falling apart on the pan, you’re likely flipping too early.

  • Fix it by waiting until  you see bubbles on the top of pancakes and the edges look set.