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These fluffy banana pancakes are golden brown on the outside and light and fluffy on the inside with lots of sweet banana flavor!
Not to be confused with the internet famous 2 ingredient banana pancakes – these are indulgent, golden brown, sweet and fluffy banana pancakes. These are a great way to use up over ripe bananas that isn’t banana bread or banana muffins. I adapted this recipe from my popular Blueberry Buttermilk Pancakes which have always been a hit in our house as well as many of yours.
How to make the best fluffy banana pancakes
Here are a few tips to make the best fluffy banana pancakes:
- Use buttermilk! Buttermilk helps make your pancakes fluffy because of how it reacts to the baking soda. It also makes your pancakes more tender.
- Don’t over-mix the batter! This is very important. Mixing the batter for too long will give you tough pancakes, and nobody wants tough pancakes! Just barely mix the wet ingredients with the dry ingredients and don’t worry about the lumps
- Measure flour correctly! When measuring the flour, use the spoon and level method rather than the scoop method. What that means is, spoon the flour into the measuring cup, then use a knife to level it off. This will help keep you from adding too much flour to the batter, which makes the pancakes dense instead of fluffy.
- Be sure your pan is hot but not too hot. I usually keep my pan at medium or just under medium. If your pan is too hot, you will get a burned pancake that is raw in the middle. Pay attention to this and adjust the heat as needed while cooking – you might need to turn it down. The best way to tell if your pan is the right temperature is to add some butter right before cooking your pancakes – the butter should melt immediately but should not sputter or burn. If the butter is slow to melt, the pan is not hot enough, if the butter starts to sputter and burn as soon as you add it to the pan, it is too hot.
Helpful Equipment for making pancakes
You don’t need a bunch of fancy equipment to make pancakes, but these items will make it easier!
- Stainless steel Bowls
- Whisk
- 12 inch nonstick Skillet
- Banana masher – not a necessity but I love mine!
- Spatula
- Cooling rack
Can you freeze and reheat pancakes?
Yes! Let your pancakes cool completely in a single layer on a baking sheet fitted with a cooling rack to prevent them from getting soggy. Then individually wrap them in plastic wrap or place sheets of parchment paper between them to keep them from sticking. Place in a freezer bag. Or if you have the freezer space, you can leave them on the baking sheet, place the whole thing in the freezer and let them freeze solid. Then individually wrap or place a piece of parchment paper between each pancake, and store in a freezer bag. Pancakes should be used in 1-2 months.
How to reheat frozen pancakes
Here are three ways to reheat frozen pancakes:
How to reheat banana pancakes in the microwave
Surprisingly, reheating in the microwave is often the best way to reheat frozen pancakes. Place up to 6 pancakes in a single layer on a microwave safe plate. Reheat for 20 seconds for 1-2 pancakes, and 60 seconds for 4-6 pancakes.
How to reheat banana pancakes in the oven.
Preheat the oven to 350 degrees, and warm up pancakes on a baking sheet covered in foil for about 10 minutes. Be sure your pancakes are wrapped tightly or they may dry out.
How to reheat pancakes in the toaster.
Not the best method, but fast. Place one pancake in each slot and toast on the light setting. This method is more likely to dry out your pancakes.
What to serve with Pancakes?
- Oven Baked Bacon
- Homemade Whipped Cream
- My kids like peanut butter on these!
More pancake recipes you will love
Fluffy Banana Pancakes
Ingredients
- 1 and 1/2 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 tablespoons granulated sugar
- 1 cup buttermilk
- ¾ cup mashed banana about 2 very ripe bananas
- 2 large eggs
- 3 tablespoons unsalted butter melted and cooled slightly, plus more for pan
- 2 teaspoons vanilla extract
Instructions
- Heat a large non stick skillet over medium heat.
- In a medium bowl, whisk together the flour, salt, baking powder, baking soda and sugar, set aside.
- In a separate, large bowl, mash the bananas, then add the eggs, buttermilk, melted butter and vanilla. Whisk well to combine.
- Add the dry ingredients to the wet ingredients, stirring just to combine and no dry streaks remain. Don't over mix, a few lumps are fine.
- Add a few teaspoons of butter to the pan. If pan is the correct heat, butter will start to melt immediately but will not sputter and burn. If butter is slow to melt, turn up the heat a little, if butter is spattering and quickly burning, turn the heat down.
- Pour the batter in 1/4 cupfuls onto prepared pan. In a 12 inch skillet you should be able to fit 3 pancakes at a time, cooking in batches until all batter is gone.
- Cook the pancakes until bubbles start to form on top and the sides start to set, 2-3 minutes. Flip and cook for another 2 minutes, or until golden brown.
- Serve right away, or keep on a baking sheet fitted with a cooling rack in a 200 degree oven. Serve with sliced banana, butter and maple syrup if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
