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Banana pancakes get an upgrade with this thick, fluffy, flavor-packed recipe. Mashed ripe bananas bring natural sweetness, while buttermilk keeps the texture light and tender. A touch of maple syrup ties it all together.
No gimmicks, no weird ingredients, and best of all, no gummy middles. Just a solid, go-to pancake recipe that cooks through beautifully and delivers every time. Perfect for slow mornings or any time those spotty bananas start calling your name.
Here is Why This Banana Pancake Recipe Works
Flexible batter. Thick enough for hearty pancakes, but easy to thin with a splash of buttermilk if you like yours on the lighter side.
Actually flippable. These hold together beautifully in the pan; no dramatic pancake carnage when it’s time to flip.
Buttermilk = flavor + fluff. It adds tang, helps with rise, and makes the pancakes light without needing a whipped egg white situation.
Simple ingredients, no fuss. Everything comes together in one bowl with pantry staples.
Variations for Banana Pancakes
Chocolate Chip Banana Pancakes: Fold in ½ cup of mini chocolate chips.
Blueberry Banana Pancakes: Gently fold in ¾ cup of fresh or frozen blueberries before cooking.
Peanut Butter Banana Pancakes: Swirl 2 tablespoons of creamy peanut butter into the batter or drizzle it over the top with sliced bananas.
For more pancake recipes, try my barley pancakes or my ricotta pancakes.
Recipe Tips
Use very ripe bananas for maximum flavor and natural sweetness; brown spots are your friend.
Don’t overmix the batter. A few lumps are totally fine and actually help keep the pancakes tender.
Let the batter rest for 5–10 minutes before cooking. It helps the gluten relax and the flour absorb liquid.
Cook on medium heat so the pancakes cook through without burning on the outside. If the heat is too high, the outside will cook and the middle will be gummy.
Lightly butter the skillet between batches, but don’t go overboard or the pancakes can brown unevenly.
Measure the mashed banana. Too much banana is one of the biggest culprits behind gummy middles. Since bananas vary in size, aim for 1 cup to keep the texture right.
Storing Leftovers
- Fridge: Let the pancakes cool completely, then store them in an airtight container in the fridge for up to 4 days.
- Freezer: For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag once solid.
- To reheat, pop them in the toaster, microwave, or warm them in a skillet over low heat until heated through.
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Buttermilk Banana Pancakes
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Ingredients
- 2 cups all-purpose flour, 240 grams
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 to 3 bananas, very ripe; 1 cup mashed; 227 grams
- 1¼ cups buttermilk, 284 grams
- 2 large eggs
- 3 tablespoons maple syrup
- 3 tablespoons butter, melted, or olive oil
Instructions
Make the batter:
- Mash the bananas and measure out 1 cup (227 grams) of mashed banana. Add it to a large mixing bowl. Whisk in the buttermilk, eggs, maple syrup, and melted butter until smooth.
- Place a sifter over the bowl and sift in the flour, baking powder, baking soda, cinnamon, and salt. Gently fold the dry ingredients into the wet mixture using a whisk or spatula. Stop mixing once the flour is just incorporated; it's fine if the batter is still a little lumpy. The batter should be fairly thick. If you prefer thin pancakes, add a splash of buttermilk.Let the batter rest for 5 to 10 minutes while you heat the skillet.
Cook the pancakes:
- Set a nonstick skillet over medium heat and add a small pat of butter. Once it melts and starts to sizzle, scoop in the batter (about ¼ cup per pancake). Cook until the edges look set and bubbles start forming in the center, about 2 minutes. Flip and cook another 1 to 2 minutes, until the pancakes are cooked through.
Notes
- Use very ripe bananas. The riper, the better, look for bananas with lots of brown speckles. They’ll give the pancakes more flavor and natural sweetness.
- Measure the mashed banana. Adding too much will make the pancakes dense and gummy.
- Cook over medium heat. If the skillet is too hot, the outside will cook and the center will be undercooked and gummy.
- Letting the batter sit for 5 to 10 minutes before cooking helps the flour hydrate and improves the texture of the pancakes.
- You can mix the batter the night before. Cover the surface with plastic wrap and refrigerate overnight. The flavor deepens a bit, and breakfast comes together faster in the morning.
- This is a thick batter. If you prefer thinner pancakes, stir in an extra splash of buttermilk before cooking.
- These pancakes freeze well. Let them cool completely, then freeze in a single layer before transferring to a freezer-safe container. Reheat in the toaster or microwave.
- Add-ins: Feel free to fold in extras like chopped walnuts, chocolate chips, or blueberries after mixing the batter. Just don’t overdo it, too many add-ins can weigh the pancakes down.
- Serving ideas: Try topping these with extra banana slices or chopped candied walnuts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Homemade Banana Pancakes
These banana pancakes check all the boxes: fluffy, flavorful, and easy to make with ingredients you probably already have on hand. This recipe is perfect for using up those spotty bananas and makes enough to feed the whole crew. Fluffy, flavorful, and totally fuss-free. Weekend brunch just got a little more delicious.
The Ingredient Shot
The Process Photos
I hate seeing that one serving is 2,018 calories! Is that by chance for the entire batch?
Yes, thank you for catching that. I updated the nutrition.