Amazing 240-Calorie banana pancakes

There’s just something magical about a slow Saturday morning, isn’t there? Forget the frantic weekday scramble; this is pancake time. If you’ve ever looked at those sad, brown bananas sitting on your counter and thought, “What a waste,” then are we about to become best friends! I developed these Ultra Fluffy Banana Pancakes because I needed a weekend breakfast that felt indulgent but was quick enough that I didn’t feel like I spent half the morning cooking. My goal, just like it was when I started cooking from Grandma’s old recipe cards, is to get that perfect, tender texture that makes everyone ask for seconds. These banana pancakes are soft, sweet, and the absolute best way to start a relaxed morning.

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Why These Are the Best Fluffy Banana Pancakes You Will Ever Make

Listen, I’ve been making pancakes for years, trying to nail that diner-quality height. What sets these fluffy banana pancakes apart is absolutely the way they breathe! We aren’t just mixing ingredients here; we are creating lift. The secret to the best texture banana pancakes isn’t just one thing—it’s the double-acting power of both baking powder AND baking soda that gives that guaranteed rise. If they come out dense, you’ve lost the magic. I’ve tested batches where I thought I was saving time by mixing longer, and trust me, that leads to flat, rubbery things. We want light and cloud-like; that’s the payoff!

If you want the absolute fluffiest results, you need to check out my guide on getting that perfect diner lift, which goes into even more detail about leavening agents. See my tips for achieving superior pancake fluff here.

Expert Tips for Ultra Fluffy Banana Pancakes

• The mushier the banana, the better! Those black, spotty ones are full of sugar and moisture, which means your banana pancakes stay tender instead of drying out.
• Absolutely do not overmix the final batter. Once the wet meets the dry, fold *just* until you stop seeing streaks of dry flour. Lumps are your friends here.
• Let the batter hang out on the counter for about five minutes right after mixing. This lets the baking powder get going before it even hits the heat, giving you an extra cushion of fluff.

Gathering Ingredients for Your Homemade Banana Pancakes

Okay, let’s get the pantry ready! Making these homemade banana pancakes is so satisfying because you probably already have everything you need hanging around. My biggest rule, and this ties into those sweet ripe banana recipes we all love, is about the banana itself. You want them fully spotted—almost ugly, honestly! That’s where the natural sweetness and perfect texture come from.

When you look at the list, notice we’re using both baking powder and baking soda; that’s our fluff insurance! Everything else is standard, but pay attention to the little details when measuring. Precision matters in these banana pancakes, even if the overall recipe is super easy.

• 1 large ripe banana, mashed well (The squishier the better, remember!)
• 1 cup all-purpose flour
• 2 tablespoons brown sugar (It adds depth that white sugar just can’t match, trust me!)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg, lightly beaten (Make sure it’s not ice-cold right out of the fridge, or it can seize up the batter.)
• 1 cup milk (dairy or non-dairy, whatever your family prefers!)
• 2 tablespoons melted butter or oil, plus more for the griddle (I usually use butter, the flavor is worth the tiny bit of extra care!)

How to Prepare Ultra Fluffy Banana Pancakes: A Step-by-Step Tutorial

Ready to see the magic happen? This whole best banana pancakes tutorial moves fast once you’ve got your ingredients prepped, which is why this recipe is great for a quick breakfast pancakes treat. The instructions seem simple, but technique is everything if you want height!

Remember that five-minute rest I mentioned? Don’t skip it! Once you mix the wet and dry elements, leave the bowl completely alone while you get your griddle screaming hot. This is crucial for the leaveners to start working their magic before they hit the pan. If you want even more insurance on that fluff factor, make sure you check out my guide on buttermilk pancakes for that tender, restaurant-quality lift; the principles are the same!

Mixing the Wet and Dry Ingredients for Perfect Banana Pancakes

First thing, you combine all your wet stuff—the mashed banana, the milk, the egg—in one bowl. Whisk it up until it looks sort of sloppy, that’s fine! In your big bowl, you already have the dry ingredients waiting. Now, pour the wet mixture right into the dry. This is where you have to be gentle. Grab a spatula and fold, fold, fold. You want to mix only until you can’t see huge flour mountains anymore. If you see a few little streaks of flour still hanging around? Perfect! That’s how we keep those air bubbles intact for truly fluffy banana pancakes.

Griddle Heat and Cooking the Banana Pancakes

Next up is the heat. You want your griddle or non-stick skillet on medium heat. If it’s too low, your banana pancakes will soak up too much grease and get tough. Too high, and the outside burns before the inside cooks. I always test it with a tiny splash of water—if it instantly sizzles and evaporates, we’re ready to go!

Pour out about a quarter cup of batter for each pancake. Don’t try to make them huge; smaller ones flip easier! Wait patiently. You’ll see tiny bubbles form all over the top surface, and the edges will start to look a bit dry and set. That’s your signal! Flip them quickly and carefully. The cooked side should be a gorgeous golden brown. The second side usually cooks faster, so watch it closely for about one to two minutes until it’s puffed up and cooked through.

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Making Easy Banana Pancakes Recipe Variations

I love that people are looking for different ways to make these! Sometimes you want something super fast, maybe you’re out of flour, or perhaps you just need a breakfast that skips the refined sugar to keep the kids happy. That’s why I always keep a few tricks up my sleeve for custom variations on these banana pancakes. If you’re curious about how I approach sweets, my banana cream cheesecake is another amazing way to use up those inevitable ripe bananas!

Quick 3 Ingredient Banana Pancakes (Healthier Option)

If you only have a couple of minutes and maybe just two bananas staring back at you, you can pull off the miracle of the 3 ingredient banana pancakes. Seriously! You just need one very ripe banana, two eggs, and a little bit of cinnamon for flavor—that’s it! Mash the banana until it’s liquidy, whisk in the eggs well, and cook them small, like silver-dollar pancakes. They won’t puff up like the recipe above because we’re skipping the chemical leaveners and flour, but they are wonderfully dense and surprisingly satisfying for a healthy banana pancakes fix.

Kid Friendly Banana Pancakes for Brunch Ideas with Bananas

When I’m prepping brunch ideas with bananas for the little ones, it’s all about the fun factor. These kid friendly banana pancakes handle mix-ins like a champ! Before you pour the batter onto the griddle—after you’ve done the final gentle fold—toss in some mini chocolate chips or tiny blueberries. They melt just enough while cooking, making the pancakes feel like a special treat. Another fun presentation trick? Cook them slightly thinner than directed, and use a cookie cutter right after they come off the pan to make stars or hearts. Breakfast instantly becomes more exciting!

Serving Suggestions for Delicious Banana Breakfast

We’ve mastered the fluff, so now it’s time for the fun part: dressing up these glorious banana pancakes! While a drizzle of pure maple syrup is certainly never wrong—it’s practically mandatory for a delicious banana breakfast—we can get a little dressier for those Sunday brunches, right? My family likes to get creative, and you’d be surprised how easy it is to elevate these simple griddle cakes.

If you absolutely adore that rich, buttery, slightly boozy flavor profile from classic desserts, you can get a taste of it right on your pancakes! I often warm up a spoonful of brown sugar and butter in a tiny saucepan until it turns into a quick caramel sauce. Then, I sprinkle on some chopped pecans while the pancake is still hot. It gives you all the cozy vibes of a full Banana Foster pancake recipe without the heavy lifting.

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Here are a few ways we like to serve our homemade banana pancakes to make the meal feel extra special:

• The Nutty Crunch: A light sprinkle of toasted walnuts or pecans on top of the stack adds a wonderful textural contrast to the soft banana goodness.
• Whipped Cream Dream: If you’re feeling decadent, homemade whipped cream (it only takes two ingredients!) piled high makes these feel like dessert for breakfast.
• Chocolate Drizzle: Melt a few dark chocolate chips with a tiny amount of coconut oil until smooth. Drizzle this over the top for the kids—or for me, let’s be honest!
• Caramel Hint: For that luxurious touch, you can check out a simplified version of my full Banana Foster sauce recipe and spoon just a tiny bit over the stack. You won’t regret that warm, deep molasses flavor blending with the banana.

Storage and Reheating Instructions for Banana Pancakes

One of the great things about these banana pancakes is that they actually hold up really well, making them perfect for meal prep during the week when you need a speedy quick breakfast pancakes fix. We made a huge batch last Sunday, and honestly, reheating them on Tuesday morning was almost as good as fresh off the griddle!

The key to longevity is cooling them completely *before* you try to store them. If you stack them while they are hot, the steam gets trapped, and you end up with a gummy mess by morning. Once they are totally cooled down, place a sheet of parchment paper between each pancake before stacking them in a quality airtight container. They’ll keep in the fridge for about 3 to 4 days. Don’t forget, you can also freeze them! If you’re freezing them, wrapping individual pancakes tightly in plastic wrap first really helps prevent freezer burn.

If you’ve got extras lying around, you can check out my recipe for quick frozen treats, although these savory ones are best served fresh or reheated gently. See my favorite quick fruit freezes here.

When it comes time to eat those stored banana pancakes, avoid the microwave! I learned that lesson the hard way: it reheats them, sure, but it also turns them instantly soggy and tough. Stick to one of these two methods:

• The Skillet Revive: My absolute favorite way is to heat a dry skillet (or one lightly brushed with butter) over medium-low heat. Place the pancake in, flipping once, until it’s heated all the way through. This brings back a little bit of that original crispy edge.
• The Toaster Magic: If you’re in a serious rush, you can pop a frozen or refrigerated pancake right into your regular toaster. It works surprisingly well, especially if they are thinner. Just make sure they are completely cooled before freezing so they don’t stick together in the toaster slots!

Frequently Asked Questions About Banana Pancakes

I always get a ton of questions popping up when I post these fluffy treasures. People want to know how to nail that texture every single time, and that’s fair! Getting the ripeness right makes all the difference in these banana pancakes. Here are some of the most common things readers ask me about so you can achieve perfection on your first try.

Can I use green or underripe bananas for banana pancakes?

Oh, honey, please don’t! While I totally preach using those ugly, spotty bananas because they have the most natural sugar and moisture, green ones are a total no-go for this recipe. Underripe bananas are starchy, not sweet, and they won’t mash down properly into the batter. If you use those sad, firm, greenish ones, your pancakes will end up tasting heavy and just won’t have that sweet banana flavor we are looking for in a delicious banana breakfast.

What is the secret to making the best texture banana pancakes?

I know I keep saying it, but it’s worth repeating because it’s the number one thing that affects height! The secret to the best texture banana pancakes is twofold: first, the chemical reaction from the baking powder and soda—you need both for the best lift. Second, and this is huge: do not stir that batter once the wet and dry ingredients meet. Overmixing develops gluten, and gluten makes tough, chewy pancakes. You want just a few gentle folds until you can barely see the dry streaks. This ensures those beautiful, light air pockets stay trapped inside your fluffy banana pancakes.

How do I keep my homemade banana pancakes warm while cooking the rest?

This is a classic dilemma when you’re making breakfast for a crowd! You certainly don’t want the first batch getting cold while you finish the last few. My trick for keeping those homemade banana pancakes warm without letting them get soggy is to use an inverted wire cooling rack placed over a baking sheet. Pop that sheet into the oven, but keep the temperature super low—think 200°F (about 95°C). The rack allows air to circulate around the bottom of the pancakes so they don’t steam themselves into a mushy mess while you work on pouring the next batch. It’s totally foolproof for serving a whole family at once! If you ever need more cooking inspiration, check out the rest of my recipe collection on the main Carla’s Cooking blog.

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Nutritional Estimates for These Banana Pancakes

I always get asked about the final nutrition breakdown for these beauties, and I’m happy to share what I’ve calculated! Now, before you start thinking I’m tracking calories obsessively—I’m not! But since these are such a wonderful weekend treat, it’s good to know roughly what you are eating. Keep in mind these numbers are just estimates based on standard ingredient sizes and the amounts listed in the recipe. If you use a giant banana or a richer type of milk, things might shift a little bit.

These estimates are based on serving size of 2 pancakes. They give you a good idea of the protein boost from the eggs and milk, balanced with the natural sugars from the banana and brown sugar. See? You can totally enjoy these for a delicious banana breakfast guilt-free!

• Serving Size: 2 pancakes
• Calories: 240
• Fat: 7g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Sugar: 9g
• Protein: 7g
• Cholesterol: 45mg
• Sodium: 350mg

Share Your Weekend Breakfast Treats

And there you have it! From a handful of ingredients sitting on my counter, we’ve created the fluffiest, most soul-satisfying banana pancakes imaginable. Honestly, making food that brings people together is the whole reason Carla’s Cooking exists, and nothing says family togetherness like a big stack of warm, sweet pancakes.

I truly hope these become a staple in your house, whether you whip them up as a quick weekday treat disguised as a special occasion or save them for a wonderful, slow weekend breakfast. Now, I want to hear from you! Tell me about your favorite toppings—are you a pure maple syrup purist, or do you load them up?

Please leave me a rating below, let me know how they turned out, and if you snap a picture of your glorious, fluffy stack, tag me on social media! I absolutely love seeing your results. You can always reach out directly through my Contact Page if you have any last-minute questions or just want to chat about breakfast!

Ultra Fluffy Banana Pancakes: The Best Texture for Weekend Breakfast

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Welcome to My Kitchen! I’m Carla Davis, and I share my favorite family recipes. These ultra fluffy banana pancakes use overripe bananas to create a soft, delicious breakfast treat perfect for your weekend brunch. This easy recipe is a family favorite.

• Author: Carla Davis
• Prep Time: 10 min
• Cook Time: 15 min
• Total Time: 25 min
• Yield: About 8 pancakes 1x
• Category: Breakfast
• Method: Griddling
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 large ripe banana, mashed well
• 1 cup all-purpose flour
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg, lightly beaten
• 1 cup milk (dairy or non-dairy)
• 2 tablespoons melted butter or oil, plus more for the griddle

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Instructions

1. Place the mashed banana in a small bowl. Add the egg and milk, and whisk until just combined. Set this wet mixture aside.
2. In a separate large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt. This step helps make your pancakes fluffy.
3. Pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes pancakes tough.
4. Heat a griddle or large non-stick skillet over medium heat. Lightly grease it with butter or oil. You know the griddle is ready when a drop of water sizzles immediately.
5. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the surface and the edges look set.
6. Flip the pancakes carefully and cook for another 1 to 2 minutes, until golden brown and cooked through.
7. Serve immediately with your favorite toppings like maple syrup or fresh fruit.

Notes

• Use very ripe, spotty bananas for the best natural sweetness and moisture in your pancake batter.
• For extra fluffy banana pancakes, let the batter rest for 5 minutes before cooking.
• If you want a richer flavor, substitute the melted butter with brown butter in the batter.

Nutrition

• Serving Size: 2 pancakes
• Calories: 240
• Sugar: 9
• Sodium: 350
• Fat: 7
• Saturated Fat: 3
• Unsaturated Fat: 4
• Trans Fat: 0
• Carbohydrates: 38
• Fiber: 2
• Protein: 7
• Cholesterol: 45