Fluffy Banana Pancakes

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There’s nothing quite like waking up to the sweet aroma of freshly made pancakes wafting through the kitchen. Our Fluffy Banana Pancakes recipe is the perfect way to elevate your breakfast routine and create a delightful morning treat the whole family will love. Made with simple ingredients and ready in under 30 minutes, these pancakes are light, fluffy, and bursting with ripe banana flavor.

Why You’ll Love Fluffy Banana Pancakes

  • Easy to Make: This recipe requires minimal effort and kitchen know-how, making it perfect for busy mornings or weekend brunches.
  • Incredibly Delicious: The combination of fluffy pancakes and sweet bananas is a timeless flavor combination that never disappoints.
  • Customizable: Feel free to get creative with variations like adding chocolate chips, nuts, or different extracts for a personalized touch.
  • Perfect for Kids: Fluffy Banana Pancakes are a guaranteed crowd-pleaser, sure to be a hit with kids of all ages.
  • Great Base for Creativity: These pancakes can be dressed up with a variety of toppings, making them a versatile breakfast option.

Ingredients Needed To Make Fluffy Banana Pancakes

  • Gluten-free flour or all purpose flour
  • Egg 
  • Ripe Bananas
  • Vanilla Extract
  • Buttermilk 
  • Avocado Oil 
  • Kosher Salt 
  • Sugar 
  • Baking Powder

Substitutions + Alternatives

Can I use All-Purpose Flour?

Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.

Can I use regular dairy?

Feel free to make this recipe your own. I use dairy-free milk, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the milk of your choice for the recipe.

Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.

How To Make Fluffy Banana Pancakes

  1. In a bowl, mash your ripe bananas until they are smooth and creamy. The more ripe the bananas, the sweeter your pancakes will be.
  1. In a separate bowl, whisk together the gluten-free flour, salt, sugar, and baking powder.
  1. In another bowl, whisk together the egg, buttermilk, mashed bananas, avocado oil, and vanilla extract.
  1. Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to gently fold everything together until just combined. Be careful not to overmix, as this can lead to tough pancakes.It’s okay to have a few lumps in the batter.
  1. Heat a skillet over medium-low heat. Add a pat of butter or a drizzle of oil to grease the cooking surface.
  2. Once the skillet is hot, pour about 1/4 cup of batter per pancake onto the greased surface. Let the pancakes cook for a few minutes until bubbles form on the surface and the edges begin to set.
  3. Once the first side is golden brown, use a spatula to carefully flip the pancakes. Cook for an additional 1-2 minutes on the other side, or until golden brown.
  4. Remove the cooked pancakes from the skillet and serve them warm. Stack them high on a plate and top with your favorite toppings like maple syrup, fresh fruit, whipped cream, or a dollop of Greek yogurt.

Variations & Substitutions

  • Chocolate Chip or Nutty Delight: Add a handful of chocolate chips or chopped nuts to the batter for extra flavor and texture.
  • Top It Off: Get creative with your toppings! Sliced bananas, maple syrup, a dollop of Greek yogurt, or a drizzle of chocolate sauce are all delicious options.
  • Extract Twist: Experiment with different extracts like almond or cinnamon for a unique twist on the classic banana flavor.
  • Mini Marvels: For bite-sized portions that are perfect for snacking or brunch buffets, make mini pancakes by using a tablespoon of batter for each pancake.

Commonly Asked Questions

Can I use regular flour instead of gluten-free flour?

Absolutely! If you don’t have gluten-free flour on hand, you can substitute it with the same amount of all-purpose flour.Regular flour will create a slightly different texture in the pancakes, but they will still be delicious.

How can I store and reheat leftover pancakes?

These Fluffy Banana Pancakes are best enjoyed fresh, but they can be stored for later. Allow the pancakes to cool completely, then place them in a single layer on a plate or store them in an airtight container in the refrigerator for up to 2 days. To reheat leftover pancakes, preheat your oven to 350°F (175°C). Place the pancakes on a baking sheet and warm them for 5-7 minutes, or until heated through. You can also reheat individual pancakes in a toaster oven or microwave for a quick and easy option.

What if my pancakes are too dry?

There are a few reasons why your pancakes might turn out dry. One possibility is that you overcooked them. Be sure to cook the pancakes over medium-low heat and only flip them once. Another possibility is that you didn’t add enough milk or buttermilk to the batter. The batter should be thick but still pourable. If your pancakes seem dry after the first batch, try adding a little bit more milk or buttermilk to the remaining batter.

What if my pancakes are too tough?

Overmixing the batter is a common culprit for tough pancakes. The gluten in the flour develops when mixed, and overmixing can lead to a tough and chewy texture. Once the wet and dry ingredients are just combined, stop mixing! A few lumps are perfectly okay.

What are some tips for making the perfect banana pancakes every time?

  • Don’t Skip the Ripe Bananas: Ripe bananas are essential for achieving the signature sweetness and moist texture in these pancakes. The riper the bananas, the sweeter your pancakes will be.
  • Let the Batter Rest: Allow the batter to rest for a few minutes after mixing. This allows the baking powder to activate and will contribute to fluffier pancakes.
  • Don’t Overcook: Be mindful of the cooking time. Pancakes are done when bubbles appear on the surface and the edges begin to set. Once you flip them, cook for just a minute or two more until golden brown.

Fluffy Banana Pancakes

Elevate your breakfast game with our easy and delicious Fluffy Banana Pancakes recipe!
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: easy banana pancakes recipe, fluffy banana pancakes, gluten-free banana pancakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8
Calories: 161kcal

Equipment

  • mixing bowls
  • Skillet
  • Spatula
  • Measuring cups and spoons

Ingredients

  • 1 1/4 cups gluten-free flour
  • 1 egg
  • 2 ripe bananas mashed
  • 1 ½ tsp vanilla extract
  • 1 cup buttermilk
  • 2 tbsp avocado oil
  • ¼ tsp kosher salt
  • 2 tbsp sugar
  • 1 tbsp baking powder

Instructions

  • In a bowl, mash the bananas until smooth.
  • In a separate bowl, mix together the dry ingredients: gluten-free flour, salt, sugar, and baking powder.
  • In another bowl, whisk together the wet ingredients: egg, buttermilk, mashed bananas, avocado oil, and vanilla extract.
  • Add the wet ingredients to the dry ingredients and gently mix until just combined. Do not overmix; there should still be lumps in the batter.
  • Heat a skillet over medium-low heat and grease with butter or oil.
  • Pour the pancake batter onto the skillet, using about 1/4 cup for each pancake.
  • Cook until bubbles form on the surface and the edges start to set, then flip and cook for another 1-2 minutes until golden brown.
  • Remove from the skillet and serve warm. Enjoy your fluffy banana pancakes!

Notes

Variations:
  • Add chocolate chips or chopped nuts to the batter for extra flavor and texture.
  • Serve with sliced bananas, maple syrup, or a dollop of Greek yogurt for a delicious topping.
  • Experiment with different extracts such as almond or cinnamon for a unique twist on the flavor.
  • For a healthier option, use almond flour or oat flour instead of gluten-free flour.
  • Make mini pancakes by using a tablespoon of batter for each pancake, perfect for snacking or brunch platters.

Nutrition

Serving: 1g | Calories: 161kcal | Carbohydrates: 25g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 24mg | Sodium: 271mg | Potassium: 155mg | Fiber: 3g | Sugar: 9g | Vitamin A: 98IU | Vitamin C: 3mg | Calcium: 140mg | Iron: 1mg
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!

One Comment

  1. Oh, these look amazing! We have a very picky 3 year old, and I’m constantly looking for things he’ll actually eat. I’ll definitely give these a try, and also add some shredded zucchini! Thank you for sharing!

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