Fluffy Banana Pancakes Recipe

TL;DR

Make fluffy banana pancakes using ripe spotted bananas, baking powder, and minimal mixing to achieve a tender, cakey texture.

Key Points

• 1.Use very ripe, spotted bananas for best results. Yellow or greenish bananas lack the moisture and sweetness needed; if underripe, roast them on a tray at 350°F for 10 minutes until brown and mushy.
• 2.The dry mix requires precise ratios for fluffiness. Combine 1 cup (120g) all-purpose flour, 2 tbsp granulated sugar, 2½ tsp baking powder, and ½ tsp salt — the sugar softens texture and prevents dry, cardboard-like pancakes.
• 3.Wet ingredients include 1 cup milk, 1 egg, 3 tbsp melted butter, 1 tsp vanilla, and 2 mashed bananas. Butter adds richness and promotes golden caramelization; prep dry ingredients the night before to simplify morning cooking.
• 4.Do not overmix the batter — stop at one or two remaining streaks. Overmixing develops gluten, making pancakes gummy and dense instead of fluffy; cook on medium heat using ¼ cup of batter per pancake for 2–3 minutes per side.
• 5.Pancakes can be frozen for up to 2 months between parchment layers. Reheat in 20-second microwave increments or bake at 350°F for 8–10 minutes; serve finished pancakes with maple syrup and fresh banana slices.