Our ultra-fluffy banana pancakes sing of weekend mornings in the kitchen, with the tunes going and the dance moves flowing. Each pancake is studded with ripe banana slices and hearty walnuts in a cake so fluffy that a butterknife sinks right in. These pancakes come together in three simple steps, making sure breakfast is ready in no time.
Banana Pancakes Ingredients
- All-purpose flour: Optionally, sift the all-purpose flour with the other dry ingredients to get rid of any lumps before using.
- Whole-wheat flour: We added whole-wheat flour to this recipe to make it a little healthier and add a hearty, nutty flavor.
- Cinnamon: A generous teaspoon of cinnamon brings out the sugary caramelization of the bananas and adds depth to the pancakes.
- Eggs: It’s recommended to use room-temperature eggs in this recipe so they beat in easier with the other ingredients.
- Leaveners: Baking powder and baking soda release gases in the pancake batter, causing the batter to expand while cooking for a fluffier pancake.
- Buttermilk: Buttermilk is usually called for when making pancakes because its acidity helps power up the baking powder and baking soda, making taller and fluffier pancakes.
- Bananas: Ripe bananas—those with small brown freckles—lend more sweetness to your pancakes since they contain more natural sugars. Yellow bananas will still work fine, though!
- Walnuts: Our banana pancakes recipe calls for walnuts for the pleasant taste, texture and aroma they add to the pancakes.
Directions
Step 1: Whisk the dry and wet ingredients separately
In a large bowl, whisk together the all-purpose flour, whole-wheat flour, brown sugar, baking powder, baking soda, ground cinnamon and salt. In another bowl, beat the eggs, buttermilk, oil and vanilla until blended.
Step 2: Make the batter
Add the wet ingredients to the dry ingredients, and whisk until just combined. Fold in the bananas and walnuts, being careful not to overmix the batter.
Editor’s Tip: Make sure not to overmix during this step so you can get the fluffiest pancakes possible. There should still be a few lumps in your batter. You could even let the pancake batter sit for five minutes before cooking so the baking powder and baking soda can work a little of their magic.
Step 3: Cook the pancakes
Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle. Cook until bubbles begin to form and pop on the tops and their bottoms are golden brown. Flip the pancakes, and cook until the other side is golden brown.
Banana Pancakes Variations
- Make summery strawberry pancakes: Replace the chopped bananas with 3/4 cup chopped fresh strawberries, and proceed as directed.
- Replace the bananas with peaches: Replace the chopped bananas with 3/4 cup chopped fresh or frozen peaches, and proceed as directed.
- Go wild with blueberries: Make our dad-approved blueberry buttermilk pancakes recipe, or simply replace the chopped bananas in this recipe with 3/4 cup fresh or frozen blueberries, and proceed as directed.
- Make the batter in a blender: Make super-quick banana pancakes by placing all the ingredients (except for the bananas and walnuts) in a blender and blending until just combined. Pour the batter into a bowl, fold in the bananas and walnuts, then jump to Step 3 of this recipe.
What to Serve with Banana Pancakes
- Dust with powdered sugar: A simple dusting of powdered sugar is the perfect finishing touch on pancakes without overdoing it on the extra sweetness.
- Drizzle with maple syrup: It’s a classic for a reason. Our Test Kitchen found the best maple syrup brand so you can douse your pancake stack with the very best.
- Smother on jam: Bananas pair well with a lot of other fruits, so reach into your fridge for a blueberry, strawberry, blackberry or apricot jam, and spread it on these pancakes.
- Sprinkle with chocolate chips: When you’re folding in the bananas with the batter, sprinkle in a few handfuls of chocolate chips! Semisweet, milk, dark or mini chocolate chips will all work.
- Spread with Nutella: Nutella’s chocolate-hazelnut taste pairs perfectly with this banana pancake recipe. A few generous teaspoons of Nutella smoothed onto these pancakes will do.
- Swap out the walnuts for macadamia nuts: Macadamia nuts and bananas are a truly unbeatable combo (our banana macadamia muffins are a testament to that). The macadamia nuts can be a direct replacement for the amount of walnuts in this recipe.
How to Store Banana Pancakes
To store your leftover pancakes, let them come to room temperature, then transfer to an airtight container. Store in the refrigerator for up to three days.
Can you freeze banana pancakes?
Yes, you can freeze banana pancakes. This is a great option if you’re looking for breakfast meal prep ideas! Once the pancakes have cooled to room temperature, add them to an airtight container or resealable plastic bag. Layer a piece of parchment or waxed paper in between each pancake to prevent sticking. Banana pancakes can be frozen for up to three months.
When you’re ready to enjoy again, no need to thaw them first. Just place the frozen pancakes on a baking sheet, cover the pancakes with foil and bake them in a 375° oven for 5 to 10 minutes.
Banana Pancakes Tips
Are banana pancakes supposed to be gooey?
No, these pancakes should not be gooey but rather fluffy and tender. If your pancakes are gooey, they may be undercooked.
How can I make banana pancakes gluten free?
Head over to our gluten-free banana pancakes recipe if you need something celiac-friendly.
