Fluffy Banana Pancakes Recipe

Homemade Banana Pancakes made from scratch with ripe mashed banana, buttermilk, melted butter, and walnuts are a warm, comforting breakfast the whole family can enjoy.

These fluffy banana pancakes are soft in the center, lightly golden on the outside, and delicious served with butter and warm pure maple syrup. There is no need for a boxed mix when a homemade pancake batter comes together so easily with simple pantry ingredients.

Why this recipe works so well:

Taking a few extra minutes to measure the ingredients and make banana pancakes from scratch makes a big difference. Homemade pancake batter has a fresher flavor, a softer texture, and a better rise than most prepared mixes. This recipe uses everyday ingredients, but the result feels special enough for a weekend breakfast.

Two ingredients are especially important for soft, fluffy pancakes: buttermilk and ripe mashed banana. Buttermilk helps create a tender crumb, while banana adds moisture and natural sweetness. Together, they make the inside of each pancake pillowy and rich without needing a large amount of added sugar.

The melted butter in the batter adds flavor and helps the pancakes cook up with a lightly crisp, golden exterior. When the griddle is properly heated and greased, the pancakes brown beautifully while staying moist inside.

The mashed banana is stirred directly into the batter, giving the pancakes a gentle banana flavor that is noticeable but not overwhelming. For the best taste, use bananas that are yellow with brown spots. They should be soft enough to mash easily, but not so far gone that they taste fermented.

Chopped walnuts add a pleasant crunch and pair naturally with banana. They give the pancakes extra texture, but they are optional. If you prefer nut-free pancakes, simply leave them out and the recipe will still work well.

This homemade banana pancake recipe is lightly sweet because ripe bananas already bring plenty of sweetness. Serve the pancakes with butter and real maple syrup, or enjoy them with sliced bananas, cooked fruit, or another favorite topping.

Here’s how to make them:

1. In one bowl, combine the wet ingredients: buttermilk, eggs, melted butter, vanilla extract, and mashed ripe banana.
2. In a separate bowl, whisk together the dry ingredients: all-purpose flour, sugar, baking powder, baking soda, and salt.
3. Pour the wet ingredients into the dry ingredients and stir just until everything is combined. A few small lumps in the batter are fine. Avoid overmixing, which can make pancakes dense instead of fluffy.
4. Fold in the chopped walnuts, if using.
5. Preheat a griddle or large skillet over medium-low heat. Grease it with butter and allow it to get hot before adding the batter.
6. Spoon the batter onto the hot surface. When small bubbles appear around the edges and the bottom is golden brown, flip the pancakes once and cook the second side until done.

Cooking Tips for perfect results:

• The most important rule for fluffy homemade pancakes is to not overmix the batter. Stir only until the flour disappears into the wet ingredients. Overmixing can develop the gluten in the flour and make the pancakes tough.
• Use a ripe banana with brown spots for the best flavor and texture. Ripe bananas mash smoothly and naturally sweeten the batter.
• Make sure the griddle is hot before adding the batter. If the surface is too cool, the pancakes may spread too much and cook unevenly.
• Keep the heat at medium-low. These banana pancakes can brown more quickly than plain pancakes because of the natural sugars in the banana, so a slightly lower temperature helps the center cook without burning the outside.
• Do not press the pancakes down with a spatula. Let them rise naturally, flip them only once, and allow the second side to finish cooking gently.
• Butter works well for greasing the griddle and adds excellent flavor. Cooking oil can also be used if preferred, but butter gives the pancakes a richer taste and a beautiful golden surface.
• For the best breakfast flavor, serve these pancakes with real maple syrup rather than pancake syrup made mostly from corn syrup.

What to serve with pancakes:

These homemade banana pancakes are satisfying on their own, but the right toppings and sides can turn them into a complete breakfast. Whether you are serving them for a slow weekend morning or a special family brunch, simple additions work best.

• Butter and maple syrup are the classic choice. A small pat of butter melting over warm pancakes with maple syrup is always a good idea.
• Bacon makes a savory side that balances the sweetness of the pancakes.
• Hemp seeds can be sprinkled on top for extra texture and a mild nutty flavor.
• Cooked apples or pears are a delicious topping. Slice the fruit and cook it with cinnamon and maple syrup until tender.
• Sliced banana is an easy topping that reinforces the banana flavor and makes the plate look fresh.
• Extra walnuts can be sprinkled on top if you enjoy more crunch.

What else to make with ripe bananas:

Ripe bananas are perfect for more than pancakes. When bananas become soft and spotted, they can be used in baked goods such as banana bread brownies, banana upside-down cake, or brown butter banana bars. Their natural sweetness and moisture make them a useful ingredient in desserts and breakfast recipes.

They are also great in smoothies, especially when blended with fruit such as strawberries, mango, or pineapple. If you do not have time to bake right away, mashed banana can often be saved for another recipe, or whole ripe bananas can be peeled and frozen for later use.

Did you make this recipe? Leave a comment below and share how it turned out.

This recipe was originally published in April 2018 and has been updated with more cooking tips, information, and updated photos. The recipe itself has not been changed.