Banana Pancake Bliss
Pardeep Singh
| 17-04-2026
· Food Team
Today we are making banana pancakes, a soft, fluffy breakfast dish that uses ripe bananas as the main flavor base. This recipe is perfect when we want something warm, easy, and naturally sweet in the morning.
The pancakes turn out soft on the inside with a light golden surface. The mashed bananas blend into the batter and create a smooth texture without needing complex techniques. We can also prepare the batter ahead of time, which makes morning cooking even easier.
Now let’s go step by step and make sure everything is clear, simple, and practical.
Ingredients We Need (Exact Amounts)
To make about 12 pancakes, we prepare the following:
Dry ingredients:
- 1 1/2 cups all-purpose flour
Surprising truths behind a golden kitchen staple.
Finger sandwiches, fresh scones, berry cakes — here's how to make the perfect afternoon tea at home.
Creamy, nutty, and impossibly green — make this pistachio soft serve at home with just 5 ingredients.
Most people eat breakfast wrong every day — here's the simple formula that keeps you full until lunch.
A Restaurant-Quality Dish Ready in 30 Minutes
4 Egg Styles on Avocado Toast You’ll Love Every Morning, Ready in Just 10 Minutes for a Fast, Fresh, and Satisfying Breakfast!
- 1 tablespoon white sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet ingredients:
- 1 1/4 cups buttermilk (or kefir as an alternative)
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 medium ripe bananas (mashed, about 1 cup)
For cooking:
- 2 tablespoons olive oil (used in small portions during frying)
Step 1: Preparing the Bananas
We start by peeling the bananas and placing them in a bowl. Using a fork, we mash them slowly until the texture becomes smooth and soft, like a thick puree.
It is important not to leave large chunks, because smoother banana helps the batter mix evenly and improves the pancake texture.
We set the mashed bananas aside after finishing.
Step 2: Mixing Dry Ingredients
In a large mixing bowl, we add:
- Flour
- Sugar
- Baking soda
- Salt
We stir them together until everything is evenly combined.
Then we gently create a small well in the center of the dry mixture. This space helps us combine wet ingredients later without overmixing.
Step 3: Mixing Wet Ingredients
In another bowl, we combine:
- Buttermilk
- Eggs
- Melted butter (make sure it is slightly cooled, not hot)
- Vanilla extract
- Mashed bananas
We whisk everything until the mixture looks smooth and well blended.
At this stage, the banana aroma should already be noticeable, and the mixture should look slightly thick but still pourable.
Step 4: Making the Batter
Now we pour the wet mixture into the dry ingredients.
We gently stir using a spoon or spatula. The correct technique is slow folding, not fast mixing.
Important points:
- Do not overmix
- Small lumps are fine
- Stop mixing once no dry flour is visible
Overmixing can make pancakes less soft, so we keep this step light and careful.
After mixing, we let the batter rest for about 5–10 minutes. This helps the flour absorb the liquid and improves texture.
Step 5: Heating the Pan
We place a nonstick pan or cast iron pan on medium heat.
Once the pan is warm, we add a small amount of olive oil and spread it lightly across the surface.
We do not use too much oil, just enough to prevent sticking and help create a golden surface.
Step 6: Cooking the Pancakes
Now we start cooking:
1. Scoop about 1/4 cup of batter for each pancake
2. Pour it gently into the pan
3. Leave space between each pancake
4. Cook for about 2 minutes on the first side
We watch for small bubbles forming on the surface. When the bubbles start to pop and the edges look slightly firm, it is time to flip.
5. Flip carefully using a spatula
6. Cook the other side for about 1–2 minutes
7. Remove when both sides are golden and cooked through
We repeat until all batter is used, adding a little oil only when the pan looks dry.
Step 7: Serving and Enjoying
Once cooked, we stack the pancakes on a plate while they are still warm.
We can enjoy them in simple ways:
- With fresh banana slices
- With chopped nuts for crunch
- With a light drizzle of syrup
The pancakes are soft, slightly sweet, and very comforting, making them perfect for breakfast or a relaxing snack.
Storage and Easy Make-Ahead Tips
We can prepare the batter the night before and store it in the refrigerator. When ready, we cook it directly without waiting.
For leftovers:
- Refrigerate in a sealed container for up to 4 days
- Freeze for up to 2 months
To reheat, we warm them in a pan, toaster, or microwave until soft again.
Let’s Wrap It Up Together
Lykkers, now we have a complete and detailed banana pancake recipe that is easy to follow step by step. From mashing bananas to flipping golden pancakes, every step is simple and practical.
We can now enjoy a warm homemade breakfast anytime we want. What toppings would we try next time to make it even better?
Super Fluffy Banana Pancakes
Video by Preppy Kitchen