Fluffy and Delicious Homemade Banana Pancakes in 20 Minutes

There’s something so comforting about a stack of fluffy, homemade banana pancakes fresh off the griddle. This recipe is one we love to make as a family. It’s quick, easy, and comes together in just 20 minutes. The pancakes are perfectly soft, with just the right amount of sweetness from ripe bananas.

Prep Time10

Cook Time3

Total Time13

Course: Breakfast

Cuisine: American

Keyword: 30 minute meal, breakfast recipe, brunch recipe, easy recipe

Servings: pancakes

Calories: 117kcal

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Kitchen Essentials

skillet

Measuring Set

Ingredients

1 ½ Cups All-Purpose Flour
2 Tablespoons Baking Powder
¾ Cup Ripe Banana about 2 small bananas mashed
2 Tablespoons Butter Melted
1 Large Egg
¾ Cup Buttermilk
¼ Cup Brown Sugar Packed
1 Teaspoon Vanilla Extract

Instructions

In a large mixing bowl, whisk together the all-purpose flour and baking powder until well combined. Set it aside.
1 ½ Cups All-Purpose Flour, 2 Tablespoons Baking Powder
In a medium bowl, mash the ripe bananas with a fork until mostly smooth.
¾ Cup Ripe Banana
To the mashed banana mixture, add the melted butter, egg, buttermilk, brown sugar, and vanilla extract. Whisk together until fully incorporated.
2 Tablespoons Butter, 1 Large Egg, ¾ Cup Buttermilk, ¼ Cup Brown Sugar, 1 Teaspoon Vanilla Extract
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. The batter should be thick and slightly lumpy. Avoid overmixing, as this can make the pancakes dense.
Preheat a non-stick pan such as a skillet or griddle over medium heat. Lightly grease the surface with a small amount of butter or cooking spray.
Cook the Pancakes. Using a ¼-cup measuring cup, scoop the batter onto the skillet to form pancakes. Cook until bubbles form on the surface and the edges look set, about 1-2 minutes. Flip the pancakes half way through and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Serve Warm. Transfer the pancakes to a plate and repeat with the remaining batter. Serve warm with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.
Enjoy these fluffy, banana-infused fluffy pancakes for a delightful breakfast treat

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Notes

How many pancakes do you think this will make?

This recipe should yield about 10–12 pancakes, depending on the size of the pancakes. If you’re using a ¼-cup scoop for the batter, you’ll likely get closer to 12 pancakes.

Adjust the size of the scoop for smaller or larger pancakes, but keep in mind that cooking times may vary slightly.

Nutrition